This recipe comes from the Jan/Feb 2010 Clean Eating Magazine.
Gluten Free! No added sugar!
Toast a slice and enjoy it sweet with butter and jam or savory with avocado and tomato (my fav).
Honey Almond Sunflower Loaf
Almond meal 1c, 55g
Buckwheat flour 3/4c, 90g
Quinoa flour 1/4c, 140g
Baking powder 3tsp, 14g
Egg 1, 37g
Egg whites 2, 66g
Soy milk, skim milk, unsweetened almond milk or rice drink 1c, 250g -we used rice drink.
Olive oil 1/3c, 71g
Honey 2TB, 42g
Sunflower seeds (unsalted) 1/4c plus 1TB, 10g
Makes 14, 1/2” slices
Preheat oven to 350 degrees.
Whisk together meal, flours, and baking powder.
In another bowl, whisk together egg, egg whites, milk, oil, honey and 1/4 cup sunflower seeds.
Combine wet ingredients with dry; do not over mix.
Pour batter into a greased 9"-10" loaf pan and sprinkle remaining sunflower seeds on top.
Bake 45 min - 1 hour or until a toothpick inserted into the middle comes out clean. Allow to cool before slicing. Needs to be toasted. Keep refrigerated.
Try our Apricot Jam on a slice.
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