Seed and Oat Bread

Super moist, flavorful and packed with protein and fiber!

1 and 1/2 cups oat flour (I make my own by pulsing in food processor)

1/4 cup coconut flour

1/4 cup gluten free flour (I use King Arthur for my go to)

1/2 tsp baking soda

1 tsp baking powder

1 tsp fine sea salt

3 medium eggs

2/3 cup unsweetened applesauce

1 tbsp apple cider vinegar

2 tbsp maple syrup

1/4 cup oat milk or non-dairy milk

2 tbsp extra-virgin olive oil

1/4 cup each pumpkin seeds and sunflower seeds

2 tbsp sesame seeds

1. Preheat oven to 350F and line a standard size loaf pan with parchment paper. Option to spray with PAM.
2. In a large mixing bowl, combine oat flour, Gluten Free flour and coconut flour, baking soda and baking powder and sea salt. Mix together with a wire whisk.
3. In a small bowl, whisk eggs and combine with applesauce, apple cider vinegar, maple syrup, non-dairy milk and extra-virgin olive oil.
4. Pour wet ingredients into dry ingredients and mix. Add seeds and fold into batter. Let batter settle for a few minutes so coconut flour absorbs all the liquid.
5. Pour the mixture into a parchment paper-lined standard size loaf pan. Bake for 45-50 minutes until a fork inserted comes out clean.
6. Let cool completely before slicing. Refrigerate for up to 5 days or freeze for up to 3 months. Slice before freezing.