Simple, moist and gluten-free bread, fluffy and delicious with just a handful of ingredients. Perfect for sweet or savory spreads at a delicious vegan breakfast, brunch or dinner.
Preheat oven to 175 degrees and line a 20cm diameter loaf pan with baking paper (bottoms) and brush the sides with a little margarine.
Prepare flaxseed egg and set aside. Leave to infuse for 5 minutes.
1 Piece Flaxseed egg
FOR THE BREAD DOUGH Place the vegetable yogurt, rolled oats, maple syrup, baking soda, seed mix salt and the flaxseed egg in a bowl and mix well until a uniform dough is formed.
1 Piece Flaxseed egg, 400 g Vegetable yogurt, 1 tbspn maple syrup, 300 g gluten free oatmeal, 9 g Baking soda, 32 g Seed mix, ½ tbspn Salt
Pour into springform pan, smooth out and bake for 1 hour. When the baking time is over, remove from the oven and let cool completely.
Cut into pieces, spread with desired toppings and enjoy!
Store in an airtight container at room temperature for up to 5 days.