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The Incredible Hulk Can Bake

 

This is Josh's recipe. Josh is by far one of the best nutritionists out there, (and cutest too!). He inspires me to research more for my clients, spend more time on their protocols, ask more questions, put more detail into their timelines and is the only person I know who gets as excited about silent retreats, drying herbs and sprouting quinoa as I do. And I like to think that I might inspire him to get a little experimental in the kitchen. Though this time he may have gone too far!

I adore him and the email he sent me with the above photo:

"Yo Meggers,
Check out my sprouted quinoa HULK Bread. I had a slice for lunch and grew 19 feet tall, became really angry, and developed huge muscles... I don't have a blog yet so I'm showing off my latest creation to the only person that I think would care.........you".

And did I ever care! With his permish- I am sharing it with all of you. This is the result of mixing a little sprouted quinoa with a sprinkle of spirulina.
I am so impressed my dear Vitamin J.

Don't be surprised if you suddenly feel the urge to rip your shirt off as your muscles bulge and your body turns green. Get used to it.
The Incredible Hulk Can Bake

Ingredients
  • 1 cup quinoa
  • 1 cup buckwheat flour (or brown rice, sorghum or other GF flour of choice)
  • 2 cups of water
  • ¾ cup almond milk or milk substitute of choice
  • 2 eggs
  • 1 Tbs honey or agave
  • 2 Tbs arrowroot or tapioca starch
  • ½ tsp baking soda
  • 1¼ tsp gluten free baking powder
  • 2 Tbs spirulina

Make It Like So
  1. Soak quinoa in 2 cups of water overnight or for up to 10 hours. This will kick start the sprouting process making the seeds more protein and enzyme powered and easier to digest (more on sprouting here)
  2. Drain excess water and rinse thoroughly
  3. Preheat oven to 350 degrees
  4. Combine together the milk sub, eggs, agave/honey, starch of choice, sea salt and quinoa
  5. Separately combine the gluten-free flour of choice, baking soda, baking powder and spirulina goodness.
  6. Now mix the wet and dry together until well mixed but no need to overdue it.
  7. Grease up a loaf pan, lightly dust with flour and then pour in the mix.
  8. Bake for 40-50 minutes- until a toothpick comes out clean.
  9. Allow to sit for 5-10 minutes before transferring from pan onto a rack to let it cool.
  10. Eat up that goodness. To maintain freshness, wrap up and store in fridge or pre-slice and throw it in the freezer.

35 Responses to “The Incredible Hulk Can Bake”

  1. Erin said…
    Thanks again Meghan. My mom has made the bread a few times and I really enjoy it. Last time she added pieces of peach which gave it a nice sweet flavour. I plan to make it in the next few days (using ground flax/water instead of eggs).
  2. [...] This little delight of greatness also makes an awesome grown-up Halloween treat. This is not my invention though. Must give credit where credit is due and this one comes from the same creator of The Incredible Hulk Bread. [...]
  3. [...] This little delight of greatness also makes an awesome grown-up Halloween treat.  This is not my invention though.  Must give credit where credit is due and this one comes from the same creator of The Incredible Hulk Bread. [...]
  4. [...] of the recipes from Meghan’s superfood package, is Josh’s Incredible Hulk Quinoa Bread: a gluten-free quick bread, made with sprouted quinoa and green [...]
  5. [...] study break to test out a recipe I’ve had my eye on for quite a while: Meghan Telpner’s Incredible Hulk Bread. Green bread? How could I say [...]
  6. Mircat said…
    This is AMAZINGLY delicious when drizzled with maple syrup. I got too excited and turned it out of the pan after only 5 mins of cooking and it completely fell apart. :( It still tastes great though. I can see why you use it in your French Toast recipe. I happen to love quinoa, so the taste is great for me. My hubby tasted it and said, "It tastes like vegetables" and made a face. Might have been better to introduce it covered with French toast toppings. :)
  7. Natalie said…
    Can anyone comment on the nutritional value of spirulina once baked? I know with most foods, cooking/baking decreases the nutritional content. Does this hold true for spirulina?
  8. Frances Lea said…
    Hi there, I was wondering where I can find more information on sprouting. The link above gives me a "404" error. Any ideas? a URL would be great!
    • Meghan Telpner said…
      I have fixed the link.
  9. sarah said…
    Oh boy I just read everything and realized I cooked quinoa first! Ugh so that dish will be garbage I'm sure...its in the oven now lol will be very gummy I think.
  10. Miranda W said…
    Hi there! I am a nutritionist, subscriber and lover of what you've got going on, Meghan. Question on this recipe - how much salt to add? In the recipe directions it says to combine seas salt with other ingredients, but there is not measurement for the salt. I see this question was asked above…but still no answer? Please advise. Thanks! :)

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