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
1/3 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 teaspoon of Salt
Add baking powder and salt to Einkorn Flour and mix until incorporated. Then proceed with adding wet ingredients, buttermilk, etc… as recipe states above.