Gluten-Free Sprouted, High-Fiber (Vegan) Bread

1 cup millet
1 cup quinoa
1 cup sesame seeds (for fiber and protein)
½ cup coconut flour (very high in fiber)
½ cup rice flour
2 tablespoons flax seed meal (egg substitute; high in essential oil Omega-3)
1-2 cups low-fat almond milk (for a vegan version, or milk for non-vegan)
½ cup water
4 tablespoons coconut oil
2-3 teaspoons agave, or to taste
½-1 teaspoon sea salt
3 teaspoons baking powder
1 teaspoon baking soda

Soak the millet, quinoa, and sesame seeds for 24 hours in enough water to cover. Hopefully the grains will begin to sprout, but may not. (They will still soften considerably, making them easier to digest.)
1. Strain and rinse.
2. Preheat the oven to 350F.
3. Divide and puree half of the mixture in a blender with half of the almond milk, and pour into a large bowl. Repeat with the other half.
4. Stir in the rice and coconut flour, sea salt, baking powder, and baking soda.
5. Add the flax seed meal, coconut oil, and water in a small saucepan. Bring to a boil and let simmer until the flax seed is very glutinous. Pour into the bowl with the other ingredients.
6. Stir thoroughly to blend.
7. “Grease” a standard-sized bread pan with coconut oil, and pour the ingredients into it.
8. Bake at 350 F until done, and an inserted knife pulls out clean, about 1 hour. (Cover with a sheet of aluminum foil if the top is browning too fast and the center of the bread hasn’t cooked thoroughly.)

Serving Size: Makes -- Slices

Number of Servings: 16

Recipe submitted by SparkPeople user STAVEBLOG.