gluten-free, sprouted, fermented millet pumpkin bread

This blog is part of Real Food Wednesdays at Kelly the Kitchen Cop

I am so excited about my kitchen aid mixer and grain mill attachment. This week I soaked,sprouted, fermented and then dehydrated whole millet which I milled into flour this morning and made into this yummy pumpkin bread.

Gluten-Free, Sprouted, Fermented Millet Pumpkin Bread

Makes 4 small loafs or one large one.

Pre-heat oven to 350

1 cup date sugar
4 tablespoons pure maple syrup
1/4 cup coconut oil
2 large eggs
1 tablespoon GF vanilla extract
1 cup pumpkin puree or boxed pumpkin (my favorite is from Fig Food Co.)
1 cup millet flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1-4 T of milk as needed for liquid as it mixes to the right consistency (not too think or thin)

Milk all ingredents and pour into oiled bread pans. Bake on 350 for about 40 - 50 min or until the top of  the bread is firm but gives slightly to a gentle touch.