http://thesweetsunshine.com/2016/01/winter-in-telluride/ Finding a nutritious filling snack I often find a challenge. I wanted to make this bread recipe full of protein and nutrients so you can always grab a slice from the freezer and have a great nourishing snack. Even on its own its totally delicious but you can use it for sandwiches and soup dipping. It is a bit of an ingredient heavy recipe and it seems a bit of a lengthy process with the soaking and sprouting but once you get in the habit of soaking you will find this quite easy recipe.
go to link The entire recipe will have around 100g of protein, 100g dietary fibre and many vitamins and minerals.
- ¼ cup quinoa
- 1 cup dried green lentils soaked sprouted
- 1 sweet potato grated = 2 cups
- ½ cup chickpea flour
- ¼ cup buckwheat flour
- ¼ cup ground flaxseed
- 2 tbs psyillum husk
- ¼ chia seeds
- ¼ sesame seeds
- 2 tbs fennel seeds
- 2 tbs cumin seeds
- 1 tsp thyme
- ¼ tsp turmeric
- 2 tbs spirulina powder
- 1 tsp salt
- 3-4 days prior to making the bread soak and sprout the lentils see my post on Soaking and Sprouting
- The night before soak the quinoa in water.
- Put the quinoa and the lentils in a pot with 1 ½ cups water and cook for 12-15 minutes.
- In another pot add the grated sweet potato and ½ cup water, cook with the lid on for 8 minutes, stirring every so often.
- Preheat the oven to 350 F (180C)
- Once the sweet potato is cooked and soft add ¼ cup more water and blend with a hand blender or in a food processor.
- Drain the lentils and quinoa and add to the sweet potatoes. Add all the remaining ingredients and mix to form a dough. Leave for 5 minutes.
- Shape into two loaves roughly the size of your hand and 2-3 inches in depth. Optional sprinkle some oats on top of the loaves.
- Place on a lightly floured baking tray and bake for 1 hour.