This is such a simple recipe, I can’t believe I never made this before! I will undoubtedly be making it again.
The texture is really crispy on the outside as the quinoa gets toasty and golden and the inside is soft but it all holds together really well, which is brilliant considering it does not contain even a pinch of any kind of flour.
1 Medium to large courgette (grated)
300g Quinoa (soaked overnight to activate and then rinsed)
60g of chia seed
2tbs of coconut oil
salt and pepper to taste
1tsp of gluten free baking powder
1 tsp cumin (optional)
poppy seeds to top
Grate your courgette and mix the chia seeds in with it. Leave to sit overnight in the fridge or at least for a few hours.
Soak your quinoa in water overnight, then drain and rinse.
Place the pre-soaked quinoa and prepared courgette and other ingredients (except poppy seeds those are for topping) in a bowl and blend with a hand blender, if you have a food processor that would be a good option as well. Make sure it all blends together really well.
Prepare a bread tin with some coconut oil to prevent sticking and then empty the quinoa mix into it. Smooth out the top and sprinkle with poppy seeds!
Bake on 180 C for about 45minutes or until golden brown all over.
Easy and delicious!
I had a slice with some home made almond butter, I also tried it with a soft goat’s cheese both options were yum!
Let me know if you try this recipe.
Post a photo on instagram and tag @awaytolivewell I would love to see your creations!