Sunburst Quick Bread

• 1 tablespoon baking powder
• 12 cup sunflower seeds, chopped coarsely
• 12 cup raisins (can sub golden raisins, currants or cranberries)
• 12 cup vanilla rice milk (or soy milk)
• 12 teaspoon salt
• 13 cup sunflower oil
• 2 cups unbleached white flour
• 2 tablespoons flax seeds
• 2 tablespoons poppy seeds
• 3 tablespoons tahini
• 12 cup sugar
• 1 lemon, juice and zest of (1/4 cup lemon juice)

1. Preheat oven to 350 degrees.
2. Grease and flour a 9x5 loaf pan.
3. In electric blender, grind the flaxseeds to fine powder.
4. Add 1/3 cup water; blending until frothy.
5. Set aside.
6. In mixing bowl, combine the safflower oil, sesame paste and sugar.
7. Beat with mixer on medium speed until blended.
8. Beat in the flaxseed mixture.
9. In another bowl, stir together the flour, baking powder and salt.
10. Add this to the wet mixture, beating on low speed until smooth.
11. Beat in the rice milk, fresh lemon juice and peel.
12. Fold in gently the sunflower seeds and raisins just until blended.
13. DO NOT overstir.
14. Pour the batter into the prepared loaf pan.
15. Sprinkle poppy seeds over the top of the batter.
16. Bake the bread until a toothpick inserted in center comes out clean.
17. Bake about 50-60 minutes.
18. Cook in pan on wire rack for 10 minutes.
19. Invert pan onto wire rack and cool.
20. Cool completely before slicing.

baking powder, sunflower seeds, raisins, vanilla rice milk, salt, sunflower oil, unbleached white flour, flax seeds, poppy seeds, tahini, sugar, lemon

Taken from www.food.com/recipe/sunburst-quick-bread-143556 (may not work)