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Quinoa Carrot Bread

Name: Quinoa Carrot Bread
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 380 g quinoa (dry); 40 g chia seeds (dry); 2 tbsp olive oil; 1 tsp salt; 1 tsp caraway seeds, whole; 1 tsp baking soda; 0.5 tbsp apple cider vinegar; 118 ml water; 1 pc Carrot (grated); 4 tbsp sunflower seeds

This bread is a nutritional powerhouse! With quinoa as the base and chia seeds to bind everything together, this bread will supply you with tons of energy for days. No gluten, no dairy, and no yeast.

Serves

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Ingredients

Serves4

For the bread

380 g quinoa(dry)
40 g chia seeds(dry)
2 tbsp olive oil
1 tsp salt
1 tsp caraway seeds, whole
1 tsp baking soda
1/2 tbsp apple cider vinegar
118 ml water
1 pc Carrot(grated)
4 tbsp sunflower seeds

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Instructions

Prepare the bread by soaking two cups of quinoa with a generous amount of water overnight. Repeat the same for the chia seeds. Soak 1/4 cup of chia seeds with 1 cup of water. Store both in the fridge overnight.
Before prepping the bread batter the next day preheat the oven to 160 degree celsius (320°F). Prepare a baking dish (L24cm x H8cm x W 11cm) and cover with parchment paper.
Wash and rinse the quinoa well and transfer to a food processor. Measure 1/4 cup of chia seeds and add to the food processor as well. Now add all the spices, baking soda, apple cider vinegar and water. Blend for 2-3 minutes until smooth.
Now add the grated carrots and blend for another minute.
Transfer the batter into the baking dish and sprinkle the seeds on top. Feel free to choose whatever seeds you like.
Bake the bread for 2 hours in the oven and let cool off completely before slicing. Enjoy!