Preheat oven to 160 C/320 F. fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes.
The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 – 1 ½ hours until firm to touch and bounces back when pressed with your fingers.
Remove from the oven and cool for 30 minutes in the tin, then remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Store wrapped in the fridge for up to 1 week. Best served toasted.
Top with fresh sliced avocado and tomato.
Serve lightly toasted with your favourite soup.
Serve topped with nut butter.
Notes: use as a healthy pizza base – just bake as a flat bread and not loaf in the oven. Sprinkle with sunflower seeds before baking.
Adapted from Teresa Cutter.