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My 4-ingredient super-power bread is so delicious, nutritious, and easy! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.
Vegan Gluten-Free Bread that Is Super Easy
I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.
So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.
Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).
I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.
Here is the mouthwatering result: My 4-Ingredient Power Bread!
Why You’ll Love This Oat Flax Power Bread
This is such an easy bread to make. It’s also:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Sugar-free
- Yeast-free
- Made in 1 bowl
- Crazy delicious
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats (certified gluten-free, as needed)
- nuts/seeds (a single variety, or any combination)
- flaxseed meal
- psyllium husk
You’ll also need some water and (optional, but recommended) salt.
I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.
If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.
Step By Step Instructions
Note that the complete directions are also in the recipe card below.
Step One
First, line a 9×5-inch loaf pan with parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).
Step Two
In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.
Step Three
Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid.
The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.
Let the dough stand for 15 minutes while you preheat the oven to 400F (200 C).
Step Four
Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
If you tingle with joy when this beautiful loaf emerges from the oven, it’s a sign of your superpowers igniting!
Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.
The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.
This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.
FAQ
Can Chia Seeds Be Used in Place of the Flaxseed Meal?
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
Can I Omit the Psyllium from the Recipe?
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Can I Use Psyllium Powder in Place of Psyllium Husks?
Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.
1 tablespoon whole psyllium husks = 5 grams
1 tablespoon psyllium husk powder = 9 grams
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Happy baking, everyone!
More Vegan & Gluten-Free Breads To Try
- 4-Ingredient Coconut Flour Bread {vegan, keto, oil-free}
- 3-Ingredient Keto Vegan Almond Bread {grain-free, oil-free}
- 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
- Keto Vegan Coconut Flour Bread {oil-free, grain-free}
- Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
- Quinoa Flour Almond Flour Soda Bread {vegan, oil-free, GF}
4-Ingredient Power Bread {vegan, oil-free, sugar-free, gluten-free}
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 1.5 cups rolled oats, (certified GF, as needed)
- 200 grams nuts and/or seeds , (1 and 1/2 cups nuts and/or seeds; see notes for suggestions)
- 3/4 cup flaxseed meal , (regular or golden)
- 3 tablespoons whole psyllium husks , (or 5 teaspoons psyllium husk powder)
- 3/4 teaspoon fine sea salt, (optional or adjustable to preferences)
- 2 cups water
Instructions
- First, line a 9×5-inch (22.5 x 12.5 cm) loaf panwith parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).
- In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, psyllium husk, and optional salt. Add the water, stirring until completely combined. The dough will be very thick and stiff.
- Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
- Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
- Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
- Cool bread in pan for 15 minutes and then use parchment paper to remove bread to a cooling rack. Cool completely before cutting into slices.
Thank you for these delicious recipes.
Could I leave out the nuts? If yes, how would you adjust the other ingredients to compennsate for no nuts?
You are so welcome, T. Regarding leaving out the nuts: I have not tried it without, but you could experiment. You can use seeds, as I note in the recipe. If you are trying to avoid both nuts AND seeds, you will need to try replacing them with something else (they add a lot of the volume of the bread. Without the 1.5 cups of nuts, the bread would be pretty flat). You could try using 1.5 additional cups of rolled oats.
Flaxseeds did you use powder formula?
Can you use the seeds for this?
Hi Jo! Yes, I used ground flaxseeds/flaxseed meal, not the whole seeds. You can grind your whole flaxseeds (use the same weight called for in the recipe, 78 grams) in a coffee grinder or blender. Cheers.
Thank you for creating this outstanding bread recipe, Camilla! I change it with different seeds and nuts, depending on what I have or what I am in the mood to eat. It is filling, satisfying, easy to eat, and makes the best avocado toast, ever.
Zuhur, thank you so much! I am delighted to know that you love the bread 🙂
Totally love the simplicity of this recipe. Was surprised how it holds up and isn’t soggy. I have made it twice and will continue to make it. The taste is wonderful.
Wonderful, Shelagh! I am so glad that you like the bread!
The best! So easy, quick and healthy! Have made it twice. Freezes very well too!
I am so glad you are enjoying the bread, Rachel!
It came out delish. Husband even said it was good. I didn’t read all the instructions just went by the recipe. I decided to put the nuts, seeds and even a cup of the oats in the Vitamix. Didn’t want the big chunks.tnkful to find this recipe. Will try it as a pizza crust next time.
Hi Doreen, I am so glad it worked out with the blended nuts/seeds and oats, that’s great! Glad you and your husband both enjoyed it 🙂
I’ve tried others and find this the Best bread of this type! Makes excellent toast and doesn’t taste like psyllium as so many others do. I used 1 C walnuts and 1/2 C cashews. It’s so delicious that I’ll be making it every week. Thank you !!
