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 😌