Quinoa Seed & Nut Bread

I’ve been making this bread for years. But for some reason I stopped making it for a while and this week I made it again and oh my God it is so good!! This is a Donna Hay masterpiece.

• ¼ CUP (50G/1¾ OZ) CHIA SEEDS

• ¼ CUP (20G/¾ OZ) PSYLLIUM HUSKS

• 2 CUPS (320G/11¼ OZ) COOKED QUINOA (I cooked in bone broth)

• 1½ CUPS (375ML/12½ FL OZ) WATER

• 1 CUP (160G/5½ OZ) SUNFLOWER SEEDS

• ½ CUP (80G/2¾ OZ) FLAXSEEDS (LINSEEDS)

• ¾ CUP (120G/4¼ OZ) ROUGHLY CHOPPED ALMONDS

• ¼ CUP (60ML/2 FL OZ) EXTRA VIRGIN OLIVE OIL

• 2 TABLESPOONS MAPLE SYRUP

• ½ TEASPOON SEA SALT FLAKES

1. Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4 in x 8 in) loaf tin with non-stick baking paper.

2. Place the chia seeds, psyllium husks, COOKED quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.

3. Add the sunflower seeds, linseeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.

4. Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

To serve I recommend heating it in a sandwich press or on a pan rather than in a toaster.

Enjoy ❤️