Chia-quinoa bread

Mix the chia seeds with the water, stirring occasionally at first until a paste forms.

Submerge the quinoa in water. Let it rest for 1 night.

Rinse the quinoa in a sieve. Let it drain well. (Place it on a folded towel for extra draining.)

Strip the fresh thyme from the sprig and put it in the cutter.

Add the chia paste and the drained quinoa. Add olive oil, salt, baking powder, and lime juice.

Let it run at the highest speed for 5 minutes until you get a white foamy mass.

Preheat the oven to 160 °C.

Line a baking pan with baking paper.

Sprinkle the bottom with super sprouts. (A tasty mix including sesame seeds, sunflower and pumpkin seeds, broccoli, red quinoa, oats... You can also sprinkle it over your salads or yogurt with fruit.)

Pour the foamy mass into the baking pan on top of the super sprouts.

Smooth it out, also sprinkle the top with super sprouts.

Let it bake for 90 minutes at 160 °C.

Let the bread cool completely before slicing on a rack.

I like to eat it toasted with nut butter and avocado.

Grace with chocolate or jam.

And Wim with a slice of smoked salmon or ham.

Everyone is happy.