Sunday, February 19, 2012

Sunflower Seed Honey Bread

This can be a breakfast bread but it is not too sweet that it could be used for "regular" bread purposes. It has a nutty, subtle sweet flavor and will be a nice addition to the elim diet roster! Enjoy!

Sunflower Seed Honey Bread
1 ½ cup sorghum flour
½ cup quinoa flakes
¼ cup millet flour
¼ cup arrowroot starch
¼ cup cornstarch
¼ cup sprouted sunflower seeds
2 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
1 cup coconut milk + 1 Tbsp coconut vinegar
2 almost ripe small bananas + 1 tsp baking powder
½ cup honey/coconut nectar
½ cup canola
¼ cup water
2 Tbsp sunflower seeds (additional)

Preheat the oven to 350 degrees. Grease and flour a loaf pan. In a large bowl, mix all dry ingredients well. Set aside. In a small bowl, add coconut vinegar to coconut milk. Allow to rest for five minutes.

Meanwhile, mash bananas and baking powder in a medium bowl. Allow to rest for two minutes. Add in milk mixture and blend well. Add in honey, canola oil, and water in turn, blending well after each addition.

Make a well in the center of your flour mixture. Add the banana mixture to the flour mix and blend until completely mixed in. Pour the mixture into prepared loaf pan. Sprinkle 2 Tbsp sunflower seeds over the loaf and press down gently. Bake at 350 degrees F for 1 hour, turn off oven and allow to rest in oven for five minutes longer. Remove from oven and turn loaf onto cutting board. Allow to cool completely before slicing. 

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