Flourless Blender Bread

By Bailey1_

When you soak seeds overnight, they begin to sprout and they wake up! Sprouted seeds are higher in life force and protein, lower in carbs, easier to digest. My grandmother didn’t have a blender, so she used flour to make bread. However now that we have blenders, we can make bread with fresh living ingredients! What a concept! Blending the soaked seeds breaks them down into a soft porridge. That’s why this old-world bread is an amazing discovery, a boon for health in modern times. Optional pumpkin seeds add crunchy texture and delicious flavor. You can slice and freeze this bread up to 3 months with parchment paper between the slices. Just pull out a slice when you need one. Makes a 9 x 5 loaf pan of bread.

Ingredients

• Wet Ingredients:
• 4 large eggs at room temperature 220g out of the shell
• 1 1/4 cups (230 g) raw whole grain. I used half barley and half raw buckwheat groats (not roasted buckwheat), soaked 8 - 12 hours and very well drained
• 3 tablespoons unfiltered apple cider vinegar
• 6 tablespoons olive or coconut oil, melted but not hot
• 1 1/2 teaspoons unprocessed salt
• 3 tablespoons raw honey
• 1/2 cup (84 g) chia seeds, ground. Measure first, then grind. I used black chia in the photo. For light-colored bread, use white chia seeds.
• 2 1/2 tablespoons fennel seed, ground with the chia seeds
• Dry Ingredients:
• 1 teaspoon baking soda
• 1 tablespoon nutritional yeast (optional buttery flavor)
• 2/3 cup whole pumpkin seeds (optional)

Preparation

Step 1

Preheat oven to 350º F. Line a 9 x 5 loaf pan with parchment paper so it hangs over the sides like handles. I secure it with photo clips.
In any blender, add the eggs and soaked seeds or grain, very well drained. Blend until it is completely liquefied and quite smooth.
To the blender, add vinegar, oil, salt, and honey. Blend well.
Add chia seeds and fennel, and the mixture will begin to thicken. Mix well.
Dry Ingredients:
To the mixture in the blender, add soda, nutritional yeast, and pumpkin seeds, Mix very briefly so the pumpkin seeds will stay in big chunks. Pour into the pan quickly (the rising action has started).
Bake a 9 x 5 pan 40 to 50 minutes. Remove from the oven and allow to cool 20 minutes. Slice and enjoy.