This week the Sunday Lab presents an amazing bread version that will cure your hunger every hour of the day.
For breakfast, you can dunk it in a dairy-free milk or enjoy it with dates / homemade jam / chocolate spread.
For lunch and dinner is a great match for your salad or just with a pour of #THREE http://olivocracy.co.uk/shop/on top as a snack.
Give it a try and let me know…..it’s just DE LI CIOUS!
2 cups of wholegrain flour
1 cup rolled oats
1 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon instant yeast
1 teaspoon ground cinnamon
½ cup of Dried Shredded Coconut
¼ teaspoon salt
½ cup Cacao Nibs
Chopped dried fruit
¼ cup of Olivocracy Organic EVOO http://olivocracy.co.uk/shop/
⅓ cup of mixed melted coconut oil and coconut butter
1 tbsp melted Crunchy Peanut Butter
½ teaspoon of Tahini
½ cup unsweetened applesauce
2 mashed bananas
½ cup maple syrup (4 tbsps if want less sweet)
1 tbsp Flax Seeds + 1 tbsp Hemp Seeds + 1 tbsp of Chia Seeds ground and soaked (replacing 2 eggs and rich in Omega3) (200ml of water)
¼ cup of milk oats-milk or other dairy-free milks or water
1 teaspoon vanilla extract
½ cup mix-ins like chopped walnuts, pecans, hazelnuts, Brazilian nuts, etc.
1 teaspoon Maca
1 Teaspoon Lucuma
Rum & Cointreau
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In large bowl mix mashed banana, applesauce, maple syrup, flax-mix, water and vanilla until well combined and smooth. In a medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Mix together wet ingredients and dry ingredients.
- Pour into the loaf pan, sprinkle oats over the top and bake for 60-70 minutes or until the toothpick inserted into the core comes out dry with a few crumbs attached.
- Place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread in the fridge or freeze it.