Smooth Five Seed Bread

This bread recipe is gluten free, egg free, nut free, dairy free and sugar free.

• 1 cup quinoa
• ½ cup sunflower seeds
• ½ cup linseeds
• ½ cup chia seeds
• 1 tablespoon psyllium husk
• 3 cups water
• ¼ cup olive oil
• 1 flat teasp salt
• 2 teasp baking powder

1. Set the oven on 200° C.
2. Rinse the quinoa under running water and then soak for 6-8 hours or overnight.
3. Rinse the quinoa again after soaking and drain thoroughly. Place the quinoa into a food processor.
4. In a separate bowl place the linseeds, sunflower seeds, chia seeds and psyllium husk.
5. In a high speed blender put 3 cups water and pour in the seeds and blend for 5-10 seconds. It will get thick really quickly.
6. Add the quinoa to the mixture in the food processor with the olive oil, salt and baking powder. Blend for at least 1 minute or until thoroughly mixed.
7. Spoon into a loaf tin lined with baking paper. Place into the oven, turn down the heat to 150° C and cook for 1 ½ hours (oven temperatures can vary slightly).
8. Remove from the oven and cool for 30 mins on a rack. Cool completely before cutting into slices.