Honey Oat Quick Bread (GF, Vegan option)

It’s been a bit since I’ve posted a recipe, and truthfully, the last month just kind of slipped past me! We are nearing the end of our time here in Nicaragua, and we fly home in less than two weeks.

I haven’t had the opportunity to experiment with as many recipes as I would have liked recently, however, this was one that I did get a chance to make last month.

Not only was it well received as a delicious sweet afternoon treat, but it was also requested by you as a recipe to share.

Therefore, I am happy to drop in here today and give you the details so you can begin implementing it yourself!

While this recipe is naturally gluten-free and plant-based, it can be easily transitioned for a fully vegan recipe by eliminating the honey and instead making this a ‘maple oat’ quick bread with the use of maple syrup.

 

This recipe is:

  • Plant-based
  • Gluten-free
  • Quick
  • Healthy
  • Sweet
  • & Delicious

 

Happy eating!

Honey Oat Quick Bread

PREP TIME
15 Minutes

COOKING TIME
45 Minutes

YIELDS
10 Servings

 

INGREDIENTS

  • 2 3/4 cups gluten free oat flour (or quick oats)
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 cup honey
  • 2 chia eggs
  • 1/2 teaspoon pink Himalayan salt
  • 3/4 tsp baking soda
  • 1 teaspoon baking powder

 

DIRECTIONS

STEP 1: Preheat the oven to 350 degrees. To make a chia egg, combine 1 tbsp ground chia seeds with 3 tbsp warm water. Let sit five minutes.

STEP 2: Whisk together the almond milk, honey, chia eggs, and salt. In a separate bowl, mix the oat flour (or quick oats) with the baking soda and baking powder.
 
STEP 3: Combine the wet ingredients with the dry ingredients until fully blended. Batter should be runny but slightly thicker. Allow to sit five minutes.
 
STEP 4: Line a bread pan with parchment paper and lightly coat with cooking oil. I used avocado oil! Add you batter, and place into the oven on the middle rack.
 
STEP 5: Cook for 35-45 minutes, or until golden brown and a toothpick comes out clean.
 
STEP 6: Allow the bread to cool completely- overnight, if possible. Due to the nature of this bread utilizing only oat flour, the bread will be crumbly. However, cooling completely will drastically reduce this.
 
 

NOTES

  • Best stored in the fridge. Will last up to a week.
  • I personally enjoyed a slice warmed up with a bit of honey or natural chia seed jam and a hot cup of tea!
  • You can make your own gluten-free oat flour from rolled oats. Simply process in a food processor until you get a fine flour consistency.
  • To make a fully vegan version of this bread, you could use pure maple syrup instead of honey.
  • You can replace the chia eggs with two regular eggs if preferred.
  • Any non-dairy or dairy milk will work for this recipe.

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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