Sprouted Lentil Flour Bread

• 1 cup Sprouted Lentil Flour
• 2 cups Blanched Almond Flour
• 1/2 cups Coconut Flour
• 1 teaspoon Baking Soda
• 1- 1/2 teaspoon Salt
• 6 whole Eggs
• 2 Tablespoons Honey
• 3 Tablespoons Melted Coconut Oil
• 1/2 cups Filtered Water
• 1 teaspoon Apple Cider Vinegar
• 2 Tablespoons Raw Sunflower Seeds
• 1/2 teaspoons Caraway Seeds

1. 1.
2. Preheat oven to 350 F. 2.
3. Line a 9 X 5 loaf pan with parchment paper, set aside.
4. 3.
5. In a large mixing bowl, whisk together lentil flour, almond flour, coconut flour, baking soda and salt.
6. Make sure to remove all lumps in flour.
7. 4.
8. Make a well in the center of the dry ingredients and add in eggs, honey, melted coconut oil, water and apple cider vinegar.
9. 5.
10. With a large fork, stir wet ingredients until thoroughly mixed.
11. 6.
12. Incorporate wet ingredients into dry ingredients until batter is smooth.
13. 7.
14. Pour wet dough into the loaf pan and sprinkle sunflower and caraway seeds on top.
15. 8.
16. Bake in a 350 F oven for 50-55 minutes or until a toothpick inserted in the center comes out clean

flour, blanched almond flour, coconut flour, baking soda, salt, eggs, honey, coconut oil, water, apple cider vinegar, sunflower seeds, caraway seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/sprouted-lentil-flour-bread/ (may not work)