- Prep Time: 5 mins
- bake Time: 30 mins
- Total Time: 8 hrs, 35 mins
Ingredients
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1 cup Anthony’s Goods White Quinoa, soaked in 2 cups water overnight
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½ tsp Anthony’s Goods Fenugreek
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¼ tsp Anthony’s Goods Turmeric
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¼ tsp cayenne pepper
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¼ tsp Anthony’s Goods Tellicherry Peppercorn, ground
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½ tsp salt
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1 cup water
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2 tbsp Anthony’s Goods Sunflower Seeds, for topping
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2 tbsp Anthony’s Goods Pumpkin Seeds, for topping
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Instructions
Quinoa is loaded with protein and gluten-free, which makes this a great alternative sandwich bread.1. Soak the quinoa in water overnight.
2. Preheat the oven to 375F.
3. Drain the excess water and add the quinoa to the bowl of a high-speed blender. Add the fenugreek, turmeric, cayenne, salt, pepper and water. Blend until smooth.
4. Line a 9x13 inch baking tray with parchment paper and pour the mixture in. Use a silicone spatula to spread it evenly across and sprinkle the top with the sunflower and pumpkin seeds.
5. Bake for 25-30 minutes.
6. Let cool before removing the bread from the tray and slicing into squares.
