This tasty gluten-free, grain-free bread is full of nutrient-dense superfoods and black olives. Amazingly easy to make, the main ingredient is quinoa! Other high-protein ingredients are almond meal, chia seeds, hemp nuts, and pumpkin seeds. It tastes VERY yummy with my surprising homemade Non-Dairy Butter. Try it!
Quinoa (KEE-no-ah) is an ancient Incan superfood, 100% gluten-free and a complete protein, which is rare in plants. Prepare yourself, as this easy recipe is rather non-traditional. First, it starts with a blended mixture of eggs and soaked quinoa seeds, like a porridge. Second, there’s no yeast so you don’t have to wait for it to rise. Yay! Instead of yeast, it uses baking soda and apple cider vinegar. If you follow the instructions exactly you’ll have a truly delicious grain-free bread that slices and freezes perfectly. To freeze, place parchment paper between the slices, so you can pull out one slice at a time. I used white chia seeds, however black chia seeds are just as good, and they’ll make the bread a dark color.
I love the nutty flavor of quinoa, and especially it’s superfood nutritional qualities. When it is soaked or sprouted, it becomes even more nutritious and easy to digest. Quinoa is actually not a grain, but a seed related to beets and spinach. Some Paleo enthusiasts consider quinoa too grain-like to call caveman food, so you can decide for yourself. Buy quinoa seeds in any healthy grocery or online. This recipe makes a 9 x 5 loaf pan of tasty, nutritious bread.
- 3 large eggs at room temperature
- 1 cup quinoa seeds, soaked 8 - 12 hours and very well drained
- 3 tablespoons chia seeds, finely ground (This will be 4 tablespoons after grinding)
- 2 teaspoons unfiltered apple cider vinegar
- 3 tablespoons olive or coconut oil
- 1/2 teaspoon unprocessed salt
- 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 1/2 tablespoons raw honey, or your favorite sweetener. (optional)
- 3/4 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/4 cup hemp nuts (hemp hearts)
- 1/4 cup pumpkin seeds
- 1/2 cup black olives, coarsely chopped
- Preheat oven to 350º F. Cover a 9 x 5 loaf pan with parchment paper so it hangs over the sides like handles. I secure it with photo clips.
- In a blender, add the eggs and soaked quinoa, very well drained. Blend for 1-2 minutes until it is as liquified as possible.
- To the blender, add chia seeds, vinegar, oil, salt, and sweetener. Blend well.
- In a large mixing bowl, whisk together the almond meal and baking soda. Then stir in the hemp nuts, pumpkin seeds, and olives.
- Add the blended wet ingredients to the dry ingredients in the mixing bowl. Stir very briefly. It will be the consistency of cooked oatmeal. Put into the pan quickly (the rising action has started) and bake 38 to 45 minutes.
- Remove from the oven and allow to cool on a rack 30 minutes. Refrigerate for easier slicing. Enjoy!