Sprouted Seed Bread - GF, Vegan

Another delicious and simple homemade bread recipe! For this version, I used sprouted pumpkin seed powder and Tigernut flour for a prebiotic and digestible gluten free bread. I purchased these ingredients on Thrive Market, but you can also get them from Amazon, Vitacost, or Whole Foods.

This bread is dense, soft, and nutty with a hint of sweetness. I got too excited to put this nut buttery breakfast together that I failed to take pictures of the bread alone, but I promise you, it's a game changer!

Yields: 6-8 slices

Time: 30-35 minutes

Ingredients:

Wet:

1/3 cup unsweetened organic apple sauce

2 tbsp raw almond butter (or any nut butter)

2 chia eggs (2 tbsp chia + 4 tbsp water)

1 tbsp sesame oil (can substitute with coconut oil)

1 tsp apple cider vinegar

1 tsp black strap molasses (or maple syrup / honey)

Dry:

2 tbsp flax seeds

2/3 cup tigernut flour (can substitute with almond flour)

3 tbsp sprouted pumpkin seed flour (I use this brand)

1 tbsp acacia fiber (optional)

1 tsp baking powder

1 tsp sesame seeds

Directions:

1. Preheat oven to 350 degrees. Lightly oil or spray a bread loaf pan and set aside
2. In a food processor, combine apple sauce, almond butter and flax seeds and pulse until well combined.
3. Add tigernut flour, pumpkin seed flour, and acacia fiber to the processor and blend for 1-2 minutes or until dough forms
4. Transfer to a large mixing bowl, add sesame oil, apple cider vinegar, molasses, and baking soda and mix well. You should have a dough-like consistency, if it's too wet, add small increments of flour, if it's too dry, add small increments of water
5. Pour into bread loaf pan and spread evenly, about 2 inches thick. Sprinkle with sesame seeds
6. Bake for 25-30 minutes or until inside is cooked through and edges are lightly browned.
7. I topped this variation with sunflower butter, blackstrap molasses, and cacao nibs! 
8. Store at room temperature for 3-5 days, about a week in the fridge, or longer in the freezer!