- 1–1/3 cups oat flour (you can grind from rolled oats in blender or food processor)
- 1 cup chickpea flour
- 2–1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1–1/4 teaspoons fine sea salt
- 1 cup rolled oats (plus extra for sprinkling on top)
- 1 cup plain yogurt (dairy or nondairy–not Greek-style)
- 2 large eggs
- 1/4 cup virgin coconut oil, melted (or vegetable oil of choice)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2/3 cup milk (dairy or nondairy)
- 3/4 cup dried cherries or dried cranberries, finely chopped
- Preheat to 350°F. Line a 9-by-5-inch loaf pan with parchment paper; spray with cooking spray.
- In a large bowl, whisk together the oat flour, chickpea flour, baking powder, baking soda and salt in a large bowl.
- In a medium bowl, stir together the oats, yogurt, eggs, oil, syrup and vanilla until well blended. Stir in milk.
- Gently stir yogurt mixture and cherries into the flour mixture just until thoroughly blended. Scrape batter into prepared pan, spreading evenly. Sprinkle the top with 1 tablespoon oats.
- Bake in preheated oven for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Use parchment liner to lift loaf from pan; cool completely.
An equal amount of honey or brown rice syrup can be used in place of the maple syrup.
- Serving Size: 1 slice
- Calories: 161
- Sugar: 5.8 g
- Sodium: 166 mg
- Fat: 5.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 21.3 g
- Fiber: 3 g
- Protein: 5.5 g
- Cholesterol: 24 mg