Quinoa and chia seed bread

Dec 23, 2021 | Recipes, Snacks and Sweet things

This delicious bread is super simple to make and full of the gluten free, low GI and complete protein magic of quinoa. A beautiful snack and share option.

Quinoa and chia seed bread
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 1 loaf


  • Loaf tin


  • 300 g whole uncooked quinoa seed soaked for at least 2 hours (overnight works too)
  • 60 g whole chia seed soaked for a couple of hours in 125mls water (can be overnight too, simply stir well before use)
  • 125 ml water
  • 60 ml olive oil
  • ½ teaspoon bicarbonate of soda
  • Juice of ½ lemon
  • 1 handful sunflower seeds



  • Preheat the oven to 160˚C
  • In a sieve, rinse the quinoa thoroughly and drain completely
  • Place the quinoa into a food processor, add the chia seeds (now gel like), water, olive oil, bicarbonate of soda, lemon juice and blend well for about 3 minutes
  • You should now have a batter consistency with some whole quinoa still in the mix
  • Spoon the bread mix into a loaf tin that has been lined with baking paper
  • Sprinkle the sunflower seeds over the top lightly pressing into the bread mix
  • Bake for 1½ hours until the bread is firm to touch and bounces back when pressed with your finger
  • Remove from the oven and cool for 30 minutes in the tin, then remove from the tin and cool on a rack or board. The bread should be moist in the middle and crisp on the outside; it is absolutely yummy when still warm 😌

Top tips

  • Stores well in the fridge and can be frozen too. When serving from the fridge, gently toast slices of the bread
  • Have fun adding flavours to this recipe – fennel and coriander seeds work well, as do herbs and spices
  • You can add seeds to the mix as well – pumpkin, sunflower, flax and/or sesame would all be gorgeous.

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Oh my… so gorgeous, so moorish and super nutritious too… a winner all round.