Watermelon radish, dijon mustard and sprouted quinoa sandwich–inspired by German cuisine!
Sprouted quinoa bread smells like a dream while baking, and emerges from the oven a deep orange-brown, thanks to the addition of virgin palm oil. This oil has a distinct flavor that doesn’t work in all recipes, but it works here. It is very rich in Vitamin A, which is perfect for supporting the immune system, as well as the health of the eyes and skin. And, when added to the sprouted quinoa flour , the nut flours and the eggs, the nutrition in this bread is incredibly rich!
And, once refrigerated, the bread firms up beautifully, thanks to the healthy saturated fat content in the coconut and palm oils. Therefore, it makes a wonderful bread for sandwiches when cold; if toasted in the toaster oven, it will soften considerably, making it better-suited to a soft spread.
Makes 2 loaves in a 9” x 5” x 3” loaf pan, each about 3-4’ high (You may halve all ingredients for 1 loaf)
• 1 cup Coconut Flour
• 1 cup Sprouted Quinoa Flour*
• ½ cup Arrowroot Flour
• 8 T Flax Seeds, freshly ground
• 6 T Organic Whole Cane Sugar
• ½ cup Walnut Flour, freshly ground
• ½ cup Pumpkin Seed Flour, freshly ground
• 3 tsp. Baking Soda
• 1 ½ tsp. Sea Salt
• 1 cup Unrefined Coconut Oil
• ½ cup Virgin Palm Oil
• 16 Eggs
*I soak 1 cup of raw quinoa in fresh water and 1 T fresh yogurt overnight in the refrigerator, then strain off and rinse the quinoa. Next, cover loosely, and return to the refrigerator for another day. Look for the little white tails of sprouting—if there are none the following day, rinse again and return to the refrigerator. 2 days of this should definitely yield sprouting. Rinse one more time, then scatter the drained quinoa over a dehydrator tray and set the temperature to about 100 degrees overnight. The next morning, your quinoa sprouts should be dry and crunchy. Grind them in a clean coffee grinder for fresh, nutrient-rich sprouted quinoa flour!
Freshly ground sprouted quinoa flour
Preheat oven to 325 degrees Fahrenheit
Combine all dry ingredients and mix well. Add all wet ingredients to the dry, and mix until well-combined.
Consistency of blended ingredients for bread
Butter the loaf pans and pour in the batter. Bake for 45-50”, or until a butter knife pulls clean from the middle of each loaf.
Loaves fresh from the oven!
Remove from pans and cool on a wire rack. Store in an airtight container in the refrigerator for 4-5 days.
The texture of the bread, up-close
Watermelon radish, fresh from Tonopah Rob’s local farm