Sunflower Seed Bread

80 g (1/2 cup) quinoa flour

160 g (1 cup) all purpose gluten free flour

4 g (3/4 teaspoon) baking powder

5 g (1 teaspoon) xanthan gum

35 g (1/4 cup) sunflower seed

1 egg

60 ml (1/4 cup) agave nectar

60 ml (1/4 cup) oil

125 ml (1/2 cup) apple juice

10 g (1 tablespoon) chia seeds

125 ml (1/2 cup) water, as needed

1. Grease a loaf pan.

2. In a small bowl, using a hand mixer, mix all dry ingredients except baking powder and chia seeds. Add sunflower seed.

3. In a large bowl, always with the drummer, whisk the egg, agave nectar, oil and apple juice until the mixture foams. Add chia seeds.

4. Add baking powder to the dry ingredients and mix.

5. While stirring, add the dry ingredients to the liquid mixture until it becomes smooth.

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

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

8. Then bake 30 minutes then at 180 C (350 F).

9. Upon exiting the oven, place the bread on a wire rack to cool.