the wholesome loaf
This is one of my kitchen staples. My freezer is always chock-full, to ensure I always have a quick breakfast, lunch or even dinner base, ready to jazz up!
What's great about this recipe is that you really can’t go wrong when substituting in what you have on hand.
I like to call it, the ‘choose your own adventure’ loaf!
The loaf is packed full of wholegrains and is both dairy and gluten* free, if that’s what you’re after. It’s also loaded with protein and healthy fats to ensure your blood sugar levels remain balanced throughout the day.
Ingredients
3 cups of oat flour (simply blend rolled oats in a food processor)
3 cups of your choice of gluten free flour (my favs: rice, almond & buckwheat)
½ cup of ground flaxseeds
½ cup of psyllium husks
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
1.5 tbsp of apple cider vinegar
1 cup of nut or oat milk
2 cups of room temperature water
10 large free-range eggs
1 ½ tbsp of olive oil
Method
Preheat oven to 170 degrees Celsius
Combine all dry ingredients in a large mixing bowl, ensuring to break down any noticeable clumps
Lightly whisk eggs in a separate bowl
Add eggs, milk and water to dry ingredients and mix through
Stir through apple cider vinegar and olive oil (the batter should resemble a cake batter consistency, add more water is the mixture is too dry)
Add batter to a lined loaf tin and bake for 45-60 minutes
The loaf is ready when a knife comes out clean
For best results, once cooled, allow the loaf to set in the fridge before slicing
Store in an airtight container in the freezer for up to 3 months
Serving Suggestions
Another thing I love about this loaf, is that you can easily make a sweet or savoury meal (or snack) depending on your choice of toppings.
Some of my favourite combos:
Papaya and hemp seeds with a drizzle of honey
Avocado with or without poached eggs, salt and pepper
Sliced banana and your favourite nut butter (tahini is also delicious!)
Avocado and smoked or tinned salmon
Raspberries and almond butter
* If you have Coeliac/ celiac Disease, you may prefer to replace the oat flour with a strictly gluten free alternative. Whilst oats themselves do not contain gluten, they do contain a protein called Avenin. Avenins are structurally very similar to gluten and may be cause for concern for individuals highly reactive to gluten.