Flourless Oat and Chia Bread

Flourless Oat and Chia Bread

Ingredients:

• 2 cups rolled oats (gluten-free if needed)

• 3 tablespoons chia seeds

• 1 ½ teaspoons baking powde½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 2 large eggs

• 1 cup plain Greek yogurt (or dairy-free yogurt for vegan option)

• 2 tablespoons honey or maple syrup (optional, for slight sweetness)

• 1 teaspoon vanilla extract

• ¼ cup milk or dairy-free milk (almond, oat, etc.)

Instructions:

1. Prepare Chia Gel:

   • In a small bowl, combine the chia seeds with 6 tablespoons of water.

   • Stir well and let it sit for 10-15 minutes until it forms a gel-like consistency. This acts as a binder, similar to eggs.

2. Preheat Oven and Prepare Pan:

   • Preheat your oven to 350°F (175°C).

   • Line a loaf pan (8×4 inch) with parchment paper or lightly grease it.

3. Make Oat Flour:

   • Place the rolled oats in a blender or food processor.

   • Pulse until the oats become a fine flour consistency.

   • This oat flour will serve as your bread’s flour substitute.

4. Mix Dry Ingredients:

   • In a large mixing bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.

   • Stir to mix evenly.

5. Combine Wet Ingredients:

   • In another bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), vanilla extract, chia gel, and milk.

6. Mix Wet and Dry:

   • Pour the wet ingredients into the dry ingredients.

   • Stir until just combined. The batter will be thick.

7. Bake:

   • Pour the batter into the prepared loaf pan and smooth the top.

   • Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

   • If the top browns too quickly, cover loosely with foil during the last 10 minutes.

8. Cool and Serve:

   • Let the bread cool in the pan for 10 minutes.

   • Then transfer to a wire rack to cool completely before slicing.

Tips:

• For extra texture and nutrition, add ¼ cup chopped nuts or seeds into the batter.

• Store leftovers in an airtight container in the fridge for up to 4 days or freeze slices for longer storage.

• This bread is dense but moist—perfect toasted with nut butter or avocado.

Would you like me to suggest variations or maybe a vegan version?