Sprouted Quinoa and Chia Bread

Grains (even pseudo-grains like quinoa) and seeds contain substances called “anti-nutrients”. Two of the most known and referenced are lectins and phytic acid

Lectins are proteins that are found in significant amounts in seeds or grain kernels and serve the purpose of keeping them intact - even after being consumed by animals - you know, so they’ll be pooped out and germinate somewhere! Their danger to the human digestive system is that they can interfere with nutrient absorption, cause shifts in the population percentages of the gut microbiome, disrupt the intestinal lining and even hinder the natural repair mechanism - i.e. they can CAUSE Leaky Gut Syndrome!! The “symptoms” can range from nutrient deficiencies to irritable bowel to a full-blown autoimmune response.  

Seeds — such as nuts, edible seeds, beans/legumes, and grain kernels — store phosphorus as phytic acid. Phytic acid then binds with minerals in the plants to form phytate, which is used as an energy source for the seed or kernel when it sprouts.

Phytic acid/phytate is also very hard on the digestive system and can bind minerals in the gut before they are absorbed and influence digestive enzymes. They also reduce the digestibility of starches, proteins, and fats by inhibiting the enzymes that are needed to break them down.

Sprouting foods breaks down the antinutrients that they contain, which makes them easier to digest, increases absorption of the beneficial vitamin B12, iron, phosphorus, magnesium and zinc that they contain, decreases risk of allergic reactions.

This “bread” made from soaked and sprouted quinoa and chia seeds, so while it’s very high in carbs (keep it for carb-up days), it is also VERY high in protein and omega fatty acids, as well as fibre. 

It DOES takes some time for the soaking and sprouting though - so get that quinoa and those chia seeds into some water today and then bake the loaf tomorrow!!


Ingredients:

1 3/4 cups red or black quinoa, rinsed and then soaked overnight in a bowl of water 
1/4 cup black chia seeds soaked overnight in 1/2 cup water to form a thick gel
2 Tbsp coconut flour
1/4 cup melted coconut oil or melted ghee 
1/4 cup hemp seed 
1 tsp baking soda 
2 tsp maple syrup 
1/4 tsp salt 
2 tsp apple cider vinegar or lemon juice 
1/2 cup full fat coconut milk 
2 Tbsp sesame seed, if desired 

Method: Preheat oven to 350 degrees. Line a loaf pan with parchment paper. 

Rinse quinoa WELL after soaking overnight. Drain well. 

Place all ingredients except sesame seeds in food processor or blender. Blend it until it is smooth - about 30 seconds in a high-powered blender - but still has a few whole pieces of quinoa and hemp seed in there to provide a nice “multi-grain” texture to the finished loaf. 

Spoon batter into prepared loaf tin. Sprinkle sesame seeds over top of loaf and bake in the centre of your oven for 90 minutes. Cover top of loaf with foil during final 30 minutes, to prevent burning. 

Remove loaf from oven and let sit IN THE LOAF PAN to cool for 30 minutes. This is VERY important, as the centre of the bread will finish cooking during this time. 

After 30 minutes, gently turn onto a rack and cool completely. 

Place whole loaf in a zip-loc bag and put into refrigerator overnight. Next day, use serrated knife to slice in 3/4” slices.

Slice the entire loaf at one time, if desired, placing sheets of parchment between slices and keep it in the freezer, removing slices as needed.

-makes 1 loaf, 16 slices