Yesterday’s beignets are fabulous, really, but if they’re a bit too labor intensive (and a lot too unhealthy) for you, I’ve got you covered today. This breakfast bread is not overly sweet and really is good for you. It also smells amazing. There’s no oil or butter in this bread, but the apples and applesauce keep it nice and moist. And, 3 eggs may seem like a lot, but they help with rise and stability.
Start by mixing your dry ingredients. I use oat flour, but I make it myself. Just take some old fashioned oats and zip them in your blender or food processor until they are ground fine. I also use tapioca starch in this recipe. If you don’t have any, you can just use regular flour. If you’ve got it, and you keep gluten free oats around, this recipe is gluten free.
Then, I put all my wet ingredients into the blender. Blending them until frothy helps keep the bread from being so dense. Gently stir the wet ingredients into the dry ingredients and stir just until combined. Then, let it set while your oven preheats (about 20 minutes). It will look like this.
Now, gently fold in your whole oatmeal and diced apples. Try not to knock out too much of the air.
Pour batter into a greased loaf pan. Top with maple almonds and bake until set. If the almonds start to get too brown, cover with a sheet of foil until the bread finishes.
Allow to cool. Carefully remove loaf from pan and slice. The ends are cut off this piece because the boys were literally hanging on my legs begging for a bite.
1 cup oat flour
1/4 cup tapioca starch
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon ginger
1 1/2 teaspoon cinnamon
1 Tablespoon baking powder
1 1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 5.3 ounce container vanilla greek yogurt
1 cup whole rolled oats
1 apple, diced
3/4 cup sliced almonds
1 Tablespoon real maple syrup
Stir together oat flour, tapioca starch, coconut flour, salt, ginger, cinnamon and baking powder in a mixing bowl.
Add applesauce, vanilla, eggs and yogurt to blender. Blend until well mixed and frothy.
Gently stir wet ingredients into dry ingredients until just incorporated. Allow to sit for 20 minutes.
Preheat oven to 350*.
Fold rolled oats and diced apple into the batter. Pour into a greased loaf pan.
Stir together almonds and maple syrup. Sprinkle over the top of batter in the loaf pan.
Bake at 350* for 25-30 minutes. Cool completely before removing from loaf pan.