Helen, thank you! That is high praise indeed. Ooh, walnuts and cashews sounds like a winning combo to me. Enjoy every loaf and every slice!
Thank you so much for this recipe! It was exactly what I was looking for! My granddaughter came to live with me and I wasn’t sure how to adjust my grain free ultra low carb diet for her. I felt it was not appropriate for a child to eat that carb restricted but the best thing I could find that was anywhere near as healthy as I wanted for her was store bought Ezekiel bread. Then today I found your recipe it’s perfectly what I feel she should be eating! I can’t wait to make it for her!
How wonderful, Crystal, so glad this recipe fits, and what a lucky granddaughter 🙂
This reminds me of the dense breads I grew up on in Holland, but without the wheat flours and yeast. It is wonderful with jam or cheese. I recommend people try it sliced into thin slices and adding various toppings, it is pretty and satisfying. Thank you.
I’m not a cup person I prefer to weigh in grams, however the water conversion from cups to grams seems a little off ? Usually 1 cup of water is equal to 237 g but in your recipe it is 250 g ?
Hi Frank,
Fixed! If you go to the end of the ingredient sin the recipe card, you can toggle to metric measurement. The water amaount is exact rather than the rounded up standard ml for US measuring cups.
Hi! Would thick cut rolled oats work? Or should I stick to regular ones? Thank you.
Thick cut rolled oats should work great, Sofya.
Hi, sorry if this has been answered already, but 2 questions.
1. If i want to use dried fruits would you just recommend eyeballing them in addition to the other ingredients, or is there a specific amount you’d recommend?
2. If I want to use an 8×4 pan for taller slices any idea how it would change the cooking time?
Thank you
Hi Alex,
I think you could add up to 1 cup of chopped dried fruit without issue. An 8×4 pan will not have a major effect on the baking time, perhaps 5 to 10 minutes more 🙂
This recipe is delicious and satisfying! Worked out best for me using the gram scale
And the correct type of oats… Thank you for posting this!
So happy you like the bread, Heidi!
Measured everything by weight and the “dough” is a soupy mess should have used only half the amount of water. I’m so disappointed! 🙁 I’ve been waiting to try this recipe for weeks
Hi Rylee,
I am so sorry that the bread did not turn out as expected! Especially since you were really looking forward to trying it. I am confused that it came out soupy. The dough is very thick. 2 cups water with the flaxseed meal (3/4 cup of flaxseed meal and 3 tablespoons psyllium husk) alone produces a VERY thick gel. Then with 150 grams (1.5 cup) of oats (which absorb more water), and the nuts and seeds. There should not be any water at all when you mix the dough (2.25 cups dry ingredients (oats + flax meal), 3 tablespoons psyllium husk, and 2 cups water, plus nuts/seeds). Is there a chance you forgot to add one of the ingredients? (e.g., the flaxseed meal? the oats?). I can attest that the proportions are 100% correct–I make this bread often .
@Camilla, did you by any chance use quick oats instead of rolled oats? Happened here first 🙁
Hi Heidi! I used old-fashioned rolled oats in the recipe. But quick oats will also work, so long as you use an equal weight of oats. Both old-fashioned and quick oats are steamed and rolled flat. Quick oats just get one more process: they are coarsely cut so that they cook faster. Because they are cut, though, 1/2 cup of quick oats will weigh a little more than 1/2 cup old-fashioned (uncut) oats ????
This recipe sounds very yummy. Could I replace oats with quinoa flakes?
Absolutely, Tanja!
Subbed psyllium husk for oat flour
I’d probably not use nuts again though because even though nuts are healthy, they are still high in fats
I’ve made this recipe three times now and WOW!!! It’s amazing. The first time I used pumpkin seeds, walnuts, and dried cranberries. Delish! The next time I used pumpkin seeds (they’re high in zinc in boost immunity), walnuts, pecans and sunflower seeds. I found I didn’t care for the sunflower seeds in it, but I toasted it and added some jam and then it was delicious! Today I tried something new. I added the pumpkin seeds, and pecans, and some dates. I used 300 grams altogether of all that and hoped it would hold together. I also used 3/4 cup maple syrup and 1 1/4 cups water. I just had a taste and it’s like eating a date breakfast muffin! One thing – I’ve found I need to bake the bread for about 70 minutes, except for the one I made today with the maple syrup. I should have probably baked that one for 60-65 minutes due to the sugar content. It got just slightly over done, but it’s still really good. Thank you for such a fantastic and versatile recipe. It’s healthy, delicious, and works with my dietary requirements.
