Quinoa Nut and Seed Loaf is a hearty and nutritious bread alternative, brimming with a mix of quinoa, nuts, and seeds. Perfect for those seeking a gluten-free and protein-rich option, this loaf is versatile and delicious. Whether enjoyed toasted with butter or topped with your favourite spreads, it's a healthy addition to any meal.
Why you need to make this Quinoa Nut and Seed Loaf
Highly Nutritious: Packed with protein, fibre, and healthy fats from a variety of seeds and nuts.
Gluten-Free: Suitable for those with gluten intolerance or anyone looking to reduce gluten intake.
Simple to Prepare: Easy-to-follow steps make this recipe accessible, even for beginner bakers.
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Ingredients for Quinoa Nut and Seed Loaf
- Dry Quinoa: Adds protein, fibre, and essential amino acids.
- Sunflower Seeds: Rich in healthy fats and vitamin E.
- Pepitas: Provide magnesium and zinc.
- Hemp Seeds: Offer a good balance of omega-3 and omega-6 fatty acids.
- Sesame Seeds: High in calcium and antioxidants.
- Almonds: Add crunch and are a great source of vitamin E and magnesium.
- Chia Seeds: Packed with omega-3 fatty acids and fibre.
- Ground Flaxseed: Provides fibre and lignans.
- Psyllium Husk: Aids digestion and helps bind the loaf.
- Sea Salt Flakes: Enhances flavour and contains trace minerals.
- Hot Water: Activates the psyllium husk and helps combine the ingredients.
See recipe card for quantities.
Hint: Ensure the mixture is firmly packed into the tin to help the loaf hold together.
Storage
Store the Quinoa Nut and Seed Loaf in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, slice the loaf and freeze the slices in a single layer. Once frozen, transfer the slices to a freezer bag or container and store in the freezer for up to three months. Toast slices directly from the freezer as needed.
Top tip
Let the loaf cool completely before slicing to prevent it from crumbling.
FAQ for Quinoa Nut and Seed Loaf
Can I make this loaf without nuts?
- Yes, simply replace the almonds with more seeds like sunflower or pepitas.
How do I store this bread?
- Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze this loaf?
- Yes, slice the loaf and freeze the slices in a single layer before transferring to a freezer bag. Toast slices directly from the freezer.
Related
Looking for other recipes like this? Try these:
Quinoa Nut and Seed Loaf
Ingredients
- ½ cup dry quinoa I used white, but any colour/tri colour is fine
- 1 cup sunflower seeds
- 1 cup pepitas
- ½ cup hemp seeds
- ⅓ cup sesame seeds
- ⅓ cup almonds roughly chopped
- ⅓ cup chia seeds
- ⅓ cup ground flaxseed
- ⅓ cup psyllium husk
- 1 tablespoon sea salt flakes
- 350 ml hot water
Instructions
- Preheat oven to 170c
- Cook the dry quinoa to packet instructions then add to a bowl with the rest of the dry ingredients and mix well
- Add the hot water and mix again
- Transfer mixture to a lined baking tin. Press down and firmly pack the mix into the tin. Bake for 45 minutes.
- Allow to cool then slice up and use as you would bread. I love it toasted with some butter and hard boiled eggs.
Notes
- Press Firmly: Ensure the mixture is firmly packed into the tin to help the loaf hold together.
- Cool Completely: Let the loaf cool completely before slicing to prevent it from crumbling.
Elise
I made this today because your photos made it look so delicious, and honestly it is. But there is a major issue here for me. 1 TABLESPOON of salt is a tonne and I went against my better judgement and added it. After mixing my dry ingredients I watched your video and I wished I’d done it first. You added three small pinches of salt in the video I watched which I know now to be much less than a tablespoon. After mixing up this super easy recipe we all couldn’t wait for it to cool enough to try, it held together perfectly although my loaf pan was much smaller and I had to double the cooking time, but as soon as my kids and I tried it ‘salty’ was what everyone said. I will absolutely be making this regularly and I will add half the salt next time.
Rae Guenther
I made this recipe and the loaf turned out great and easy to cut. The taste and crunch are lovely. I have one slice every morning, toasted right out of the freezer- delicious with honey, butter, or eggs.
Thanks for this tasty option!
Gayle
I wanted to confirm that you’re using the psyllium husk powder, correct?
Thanks!
Gayle
Sarah
yes that's correct! xx
dalia
I made it and it is delicious, but it is very crumbly and I can barely slice it (the slice has to be extra big too, as a thin slice just falls apart). Do you have any recommendations or advice? Adding an egg? Or perhaps making a flax or chia egg beforehand and then adding it to mixture? Thank you
Sarah
Hello! oh no, did you pack it super firmly? There's already chia, ground flax seeds and psyllium husk which all are binders for the recipe. So if I had to guess, it may not have been packed firm enough or cooled enough?
dalia
Okay, I'll give it another try. thank you! It's super tasty, in any case, I must have just not done that.