Sprouted Quinoa Bread {Gluten Free}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.8
- Total Fat: 10.2 g
- Cholesterol: 61.7 mg
- Sodium: 79.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.5 g
- Protein: 6.5 g
View full nutritional breakdown of Sprouted Quinoa Bread {Gluten Free} calories by ingredient
Introduction
Delicious bread for hors d'oeuvres, small sandwiches and finger food. Pairs perfectly with soup. Delicious bread for hors d'oeuvres, small sandwiches and finger food. Pairs perfectly with soup.Number of Servings: 12
Ingredients
-
4 Large Eggs (organic, pastured)
1 3/4 cup Organic Sprouted Quinoa
2 tbsp Organic Chia Seed
2 tbsp Organic Whole Ground Flax Seed Meal
1/4 cup Coconut Flour
1/4 cup Extra Virgin Olive Oil
1/2 tsp Sea or Himalayan Pink Salt
1/2 tsp Baking Soda
1 tbsp Organic Sesame Seeds
1 tbsp Sunflower Seeds
Directions
1. Soak Quinoa overnight.
2. Soak Chia seeds for at least 20 minutes.
3. Preheat oven to 325°F.
4. Crack Eggs in a medium to large mixing bowl and beat.
5. Mix in all of the Quinoa, Chia, Flax, and Coconut Flour.
6. Mix in the Extra Virgin Olive Oil, Salt and Baking Soda.
7. Pour into a 9x5 loaf pan.
8. Top with Sesame and Sunflower Seeds
9. Bake for about 60 minutes, until the quinoa is tender.
Store in refrigerator for up to 1 week.
Can be frozen for up to 3 months.
Serving Size: 12 slices
2. Soak Chia seeds for at least 20 minutes.
3. Preheat oven to 325°F.
4. Crack Eggs in a medium to large mixing bowl and beat.
5. Mix in all of the Quinoa, Chia, Flax, and Coconut Flour.
6. Mix in the Extra Virgin Olive Oil, Salt and Baking Soda.
7. Pour into a 9x5 loaf pan.
8. Top with Sesame and Sunflower Seeds
9. Bake for about 60 minutes, until the quinoa is tender.
Store in refrigerator for up to 1 week.
Can be frozen for up to 3 months.
Serving Size: 12 slices