This bread doesn't pretend to be important. It doesn't herald a revolution. It doesn't try to be something it's not. It just is – good. The kind you can take with you, eat soup with, or toast in the morning for breakfast. Without a sense of heaviness, without a guilty conscience. And above all – without pretense.
More and more people today are thinking about what they put on their plate. Food is no longer just a habit – is becoming a choice. And bread, which has been taken for granted for decades, is once again being called into question.
Industrial bread, full of additives and improvers, often has nothing to do with what bread should be. Many people feel bloated, lack energy, and tired after eating it. Therefore, a clear desire arises: bake something different. Not as a trend. Not as a diet. But as something that makes sense.
Quinoa bread
Ingredients
- 200 g quinoa
- 100 ml of water
- 2 tablespoons of chia seeds
- 2 tablespoons of olive oil
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- spices of choice (garlic, rosemary, smoked paprika)
Directions
- Soak the quinoa in cold water for at least 6 hours or overnight. Then rinse it thoroughly.
- Mix chia seeds with 50 ml of water and leave for 10 minutes to form a thick mixture.
- Place all ingredients, including the remaining water, in a blender. Blend until a slightly grainy, thick mixture is formed.
- Pour the mixture into a baking pan lined with paper or greased with oil.
- Bake in a preheated oven at 180°C for about 55 minutes. Let it cool completely before cutting. This will keep it firm and not fall apart.
The bread is stable enough to withstand additives. Walnuts, pumpkin seeds, dried herbs, or even finely chopped onion – all of these can add a new layer of flavor. But it's also good without anything.
