¼ cup unsalted hulled sunflower seeds
¼ cup unsalted hulled pumpkin seeds
¼ cup rolled oats
3 tablespoons quinoa
3 tablespoons millet
1 cup buttermilk
¼ cup melted butter or safflower oil
1 tablespoon maple syrup
3 large eggs
2 1/4 cups Einkorn baking mix* See the modification below if you do not have our baking mix
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.
*If you don’t have our Bluebird Einkorn Baking Mix Add:
2 1/4 cups of Bluebird’s Einkorn Whole Grain Flour
1 tablespoons Baking Powder
1/3 cup of cold organic shortening or butter, cubed
Add baking powder to Einkorn Flour. Chop cold shortening or cubed butter into the mix. Then proceed with adding buttermilk, etc… as recipe states above.