Blender Bread

By Bailey1_

Ingredients

• Wet Ingredients:
• 3 large eggs at room temperature 165g out of the shell
• 1 1/4 cups (230 g) raw organic whole grain. I used half rye berries and half untoasted buckwheat groats, soaked 8 - 20 hours (overnight), well drained
• 3 tablespoons unfiltered apple cider vinegar
• 6 tablespoons olive or coconut oil melted but not hot
• 1 1/2 teaspoons unprocessed salt
• 2 tablespoons raw honey
• Dry Ingredients:
• 1 teaspoon baking soda
• 1 1/2 tablespoons fennel seed, coarsely ground
• 1/2 cup (168 g) whole chia seeds. For a darker bread use black chia seeds.
• 2/3 cup whole pumpkin seeds

Details

Servings 1
Adapted from janeshealthykitchen.com

Preparation

Step 1

Wet Ingredients:
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 grain. very well drained, vinegar, oil, salt, and honey. Blend well, but do not liquefy it utterly. We want some crunchy texture in our bread, right?
Dry Ingredients:
Add soda, fennel, chia seeds, and blend. The mixture will begin to thicken.
Add pumpkin seeds and mix very briefly so they’re still in big chunks. Pour batter into the pan quickly, as the rising action has started.
Bake a 9 x 5 pan 40 to 45 minutes. Remove from the oven and allow to cool 30 minutes to 1 hour. Slice and enjoy. This bread slices better when chilled.