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Finally! Delicious Sprouted Gluten Free Egg Free Bread!
I never thought that I would find a delicious not only gluten free but EGG free bread too!!! Soaking the grains makes it much easier to digest and is the nutrients are unlocked and multiplied giving you ten times more absorbable vitamins and nutrients from those grains! And it doesn´t crumble, fall apart, or mush! It actually rose and is sliceable and sooo yummy! Please try out this recipe, I am SO excited!! This recipe was adapted from
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Ingrediënten
- A cup with a capacity of 80 ml containing quinoa ( soaked 24-48 hrs )
- A cup with a capacity of 80 ml containing amaranth ( soaked 24-48 hrs )
- A cup with a capacity of 80 ml containing millet ( soaked 24-48 hrs )
- A cup with a capacity of 130 ml containing sesame seeds ( soaked 24-48 hrs )
- A cup with a capacity of 130 ml containing coconut flour
- A cup with a capacity of 130 ml containing rice flour
- 2 tablespoons flax seed meal
Bereiding
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1.Preheat oven to 350ºF.
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2. Drain and rinse soaked grains and seeds.
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3. Place all ingredients in high speed blender and puree.
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4.Pour into medium loaf pan lined with parchment paper.If desired sprinkle sesame seeds or any type of seed or nut ontop.
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5.Bake for one hour.If top begins to get too brown, cover with foil.
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6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
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**Note: Bread will slice best when cooled completely.
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