Gluten-free quinoa chia bread without sugar

Ingredients for 1 servings:

• 320 g quinoa
• 75 g chia seeds
• 60 g sesame oil
• 1 tbsp wine vinegar
• ½ tsp cream of tartar baking powder
• ½ tsp baking soda
• 1 tsp, leveled salt or coarse sea salt
• 1 liter of water

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 9 hours 35 minutes

vegan, for a 30cm loaf pan

In a bowl, soak the quinoa with 500 ml of water. In a second bowl, soak the chia seeds with 200 ml of water and let both stand overnight to swell. Place the swollen quinoa in a sieve and drain well (discard any draining water). Add the drained quinoa to the chia seeds and mix on low speed with a hand mixer, stirring in the oil, vinegar, baking powder, baking soda, and salt. Slowly mix 300 ml of water into the batter. Line a 30 cm loaf pan with baking paper and pour in the batter. Preheat the oven to 180 °C (top/bottom heat) and bake the bread on the middle rack for approx. 20 minutes. Reduce the temperature to 160 °C (320 °F) and bake for another 60 minutes. Let the finished bread cool in the pan, then remove it from the oven. Make sure the bread cools completely before slicing.