Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Chocolate Chip Breakfast Rug

I couldn't decide on a name for this... It was between sweet flatbread or breakfast pan cake but then Witty Husband started calling it a "breakfast rug" and the name stuck. This recipe is one of my husband's favorites.

Here it is fresh out of the oven...

Use golden flaxseeds instead of brown for a butter-like flavor. Grinding the oats and flaxseeds may seem cumbersome but it literally takes just a minute or two tops. Oat flour can go rancid easily and rolled oats are usually cheaper in the bulk aisle at your local grocery store. With both the oats and flaxseeds, this cake has a good serving of fiber. A slice of this sweetness and a cup of tea is a great way to start the day!

Including orange zest in the batter or serving with orange slices guarantees a higher absorption rate of chocolate's antioxidants.

And best of all? This "breakfast rug" is vegan, gluten-free, and dairy free. Raid your pantry for all the ingredients! No need to go out shopping for anything extraordinary when this is so easy to prepare at home.

Variations:
Cinnamon Raisin (add 1 1/2 tsp cinnamon and 1/3 cup raisins)
Orange Honey (subtract sugar, use orange juice insted of milk, use less juice than calls for and add honey)
Use any frozen berries in exchange for the chocolate chips - blueberries, marionberries, raspberries, etc.

Chocolate Chip Breakfast Rug
1 1/2 c rolled oats (gluten-free certified if sensitive)
1/4 c golden flaxseeds
1 t baking soda
1/2 t cream of tartar             (use 1 1/2 tsp baking powder instead of baking soda and cream of tartar)
1/4 t salt
1/2 c applesauce
1 cup unsweetened, dairy-free milk (such as coconut, almond or soy)
1/4 cup sugar

1/2 c choc chips
1 tsp orange zest (optional)

1. In a spice grinder, grind oats and flaxseed. Add to bowl with other dry ingredients.
2. Combine wet ingredients in seperate bowl. Mix the two together.
3. Pour into a 9x13 pan (greased lightly with coconut oil).
4. Pop into 400 degree oven for 20-25 minutes or until bottom is browned and toothpick inserted comes out clean.

Makes 4 large servings or 8 smaller servings.
My toddler eats 1/8 of this recipe and my husband eats 1/4. Depending on my hunger, I eat whichever size I feel like. It's great served cold the next day or tucked in lunches.