This uses soaked/sprouted gluten free grains and lentils/almonds to make a bread.
This is also yeast free and dairy free bread.
1 c millet
1/2 c lentils
1/4 c quinoa
1/4 c brown rice
1/4 c sesame seeds
1/2 c soaked almonds
1/2 c sweet rice flour
1/2-3/4 c coconut flour
1 scoop whey protein powder (optional)
1 tbsp xantham gum
1.5 tsp vanilla
1.5 tsp molasses
2 eggs
1 tbsp chia seeds
2 tbsp flax meal
3 tsp baking powder
1.5 tsp baking soda
1/2 tsp celtic sea salt
1.5 c almond milk
3.5 tbsp coconut oil
3 tbsp honey
1.5 tsp cinnamon
Soak for 8 hours or overnight in water with juice of 1/2 to 1 lemon: millet,lentils,quinoa,brown rice,sesame seeds
Soak separately overnight in water: almonds (enough for 1/2 cup once soaked)
After soaking, drain and rinse everything.
Put all of these soaked items into the high powered blender, add vanilla, molasses, almond milk, coconut oil, honey and blend into a runny mixture.
Pour this mixture into a large bowl.
In a separate bowl or cup add chia seeds, flax meal and 1/2 c water. Mix this together and let sit for 15 minutes, mixing again once or twice.
In separate bowl, wisk eggs.
In separate bowl combine sweet rice flour, protein powder, xantham gum, baking powder, baking soda, salt, cinnamon and mix these dry ingredients until combined.
Add eggs, chia/flax mixture w/water to the large bowl. Mix these into the rest of the mixture. Then add the dry ingredients mixture to the large bowl and combine with a spoon until thoroughly mixed.
Now add coconut flour to this mixture as needed until the right consistency is achieved. The dough stickier than normal bread dough. Grease 2 glass bread pans with coconut oil put half the batter into each pan, and try to spread it out evenly across pan.
Cook at 350 degrees F for 75 minutes and test if it’s done.