If blending quinoa and oats: Place the quinoa in a blender or food processor and blend into a fine powder. Transfer into a large bowl. Then repeat the process with oats.
Add the baking powder, baking soda and salt and mix well.
Add the water and vinegar (and sweetener if using) and mix again.
Transfer the mixture to a loaf tin lined with parchment paper.
Optional, Scatter seeds or nuts over top to decorate.
Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean. If the outside is becoming hard/burnt, then cover with a piece of baking paper to prevent the outside from becoming burnt and continue baking until an inserted skewer comes out clean.
Leave to cool on a wire rack before putting away to store.
Store in the fridge for up to 3 days. It’s best toasted before eating!
Freezer storage: Slice before freezing and pop slices in toaster straight from the freezer when ready to enjoy.