The beauty of this bread recipe is in its simplicity, as it uses a mixture of porridge oats ground into a flour with gluten-free self-raising flour and almond milk mixed with apple cider vinegar, as the dry and wet ingredients.
Fabulously rustic, crispy on the outside and with pleasant pops of sweetness from the blueberries throughout, that buttery flavour of toasted pecans is so delicious!
The ingredients are super versatile too, and a mixture of seeds, dried and fresh berries would all make great alternatives. I’ve made it in the past with walnuts and raisins, and with herbs and spices for a savoury twist. Rosemary and roast garlic bread anyone? 🙂
Filling and with plenty of protein, fibre, healthy fat and complex carbs, the bread makes a great snack or light meal. It tastes especially good eaten warm with almond, cashew or hazelnut butter or my Eat Yourself Beautiful recipe for raspberry chia jam.
Hungry yet?!
Happy baking, friends!
I would love to know if you get a chance to make this Toasted Pecan and Blueberry Bread! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- coconut oil, to grease
- 400ml unsweetened almond milk
- 2 tbsp vinegar (I used apple cider vinegar)
- 300g porridge oats (I used a certified gluten-free brand)
- 200g gluten-free self-raising flour
- 1 tsp bicarbonate of soda
- pinch of sea salt
- 2 tbsp milled chia seeds or flaxseed
- 100g toasted pecans, broken into pieces
- 100g fresh/frozen blueberries or dried blueberries (look out for unsweetened brands)
- 1 tbsp maple syrup/honey
- Preheat the oven to 190C and lightly grease a medium loaf tin with coconut oil.
- Measure out the almond milk and stir in the vinegar, leaving it aside to allow it to gently curdle.
- Place the oats into a blender and blend on high for 30-45 seconds, to grind down the oats into a coarse flour.
- Place the oat flour in a large mixing bowl and sieve in the self-raising flour.
- Add the bicarbonate of soda and salt, and mix together well.
- Add the pecan pieces and blueberries and stir to combine evenly throughout the flour mixture.
- Add the maple syrup, then create a well in the middle of flour and slowly add the almond milk and vinegar mixture, stirring to form a thick dough. If it's too dry and crumbly, add a little extra almond milk and if it's too wet, add a little more flour.
- Transfer the dough to the prepared loaf tin and press down, ensuring the top is even.
- I like to sprinkle a pinch of whole oats along the centre of loaf, for decoration.
- Bake in the oven at 190C for 40-45 minutes, until firm to touch, crisp and golden on top and a knife comes out clean from the centre of the loaf.
- Remove from the heat when baked and allow to cool on a wire cooling rack for 10-15 minutes, then slice and serve warm or cold.
- Store the loaf in a cool dry place for 2-3 days or freeze for up to 6 months.