Oh, wow, you are making me very hungry reading all of your yummy variations, Kim! I am thrilled that this is such a successful recipe for you, Kim!
@Camilla, Last night I tried another variation. I used macadamia nuts (I chopped them a bit), pecans (chopped a few and put a few in whole) and some dried pineapple (sweetened, cubed, and bright yellow – not the brown kind). I subbed the water completely for pineapple juice. OMG!!! Hawaiian bread! Amazing! Not sure what I’ll try next, but the variations for this are endless. You can replace the water, or part of it, with any juice or maple syrup and add nuts, seeds, and fruits that would work well with that particular flavor. This bread (in any variation) is wonderful for toast, as an appetizer, or as a snack. I’m thinking of trying a garlic rosemary version to go with pasta. I’m going nuts here because I’m gluten free and haven’t had such a treat in soooooooo long! Thanks again and please keep the recipes coming! I’m going to try your sandwich oat bread soon.
Would this work as biscuits or muffins to cut down baking time?
Definitely, Nathalie! Depending on the size of the biscuits/muffins, you could likely cut the time down to 1/3 of the total for the bread.
I cooked this for 65 minutes… outside was perfect, inside was still gummy and wet even after 80 minutes…I kept putting it back in at 10 minute increments… still bad inside. any ideas?
Hi Claudette,
Oh no, so sorry you had a problem with the bread.It sounds like something might have been off with the proportions. Just checking: you did use psyllium husks, yes? Was the dough really stiff , like the photo, after you mixed it? I ask because you mention it being very wet after baking, but the dough should be stiff before baking it.
I made your power bread recipe and love it so much. Is eating about four 3″ slices too much in one day? Thank you for the recipe.
I am so glad you like the bread Linda! As for amounts: that might be a lot of fiber in one day!
It sure is a LOT of fiber wow! Thanks for the great recipie! I grinded my nuts up a bit anf then baked it. It was really nice. I amso glad I had psyllium husks around I use them in my morning smoothie.
I am so glad you like the bread, Matthew! I am going to have to try this with the nuts more ground up, a you prepared it, that sounds wonderful.
Would it work out to add chopped dates or dried figs?
hi Michal,
Yes, definitely!
Oops! I posted this on the wrong recipe – my question was for the 1 ingredient buckwheat grouts bread! So sorry! Susie
It would be great in this, too. I actually am about to post a version with cinnamon and coconut sugar (great minds think alike 😊)
I love your website! There are so many recipes that I want to try! Can I add a tablespoon of maple syrup or molasses to this without affecting the baking? Thanks! Susie
Hi Susie, thank you and welcome! Um, totally yes (and yum) for adding a touch of either maple syrup or molasses (I am asking myself why I have not done this? Thanks for inspiring me for the next time I make this loaf )
Why is there no GRAM weight for the flax seed meal? My dough came out very watery afyter measuring everything to the gram and the flax seed meal to the 3/4 cup. I had to add more flax seed meal.
Apologies Anna, it was an oversight. I have added it.
Can I use a silicone bread/loaf pan for this?
Yes, definitely!
Camilla, my daughter LOVES you 😍Gluten free bread is so expensive we just gave it up but I found your recipe and it was PERFECT and I almost cried, my daughter was so happy to have bread again! Thank you so much!! I’d love to share your recipe on my blog and backlink it to you if that’s alright? Best wishes and keep baking amazing things!
Sarah, this brought tears to my eyes 🙂 All the best to you and your daughter.
You are welcome to share a link to the recipe, but I do ask that recipes not be reproduced on other site. You are welcome to use one photo.
Cheers 😊
I literally used up some random seeds and nuts that I had in various containers and the freezer, it all came together and it all came together and one delicious bread! My bread had a slight purpleish color after it came out of the oven but I googled it and apparently that some thing that happens with psyllium husks. Phew!
It’s great to vegan gf so quickly and get satisfying food. I don’t want long lists much nowadays but I still want food of that quality. You’re very canny Camilla.
Definitely doing this one again!
Used hemp seeds, pistachios (salted), almonds, walnuts, and pecans.
Used cornstarch instead of psyllium (since grocery chains don’t tend to carry them like Whole Foods or trader joe’s).
Came out perfect.
If you do use cornstarch, use 2x the quantity of psyllium powder. In this case 10 teaspoons. (You can get away with 12 tsp.)
Also, in the case of cornstarch add a little more oats or use less water to make it look dry like in the photos.
So so so so good!!!
Next time I’ll do it with psyllium to see if that changes the water amount. Otherwise, I kinda like it as it is!
