Ingredients:
- 3/4 cup + 2 tablespoons raw Quinoa
- 3/4 cup + 2 tablespoons raw Millet
- 4 tablespoons Psyllium seed husk soaked in
- 1 cup of filtered Water
- 1 tablespoon Maple Syrup
- 3 tablespoons Coconut oil
- 1 tablespoon Apple cider vinegar
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 1 cup of filtered Water
- Optional-garnish seeds such as Pumpkin, Flax, Sunflower or Sesame seeds
Method
- Soak the Millet and Quinoa in enough water to cover overnight before rinsing well and draining thoroughly.
- Mix the Psyllium seeds in 1 cup of warm water for approximately 10 minutes- the mix should soak up all the water.
- Combine everything including the additional cup of water in a food processor and process until the mixture forms a batter (1-2 minutes)
- Pour the batter into a greased loaf tin and top with seeds if desired.
- Bake in the oven at 160 degrees for 90 mins until loaf bounces back when lightly touched.
- Halfway through baking, poke the tip of the loaf with a sharp knife to let the steam escape. The loaf will fall but this is normal.
Allow the loaf to cool before removing into a wire rack to completely cool before slicing.
This bread can be frozen in slices and enjoyed with sweet or savoury toppings.
Enjoy!
Thank you to Natasha Zervaas from Green Secrets for the delicious recipe.