Soaked gluten free Multigrain Bread

Gluten Free Multigrain Bread

It's also yeast and egg free as well. This is currently my favorite bread. It's easy to make and tastes fantastic. It's nice to enjoy toast with honey or make a turkey-avocado sandwich.

 

 Diagonal lines for a French loaf look

 

 

Toasted Turkey Avocado Sandwich

 

 

 

Soak Overnight:

·         1 cup teff flour

·         1 cup buckwheat flour

·         1 cup sorghum flour

·         2 cups warm water

·         1/4 cup kefir or sourdough starter

 

Mix in the morning:

·         2 Tablespoons EV Olive Oil

·         2 Tablespoons maple syrup

·         1 cup raw nuts/seeds

 

Dry ingredients:

·         1/2 cup tapioca flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         1/4 cup ground chia seeds

·         1/4 cup psyllium husk powder

 

Directions:

 

Mix the teff, buckwheat, sorghum flour with warm water and kefir. Cover and soak overnight. Soak for 12-24 hours to remove phytic acid that blocks nutrients. Soak in a glass or ceramic mixing bowl. Do not soak in plastic or metal bowls.

 

In the morning preheat oven to 375. Line a glass bread pan with greased parchment paper (coconut oil works great).

 

Stir in the olive oil and maple syrup to the batter that soaked overnight

 

Whisk together the dry ingredients and fold them into the wet batter.

 

Scoop batter into the oiled parchment paper/bread pan. Use a few drops of water to smooth the top of the loaf with a rubber spatula. Sprinkle raw nuts/seeds on top, I also like to mark mine with diagonal lines like a French loaf.

 

Bake for 1 hour and 20 minutes. Let sit for 10 minutes before removing from pan. Place bread on a towel, tipped on one side and let cool for an hour before cutting.

 

Notes:

*Buckwheat can be replaced with sprouted brown rice flour.  Reduce baking time to 1 hour and 10 min.

 

*Nuts/seeds can be whole, chopped, or ground.

 

*It’s also a good idea to soak nuts/seeds over night and then rinse/drain them (they also have phytic acid). Smaller seeds like sunflower work well. Larger nuts like pecans, can be chopped into smaller pieces.

 

*Chia seeds can be replaced with 2 eggs. 

 

 

 

 

 



Teff Breakfast Muffins

No sugar needed for theses tasty treats. All the sweetness comes from apples, dates, raisins, and stevia. These will be made again very soon!

Info on teff from Whole Foods Market:

This ancient grain has a sweet and malty flavor; it’s a rich source of calcium, magnesium, boron, copper, phosphorus and zinc, too. Contains twice as much iron as wheat and barley!

Dry ingredients 2 cups teff flour 1/2 cup tapioca flour 2 Tbs ground flax meal 1/4 cup coconut 1/4 cup raisins 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp xanthan gum 1/2 tsp sea salt 1 tsp cinnamon 1 pinch nutmeg Wet ingredients 1/3 cup coconut oil 1 1/2 cups pureed squash 8 pureed dates 3/4 cup water 1/2 tsp liquid stevia 1 small apple cut into chunks Topping Coconut or sunflower seeds

Preheat oven to 350. Mix the dry ingredients  in a large bowl.  Puree squash in a food processor and pour into a medium sized mixing bowl. De-pit the dates and place in a food processor. Add a few Tablespoons of the squash puree and blend until smooth. Pour into the squash. Add oil, water, and stevia to the squash and date puree. Whisk together. Add the wet ingredients into the dry and mix until just combined. Stir in the apples. Grease 2 muffin tins and drop the batter in each cup. Sprinkle coconut or nuts on top of each muffin and bake for 30 minutes. Remove the muffins and let cool on a wire rack.

*Note: to remove the phytic acid and get the most nutrients out of this recipe, be sure to soak the teff flour overnight. Mix the 3/4 cups of water with the 1 1/2 cups of pureed squash and add 1 tsp of apple cider vinegar. Then stir in the teff flour.