Quinoa Bread

Ingredients:

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

Method:

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.