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Makes
1 Loaf
Author Notes
An amazing gluten free and vegan loaf that is full of protein, flavor and endless options!
You can subsitute the flax egg for 1 real egg; the almond milk for cows and the gluten free flour for whichever your prefer.
*This recipe really “produces”! And do not let the ingredient list intimidate you. This recipe is SUPER SIMPLE!! —LaVegetalFetiche
Ingredients
1/2 cup
dry millet (to be ground)
1/2 cup
dry quinoa (to be ground)
1/2 cup
raw sesame seed
1 cup
gluten free floud (try Bob Red Mill’s brand)
1/2 cup
flax seed meal
1 tablespoon
flax seed meal – for egg substitute
1-2 cups
almond milk – for egg substitute (fresh, raw or store-bought)
1/2 cup
water – for egg substitute
4 tablespoons
coconut oil – for egg substitute
add’l handfuls
of dry millet and or dry flaxseed (not ground)
2-3 teaspoons
agave nectar (or to taste) – sub. with honey or maple syrup!
1/2 teaspoon
himilayan sea salt
3 teaspoons
baking powder
1 teaspoon
baking soda
Directions
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Grind the seeds/grains (you can use whatever you have,
switch it up, just make sure it is both seeds and grains, for nutritional value.
- Preheat the oven to 350F.
- Mix all the flours with other dry ingredients a large bowl.
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Put the flax seed meal, coconut oil, and water in a small saucepan.
Bring to a boil and let simmer until the flax seed is very glutinous.
Pour into the bowl with the other ingredients.
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Add agave nectar and 1 cup of almond milk. Add more milk if needed.
- Stir thoroughly to blend.
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“Grease” a standard-sized bread pan with coconut oil, and pour the ingredients into it.
I use an glass oval-shaped baking dish, that is about 9×9 -
Bake at 350 F until done, and an inserted knife or pick pulls out clean, about 1 hour.
(Cover with a sheet of aluminum foil if the top is browning too fast and the center of the bread hasn’t cooked thoroughly.)
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Additionally:
You can add anything from your favorite herb to fresh fruit.
I added rosemary to the my last one I made,
but I think I want to get some fresh or frozen cranberries this weekend and try that.
And mango or apricot would be good too, I could just see the fruit getting all syrupy…
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