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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. Holy protein, Batman! (Er, Hulk.) I have all of those ingredients!* When I glanced at this post yesterday in my news reader I didn't think I was interested in the bread but flagged it to read later. Now that I've read it I want to try the bread. *Almost. I'll be subbing Barleen's greens powder.
  2. cherrybombpie said…
    LOL love the title ! It's gluten-free isn;t it? Very nice.
  3. AshleyH said…
    ooo made this and it was very yummy but I would have to say that you have like and be familiar with the taste (and smell) of quinoa to like it. I liked the crunch in the bread from all the quinoa. :)
  4. Alex said…
    This recipe actually made me smile (I have an embarrassing tendency to smile at green things). Gorgeous!
  5. valerie said…
    looks great I am going to make it right now but I think you forgot to tell us how much salt and where the water fits in - I am guessing on the salt and adding the water to the rest of the wet ingredients
  6. reynell townsend said…
    I need a incredilbe hulk pan
  7. [...] began with a loaf of incredible hulk bread (made with sprouted quinoa and laced with spirulina), that we sliced just thick [...]
  8. sarah said…
    I made this, and it was yummy! It reminded me of a rustic cornbread. That said, I think it would be better baked in a round or square pan and cut into wedges like cornbread. It did not rise well, and did not hold together like a "slice" of bread. The flavor is awesome, though!
  9. Andrea T said…
    Hey Meg- Finally made this but I think I messed up. I interpreted the 2 cups of water as the soaking water. Was it supposed to be 2 cups with the wet ingredients? Mine looks/tastes funny and especially doesn't look like the photo. It only filled half of the loaf pan too. It was thick and dense. I'll make this edible somehow.
    • Meghan Telpner said…
      Of course you're the one who messes up the recipe ;) Have you ever seen a recipe tell you how much water to soak your grains in? A simple question my sweet... References please :)
  10. Lara said…
    The recipe says to soak the quinoa in 2 cups of water, but doesn't mention the water again. Should 2 cups of water also be added in with the rest of the wet ingredients? Thanks!
    • Meghan Telpner said…
      No need. Soak the quinoa over night and add the 3/4 cup of milk substitute.

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