🥳
Thank you for this easy, nourishing bread! I have already made it 4 times, it is wonderful!
Great recipe! Thanks! Can this bread be frozen? I am guessing yes, but just checking!
My favorite bread of all time. It can taste very different (in good ways!) with little twists. I do a toasted walnut rosemary version and a sweet version with dried fruit, pistachios and almonds (slice really thin).
Thanks, excellent recipe.
I have just recently stumbled upon your blog I am in love with everything I see! I had all of the ingredients for the bread, including some psyllium husks which I only ever used once before, so I made it. Oh my god, it s so good! My boyfriend loves it, too.
THANK YOU!!
I am following along ~ thank you so much for so many wonderful ideas!
Welcome, Catherine, and thank you so much! Glad you are loving the bread!
Outstanding recipe, it always comes out great and I can vary it lots of ways. I’ve also made it in mini muffins and muffins.
Very good! Similar to some German bread that I like, but much better because I like the crunch of the nuts.
I make your clif bars and this looked like a good option for a savory “bar” of sorts. It’s perfect. First time I made in a loaf pan, as directed , and cut into thick slices. Now I make in a 9×13 pan. It cooks in half the time and it’s easy to cut into bars. Sometimes I put in dried fruits. It’s good any way I make it.
My favorite bread before this is your 2-minute flax muffin in a mug! It is VERY filling so I can have it for breakfast or lunch or for dinner on those nights when you barely have time to eat. I’d never made a loaf of bread but saw the positive reviews and decided to try it. It came out just like the photos and is so good! I love it.
ps. I LOVE your power hungry energy bar book! Being gluten and dairy free, finding healthy granola bars that I can eat is next to impossible. Your bars have all been delicious and I like how customizable they are. My husband gives them 2 thumbs up as well 🙂
This is outstanding, thank you! My husband does not like most untraditional breads, but he really likes this and eats a slice topped with banana and almond butter before workouts.
What can I say except this is the best bread ever. Thanks Camilla!
My favorite bread. Thanks. I am thinking of giving up grains in near future. Do you think theres a way to make this with something other than oats?
This is the bomb. I make it with unsalted roasted peanuts, because I love peanuts. Used golden flaxseed. Divine with sweet or savory toppings. Thanks for this!
This bread is amazing! I make it weekly for my family, thank you so much for this!
My mom made this when I was visiting and showed me your blog. You have so many easy, delicious-sounding recipes! I made this bread myself and it was very easy to do. I cannot wait to try more of your recipes. I am a runner, too.
I’ve made this a bunch of ways, it is always good. To give it a fall twist, I added some chopped apple (about 1 large) and cinnamon (close to a teaspoon), used unfiltered apple cider in place of the water, and used toasted pecans for the nuts. WOW!
I have yet another loaf of this bread in the oven as I type this comment. I decided I should post that it is a success, as easy to make as you describe, and great with all kinds of spreads. I cannot eat eggs but I do eat some dairy. This is my favorite bread to pair with cheese.
Believe it or not, my very picky 7-year-old son likes this bread very much. He does not like squishy bread, so the firm texture and the crunch from the nuts is especially appealing to him. He even helped me make our last loaf, it is so simple even a 7 year old can do it. Sometimes I add some honey or maple syrup. That’s delicious, too.
Really good and satisfying! I sliced it before freezing so it’s easy to pull out a few pieces at a time. 🙂
I have never ever made bread…UNTIL NOW! 🙂 So good, nutty, chewy, but crispy if toasted. Made mini sandwiches for a hiking picnic with the boyfriend this past weekend, LOVE!!!
My go-to bread. My kids and husband do not like big hunks of nuts, so I chop them up pretty small before adding. This bread reminds me of a similar bread in Armenia (the ingredients are different, but same rustic, nutty taste). Keep up the great work.
This is the easiest and most delicious recipe I have ever baked! Thanks, it is perfect. Made with chia seed meal, psyllium powder and a combo of pistachios, almonds and walnuts.
So happy to hear it , Joyous and Mary!
I cannot thank you enough for this brilliant recipe, thank you a million, Camilla! I buy sunflower seeds, flaxseed meal and oats in bulk and make this bread (quadrupled) every weekend to have for my large family. Everyone, even the picky little ones love it. It is so filling and I love it toasted. The best high protein bread, and so easy and inexpensive!
Totally amazing bread, love it!
This is a great bread, thanks for sharing this! I would like bigger slices for sandwiches. Maybe I’ll slice it the long way. If you have any suggestions, let me know!
Made this with oats the first time and rolled rye flakes the next. Outstanding! Every recipe I’ve made from your blog has been really good.
