OAT BREAD
SUPER QUICK AND DELICIOUS!
This is a super quick and gluten free bread recipe that works well with both savoury and sweet additions. If you don’t have oat flour, simply whizz up the oats in a food processor until you get a flour like consistency.
I love this toasted with either nut butter, berries and cinnamon or eggs, avocado and kimchi!
INGREDIENTS:
4 eggs, whisked
480g runny yoghurt (dairy or non dairy), I used kefir
420g oat flour, gluten free if required
2 tbsp baking powder
½ tsp salt
Additional toppings: grated dark chocolate, coconut flakes, cacao nibs, fresh fruit, dates, hemp seeds, sunflower/pumpkin seeds
METHOD:
Preheat the oven to 175c and line a loaf tin with baking paper.
Either in a blender or using a hand mixer, whisk the eggs and yoghurt together. In a separate bowl, mix together the oat flour, baking powder and salt.
Fold the dry ingredients into the wet mixture and pour into the loaf tin. Bake for 45 minutes or until golden.
Leave the bread to cool completely before slicing, roughly 30-45 minutes before slicing.
