Instructions

• Place the quinoa into a bowl, cover with plenty of water, and set into the refrigerator to soak overnight.
• Place the chia seeds into a bowl and add 1 cup of water, and set into the refrigerator to soak overnight.
• Preheat the oven to 360°F (180°C). Prepare a bread tin lined with baking paper.
• Drain and rinse the quinoa under cold running water and place into a food processor. Add the chia seed gel, the additional 4 tablespoons of water, olive oil, baking soda, sea salt and lemon juice, and pulse in the food processor for 3-5 minutes. The batter should still have some whole quinoa left in the mix.
• Transfer the batter into the bread tin and sprinkle over the sunflower seeds. Place the baking tin into the hot oven and bake for 45-50 minutes until the bread is firm.
• Remove the tin from the oven and set onto a wire rack to cool completely before removing from the tin and gently cutting the bread into slices.