Forget waiting around for bakes to prove and yeasts to rise – here’s a quick, super-nutritious gluten-free bread recipe that’s packed with protein, fibre and vitamins. Slather in nut butter and jam for a sweet snack or pair with soup or stew for a savoury side.
There’s nothing like a cup of coffee and a slice of freshly-baked bread slathered in salty nut butter after a morning workout. In fact, there’s nothing like a warm slice of bread at any time of day. If you’re gluten or yeast-free, want more a nutritious option or just don’t have the time to bake, however, have a go at baking quinoa bread.
This recipe is a bingo of nutritional superheroes. Quinoa is a gluten-free pseudo-grain that’s unique in being one of the only plants to contain every essential amino acid (protein). It also contains quercetin, a flavonoid high in inflammation-busting, cancer-averting antioxidants. Oats are full of fibre and slow-release energy, while sunflower seeds are rich in B and E vitamins, as well as phosphorus, magnesium, iron, calcium and potassium. Best of all, this loaf takes about five minutes to prep and an hour to cook before it’s time to dig in. For more plant-based, gut-loving loaves, check out Roz Purcell’s brilliant bready recipes.
300g quinoa (ideally a pack of pre-washed, but if not, be sure to wash and dry before use)
100g oats (porridge, rolled or jumbo)
50g sunflower seeds or any other seeds you like (or none, it’s up to you)
250ml unsweetened almond milk
1 1/2 tsp dried thyme
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp dried rosemary
1 tbsp apple cider vinegar
3/4 tsp bicarbonate of soda
Pinch of sea salt
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.
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Miranda Larbi is the editor of Strong Women and Strong Women Training Club. A qualified personal trainer and vegan runner, she can usually be found training for the next marathon, seeking out vegan treats or cycling across London on a pond-green Tokyo bike.