Sprouted Quinoa & Courgette Bread

(Gluten-free. Vegan)

Servings: 10-12quinoa courgette bread w



  • 300g organic quinoa grains
  • 300g grated courgette
  • 60g organic brown flaxseeds, ground
  • 60g organic butter or coconut oil, melted
  • 1 teaspoon caraway seeds
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon sea salt
  • 2 tablespoons apple cider vinegar
  • Seeds for dusting the top of the bread (optional)



Part One

  1. Soak the quinoa with double the volume of water, either overnight or for 8 hours.
  2. Drain the quinoa and rinse really well through a sieve.
  3. Leave the quinoa in the sieve. Sit the sieve in a bowl and place a lid over the top, such as a saucepan lid or plate to keep the quinoa damp. Leave for 1 day or until they grow little tails.
  4. Grate the courgette into a bowl and mix through the ground flaxseeds. Leave to stand in the fridge for a few hours or you can leave it in the fridge until the quinoa has sprouted. 

Part Two

  1. Preheat the oven to 160°C, 325°F (fan), gas mark 3.
  2. Grease your bread tin or line with parchment.
  3. Rinse the quinoa really well.
  4. Place the quinoa into a food processor with the flaxseeds and courgettes and blend for 1 minute.
  5. Add in all the remaining ingredients and blend until really well combined, at least 2 minutes.
  6. Scoop the batter into the prepared bread tin and sprinkle the seeds on top.
  7. Bake for 1 hour and 20 minutes. Remove the bread from the tin and place back into the oven for another 10 minutes. This is to help the crust become crunchy and golden on top. 
  8. Remove from the oven and allow to completely cool before eating.  
  9. Slice into thick slices and toast in a grill with your choice of topping.
  10. Enjoy.


What’s nourishing about this recipe…

This recipe is packed full of beneficial nutrients!

Courgettes contain very few calories and have a high water content. They are an excellent source of manganese, needed for blood sugar control, skin integrity and bone formation.  

Courgettes are also a very good source of potassium, an important intra-cellular electrolyte, needed for balancing blood pressure. They are a good source of vitamin C and contain other antioxidant nutrients, including the carotenoids lutein and zeaxanthin. These antioxidants can help protect the eye.

Quinoa is one of the few grains to contain all nine of the essential amino acids, making it a complete protein. It’s an excellent source of manganese, phosphorous and magnesium and provides and good amount of insoluble fiber, they type needed to help maintain a healthy digestive system. 

Flaxseed provides fibre and plenty of omega-3 essential fatty acids, the ‘good’ fats, which have been shown to benefit our cardiovascular system. Each tablespoon of ground flaxseed contains approximately 1.6 grams of plant omega-3s.