Alright, friends, let’s talk about bread—but not just any bread. This is the kind of bread you whip up when time is tight, your energy is low, but you’re still craving something wholesome and delicious. We’ve all had those days when we want something that feels hearty and satisfying, yet doesn’t require hours of kneading or proofing. This quinoa and chia bread is exactly that. It’s the kind of recipe you’ll return to when you want a nourishing snack, a quick sandwich base, or just something warm from the oven that tastes homemade and nourishing.

There’s no yeast. No gluten. No fancy flour mixes. Just two powerful seeds, quinoa and chia, plus a few fridge staples, and you’re on your way to something magical. The texture is perfectly moist with a subtle nuttiness, a hint of tang from the yogurt, and the kind of bite that makes you think, “Wait, I made this?” Whether you top it with avocado and tomato, salmon and cheese, hummus and sprouts, or just a swipe of almond butter, it’s endlessly versatile.

Now let’s take a second to talk about quinoa—the main ingredient of this recipe. This tiny seed (often mistaken for a grain) has earned its superfood title for good reason. Quinoa is one of the few plant-based foods that is a complete protein, meaning it contains all nine essential amino acids our bodies can’t make on their own. It’s packed with fiber, iron, magnesium, and antioxidants. If you struggle with low iron, sluggish digestion, or nutrient gaps in your day, quinoa can be a game-changer.

It’s naturally gluten-free, which makes it suitable for sensitive stomachs, and its mildly nutty flavor pairs beautifully in both savory and sweet dishes. Making quinoa a regular part of your diet can help support energy levels, muscle repair, and gut health—all things we could all use a little more of.

Ingredients

• 4 tablespoons (45 g) uncooked quinoa

• 2 tablespoons (20 g) chia seeds

• 1 egg

• 1/3 cup plain yogurt or up to 1/2 cup (can be dairy or plant-based)

• 1/8 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon white vinegar

• Coconut oil or other oil, for greasing ramekins

• 1 teaspoon sesame seeds (or your seeds of choice)

• 1 teaspoon nigella seeds (or your seeds of choice)

Directions

1. Place the quinoa and chia seeds in a coffee grinder or nut grinder. Blend until you achieve a fine flour consistency. Set aside.
2. In a medium mixing bowl, crack in the egg and add the plain yogurt. Stir until well combined and creamy.
3. Add the ground quinoa and chia flour into the bowl. Sprinkle in the salt and baking powder. Mix thoroughly until it becomes a smooth batter.
4. Pour in the vinegar and give it one last stir—this step helps the bread get that light, fluffy texture.
5. Lightly grease two small ramekins with coconut oil or any neutral oil.
6. Divide the dough evenly between the two ramekins.
7. Use the back of a spoon to spread the dough evenly so the tops are smooth.
8. Sprinkle sesame seeds and nigella seeds (or whichever seeds you like) generously on top.
9. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden and firm on top.
10. Let the breads cool slightly before removing from the ramekins and serving.

Prep Time: 15 minutes
Baking Time: 35 minutes
Servings: 2 small breads (or 2 servings)

Nutritional Information (Per Serving):

• Energy: 210 calories

• Protein: 10.7 g

• Fat: 9.02 g

• Carbohydrates: 22.71 g

• Fiber: 5.3 g

Storage

• Store in an airtight container in the fridge for up to 5 days.

• These freeze beautifully: wrap and store in the freezer for up to 3 months.

• Reheat in the oven or toaster oven for a few minutes before serving.

Particular Recommendations

• For a dairy-free version, use plant-based yogurt.

• To make it egg-free, skip the egg and increase the yogurt slightly for moisture.

• This bread is naturally gluten-free, rich in protein and fiber, and perfect for sensitive digestion.

• Try using this bread as a sandwich base or enjoy it warm with your favorite spread.