Recipe: Guilt-Free and Gluten-Free Oats-n-Seeds Bread

The Whole Life Challenge doesn’t expect you to be perfect. We don’t even want you to be perfect. And that means sometimes you’re going to want to do things — like eat bread. But that doesn’t mean you have to fall back into old habits of eating unhealthy ingredients.

This gluten-free bread recipe is a tried-and-true way to make a super nutritious and tasty treat with ingredients that conform to the Whole Life Challenge standards. Which is not to say you should be making it all the time. But it’s great for an occasional treat, as a post-workout snack for active individuals, or as something to bring to the holiday table.

I love to toast a couple slices of this bread and top it with my favorite nut butter and a banana. If I’m eating this as a snack, I’ll have just one slice and use only half a tablespoon of nut butter and half a banana. Oh, and a sprinkling of cinnamon finishes it off nicely – so delicious!

If you’re worried this bread won’t fill you up after a hard workout, think again — the bread and nut butter combined contain plenty of protein and “good” fats to replenish lost energy stores, promote rapid recovery, and satisfy your hunger.

Print

Gluten-Free Guilt-Free Oats-n-Seeds Bread

I love to toast a couple slices and top it with my favorite nut butter and a banana. Oh, and a sprinkling of cinnamon finishes it off nicely!

Category Snack, Vegetarian

Compliance Level Kickstart, Lifestyle

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 8

Author Jannine Myers

Ingredients

• 1 1/2 cups gluten-free oats pulsed
• 1 1/2 tablespoons whey powder
• 3 tbsps ground flaxseed
• 2 tbsps chia and/or pumpkin seeds
• 3 tsps yeast
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp stevia
• 3 tbsps coconut milk semi-solidified
• 3 tbsps warm water
• 3 eggs separated into yolks and whites
• Handful of your choice of seeds

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
   

2. Line a small loaf pan with baking paper and lightly grease.

3. Mix all the dry ingredients together in a large bowl.
4. Beat the egg whites until they form soft white peaks, then set aside.

5. Mix the coconut milk, egg yolks, and water in a small bowl, then add to the dry ingredients and mix.

6. Gently fold the egg whites into the batter. Start with a large spoonful and then add the rest.

7. Pour the batter into the prepared loaf pan and top with the seeds.
8. Cover with plastic wrap and leave in a warm spot for about 30 minutes.

9. Bake for just 10 minutes.

Recipe Notes

This is best enjoyed toasted with your favorite nut butter, sliced fruit, or topping of choice.

Jannine Myers

Jannine is an avid trail runner, freelance writer/blogger, and running and nutrition coach. She currently resides in Okinawa, Japan, but will soon be moving back to her hometown of Auckland, New Zealand. You can follow her running adventures and nutrition tips by liking her Facebook page or reading her blog.