It’s not easy to come up with new recipes all the time, especially when you don’t eat a lot of things. I’m really excited about this one, and I’m proud of myself that I created this recipe.
Since I’m plant-based, and I avoid gluten, also yeast and processed ingredients it seems impossible to make a bread. My friend told me about a low-fat buckwheat bread, I wanted to make. The only thing that I used millet because I’m kinda sensitive to buckwheat. Only two ingredients: millet and chia seeds, plus baking powder. It turned out pretty good (keep that in mind you need to wash the millet a couple of times because it can have a bitter taste), but I wanted to try a fat-free bread. Even though the other one was low-fat as well, mixing protein (chia seeds) with starches (millet, buckwheat) is not a good food combining. Read about my proper food combining post here.
So I thought I should use quinoa (I didn’t really like the taste of the millet), which is another great gluten-free grain, and also it’s really light, so it should be a fluffy, not dense bread. Of course, you need a binding agent, I chose the psyllium husk which acts like egg and also super light, it doesn’t make your bread heavy. I always had the problem with gluten-free bread, they are so dense and heavy. I just added some baking soda and a tiny bit of Himalayan pink salt to it.
The texture reminds me of a normal, white bread. Crispy on the outside but fluffy, not dense inside.
You can always add some spices to it or even some sundried tomatoes which I haven’t tried yet but definitely will.
Quinoa is a gluten-free grain and a good source of plant protein that contains all essential amino acids the body needs for the body. It’s high in minerals, calcium, phosphorus, magnesium, potassium, iron, zinc. It’s also high in fiber.
VEGAN, FAT-FREE QUINOA BREAD
Prep time: 12 hours and 20 minutes Cook time: 1 hour and 30 minutes Servings: 2-4
- 1 1/2 cups quinoa
- 1/4 cup psyllium husk
- 1/2 tsp pink himalayan salt
- 1 tsp baking soda
- 2 cups water
- Soak the quinoa in water overnight, or at least for 4 hours.
- Preheat oven to 176 C (350 degrees F).
- Strain it and rinse it a couple of times with water, then transfer it into a high-speed blender.
- Mix 2 cups water with the psyllium husk, leave it for a few minutes until its texture gets jelly.
- Add it to the blender with the salt and baking soda. If you want you can add all kinds of spices to it.
- Blend it until you get a sticky, thick dough, not too runny.
- Transfer it into a nonstick silicone loaf mould or a regular loaf tin lined with parchement paper.
- Bake it for 1 hour and 30 minutes, or until a toothpick inserted into the middle comes out clean.
- Once the bread is completely cool, remove it from the pan and slice it.
- Store bread covered on the kitchen counter for 2-3 days.