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20 Jun, 2023

Quinoa Bread

Looking for a lighter, gluten free and protein-packed bread alternative? You’ve come to the right place. This quinoa loaf is one of our original recipes, and we haven’t stopped making it since.



  • 30g chia seeds
  • 350g cooked quinoa
  • 70ml rapeseed oil
  • ½ tsp bicarbonate soda
  • 1 tsp Malden salt
  • 1 handful pumpkin and sunflower seeds


  1. Soak the chia seeds for 15 minutes in water. After soaking, they turn into a gel and work well to keep all the ingredients together.
  2. Add the cooked quinoa, a teaspoon or baking powder, some salt and 3/4 rapeseed oil. Mix until combined.
  3. Pour into a lined loaf tin and use a spoon to spread and flatten the mixture. Sprinkle over your mixed seeds and the rest of the rapeseed oil
  4. Bake at 180 degrees Celsius for 1 hour. Remove and let cool. Enjoy straight away - we like to serve ours simply with heritage tomatoes and a drizzle of oil and salt. Otherwise keep in an airtight container in the fridge for up to 5 days.