Don’t worry! There is no need to have gluten allergy or even gluten intolerance to enjoy this delicious magic bread full of proteins. It’s incredibly simple to realize and can be easily varied: replace nuts and figs with other seeds, (pumpkin, sunflower, flax, sesame), or goji berries, hazelnuts, pine nuts, or add some spices, turmeric, cinnamon…
Basic ingredients can be varied too, for example using coral lentils, chickpeas…
And it’s delicious toasted too…
For one bred
The day before, pour the rice, the quinoa and the kasha in a bowl and cover with water. Let soak all night.
The following day, drain and place in a blender with the water, the cider vinegar and the baking soda. Mix well.
Pour back in the bowl, add the cut in pieces soft figs and the crushed nuts (or any other seeds you want) and mix.
Pour in a cake mold or simply shape the bread on a baking paper sheet. You may shape one bread or two smaller ones. Make some cuts on the top, sprinkle with poppy seeds (or any other) and bake 1h30 at 180°C (350° F).
Plates: Sol, Goutte d’or, Écume, Aux oiseaux, Bulle @ Bernardaud