If you need a quick, flavorful healthy bread to accompany lunch or dinner – this is it!
- 2 cups quick-cooking oats (or lightly grind regular oats)
- 2 cups whole wheat flour
- 1/2 cup unsalted, roasted sunflower seeds
- 1 Tbsp. flaxseeds (not flaxseed meal)
- 4 tsp. baking powder
- 1 tsp. sea salt
- 2 cups non-dairy milk + 1 Tbsp. fresh lemon juice, whisked together
- 1/4 cup tahini
- 1–2 tsp. pure maple syrup
- 1 Tbsp. unsalted, roasted sunflower seeds
- 1 Tbsp. rolled oats
- 1/2 Tbsp. flaxseeds (not meal)
- Preheat oven to 450-degrees F and lightly oil a loaf pan – or use an oversized pie plate as I did. (It looks prettier, I think, and bakes faster.) You can line the pan/plate with parchment instead, if preferred.
- In a large bowl, combine the oats, flour, sunflower seeds, flaxseeds, baking powder and salt. In a separate bowl, whisk together the non-dairy milk/lemon juice, tahini and maple syrup. Stir this mixture into the oat mixture. Stir just enough to make sure there are no dry spots.
- Pour the batter into the prepared pan and sprinkle the seed/oat mixture on top of the dough. Bake for 30-50 minutes (depending on which type of pan you use). The bottom of loaf should sound hollow when tapped.
- Let cool a bit before cutting and serving.
- This would also be tasty with the addition of dried cranberries and/or toasted walnuts. Add a couple of tablespoons of maple syrup if you like a sweeter bread.
- Serving Size: 8
- Calories: 341
- Sugar: 1
- Sodium: 356
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Protein: 11
- Cholesterol: 0