Sprouted Grain Bread

80 g (½ cup) brown rice flour

80 g (½ cup) buckwheat flour

80 g (½ cup) chickpeas flour

75 g (½cup) tapioca flour

25 g (½ cup) quinoa flakes

25 g (½ cup) rice bran

1 pinch of salt

45 g (½ cup) sprouted and dehydrated buckwheat

10 g (1 tablespoon) sprouted and dehydrated sunflower seeds

10 g (1 tablespoon) sprouted and dehydrated quinoa

10 g (1 tablespoon) black sesame seeds

10 g (1 tablespoon) chia seeds

10 g (1½ teaspoons) xanthan gum

310 ml (1 1/4 cups) warm water

2 eggs

60 ml (1 1/4 cup) agave nectar

10 ml (2 teaspoons) apple cider vinegar

30 g (1/4 cup) applesauce

7 g (1½ teaspoons) baking powder

1. Grease a loaf pan.

2. In a small bowl, using a hand mixer, mix flour, quinoa flakes, rice bran, buckwheat sprouts, salt, sunflower seeds, quinoa, sesame seeds, chia seeds and xanthan gum. Set aside

3. In a large bowl, pour water. Start the hand mixer and add the eggs, agave nectar and vinegar. Lather. Add the sauce and mix well.

4. Add baking powder to the dry ingredients.

5. While stirring, add the dry ingredients to the liquid mixture. Stir until mixture is smooth. Correct the amount of water if needed.

6. Pour into the mold. Place on top rack of oven turned off.

7. Place a large bowl filled with hot water on bottom rack. Close the door and let rise about 45 minutes.

8. Bake for 30-40 minutes at 180 C (350 F) then, out of the oven, place the bread on a rack to cool.