Ingredients

• 1 and 1/2 cups oat flour* Ingredients
• 1/4 cup coconut flour Ingredients
• 1/4 cup tapioca flour** Ingredients
• 1/2 tsp baking soda Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp fine sea salt Ingredients
• 3 medium eggs*** Ingredients
• 2/3 cup unsweetened applesauce Ingredients
• 1 tbsp apple cider vinegar Ingredients
• 2 tbsp maple syrup Ingredients
• 1/4 cup oat milk or non-dairy milk Ingredients
• 2 tbsp extra-virgin olive oil Ingredients
• 1/4 cup each pumpkin seeds and sunflower seeds Ingredients
• 2 tbsp sesame seeds Ingredients

Instructions

1. Preheat oven to 350F (180C) and line a standard size loaf pan with parchment paper.
2. In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder and sea salt. Mix together with a wire whisk.
3. In a small bowl, whisk eggs and combine with applesauce, apple cider vinegar, maple syrup, non-dairy milk and extra-virgin olive oil.
4. Pour wet ingredients into dry ingredients and mix. Add seeds and fold into batter. Let batter settle for a few minutes so coconut flour absorbs all the liquid.
5. Pour the mixture into a parchment paper-lined standard size loaf pan. Sprinkle top with additional seeds if you like. Bake for 45-50 minutes until a fork inserted comes out clean.
6. Let cool completely before slicing. Refrigerate for up to 5 days or freeze for up to 3 months. Slice before freezing.