Crispy on the outside and soft on the inside, this nutty, wholesome loaf is naturally gluten-free, high in protein, and rich in fiber — making it both delicious and gut-friendly.
Serves
4
For the bread
For the toppings
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In a medium bowl soak 2 cups of quinoa in a generous amount of water for 2 hours to soften.
In a small bowl, combine 4 tablespoons chia seeds with 1 cup of water. Stir well and let sit for 2 hours until thickened.
Drain and rinse the quinoa thoroughly to remove any bitterness.
Preheat the oven to 370°F (190°C).
Transfer the quinoa to a high-speed blender. Add 1 cup filtered water, 1 teaspoon olive oil, 1 teaspoon salt, 2 tablespoons psyllium husk powder, 1 teaspoon baking soda, and 1 teaspoon apple cider vinegar. Add the chia gel and blend until you have a smooth, thick batter.
Pour the batter into a 5x9-inch loaf pan. Smooth the top and sprinkle with sunflower seeds and everything bagel seasoning.
Bake at 370°F (190°C) for 1½ hours, or until the loaf is golden and firm.
Allow the bread to cool fully before slicing for the best texture.
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