Sprouted Lemon Poppyseed Bread

March 1, 2009 at 3:49 am · Filed under Breads, recipes, Soaked/Sprouted, Treats and Snacks ·Tagged agave, gluten free, lemon, poppyseed, quinoa, sprouted, vegan, whole grain

I’ve been having lots of fun experimenting with sprouting.  I had a few requests last Summer at the Farmers’ Market for sprouted/soaked products.  Since I like to accommodate each and every one of the food preferences that come my way, I wanted to oblige.  In my experiments this Winter, I have been pretty excited to find out that I can convert several of my recipes to soaked, whole grain, rather than flour-based, recipes.  Since I also promised a recipe for that lemon zest you put aside after making the miso-mustard sauce recipe, here you go…and, by the way, if you would like to see a video version, you can watch it here: http://www.minimalistmenu.com/node/51

Before I start the recipe, though, don’t be overwhelmed by the prospect of sprouting quinoa, please.  I am a total sprouting novice and it’s super simple.  Directions are included in the recipe.  Seriously, it’s really simple.  You do have to plan a day in advance if you don’t already have sprouted quinoa, but once you realize how easy it is, you’ll just have it ready all the time:)

You can adjust the amount or type of sweetener to your taste.  You can also fold in berries or other fruit.

• 1 cup quinoa, plus filtered water for soaking
• 1/2 cup water, or more as necessary
• 1 Tablespoon flax seeds or chia seeds
• 1/8 teaspoon salt
• 2-3 teaspoons grated lemon rind (don’t leave this out – it’s not optional!!  Turn it into a different flavor if you don’t have lemon rind!!!)
• 2 pitted dates
• 1/3 cup sweetener, coconut sugar, coconut nectar, maple syrup, etc. (add 2 additional Tablespoons for a slightly sweeter bread)
• 2 Tablespoons oil (I use olive or coconut)
• 2 teaspoons lemon extract
• 1 teaspoon vanilla

 

• 2 Tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

• 1/4 cup applesauce
• 1 1/2 teaspoons apple cider vinegar

Put the quinoa in a small bowl, cover with filtered water and leave soaking for 2-4 hours to saturate. Drain into a mesh strainer, rinse, and leave (over a bowl to catch the dripping water) for 8-12 hours. If possible, stir around after 4 hours to rotate as the bottom layers will get warmer and sprout more quickly. The speed of the sprouting process depends on the root temperature (warm=faster, cool=slower); ideally you want the seeds to have a tail about 1/4 the size of the seed. If it hasn’t sprouted yet, or you like the sprouts longer, rinse with filtered water, drain, and leave a little longer.

Preheat oven to 350 degrees.  Line muffin tins. place all ingredients up to poppy seeds in a blender and process until smooth.  Fold in poppy seeds, baking powder and baking soda. Fold in applesauce and vinegar. Pour into muffin prepared muffin pan. Bake for about 15 minutes.

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