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Quinoa Bread with Sunflower and Pumpkin Seeds
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5 from 5 votes

Quinoa Bread with Sunflower and Pumpkin Seeds

Gluten free, egg free, yeast free and dairy free!
Course Snack
Cuisine American
Keyword gluten free bread, quinoa bread, yeast free bread
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 201kcal
Author Olya


  • 2 cups quinoa (soaked and fully drained)
  • cup chia seed + ⅔ cup water for soaking
  • ¼ cup olive oil
  • cup water
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cumin
  • 2 teaspoons ginger
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds


  • Rinse quinoa and the soak it in cold water (about 3 cups) for at least 8 hours or overnight. Can be left on the counter. Once soaked, rinse it by leaving in the strainer for 10-15 minutes to get rid of any excess water.
  • Soak chia seed in ⅔ cup water until gel like - this can be done half an hour ahead.
  • Preheat oven to 375 F. Line a loaf pan with parchment paper on all sides and the base.
  • Place drained quinoa into a food processor.
  • Add gelled chia seeds (after soaking them), ⅓ cup of water, olive oil, sea salt, baking soda, ginger and cumin.
  • Mix in a food processor for 3 minutes (pause after each minute in order not to overheat the processor). The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
  • Spoon into a lined loaf can.
  • Spread pumpkin seeds and sunflower seeds on top of the bread.
  • Bake for 50 minutes until the toothpick comes out clean and the loaf is firm to touch and bounces back when pressed with your fingers.
  • Remove from the oven and cool for 30 minutes. Then remove from the loaf pan and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
  • Serve delicate slices only when cold with a serrated knife.


Calories: 201kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 218mg | Fiber: 4g | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2.2mg