Wild Rice & Quinoa Loaf

No yeast, no raising agents, no oil, just a mountain of seeds & pseudo-grains united in golden loaf harmony! As you can see, it’s dense, chunky, hearty, filling & nutritious, a veritable door-stop of superfoods: chia, sunflower seeds, pumpkin seeds, flaxseed…

This loaf slices easily & freezes well – and toasting it brings out even more deliciously nutty flavours. Wild rice and quinoa both behave like grains, but in fact, they’re seeds. Along with the other seeds in this recipe, this loaf is packed with enzymes, protein & healthy fats.

1 cup cooked wild rice

1 cup cooked quinoa (I used black & red)

½ cup flax seed/linseed

½ cup sunflower seeds

½ cup pumpkin seeds

¼ cup chia seeds

4 Tbsp psyllium

1 Tbsp apple cider vinegar

1 Tbsp pure maple or honey

2 tsp salt

1 cup water – possibly more

Preheat the oven to 180C and lightly grease a loaf tin – I usually use silicon.

Put all ingredients in a food processor & blitz until a thick moist dough emerges. If you feel that your wild rice or quinoa was a little dry, feel free to add another Tbsp of water or two to get a lovely, sticky, damp dough. Since we’re not using any yeast or baking soda, this loaf won’t rise when cooked, but it will be beautifully golden and heartily delicious.

Spread into your loaf tin and smooth the top surface with a spatula or wet hands. Pop into the oven & bake for 1 hour. Allow it to cool on a rack.