Ingredients
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1/3 cup quinoa (soaked 24-48 hrs)
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1/3 cup amaranth (soaked 24-48 hrs)
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1/3 cup millet (soaked 24-48 hrs)
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1/2 cup sesame seeds (soaked 24-48 hrs)
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1/2 cup coconut flour
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1/2 cup rice flour
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2 tablespoons flax seed meal
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1 1/4 cups almond milk
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1/4 cup water
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2 -3 teaspoons Agave (to taste)
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1 teaspoon sea salt
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3 teaspoons baking powder
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1 teaspoon baking soda
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2 tablespoons coconut oil
Instructions
- 1. Preheat oven to 350ºF.
- 2. Drain and rinse soaked grains and seeds.
- 3. Place all ingredients in high speed blender and puree.
- 4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
- 5. Bake for one hour. If top begins to get too brown, cover with foil.
- 6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
- **Note: Bread will slice best when cooled completely.