Enjoy this gluten-free bread packed full of beneficial nutrients! It is healthy and protein rich from the quinoa grains with good fats and fibre from the flaxseeds. The addition of fresh courgette supplies a good source of vitamin C, potassium and taste! Perfect for free-from picnics.
Equipment
- Sieve
- Bowl x 2
- Saucepan Lid or Plate
- Bread Tin
- Parchement Paper
- Food Processor
- Spatula
- Sharp Knife
Ingredients
- 300g Fresh Courgette (Grated)
- 1 Tsp Caraway Seeds
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Sea Salt
- 2 Tbsp Apple Cider Vinegar
Optional topping
Method
- PART 1
- Soak the quinoa with double the volume of water, either overnight or for 8 hours.
- Drain the quinoa and rinse really well through a sieve.
- Leave the quinoa in the sieve. Sit the sieve in a bowl and place a lid over the top, such as a saucepan lid or plate to keep the quinoa damp. Leave for 1 day or until they grow little tails.
- Grate the courgette into a bowl and mix through the ground flaxseeds.
- Leave to stand in the fridge for a few hours or you can leave it in the fridge until the quinoa has sprouted.
- PART 2
- Preheat the oven to 160°C, 325°F (fan), gas mark 3.
- Grease your bread tin or line with parchment.
- Rinse the quinoa really well.
- Place the quinoa into a food processor with the flaxseeds and courgettes and blend for 1 minute.
- Add in all the remaining ingredients and blend until really well combined, at least 2 minutes.
- Scoop the batter with a spatula into the prepared bread tin and sprinkle the seeds on top.
- Bake for 1 hour and 20 minutes. Remove the bread from the tin and place back into the oven for another 10 minutes. This is to help the crust become crunchy and golden on top.
- Remove from the oven and allow to completely cool before eating.
- Slice into thick slices with a sharp knife.
- Enjoy.
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