Quinoa bread
Quinoa bread
Makes around 12-15 patties.
Ingredients
- 500g quinoa, soaked overnight
- 4 tbsp rice flour (or try other flours) – maybe more
- Roughly 70g each of some seeds – pumpkin, sesame, sunflower – whatever takes your fancy
- Any herbs or spices you feel like
- 150ml olive oil – maybe more
- 300ml water – maybe more or less
- Salt
- 2 tsp bicarbonate of soda
- 2 tbsp apple cider vinegar
Method
Preheat the oven to around 180 degrees. Drain and rinse the quinoa. Spread out on a baking tray
(use 2 if your layer is too thick) and place in the oven to toast, turning and stirring every 10 minutes
or so, until it looks toasted throughout.
Remove from the oven and cool slightly. Place the quinoa in a food processor along with the flour,
seeds, herbs, bicarb, salt, and vinegar. Next add the oil and around 100ml of the water. Mix in the
food processor. If its too thick, add more water. If its too runny, add more flour. Mix until the
quinoa is broken down a bit and a thick, heavy dough is formed. You will still have whole quinoa in
it. You want it to be wet but not sticky to touch. And you want it to hold together well and not fall
apart.
Next scoop out handfuls from the food processor, form into patties around 6-7cm in diameter, and
place on a lined baking tray. Bake in the oven until they form a dried crust on top, but not too dried.
Cool and serve with some delicious soup, or burgers.
(use 2 if your layer is too thick) and place in the oven to toast, turning and stirring every 10 minutes
or so, until it looks toasted throughout.
Remove from the oven and cool slightly. Place the quinoa in a food processor along with the flour,
seeds, herbs, bicarb, salt, and vinegar. Next add the oil and around 100ml of the water. Mix in the
food processor. If its too thick, add more water. If its too runny, add more flour. Mix until the
quinoa is broken down a bit and a thick, heavy dough is formed. You will still have whole quinoa in
it. You want it to be wet but not sticky to touch. And you want it to hold together well and not fall
apart.
Next scoop out handfuls from the food processor, form into patties around 6-7cm in diameter, and
place on a lined baking tray. Bake in the oven until they form a dried crust on top, but not too dried.
Cool and serve with some delicious soup, or burgers.
Notes from our Chef Ruth
This is one of the most frequently asked for recipes at Yoga Sutra Shala. It’s a Fernanda recipe and
because of this, its not one that’s been written down, and its one you will need to try and adjust
based on your ingredients, oven, environment. This took me around 4 different attempts to get
right at YSS, and its one that I now make by assessing what it looks and feels like. However, it
seemed appropriate that for my last post I’d share this one.
You need to soak your quinoa, as we do at YSS, for this recipe. Sometimes its nice to have different
colours of quinoa, so get creative. The pumpkin seeds will make it turn green, but that’s all part of
the fun. This doesn’t bake well as a loaf, so make buns or patties instead.
because of this, its not one that’s been written down, and its one you will need to try and adjust
based on your ingredients, oven, environment. This took me around 4 different attempts to get
right at YSS, and its one that I now make by assessing what it looks and feels like. However, it
seemed appropriate that for my last post I’d share this one.
You need to soak your quinoa, as we do at YSS, for this recipe. Sometimes its nice to have different
colours of quinoa, so get creative. The pumpkin seeds will make it turn green, but that’s all part of
the fun. This doesn’t bake well as a loaf, so make buns or patties instead.
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