Rustic Lemon Oat Loaf
This delicious rustic loaf is the perfect accompaniment to a hot cup of tea of coffee and making you stop and take a breath!Sliced and served warm with your favourite nut butter or jam, or eaten as it is, this tangy, zesty loaf is subtly sweet (from the dates and banana) and will keep you going until dinner.
With no added sugar, it's perfect for young kids to nibble on, but is simply gorgeous to serve your girlfriends on the weekend too.
With no added sugar, it's perfect for young kids to nibble on, but is simply gorgeous to serve your girlfriends on the weekend too.
Loaf
3/4 cup almond meal
1 + 1/2 cups oat flour (rolled oats blended into a flour)
1 tsp baking powder
1 tsp baking soda
1/2 cup dates
1 small banana
1/2 cup fresh squeezed lemond juice (about 4-5 small lemons)
1/4 cup aquafaba (chickpea brine)
1 tsp apple cider vinegar
Icing
3 Tbsp coconut butter (melted)
2 tsp lemon zest for garnish
Directions:
Turn oven on to 180 degrees and line a small 20cm x 8cm loaf pan with baking paper.
In a blender, blend oats until a fine flour. Add flour, almond meal, baking soda and baking powder to a bowl and combine.
In the cleaned blender, add pitted dates, banana, lemon juice, aquafaba and apple cider vinegar. Blend until creamy and there are no chunks of dates remaining.
Pour wet ingredients into dry and stir to combine.
Transfer mix to loaf tray and smooth the top with the back of the spoon. Transfer to the hot oven and cook for 30 minutes or until a skewer comes out clean.
Once loaf is cool, melt coconut butter and drizzle over the top. Sprinkle with fresh lemon zest and then slice and enjoy!
