This was an experimental recipe I made this week that turned out SO good, I had to share! Its a toss between a dense but super moist piece of cake and delicious piece of bread. Its insanely easy to make, grain-free, versatile and vegan.
1 3/4 cup dry quinoa, soaked over night in water, then strained
1/4 cup chia seeds mixed with 3/4 cup water, soaked overnight
1/2 tsp. salt
1/4 cup maple syrup, you can also use honey , more if you want it sweeter
1/2 cup almond butter, you can also use peanut butter
1/2 cup water, for blending
1 tsp. baking powder
1/4 cup shaved almonds, optional
In a food processor, place the strained quinoa that was soaked overnight, chia mix, maple syrup or honey, almond butter, water, baking powder and salt. Let your food processor run for about 3 minutes. The quinoa should break down and everything will be will combined.
Place in a prepared bread pan. Top with shaved almonds, if you’d like. Bake in a 320f for 1 hour and 30 minutes or until a toothpick inserted in the middle comes out clean.
Wait until fully cooled to cut.