Hearty 5 Seed Bread

• Vegan
• Gluten free

• Produce

  • 1/4 cup I used pumpkin, mixed seeds

• Refrigerated

  • 3/4 cup Dairy-free milk

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Flaxseed meal
  • 1 1/2 cup Gluten-free flour blend
  • 1/2 cup Millet flour

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 1/2 cup Avocado oil or melted coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds

• Liquids

  • 6 tbsp Water

Found on veganchickpea.com

Description

Ingredients

• 1 1/2 cup Gluten free flour blend*
• 1/2 cup Millet flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 Tbsp apple cider vinegar
• 1/2 cup avocado oil or melted coconut oil
• 1/3 cup maple syrup
• 3/4 cup dairy free milk of choice (I used almond)
• 1 Tbsp flaxseed meal
• 1 Tbsp chia seeds
• 6 Tbsp water
• 1/4 cup mixed seeds - I used pumpkin, sunflower, sesame (other examples include poppy, hemp or more chia)

Directions

• Combine chia, flax and water into a small bowl and set aside. Let sit for minimum 10 minutes.
• Preheat oven to 375 degrees.
• In a large mixing bowl, combine the dry ingredients and set aside.
• In a medium mixing bowl, combine the wet ingredients, adding the flax/chia mixture last.
• Add the wet ingredients to the dry and mix well.
• Pour the batter into a loaf pan. You can use parchment paper, grease the pan with oil or use a nonstick silicon bread pan.
• Bake at 375 degrees for 40 minutes. I baked this in a toaster oven and it was complete at 40 minutes, but it may need up to 50 minutes in a regular oven.
• Let cool for at least 10 minutes before removing from the pan.
• Top with vegan butter, nut butter, jellies, or other dips and spreads!