Finally! Delicious Sprouted Gluten Free Egg Free Bread!

• 1/3 cup quinoa (soaked 24-48 hrs)
• 1/3 cup amaranth (soaked 24-48 hrs)
• 1/3 cup millet (soaked 24-48 hrs)
• 1/2 cup sesame seeds (soaked 24-48 hrs)
• 1/2 cup coconut flour
• 1/2 cup rice flour
• 2 tablespoons flax seed meal
• 1 1/4 cups almond milk
• 1/4 cup water
• 2 tablespoons coconut oil
• 2 -3 teaspoons Agave (to taste)
• 1 teaspoon sea salt
• 3 teaspoons baking powder
• 1 teaspoon baking soda

1. 1. Preheat oven to 350u0b0F.
2. 2. Drain and rinse soaked grains and seeds.
3. 3. Place all ingredients in high speed blender and puree.
4. 4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
5. 5. Bake for one hour. If top begins to get too brown, cover with foil.
6. 6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
7. **Note: Bread will slice best when cooled completely.

quinoa, amaranth, millet, sesame seeds, coconut flour, rice flour, flax seed, almond milk, water, coconut oil, salt, baking powder, baking soda

Taken from www.food.com/recipe/finally-delicious-sprouted-gluten-free-egg-free-bread-439822 (may not work)