Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Bread
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Ricky" data-source="post: 2218125" data-attributes="member: 27137"><p>I've been making my own using quinoa and chia both soaked overnight. No idea how many carbs in a slice. Recipe:-</p><p>Quinoa and chia bread</p><p>MAKES 1 LOAF INGREDIENTS:</p><p></p><p>2 cups quinoa 3/4 cup chia seeds 1/2 cup mixed pumpkin, sunflower & linseeds 3 tbsp lemon Juice 1 tsp bicarbonate of soda 60 ml extra virgin olive oil</p><p></p><p>METHOD:</p><p></p><p>Step 1: The night before you plan on baking the bread you need to soak the quinoa & chia seeds. Measure out the quinoa and chia seeds and place in two separate bowls. Soak the chia seeds and quinoa in one cup of water each and place both in the fridge overnight.</p><p></p><p>Step 2: Preheat the oven to 160°C. In a blender, add all ingredients other than the mixed seeds. Blend (I put 1/2 in my nutribullet and 1/2 in a my old food processor) until the mixture is smooth, but you can still see lots of whole quinoa. (It is very important not to over blend as you will get a very sticky bread!). Then add the mixed seeds. Pour the mixture into a bread tin lined with parchment paper .(I used silicon loaf tin) Bake for 70 minutes (I do 90 mins and it is not sticky)</p><p>When baked I slice and freeze taking out slices as I want them.</p><p>This bread is best toasted.</p></blockquote><p></p>
[QUOTE="Ricky, post: 2218125, member: 27137"] I've been making my own using quinoa and chia both soaked overnight. No idea how many carbs in a slice. Recipe:- Quinoa and chia bread MAKES 1 LOAF INGREDIENTS: 2 cups quinoa 3/4 cup chia seeds 1/2 cup mixed pumpkin, sunflower & linseeds 3 tbsp lemon Juice 1 tsp bicarbonate of soda 60 ml extra virgin olive oil METHOD: Step 1: The night before you plan on baking the bread you need to soak the quinoa & chia seeds. Measure out the quinoa and chia seeds and place in two separate bowls. Soak the chia seeds and quinoa in one cup of water each and place both in the fridge overnight. Step 2: Preheat the oven to 160°C. In a blender, add all ingredients other than the mixed seeds. Blend (I put 1/2 in my nutribullet and 1/2 in a my old food processor) until the mixture is smooth, but you can still see lots of whole quinoa. (It is very important not to over blend as you will get a very sticky bread!). Then add the mixed seeds. Pour the mixture into a bread tin lined with parchment paper .(I used silicon loaf tin) Bake for 70 minutes (I do 90 mins and it is not sticky) When baked I slice and freeze taking out slices as I want them. This bread is best toasted. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Bread
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…