This striking loaf is incredibly easy to whip up in the blender, and if you use a base of sunflower seeds, your bread ends up a marvelous dark green color. Impress your family & friends!
The green is a natural chemical reaction between the sunflower seeds & baking soda, and absolutely safe. The batter looks like normal bread dough, but as it bakes it changes color. You can use other nuts; cashews & almonds will provide a normal colored loaf, if that's what you're after. I like sunflower seeds because the green is fun, plus they're much cheaper. And isn't there enough brown bread in the world? On to the recipe!
There is no prep. Simply place the following in the blender:
1/2 c milk of any kind, unsweetened
1.5 Tbsp apple cider vinegar
450 g sunflower seeds or other nuts (2.5-3 cups)
2 tsp baking soda
1 tsp sea salt
Blend into a smooth, thick batter. Then add 7 Tbsp coconut flour. This may become a little too thick for the blender to handle, as bread dough should. You can transfer it to a mixer for this last step, or just stir it by hand. No kneading required, just mix the flour in thoroughly.
Bake at 325, in an oiled standard bread loaf pan, for at least an hour. I have also divided the batter between two loaf pans. This will bake more quickly, but give shorter loafs/smaller slices. Either way works; you do you. Just pay attention towards the end of baking. You can do a toothpick test to see if the center is baked.
Let cool in the pan for 30 minutes, and store any leftovers in the fridge.
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