Food recipes
Pepita Quinoa Chia Bread
Pepita Quinoa Chia Bread Ingredients: quinoa, uncooked seeds, chia seeds, dried water, bottled, generic oil, olive, salad or cooking leavening agents, baking soda salt, table vinegar, cider seeds, pumpkin and squash s...
Pepita Quinoa Chia Bread
Ingredients:
quinoa, uncooked
seeds, chia seeds, dried
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
vinegar, cider
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Note: Start the recipe the night before.
Soak quinoa in cold water and leave in the refrigerator overnight.
(The amount of water does not matter because it will be drained.
Just make sure all the quinoa is completely immersed.)
Put chia seeds in 1/2 cup of water and stir.
Leave this to soak in the refrigerator overnight as well.
(It will turn into a thick gel.)
Preheat oven to 350 degrees F. Spray a foil loaf pan (measuring approximately 8 1/2 x 4 1/2 x 2 1/2) liberally with olive oil cooking spray.
Drain the quinoa well and place it in a food processor.
Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar.
Process for 3 minutes.
(The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top.
Sprinkle a pinch of salt on top of the pepitas if desired.
Bake on the bottom rack of the oven for 90 minutes.
Let cool for at least 30 minutes before removing from the pan and cutting into slices.
Ingredients:
quinoa, uncooked
seeds, chia seeds, dried
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
vinegar, cider
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Note: Start the recipe the night before.
Soak quinoa in cold water and leave in the refrigerator overnight.
(The amount of water does not matter because it will be drained.
Just make sure all the quinoa is completely immersed.)
Put chia seeds in 1/2 cup of water and stir.
Leave this to soak in the refrigerator overnight as well.
(It will turn into a thick gel.)
Preheat oven to 350 degrees F. Spray a foil loaf pan (measuring approximately 8 1/2 x 4 1/2 x 2 1/2) liberally with olive oil cooking spray.
Drain the quinoa well and place it in a food processor.
Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar.
Process for 3 minutes.
(The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top.
Sprinkle a pinch of salt on top of the pepitas if desired.
Bake on the bottom rack of the oven for 90 minutes.
Let cool for at least 30 minutes before removing from the pan and cutting into slices.