Sprouted Gluten-Free Lemon Blueberry Bread
As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Cakes & Cookies
sprouted brown rice flour (or regular brown rice flour)
arrowroot powder or tapioca flour
granulated sugar (coconut sugar, maple sugar, or organic cane)
finely grated lemon zest
organic palm shortening
fresh or frozen blueberries
ground chia seeds
milk (I use homemade coconut milk, but almond or cashew milk works too)
Preheat oven to 425 degrees F.
Line a large cookie sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
Add the blueberries and gently toss together.
Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
Pour wet mixture into the dry and gently mix together using a fork.
Form dough into a ball and place onto the parchment-lined baking sheet.
Press dough down so it looks like a thick, flat round.
Cut into 8 wedges.
Gently move the wedges so they are all separated on the baking sheet.
Brush with coconut milk and sprinkle with sugar if desired.
Bake for about 25 minutes.
Enjoy hot out of the oven or at room temp.
From: www.nurishingmeals.com by Ali and Tom of
Whole Life Nutrition