Preheat the oven to 180°C.

Grease a 1lb loaf tin or line with non-stick baking paper.

Mill your quinoa and oats in a food processor or high-speed blender (like a NutriBullet) to a super-fine flour consistency.

Tip into a large bowl with all the other ingredients.

Use a wooden spoon to combine into a thick, sticky batter.

Scrape into the prepared tin and gently even out the top.

Bake in the preheated oven for 1 hour.

Loosely cover the top with tin foil after the first 35 minutes, so that the bread doesn’t get too browned.

Remove from the tin and allow to cool fully on a wire rack for at least 30 minutes before slicing and digging in.

This freezes well – slice first and then freeze in individual toasting slices.

Load up on protein with this gluten-free, vegan quinoa bread recipe