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Makes 1- 8” Round Loaf

Ingredients:

¼ cup org. millet or brown rice
¼ cup org. quinoa
2 Tbsp, amaranth
1-cup org. rolled oats, plus ¼ cup
1-can coconut milk
1-cup milk alternative (I used oat milk)
2 Tbsp.+1-½ t. Apple Cider Vinegar
1 Tbsp. vegetable oil,
3 cups org. whole wheat flour
1 cup org. all-purpose flour
2 Tbsp. ground flaxseed
1-Tbsp. kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus ¼ cup
4 Tbsp. coconut oil
3 Tbsp. brown rice syrup

Instructions:

1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an immersion blender or mixer, blend the coconut milk until the fat and milk are combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a warm place and let the milk rest for 10 minutes until it begins to curdle.

2. Meanwhile, in a medium-size saucepan, mix the millet or brown rice, quinoa, amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and let sit for 2 hours to cool.

3. Preheat oven to 350°F. – Grease an 8″ diameter cast-iron skillet.

4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea-size pieces.

5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the saucepan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky.

6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.