Quinoa superseed loaf

Ingredients

• 300 g quinoa (500 g soaked weight)
• 200 g buckwheat flour
• 1 Tbsp baking powder
• 2 tsp salt
• 1 Tbsp maca powder (optional)
• 50 g brown flax seeds
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 3 Tbsp mixed seeds, to sprinkle
• 2 eggs, beaten
• 2 Tbsp maple syrup

Steps

1. Soak the quinoa for 8 hours in double the volume of water with 2 tsp salt. Drain and rinse.
2. Preheat the oven to 180 °C and line the base of a 900 g loaf tin with parchment.
3. Put the quinoa in a food processor with the maple syrup and blend to a smooth batter.
4. Add the buckwheat flour, baking powder, salt and maca and blend until combined. Gradually add 240 ml of water.
5. Transfer to a large bowl, add the seeds and stir, then fold in the eggs. Pour into the tin and sprinkle with the extra seeds.
6. Bake for 1 hour, or until golden brown and a knife inserted comes out clean.
7. Let cool in the tin for 5 min, then turn out onto a rack and cool completely before slicing.