Sprouted Seed Loaf

I find it so hard to find a good bread that isn't overly refined or white, doesn't contain refined sugars and doesn't leave me feeling guilty, or isn't dry and crumbly. But i really love this loaf recipe! the sprouts keep it nice and moist (and super nutritious), and everything is blended together so if you don't like biting into a bunch of seeds, and prefer to dig into a smooth and flavorsome piece of bread, you will love this!

Sprouted Seed Loaf

• 1 cup buckwheat
• 1 cup quinoa

both sprouted for 2-3 days - find a guide to sprouting here

• 1/4 cup coconut oil
• 1/4 cup sunflower seeds
• 1/4 cup pepitas
• 1/8 cup flax seeds
• 1/8 cup chia seeds
• 3t thyme
• 1t salt
• 1t pepper
• 1T liquid sweetener
• 2 - 3 garlic cloves - minced
• 3/4 cup sun-dried tomatoes - chopped (optional, but reccomended)

1. Preheat oven to 180 C
2. In a food processor, blend sprouts, oil, sunflower seeds, pepitas, flax seeds, chia seeds, thyme, salt, pepper, sweetener and garlic.
3. Stir in sun-dried tomatoes.
4. Pour mixture into a greased loaf tin.
5. Smooth the top and sprinkle with extra seeds and add a drizzle of olive oil.
6. Bake for 40-45 minutes
7. Let the loaf cool before removing from the tin and slicing.

This is great fresh on its own, or toasted in a sandwich press and topped with a drizzle of olive oil, or some slices of avocado!

Jacqui

xo