Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease or line a bread pan.
Step 2
Place your
Gluten-Free Rolled Oats (1 cup)
in a blender or coffee grinder and blend until a mealy flour is formed. Pour into a large bowl.
Step 3
Next, add
Gluten-Free All-Purpose Flour (2/3 cup)
,
Baking Soda (1 tsp)
,
Kosher Salt (1/4 tsp)
,
Coconut Sugar (1/2 cup)
, and
Ground Cinnamon (1/2 Tbsp)
to the ground oats; mix together.
Step 4
In a blender or small bowl, whisk your
Large Eggs (4)
until fluffy. Place in a small bowl and add in your
Coconut Milk (1/4 cup)
. Mix gently.
Step 5
Fold in your egg milk mix with the dry ingredients. Last, add your
Canned Pumpkin Purée (1 cup)
,
Molasses (1 Tbsp)
,
Vanilla Extract (1 tsp)
, and
Apple Cider Vinegar (1 tsp)
. Gently stir until batter until blended.
Step 6
Add
Dark Chocolate Chips (1 handful)
to the mixture. Pour in a lined bread pan.
Step 7
Add a few tablespoons of rolled oats and
Assorted Nuts (2 Tbsp)
, drizzle with
Honey (to taste)
, and place in oven for about 30 minutes. Check a little earlier just in case your oven bakes faster.
Step 8
Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.
Step 9
Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve, or keep for future. Wrap in foil and keep in fridge or freezer.
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