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Author Notes: 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
Makes 1 loaf
- 1/2 cup dry millet (to be ground)
- 1/2 cup dry quinoa (to be ground)
- 1/2 cup raw sesame seed
- 1 cup gluten free floud (try Bob Red Mill's brand)
- 1/2 cup flax seed meal
- 1 tablespoon flax seed meal - for egg substitute
- 1-2 cups almond milk - for egg substitute (fresh, raw or store-bought)
- 1/2 cup water - for egg substitute
- 4 tablespoons coconut oil - for egg substitute
- add'l handfuls of dry millet and or dry flaxseed (not ground)
- 2-3 teaspoons agave nectar (or to taste) - sub. with honey or maple syrup!
- 1/2 teaspoon himilayan sea salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 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.)
- Additionally: 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...