At my parent’s house with nothing on the agenda for the afternoon, an avocado on the counter I’d been admiring for a day and a nutty/bready consistency sounding very comforting. The result was a loaf worth sharing…for having had thrown literally every grain, seed and nut they had into a bowl, this turned out surprisingly well.
I would have liked for it to have sliced better and not crumbled so much…I’ll keep working on perfecting this…I think another egg would have done the trick. Bonus: gluten free and packed with vitamins, omegas (from chia seeds and flax) and full protein (quinoa and grain + seed + nuts! here)
Ingredients:
Mix Dry:
1/4 cup chia seeds
1/4 cup ground flax seeds
1/2 cup sun flower seeds
1/4 cup sun flower seeds
1 cup Gluten Free Flour
1/4 cup Brown Rice Flower
1/4 cup quinoa flakes
1/4 cup quinoa crisps
1.5 t baking soda
1 t good salt
separately mix wet ingredients:
4 eggs
1 T sweetener (maple, honey, sugar)
1 T apple cider vinegar
1/4 cup walnut oil
MIx wet and dry ingredients together. Grease a loaf pan and bake at 350 for 30 minutes
I had leftover rosemary butter I made on Thanksgiving and dolloped it on top before baking.
