Ingredients
- 1/4 cup sunflower seeds hulled and unsalted
- 1/4 cup pumpkin seeds hulled and unsalted
- 1/4 cup rolled oats
- 3 tablespoons quinoa
- 3 tablespoons millet
- 1 cup buttermilk
- 1/3 cup butter melted or safflower oil
- 1 tablespoon maple syrup
- 3 large eggs
- 2 1/4 cups Bluebird Einkorn Baking Mix (or use 2 1/4 cup Bluebird Einkorn Flour with 1 tablespoon baking powder and 1 teaspoon salt)
Methods
- Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan. Line the bottom with parchment paper.
- In a medium dry skillet, toast the seeds, oats, quinoa, and millet over medium heat, stirring, until lightly brown and starting to pop about 5-7 minutes.
- Reserve 2 tablespoons of the mixture and pour the remaining into a large mixing bowl.
- Add the buttermilk, butter or oil, maple syrup, salt, and eggs.
- Stir in baking mix and pour into pan. Sprinkle with remaining seed mixture.
- Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool 30 minutes, loosen the sides of the pan and invert the pan on a cooling rack.
- Let cool completely before slicing.
