Overnight Quinoa and Chia Bread

Discover how easy it is to make bread at home with this nutrient-rich recipe. Gather all the ingredients and let your new KitchenAid Mini Stand Mixer do all the hard work!

Serves 8
Prep 15 minutes (plus overnight standing and cooling)
Cook 50 minutes

Start this recipe the day before baking.


1 cup white quinoa
1 cup raw buckwheat
1/4 cup pepitas
4 eggs
1 cup almond meal
2 tablespoons coconut oil
2 tablespoons maple syrup
1/4 cup sunflower kernels
2 tablespoons black chia seeds
2 teaspoons salt
1 teaspoon bicarbonate of soda, sifted
2 teaspoons cider vinegar
2 teaspoons sesame seeds
Extra 2 teaspoons black chia seeds


Photography: Andrew Young
Recipe supplied.


1 Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides with baking paper extending paper.

2 Place quinoa and buckwheat in a large bowl. Cover with cold water. Set aside overnight in a cool place.

3 Drain quinoa mixture. Rinse under cold water. Drain well. Place in a food processor. Add pepitas. Process until finely chopped and mixture forms a paste-like consistency.

4 Meanwhile, using an electric mixer, beat eggs for 2 to 3 minutes or until thick and creamy. Add almond meal. Beat for 1 minute. Add coconut oil and maple syrup. Beat for 1 minute or until well combined. Fold in quinoa mixture. Add sunflower kernels, chia seeds, salt, bicarbonate of soda and vinegar. Mix well to combine.

5 Spoon mixture into prepared pan. Level top with a spatula. Sprinkle with sesame seeds and extra chia seeds. Bake for 45 to 50 minutes or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Using baking paper as a guide, lift loaf onto a wire rack to cool completely. Serve.

Serving suggestion: Serve slices of bread topped with sliced avocado, baby rocket and a squeeze of lemon juice.