This gluten-free loaf makes use of sprouted legumes rather than flour for a nutritious but oh-so more delicious option. A sprouted bread is a great addition to gluten-free households. Here are some quick reasons why:
1. Unlike most processed breads you buy at the supermarket, this recipe makes use of the entire legume to ensure all fiber, vitamins and minerals make it into the loaf.
2. By using two types of legumes we are ensuring a healthy mixture of nutrients that are also way easier for our bodies to process than that in gluten grains.
3. The process of sprouting increases the level of amino acids, thereby making sprouted bread richer in proteins. In fact one portion of sprouted bread can hold about 15g of protein!
Should we get baking?
SPROUTED BREAD | Makes 1 loaf
2 cups lentil and chickpea sprouts
3⁄4 cup flaxseed
1 tsp salt
Pinch of cayenne pepper
3 large eggs
1 Granny Smith apple, grated
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
1⁄2 cup warm water
1 tsp baking powder
1⁄4 cup butter, melted
1 cup pecans, chopped
1/3 cup parsley, finely chopped
1/3cup chives, finely chopped
1. Preheat oven to 160°C. Line a 18 × 8.5 cm bread tin with baking paper.
2. Place the sprouts in a food processor and process until fine.
3. Grind the flaxseed in a coffee grinder until it resembles wet sand. Add to the sprouts.
4. Add salt, cayenne pepper, eggs and the apple. Blitz until mixed well and set aside.
5. Stir the bicarbonate of soda and vinegar together until bubbling. Stir in the warm water and baking powder. Add this, along with the butter, pecans and herbs, to the sprouts and flaxseed mixture. Combine.
6. Pour into the prepared tin and bake for 50–60 minutes. Remove from oven and cool in the tin. Turn on to a wire cooling rack and set aside to cool.