Name: Oat, Seed & Egg Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups oat flour (can use almond flour); ½ cup arrowroot powder (can use cornstarch); 1 TB flaxseed; 1 TB chia seeds; ½ cup seeds (pumpkin, sunflower, hemp or combo of all 3); 1 tsp. baking soda; ½ tsp. sea salt; 5 large eggs (pasture raised ); ¼ cup EVOO; 1 TB vanilla extract; 1 TB apple cider vinegar (or lemon juice); 1/4 cup raw honey (or maples syrup)

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Oat, Seed & Egg Bread

Not Your Typical Bread ~ It's a very nutrient dense loaf that's packed with protein, full of fiber and copious amounts of complex carbs. Great for toast, as a sandwich or simply add your favorite topping and have yourself a hearty meal!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Dish

Servings:

Calories: 214kcal

Ingredients

2 cups oat flour can use almond flour
½ cup arrowroot powder can use cornstarch
1 TB flaxseed
1 TB chia seeds
½ cup seeds pumpkin, sunflower, hemp or combo of all 3
1 tsp. baking soda
½ tsp. sea salt
5 large eggs pasture raised
¼ cup EVOO
1 TB vanilla extract
1 TB apple cider vinegar or lemon juice
1/4 cup raw honey or maples syrup

Instructions

Preheat the oven to 350°F.
Grease a loaf pan with sunflower or coconut oil.
In a large bowl, combine the flour, arrowroot, seeds, baking soda, and salt.
Mix until all dry ingredients are combined.
In a small bowl, blend the eggs, oil, vinegar and honey together.
Blend the wet mix into the dry mix until the ingredients are well combined.
Pour the bread mix into the prepared loaf pan.
If you’d like, top the bread batter with a few of your favorite seeds.
Bake the bread for 30 to 35 minutes, or until it’s golden.
Turn the bread onto a wire rack and let it cool.
When it’s ready, remove the bread and enjoy it warm!

Notes

If you double the recipe, go ahead, and slice it up. Then put some of it in the freezer for later.

Nutrition

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