An amazing gluten free and vegan loaf that is full of protein, flavor and endless options!
You can subsitute the flax egg for 1 real egg; the almond milk for cows and the gluten free flour for whichever your prefer.
*This recipe really "produces"! And do not let the ingredient list intimidate you. This recipe is SUPER SIMPLE!! —LaVegetalFetiche
dry millet (to be ground)
dry quinoa (to be ground)
raw sesame seed
gluten free floud (try Bob Red Mill's brand)
flax seed meal
flax seed meal - for egg substitute
almond milk - for egg substitute (fresh, raw or store-bought)
water - for egg substitute
coconut oil - for egg substitute
of dry millet and or dry flaxseed (not ground)
agave nectar (or to taste) - sub. with honey or maple syrup!
himilayan sea salt
In This Recipe
Grind the seeds/grains (you can use whatever you have,
switch it up, just make sure it is both seeds and grains, for nutritional value.
Preheat the oven to 350F.
Mix all the flours with other dry ingredients a large bowl.
Put 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.
Add agave nectar and 1 cup of almond milk. Add more milk if needed.
Stir thoroughly to blend.
"Grease” a standard-sized bread pan with coconut oil, and pour the ingredients into it.
I use an glass oval-shaped baking dish, that is about 9x9
Bake at 350 F until done, and an inserted knife or pick 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.)
You can add anything from your favorite herb to fresh fruit.
I added rosemary to the my last one I made,
but I think I want to get some fresh or frozen cranberries this weekend and try that.
And mango or apricot would be good too, I could just see the fruit getting all syrupy...