Recipe Directions

To make the quinoa flour, soak 3-4 cups of dry quinoa for about 4 hours. Drain water and let sit for a day or so (Rinse once or twice during this time). You’ll soon see the little tails, and it will be ready to go. Spread the sprouts on dehydrator sheets and dry at a low heat for 4-5 hours. When dry to touch, grind in batches in a blender or coffee grinder. I did not sift my flour, but if you want a finer grain you could.

In a large mixing bowl, combine the dry ingredients and mix together: quinoa flour, maca, mesquite, salt.

In a separate bowl, combine the chia seeds with the 1 1/2 cups of water and set aside.

In a blender, combine the olive oil, dates and zuchinni. Add this to the chia goop and mix well. Then combine the dry and wet ingredients in the large bowl and mix well with a spoon (and/or your hands) until well combined.

Divide the dough into four equal parts. Using an offset spatula, spread the mix on dehydrator sheets to an even thickness. Or, place a second sheet on top of the dough and roll out with a rolling pin. Trim the edges so you have a big square shape. Another tip is to place a piece of shelf liner that people use to keep their dishes from slipping in cabinets (it’s white and a little puffy and net-like) under the bottom sheet to prevent slippage. It works like a charm.

Dehydrate for several hours before flipping, scoring (I do 9 equal squares) and returning to dehydrate without the teflex sheets until the bread is to your preferred texture.

Nanamensah's Thoughts

By nanamensah

This is a yummy supercharged bread free of flax and nuts. I have been toying with the idea of grinding dehydrated, sprouted quinoa for a while, and I was very happy with the results!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

Hello,

I am going to make this bread and have a couple of questions:

Wil the chia seeds absorb all the 1-1/2 cups of water?

when blending the ingredients is the idea to make a "smoothiie consistency" or thick and smooth?

about what temperature for the dehydrater and approximate cooking times?

i have 2 teflex sheets and was planning to use parchment paper too. is that okay?

how thick about do i roll it out?

If you are wondering this is my first time doing this!

thanks!

-Angie

0 votes
+
Vote up!
-
Vote down!

Heyya! Just tried this one, and took a bit of a different route on the binding front... My local co-op doesn't carry chia seeds, so I subbed a 1/4 cup ground flax seeds (Just throw em in the coffee grinder...this is much more subtle than whole flax seeds...can't even detect em. However, if you're alergic to flax...sorry!) and a tablespoon of psyllium husk. Let it sit for a bit... Worked like a charm! Yummy time :)

0 votes
+
Vote up!
-
Vote down!

That sounds like an amazing recipe. I have already replaced the use of rice with quinoa, and I was looking for a bread recipe with quinoa that isn't loaded with wheat flour. Do you know if this will work in a bread machine?

Thanks!

0 votes
+
Vote up!
-
Vote down!

That sounds like an amazing recipe. I have already replaced the use of rice with quinoa, and I was looking for a bread recipe with quinoa that isn't loaded with wheat flour. Do you know if this will work in a bread machine?

Thanks!

0 votes
+
Vote up!
-
Vote down!

Very interesting - I can't wait to try it!

0 votes
+
Vote up!
-
Vote down!

I have made bread with low oil amounts, and it curls up, dries and cracks. As for the dates, I think that the sweetness of the bread is part of it's charm, but it wouldn't hurt to try! Let me know...

0 votes
+
Vote up!
-
Vote down!

This looks really great. What kind of impact on taste and texture do you think it would have if i only used 1/4 to 1/2 cup of oil and didn't use the dates?

0 votes
+
Vote up!
-
Vote down!

You did a really good job with this!

0 votes
+
Vote up!
-
Vote down!

LOVE IT! I was just whining about not knowing what to do w/ my Maca today. I can't really tolerate flax bread, so this is a great option for me! Thanks!

Leave a Comment