Savoury Pumpkin Oat Bread (gluten-free)
Savoury Pumpkin Oat Bread is so easy to make with your Vitamix! Gluten free, dairy free and sugar free, a great healthy snack or side dish.
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Servings: 14 slices
Ingredients
- 240 grams gluten-free rolled oats (2 2/3 cups)
- 100 grams almond flour (1 cup)
- 60 grams tapioca flour (1/2 cup loosely packed)
- 2 tbsp psyllium husks
- 1/4 cup nutritional yeast flakes
- 1 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 tsp fine salt
- 1/4 tsp bicarb soda
- 220-240 grams diced pumpkin, steamed and cooled
- 3 eggs
- 3 tbsp extra virgin olive oil
- 180 mL unsweetened almond milk (scant 3/4 cup)
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 180 C and line a loaf tin with baking paper along the base and sides. (I used a 22cm x 12 cm large loaf tin to prepare the bread in the photographs).
- Place oats into the Vitamix jug and pop the lid on. Turn the speed to 3 and pulse the oats 6-8 times, in 10 second bursts, until you have a coarse flour.
- Pour the oat flour into a large mixing bowl and add the almond flour, tapioca flour, nutritional yeast, psyllium husks, nutmeg, baking powder, bicarb soda and salt. Give everything a good stir so it’s well combined and there are no lumps.
- Grab the blender jug again and add in the steamed pumpkin chunks, almond milk, olive oil and apple cider vinegar. Starting with the Vitamix on 1, turn the blender on and process for about 20 seconds, increasing the speed up to 3. The ingredients should now be a smooth puree. You can scrape down the sides of the jug and blend again briefly if needed.
- Add the eggs to the pumpkin mixture. Return the speed setting to 1, and then blend again for about 10-15 seconds until the eggs are blended in and the mixture is slightly frothy on top.
- Make a well in the centre of the dry ingredients and pour in the pumpkin-egg mixture. Stir together until combined smoothly into a batter. The batter should be thick, almost like a very wet dough.
- Scoop the batter into your lined loaf tin and smooth down evenly.
- Bake the loaf for approximately 55 minutes, or until the centre of the loaf feels firm to touch when you press on it lightly. The loaf should turn a deep golden brown, and may crack a little along the top.
- Remove from the oven and let the loaf cool in the tin for about 30 minutes, then place, uncovered, on a wire rack to cool completely. Slice the bread once it’s cooled (it will be firmer and easier to slice).
Notes
*Disclaimer: Vitamix sent me their G Series Professional 300 Blender to help me prepare this recipe. All opinions expressed in this blog post are my own
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!