The amazing breakfast loaf is vegan, high in protein and gluten free – but best of all, it’s melt-in-your mouth delicious, especially when served in the morning with avocado dip, says Teresa.
Thank you for reading this post, don't forget to subscribe!The loaf is incredible versatile too, doubling as a pancake or pizza base, and ridiculously easy to make.
Teresa walks you through the process in our exclusive video.
All you need to join in the fun is a food processor and the ingredients below:
INGREDIENTS
300gm raw quinoa
60g chia
¼ cup olive oil or coconut oil
bicarbonate soda
lemon juice or apple cider vinegar
pumpkin or sunflower seeds
rosemary/thyme (or another optional aromatic)
METHOD
1 Start by soaking the quinoa and chia seeds overnight.
2 Add the quinoa and chia into the food processer, along with the olive [coconut] oil, a little water, bicarbonate soda, half a cup of water, a little lemon [or apple cider vinegar, and salt.
3 For a more aromatic flavour, you can also add in rosemary, thyme, or any other herb you prefer.
4 Mix all the ingredients for three minutes, then pour into a lined baking tin.
5 Garnish with a little sunflower or pumpkin seeds (optional).
6 Bake at 160° for 90mins.
About Teresa Cutter
The recipe was created by Australia’s Healthy Chef Teresa Cutter, who visits Kamalaya regularly and loves to share ideas with our kitchen team.
Teresa is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality.
She combines her love of food and fitness within her own life and shares her recipes and knowledge via The Healthy Chef website, TV appearances, cooking demonstrations and countless print and online articles.
Teresa writes a national column for Sunday Life magazine and the Sun Herald (Sydney) and The Age (Melbourne) and contributes to various health and fitness magazines.
