Tired of eating plain and boring store-bought bread? Then spice up your taste buds by trying this Sprouted Seed Loaf!
I’ve got here the perfect recipe for a healthier alternative to your good old bread.
Nutrients you can get from this Sprouted Seed Loaf
We’re going to use whole grains and some super healthy seeds such as chia seeds, sunflower seeds, and poppy seeds to make a tasty and healthy alternative to conventional bread.
You probably already know that whole grains are good for your health. These wonderful grains are packed with nutrients such as protein, fiber, vitamins and minerals that help nourish your body.
Not only that, the nutrients you can get from whole grains may even help reduce your risk of heart disease, type 2 diabetes, and cancer.
How to make your sprouts
First, soak and sprout a cup of buckwheat and a cup of quinoa for two days. Make sure to change the water morning and night.
- Place buckwheat and quinoa in a bowl and cover with water. Soak for 15-20 minutes.
- Drain and rinse with a sieve.
- Leave in the sieve, place it in a bowl and cover it with a tea towel.
- Let it sprout for 48 hours, while rinsing it off twice daily morning and evening. You’ll notice that small sprouts have started to grow on them.
Making your healthy Sprouted Seed Loaf
When finished soaking, gather the following ingredients:
- 1/4 cup of coconut oil
- 1/4 cup of each, sunflower, chia, and sesame seeds
- 1 small can of tomato paste
- 1 tbsp of each, turmeric and cumin
- Place the sprout mix together with the other ingredients in a food processor and whizz it for about 30 seconds.
- Include a tablespoon of poppy seeds, a teaspoon of dried basil, and a teaspoon of ground coriander into the mix and process it for another 30 seconds.
- Pour mix into a lined loaf tin top.
- Add some more chia and sunflower seeds as toppings.
- Bake for 45 minutes at 180°C (200°F).
- Allow to cool then slice.
Slice and freeze and toast as needed. Enjoy!