High-Protein Quinoa Olive Bread – YUMMY!

Are you sick and tired of high-carb breads that add to your waistline? This easy gluten-free, grain-free bread is just the opposite. It is full of nutrient-dense superfoods and black olives. It’s a quick bread with baking soda, so there’s no need to wait for yeast to rise. And the main ingredient is quinoa! Other high-protein ingredients are almond meal, chia seeds, hemp nuts, and pumpkin seeds. It tastes VERY yummy with real grass-fed butter, and also 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 high-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.

High-Protein Quinoa Olive Bread




  1. 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.
  2. In a blender, add the eggs and soaked quinoa, very well drained. Blend for 1-2 minutes until it is as liquified as possible.
  3. To the blender, add chia seeds, vinegar, oil, salt, and sweetener. Blend well.
  4. In a large mixing bowl, whisk together the almond meal and baking soda. Then stir in the hemp nuts, pumpkin seeds, and olives.
  5. 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.
  6. Remove from the oven and allow to cool on a rack 30 minutes. Refrigerate for easier slicing. Enjoy!

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