Ingredients for Finally Delicious Sprouted Gluten Free Egg Free Bread
- Quinoa
- Amaranth
- Millet
- Sesame Seeds
- Coconut Flour
- Rice Flour
- Flax Seed Meal
- Almond Milk
- Water
- Coconut Oil
- Agave
- Sea Salt
- Baking Powder
- Baking Soda
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How to Make Finally Delicious Sprouted Gluten Free Egg Free Bread
- Soak 1 cup sprouted brown rice, 1/2 cup sprouted quinoa, 1/4 cup sprouted sunflower seeds, and 1/4 cup sprouted pumpkin seeds in water overnight (or for at least 8 hours).
- Preheat oven to 350°F (175°C).
- Drain and rinse the soaked grains and seeds thoroughly.
- Place the drained grains, seeds, 1 cup water, 1/4 cup olive oil, 2 tablespoons maple syrup (optional), 1 teaspoon baking powder, and 1/2 teaspoon salt in a high-speed blender. Puree until completely smooth.
- Pour the batter into a greased and parchment paper-lined medium loaf pan.
- If desired, sprinkle sesame seeds or other seeds/nuts on top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover loosely with foil.
- Let the bread cool in the pan for 20-30 minutes before slicing and serving. Enjoy with almond butter, agave, honey, or pesto sauce!
Nutrition Information (Approximate per serving)
Sodium
195 g
Sugar
6g
Fat
155g
Carbs
71g