Quinoa Rice Bread

Rinse in cold water 3x:

• 1 c white raw quinoa seeds
  

Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)

Drain excess water (I often put the seeds in a strainer over a bowl, and loosely cover it for a few more hours) and puree sprouted quinoa seeds in a blender with:

• *1/4 - 3/4 c milk or milk substitute
• 2 eggs
• 1 Tbps agave syrup or honey or sugar (optional)
• 2 Tbsp starch (I use tapioca starch)
• 1/4 tsp sea salt

* 3/4c milk has always worked for me. The batter is runny, but then it bakes-up to be an airy moist slice-able loaf. Still, natural ingredients vary, so others have had to use less. See comments starting at #12.

Combine separately:

• 1 c brown rice flower
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder (gluten-free)

Mix wet and dry just until thoroughly incorporated, but don't over mix. Pour into a generously greased loaf pan (I use a glass pan) dusted with rice flour. Bake at 350 for about 40-50 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.

Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.

Enjoy :-)