I decided to transform those pretty little sprouted Amaranth and Quinoa seeds into homemade bread, cause what's better than that?

This was my first time making this specific recipe so I may make some slight alterations next time, but I do love how this hearty bread came out and thought I would share!

You can read all about sprouting grains and why they are so healthy in my previous blog by clicking HERE. Ancient grains are already incredibly healthy - packed with 'complete' protein (containing all 9 amino acids essential to human health, but not made in our own bodies), and are nutrient dense foods - sprouting only makes them that much healthier. The bread made from these grains should make you feel pretty darn happy about buttering up your buns!

Here's the recipe:


3 tablespoons ground flaxseed

3 cups sprouted Quinoa and Amaranth, divided use

1/2 cup pumpkin seeds, divided use 

1/3 cup amaranth flour

1 teaspoon sea salt

3 teaspoons baking powder

1/4 cup olive oil

1/4 cup hot water

1 cup almond flour

Olive oil (for brushing the tops of the buns)

1. Pre-heat your oven to 350 degrees.

2. Place flaxseeds in a small mixing bowl and cover with 6 tablespoons hot water. Mix until combined and then let the mixture set for about 15 minutes or until the flax has formed a thick, gelatinous paste. 

3. Spoon about 1/3 cup of your sprouted seeds into a large mixing bowl with about half of your pumpkin seeds. Set aside. (It's not necessary to be exact here, I like reserving some seeds to give the bread an added crunch, but if you prefer it more smooth - place everything in the food processor). 

4. In a food processor, add remaining sprouted seeds, pumpkin seeds, amaranth, salt, baking powder and olive oil. Cover and turn the processor on it's highest speed until the mixture blends into a loose dough. While the processor is running, add the hot water and keep it going for another 2 minutes. 

5. Carefully remove the blade from the processor, scraping off any excess dough. Pour the dough into the large mixing bowl with reserved seeds and add almond flour. Stir to combine all ingredients. The dough should be sticky but thick enough to hold it's shape. 

6. I used a 1/4 cup measuring cup to help make my buns even, but you can use any size scoop you want or your own hands to spoon the dough out onto a parchment lined baking sheet about 2" apart. Brush the tops with olive oil.

7. Place an oven safe bowl filled with water on the bottom rack of the oven.

8. Place the buns in the oven on the top rack and bake for 25-30 minutes or until the buns have browned and are cooked through in the center.

Let cool on a drying rack and DIG IN!