Seedy Quinoa & Millet Loaf

This delicious and delightful recipe is an adaptation from  It is full of really good recipes, not all to my taste but they are well thought out and I can see from reading them that they will work.

I often have the experience of reading a recipe and I know it won’t work, it must be very frustrating for people that commit to making the recipe to find they have wasted time and ingredients. But take heart – if a recipe doesn’t work it may well be that it is the recipe NOT you. There is a certain, very famous, female cook (she licks her fingers a lot and in often in her dressing gown eating from the fridge late at night) … I’ll say no more.

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Makes 2 x 1 lb (450g) loaves or one large one.

Set your oven to Gas 6, 200˚C 400˚F.

Line the loaf tins with baking parchment or those natty loaf tin liners. They’re great, bit more money but do a proper job and save loads of time.

30g Chia Seeds Soak these for 30 minutes in 100ml of fresh cold water.

175g quinoa

175g millet

Measure these two together in a jug, make a note of the volume. Tip them into a clean pan and cover with double the volume of fresh, cold water. Bring to the boil and boil for 5 minutes – no longer (it’ll be too wet). Drain and run through with cold water until it is properly cold. Leave to drain for a few minutes.

Tip the quinoa, millet mix into a food processor with the soaked chia seeds and blast for a good 5 minutes at top speed whilst you …

squeeze the juice from a lime (or 1/2 a lemon)

Mix that with 70 ml of the nicest olive oil you can get hold of (or you could try hemp, rape even vegetable oil if that will get you making this)

In a mixing bowl mix the oil and juice mix, quinoa, millet and chia seeds. Then add

1/2 teaspoon of sea salt

1/2 tsp baking powder

40g pumpkin seeds (you can chop these a little if you like, especially if you want to slice the bread when it is warm as the seeds can be a little firm to start with – but after a couple of hours the seeds will have softened nicely)

50g sunflower seeds

Give it all a really good whacking mix and divide between the tins.

Bake in the centre of the oven for 60 minutes (that’s plenty unless your oven is very slow).

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Cool for 20 minutes before removing from the tin.

I suggest mashed avocado, more olive oil and a sprinkle of sea salt.

This can then be wrapped in cling film and frozen or wrap in greaseproof paper and keep it on the side for a couple of days. I can’t believe it will last longer without being eaten.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

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