Marion Aquatic centre recipes
Thank you to the staff at Marion Aquatic centre for having me for a food demonstration to your wonderful clientelle.
We started with a Detox chia pudding then moved onto the Lisa's Rainbow salad and finished with the best anti-inflammatory dressing ever produced!
Chia and Quinoa bread recipe as promised
INGREDIENTS (1 LOAF / 10 SLICES)
300 g (10 ½ oz / 1 3/4 cups) whole uncooked quinoa seed 60 g (2 fl oz / ¼ cup) whole chia seed 250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor) 60 ml (2 fl oz / ¼ cup) olive oil ½ teaspoon baking soda ½ teaspoon sea salt juice from ½ lemon
METHOD
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in ½ cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Preheat oven to 160 C / 320 F – fan forced oven.
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, ½ cup of water, olive oil, baking 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 ½ hours until firm to touch and bounces back when pressed with your fingers. Mine took 1 ½ hours (oven temperatures can vary slightly) but the bread needs the time to cook and for the quinoa to become tender.
from the healthychef.
