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Quinoa-Chia Seed Bread

This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.

To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.

Soaking:

  • 1 3/4 c quinoa seed
  • 1/4 c chia seed
  • 1/2 c water

In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.

In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.

Batter:

  • 1/2 c water
  • 1/4 c olive oil or apple sauce
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp lemon juice

Preheat oven to 325 degrees (convection) or 350 degrees (conventional).

Line a loaf pan with parchment paper.

Drain the quinoa and rinse thoroughly using a sieve.

Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.

Process quinoa mixture until it resembles a batter mixture.

Spoon the batter into the prepared loaf pan.

Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.

Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.

Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.

Serve. Eat. Enjoy.

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Berry-Banana Smoothie

I do not make them very often, but I like them. I had some bananas that were getting pretty ripe. I did not feel like making muffins or bread so I thought a smoothie would be good. I had everything I needed: frozen berries, bananas, almond milk and chia seeds. This is a nutrient packed drink. That is what I like about smoothies. They are easy to make and you can change the flavor just by changing one or two ingredients.

This recipe makes three large servings. One of the tricks I do is grind the Chia seeds in a spice grinder. By doing this you are turning it into a powder and the Chia seeds are less noticeable. My husband is not fond of the texture of Chia seeds, by grinding them I am taking care of that problem. Give it a try. I promise it really works.

This recipe would be great for smoothie pops as a snack. Make it like you were making a smoothie, but pour it into popsicle forms instead of a glass and freeze them. You could make them up in the morning so when the kids get home from school you have a fun and nutritious snack all ready for them to enjoy. I might even make some for us adults.

  • 2 bananas, ripe, peeled and broken into pieces
  • 2 c Cascadian Berry and Cherry Blend (this is what I had in the freezer)
  • 2 c almond milk, vanilla, unsweetened
  • 1 tbsp Chia seeds, ground into a powder
  • 2 tsp coconut sugar, optional

Follow manufacturer’s directions for order of ingredients in your blender.

Blend.

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Share. Eat. Enjoy.

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