Go gourmet with this delicious vegan treat! I gave a slice to a friend, and then I was out of town for a week. When I returned, I had 3 emails requesting the recipe! I’ve had gluten eaters come back for seconds. This bread is perfect for brunch or a snack, and also works as muffins. It’s largely whole grain, and the Salba seeds lend a wonderful moistness. It’s gluten, dairy, eggs, soy, corn and sugar free.
1 Tbs whole Salba seed
¼ cup water
½ cup + 2 Tbs brown rice flour
½ cup sorghum flour (or teff flour)
½ cup almond meal
¼ cup rice bran
¼ cup sweet rice flour
¼ cup tapioca flour
½ teaspoon salt
1 Tbs baking powder
3/4 tsp baking soda
2 Tbs poppy seeds
2 Tbs honey (or agave, for vegan version)
¾ cup orange juice
¼ cup canola or olive oil
¼ cup agave nectar (or 1/3 cup sugar and 2 Tbs honey)
Zest of 1 lemon
2 Tbs fresh lemon juice
Line a 9X5 inch bread pan with parchment paper overhanging the edges. Preheat oven to 350º.
Combine Salba seed and water, in a small bowl, set aside. Combine all flours and starches and mix well, eliminating any lumps. Add in poppy seeds.
Zest lemon before juicing. Combine honey and warm orange juice. When well mixed, add in oil, agaves nectar, Salba gel, and lemon juice and lemon zest.
Mix wet and dry ingredients and stir until everything is combined.
Bake at 350 for approximately 50 minutes, cover after 30 minutes to prevent over-browning. Check for doneness with a toothpick.
Allow to cool on a drying rack, and remove with parchment paper “handles” after 5 minutes to prevent a soggy bottom. Cool completely on drying rack.
Serve and accept compliments.
Makes one large loaf, or two 5 x 3 loaves or muffins.
First Place GIG Healthy Gluten-Free Cooking Recipe Contest: Cheryl Harris, Alexandria, VA