If you’re a big fan of Danish stye rye bread, this is a great substitute if you can’t have or want to stay away from gluten. My favourite is to have a slice with pate and sautéed mushrooms like the sautéed wild mushrooms I made and foraged from our local forest.
I also like it with slices of salami or another type of sausage, sliced young potatoes (boiled and cooled) and a little mayo on top. The combinations and number of layers are endless on an open sandwich 😉
You can also make a sweeter version with nut butter sprinkled with cinnamon or homemade nutella.
300 g Whole uncooked quinoa seeds
60 g Whole chia seeds
1 cup (250ml) Water (divided in two)
60 ml Extra virgin olive oil
1/2 tsp Sodium bicarbonate
1/2 tsp Sea salt
Juice from 1/2 lemon
Soak quinoa seeds overnight in plenty of water
Add 1/2 cup (125ml) of water to the chia seeds and stir and leave it overnight or until it becomes gel like.
Preheat the oven to 160 C (350 F) for a fan forced oven.
Drain the quinoa and rinse well through a sieve.
Place half of the quinoa seeds in a food processor or Thermomix with chia gel, 1/2 cup of water, olive oil, eggs, sodium bicarbonate, sea salt and lemon juice and mix/spin at high speed until it has a batter like consistency.
Gently mix the other half of the quinoa seeds in as you want to keep them whole.
Pour the mixture into a lined loaf tin (11 cm x 23cm or slightly bigger for a tall loaf) and bake for about 1.5 hours. The bread should be slightly moist inside and crisp on the outside.
Remove from the oven and cool for at least 30 min in the tin. Don’t slice up the bread until completely cool. Store in the fridge for about a week or slice up and freeze it.
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