Gluten-Free Seeded Quinoa Bread

If you are strictly gluten-free and cannot enjoy oats, I have adapted my protein-packed seeded oat bread for you: welcome gluten-free seeded quinoa bread. This version remains equally tasty, and I particularly like that quinoa has a higher protein content than oats, making it ideal for increasing my protein intake at breakfast!

Benefits of Quinoa

• Higher protein content compared to oats

• Rich in essential amino acids

• Gluten-free and nutritious

Why Choose Gluten-Free Seeded Quinoa Bread?

• Perfect for those with gluten intolerance

• Maintains a delicious flavour profile

• Versatile for various toppings and spreads

GLUTEN-FREE SEEDED, QUINOA BREAD RECIPE

Ingredients:

• 1 x 450g pot of yoghurt, I used goats', but you could use any other yoghurt

• 1 x 450g pot of organic quinoa flakes. I used Bio Fair.

• 1 egg

• 1/2 a yoghurt pot of seeds of your choice (hemp gives a yummy crunch; combine them with pumpkin sesame seeds, or chia seeds, or whatever you like)

• 1 tsp of bicarb of soda

• 1 tsp of salt

Method:

1. Pour the yoghurt into a bowl

2. Add the quinoa flakes, seeds, egg, bicarbonate of soda, and salt and stir well.

3. Line the loaf tin with parchment paper and pour in the mix

4. Cook at 180 degrees for 45 minutes

This delicious seeded quinoa bread tastes delicious toasted, then dipped in eggs and lathered with any topping (hummus, avocado, smoked salmon, nut butter, nutritional yeast, homemade jam).