- 1 cup quinoa
- 3 garlic cloves
- 3/4 cup water
- 1/2 teaspoon ume plum vinegar
- 1/2 teaspoon sea salt
- Pinch of ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon coconut oil
In a medium-sized bowl, add the quinoa and about 2 to 3 cups water. Allow the quinoa to soak about 12 hours or until sprouted. Once the quinoa has sprouted, drain and rinse the quinoa several times.
Preheat the oven to 350 degrees. Add the drained quinoa and the remaining ingredients except for the coconut oil to a blender and blend on high speed until all ingredients are mixed well.
In a non-stick skillet or pie dish (about 9″), add the 1 teaspoon coconut oil. Put the dish in the oven for several minutes to get warm/hot being careful not to let the oil smoke. Remove the pan from oven and add blended ingredients. Top with a sprinkle of fresh or dried herbs as desired. Put pan back in oven and allow it to bake for 30 to 45 minutes. Store any leftovers in the refrigerator.
The bread tasted great topped with the fermented cashew cheese from the previous post. The leftovers were also good the following day…I toasted it the toaster oven for a few minutes to warm it up. Enjoy!