Oooh great looking bread! Cannot wait t try it.
I love your recipes so I know I will love this bread! I also have a newborn and need fast healthy recipes more than ever. This sounds great for all of my needs!
Made this asap after you posted it since I had everything. Wow, this is so good. I buy an expensive protein bread at whole foods, this is so much better (and cheaper!). I used the ground chia seeds you suggested as an option because I was out of flax, but I will use golden flaxseed meal next time.
Grilled Cheese with apples and havarti . I’m excited for this book- I gave it a quick glance at B&N- looks great!
I’ve been making this a lot for almost a year. I thought I should let you know how much I love it! My roommates love it too and think I am a genius baker because I make bread. It’s so easy! I made some with chocolate chunks and cinnamon for a treat and it was the best healthy-indulgent thing ever 🙂
This is a huge success, I’ve been craving carbs but gave up traditional bread. This hit the spot! I made the bread with all seeds, pumpkin, sunflower, hemp and sesame. Also used ground chia instead of the flax meal.
Camilla, this is my go-to bread! I make it with pepitas most of the time, but sometimes a mix of nuts. Sometimes I add some spiciness (chiles, cumin) or sweet spices (cinnamon and ginger).
This bread has changed lunchtime for me. I make it with different combos of nuts and seeds. I eat a few slices and pack hummus, nut butters, cheese, or other spreads (I change it up), and some fruit. Easy satisfying and delicious cornerstone of my lunches.
Really good, thanks. The directions were very easy to follow, I appreciate it.
This is the first time I have commented on a blog. I made this recipe (forwarded from a friend) and it is sensational. I only had random nuts and seeds the first batch (walnuts, sunflower seeds and peanuts). I wanted to see if would work. It was great. I make this now with lots of different things and have even added sweetener and spices to some loaves. Thank you very much!
I made this with pecans, some cinnamon and added 2 tablespoons raw honey. Delicious!
Hey Camilla,
I just found this via pinterest. I will be trying this recipe asap! I love the simplicity and convenience of this healthy option. Thanks for sharing all of your brilliant ideas and experiments!
Thank you so much, Erica! Love sharing the yum:)
So healthy and good. I toast the nuts a little before adding to the bread. It makes the bread-extra-flavorful!
I want you to now that this came out so nice, just like you pictured and described. I wasn’t sure what this would taste like but I like nuts and dense bread, so it seemed like a good idea. It is my favorite breakfast, toasted, with some fruit and yogurt. Great to kick start my day!
Wow, this is amazing. It came out just like the photos and tastes great. Thanks, Camilla
Have to tell you, I love your brownie cookbook (I eat healthy, but like to bake sweet sometimes) – you never cease to impress me!!
I don’t just like this bread, I love it. The same is true for your blog overall, you’ve helped me eat better. I love that your a runner, too.
This reminds me of Meistermacher fitness bread, but 100 times better! I make this with pepitas (nothing else) and toast them in a skillet before adding to the bread.
Ate another two slices for breakfast today, this time with fried eggs and avocado. Heaven, but so healthy, too! It IS power bread!!
Hi Camilla–I took kickboxing and pilates from you at IU and now I secretly stalk your blog and buy your cookbooks, and think, “Hey, I knew her when…”
This is the first ever bread I have baked and it is amazing! It is so good and filling , like you said, perfect for energy before a workout without weighing me down.
Nicki! I remember you!!! I hope you are doing well–glad you are still enjoying working out. I am so happy that you made the bread (Whoohoo, first batch of bread!!!) and, moreover, that you love it! Send me an email 🙂
This came out so well! I took your suggestion and did a cleanout of various bags of nuts in my freezer, weighed 200 grams worth, and added them (pecans, pistachios, almonds, cashews, walnuts). I though it would be a good “healthy” bread, but it is really special. Makes you feel good, not weighed down, after you eat it. No sugar spikes.
This is great, people should not hesitate to make it, it always comes out perfect. I have to balance my carbs (but not no-carb, I need the carbs for running). This is really good and makes rounding out meals very easy. Thanks!
I made this with a mix of oats and quinoa flakes and it came out good! Next time I might try all quinoa flakes in place of the oats.
I was worried that this would have a weird texture, or might be gummy, but that is not the case at all. It is very good and it toasts well. I have made it in a muffin tin, too. Thanks for all of the work you do to create these recipes!
This looked interesting but I could not imagine how it might taste. So I went ahead and made it to find out! Its really good, and my housemate just scarfed down 3 slices. I’ll be making a second loaf soon 🙂
Made this and love it! Almost no effort to mix it up and place in a tin. It took exactly 57 minutes and the loaf is scrummy!