Quinoa Bread

Ingredients

• 250g Quinoa (2 ½ CUPS apox)
• 150 ml filtered water
• ½ tsp sea salt
• 3 TBSP psyllium husk
• 2 TBSP of a good olive oil
• 3 TBSP milled flax seeds (not whole flax seeds)
• ¼ CUPS pumpkin seeds (whole, I like the brand “GoRaw” because they are sprouted)
• ½ tsp baking soda
• 1 TBSP Apple Cider Vinegar

Directions

1. Put the quinoa in a mesh strainer and WASH WELL until no more foam comes out (it’s very important to always wash the saponin from the quinoa, even if the package says it’s “pre-washed”)
2. Transfer the clean quinoa to a bowl and add enough water to cover the quinoa + an extra inch of water and a splash of apple cider vinegar
3. Leave the quinoa soaking through the night, or at least 8 hs.
4. Once the soaking time is done, pour the quinoa into a mesh strainer to discard all that soaking water and rinse it well. THEN transfer the drained quinoa to a blender with just 150 ml of filtered water and blend until homogenized
5. Transfer that paste to a bowl, and add the Psyllium Husk. Using a wooden spoon or a spatula make sure to integrate it very well so that the psyllium husk starts soaking up some of the moisture.
6. Add the olive oil and the milled flax seeds (repeat: don’t use whole flax seeds or the bread will have a completely different consistency) and work with the spoon/spatula to make sure it’s all well integrated. Each ingredient will continue to soak up the moisture and help bind the loaf
7. Add the pumpkin seeds and integrate
8. Lastly, put the baking soda and pour the Apple cider vinegar in that spot. You’ll see it will start to fizz, so, -once again – don’t just mix it into one area/spot, instead, work with your spatula/spoon to integrate all that effervescence throughout the mixture
9. Let the dough rest for 10 minutes so all the ingredients finish soaking up the humidity
10. Then transfer it to a baking tray lined with parchment paper. Using a bit of oil in your hands, SHAPE the bread into a long loaf
11. If you want to, you can decorate with more seeds on top

12. Cook at 356 Fahrenheit (180 Celsius) for 70 minutes, let cool completely, slice, toast, and enjoy!!