Parasite and Candida Cleanse Friendly Bread - Chia & Quinoa Loaf Recipe
Cutting grains and bread is often the one thing that many find the hardest to forgo while Parasite and/or Candida Cleansing. But we have good news - we are sharing an amazing recipe that will fulfil those cravings!
This grain free bread aligns with your cleansing goals. Packed with fibre-rich chia and quinoa, it offers a satisfying texture and a gentle energy release. This bread is free from added sugars, gluten, and yeast—making it a perfect choice for those on a cleanse journey or seeking to maintain a balanced microbiome.
The most important steps would be to soak and rinse your quinoa and chia separately overnight before starting the recipe. The second most important step would be to mix it for at least 3 minutes in your food processor (not blender). Also of note - don’t expect this bread to resemble traditional loaves – it’s very nutrient rich and moist and best eaten lightly toasted.
We also love this batter baked as a thin flat bread and used for a cleanse friendly pizza base
Whether you're combating parasites, taming candida, or simply embracing a healthier lifestyle, our Parasite and Candida Cleanse Friendly Bread is a fantastic recipe. So, roll up your sleeves, preheat that oven, and get baking!
Recipe modified from The Healthy Chef
Recipe
Makes 1 loaf – The size we use is: 10 1/2 cm wide and 26 cm long
- 300 g (1 3/4 cups) uncooked quinoa
- 60 g (1/4 cup) chia seeds
- 250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
- 60 ml (¼ cup ) olive oil
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon sea salt
- juice from ½ lemon
Preheat oven to 160 C fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gel, remaining 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix. Do not use a blender!
Spoon into a loaf tin lined with baking paper on all sides and the base to prevent sticking
Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
Remove from the oven and cool for 30 minutes in the tin…then remove from the tin and cool completely on a rack or board. 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.
Store wrapped in the fridge for up to 1 week (yes this can be frozen for up to 3 months).
Delicious lightly toasted on a pan.
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