Vegan, gluten free
I love adding this recipe to my prep day. That way when I don’t have time in the morning I simply add avocado to mine and enjoy knowing that I’m still getting some veggies and complete proteins. It also freezes really well so if you make too many or can’t get through it all just slice it up and when you would like some, heat it in your oven or toaster.
2 cups x quinoa
2 x medium sweet potato (you can use regular sweet potato)
2 tsp x caraway seeds
2 tsp x coriander seeds
1/4 cup x olive oil
1/4 cup x buckwheat flour
1/4 cup x rice flour
2 tbsp x maple syrup
2 tsp x celtic salt
3 tbsp x psyllium husk
1/2 cup x seeds/nuts (we use pumpkin and sunflower)
- Soak the quinoa for 2-4 hours. This is optional but helps with the digestion of quinoa. Once finished soaking, rinse in a mesh strainer.
- Pre-heat oven to 180 degrees celsius.
- Add rinsed quinoa to a pot, cover with 3 cups of water. Bring to the boil, then simmer until cooked. Leaving the lid on.
- Once cooked., place into a large bowl and leave to cool.
- Grate the sweet potato and add to the quinoa as well as the olive oil, caraway seeds, coriander seeds, buckwheat flour, rice flour, maple syrup, salt and seeds.
- In a small bowl whisk together 1 cup of water with the psyllium husk.
- Add the psyllium mixture to the rest of the mix. Mix with hands to make a dough. If it is too dry add some more water.
- Spread into 2-3 lined loaf trays. Cook for 30-40 minutes. Or until brown on the top.