I think I promised you this recipe about 4 years ago now... life has a knack of getting in the way sometimes but I promise that I always deliver in the end and I'm stoked to be finally sharing it with you now.
This is a grain-free version of my super popular oaty seed loaf (or Lazy Bones Loaf) where the ingredients have been slightly tweaked to work with a different base ingredient. Developed in response to your many requests for an oat free version, this loaf uses quinoa flakes in place of oats.
Sometimes termed a 'pseudo grain', quinoa is actually a seed rather than a grain meaning that you can cook and eat it in a similar way to most grains. It is completely grain free and gluten free, meaning it's suitable if you are intolerant to oats and still want to make my yummy loaf.
The oaty seed loaf is a recipe that I am unbelievably proud of, so much so that I have made and sell a packet mix of it in compostable packaging, available HERE. If you'd like to make it from scratch, the recipe for the original is in both my second and third recipe books that you can check out HERE. If you have the choice and are not intolerant to oats I would recommend making that one, however, this quinoa version is super delicious too.
As usual I have included step-by-step images as well as a little video.
I hope you love this loaf as much as I do. SO easy and full of plenty of wholefood goodness!
Makes: 1 large loaf (I used a 13x23x6cm tin)
Prep time: 5 minutes
Cook time: 1 hour
Equipment: 2 bowls, mixing spoon, standard loaf tin, baking paper, spatula, knife & cooling rack
3 cups quinoa flakes
1/2 cup chia seeds
1/2 cup pumpkin seeds
1/2 sunflower seeds
1/2 cup sesame seeds
1/2 cup psyllium husks
2 tablespoons flax seeds
1 teaspoon high quality salt
1 teaspoon baking powder
1 tablespoon pure maple syrup
2 1/2 cups warm filtered water
Preheat your oven to 180 degrees celsius fan-forced, 200 degrees celsius for a conventional ovens.
In a large bowl, combine the dry ingredients and mix well.
In a small bowl or jug, stir the maple syrup and warm water together.
Pour wet ingredients into the dry ingredients and mix immediately until evenly combined.
Line a loaf tin with baking paper. Pour in the batter, spreading evenly with a spatula.
Bake for 30 minutes. Remove from the tin, flip upside down and bake for another 30-40 minutes until it forms a hard crust.
Leave the loaf to cool for 1 hour before slicing.
Toast and top with your favourite spreads and toppings.
On the bench, this will last for a few days. You can store it in the refrigerator for longer than that but I do suggest you toast to warm it before eating, otherwise you can slice and store in the freezer.
You can totally add different flavours to this loaf as you can the Oaty Seed Loaf.
I actually have a great post listing some of my favourites and a little guide: