| 7 | 110 | 2517 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 30 min | 1 |
| 2 cup | Organic Quinoa (sprouted if possible) |
| 1/3 cup | Chia seeds (sprouted if possible) |
| 1/4 cup | Extra virgin olive oil (or coconut oil) |
| 1/2 cup | Water, filtered |
| 2 tbsp | Lime juice (fresh) |
| 1 tsp | Celtic sea salt |
| 1 tsp | Baking soda (aluminum-free) |
Soak the quinoa seeds and chia seeds for 6 to 8 hours. This is a very important step, please don't skip as it will help to gel the chia seeds and soften the quinoa seeds.
Preheat the oven to 175°C (347°F)
Then, strain the remaining water from the quinoa seeds.
In a blender jar, add the seeds (chia can be added with water, which will be in a gel-like consistency), and the remaining ingredients with half of the water, with the exception of baking soda. Blend to mix everything for a few minutes, then open the lid and add the baking soda. If the mix is already watery, do not add the other half. Blend for one more minute and that is it.
Pour the mix in a greased loaf cake pan. (You can grease or simply use parchment paper)
Place a separated pan with water in the lowest grade of the oven. This is to keep the humidity necessary to bake the quinoa properly.
Place the loaf cake pan with your quinoa bread above the lowest grade and bake for 1 hour and half.
| Fruit | 0.2 |
| Grain | 5 |
| Meat Alternative | 1.9 |
