Chef: Jessica Meyers Altman, GardenFreshFoodie.com
Makes: 8-10 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
2 flax eggs =2 T ground flax seeds + 6 T water, let sit until thickened, about 10 minutes (grind whole seeds in a coffee grinder, or purchase already ground meal.)
2/3 c almond milk
½ c maple syrup
3 T apple sauce (sugar fee or homemade)
2 ½ c whole oats (divided, see instructions)
1 T baking powder
½ t ground cardamom
¼ t baking soda
½ t salt
1 t ground psyllium husk (can omit, but may make the bread more fragile)
Zest of 1 orange, 2 tsp (use the outer part, and stop once you hit the white pith-it’s bitter)
1 apple~1 c, peeled & finely chopped
Preheat oven to 350 degrees.
Mix flax eggs and let sit.
Place 1 ½ c of oats into a blender and blend until it creates a flour, about 15 seconds.
Add dry ingredients to a bowl, mix and add apple to coat with flour.
Mix wet ingredients, zest, and add to dry ingredients.
Line loaf pan with parchment/use a non-stick pan and pour batter into pans.
(This recipe made on medium sized loaf, plus a small one (or 3 ½ c of batter). You could also use one large loaf pan (9 x 5) in place of the 2.
Bake at 350 degrees for about 45-60 minutes or until tester comes out clean. I used our convection oven at 325 for 45 minutes.
Allow bread to rest 10 minutes in pan, and then turn out to cool on a rack.
Best served warm-and easily reheated the next morning.