Sprouted Quinoa Bread

Originally found at www.pattycake.ca
A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.
Source:
Patty
Ingredients / Directions:
Rinse in cold water 3x:
1 c white raw quinoa seeds
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)Drain excess water and puree sprouted quinoa seeds in a blender with:
3/4 c milk or milk substitute
2 eggs
*1 Tbps agave syrup or honey or sugar (*optional)
2 Tbsp starch (tapioca or arrowroot)
1/4 tsp sea salt
Combine separately:
1 c brown rice flower
1/2 tsp soda
1 1/4 tsp baking powder (gluten-free)
Mix wet and dry until just incorporated. Pour into a generously greased loaf pan (I use about 2 teaspoons of room temperature butter) dusted with rice flour. Bake at 350 for about 40 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.