Preheat oven to 375 degrees F (190 degrees C). Grease or line a bread pan.
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.
Gluten-Free All-Purpose Flour (2/3 cup)
Baking Soda (1 tsp)
Kosher Salt (1/4 tsp)
Coconut Palm Sugar (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
to the ground oats; mix together.
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.
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)
Apple Cider Vinegar (1 tsp)
. Gently stir until batter until blended.
Dark Chocolate Chips (1 handful)
to the mixture. Pour in a lined bread pan.
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.
Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.
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.