All grains, nuts and seeds must be properly prepared in order to neutralise their phytic acid content and extract their nutrients. Otherwise they become highly irritant to the digestive tract and can over time contribute to bloating, IBS and leaky gut. This sprouted quinoa bread has a great consistency, doesn't crumble and taste delicious. And it requires no sourdough starter.
You will need:
2 cups dry quinoa
1/4 cup psyllium husk
1 heaped teaspoon quality sea salt
1 cup warm filtered water
The colours in the pictures come from spices I added to my batter (quinoa can be quite bland on its own). The are optional and you can create your own spice mix depending on your taste. For this batch I used:
1 tsp sweet paprika
1 tsp cumin
1 tsp ground ginger
Rinse the quinoa with a fine mesh strainer. Place in a large bowl. Soak it in temperate filtered water for 30 min. Drain and rinse with a fine mesh strainer. Place back in the bowl and cover with a plate. Leave in a warm corner.
The next morning / evening, fill the bowl with water, leave it to soak for a short moment, drain and rinse well. Then place back in the bowl, cover and leave. Basically you're watering the quinoa and making sure it doesn't sit in water (as it could mould). Repeat twice a day for 2-3 days until you see the tails of the quinoa poking out. Also check for bubbles when you fill up the bowl with water, it is a good sign.
Soak, drain and rinse one last time then place the grains in a food processor. Add the salt and water. Mix.
Place back in the bowl, add the psyllium husk and mix well. [Optional: add your spice mix and mix well]. Cover with a clean towel and leave in a warm place for 12 hours. I typically leave it in the oven with the light on.
Preheat your oven to 180° and line a cake form with parchment paper. I found those really useful pre-cut cake paper liners and they've made baking so much easier.
Transfer your batter to the cake form and bake for 1 hour.