Blueberry-Orange Bread
Course
Batter Breads
,
Cakes & Cookies
Ingredients
1
cup
sprouted oats, crushed in food processor or spice grinder
Can substitute sprouted rolled oats
1
cup
filtered water
1
tablespoon
grated orange rind, preferably organic
1/4
cup
fresh orange juice (from grated orange)
1/2
teaspoon
vanilla extract
2
cups
sprouted wheat, spelt, or brown rice flour
1
cup
sucanat or date sugar
1 1/2
teaspoons
aluminum-free baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
sea salt
1
large egg, preferably pastured
2
tablespoons
coconut oil, melted
1
cup
fresh organic blueberries (can use frozen)
Instructions
Preheat oven to 350 degrees.
Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
Cool on a wire rack 10–15 minutes.
Remove from pan and cool completely.
Yummy served with homemade lemon sorbet.