It is a constant challenge for me to come up with healthful breakfasts and snacks for my toddler.  This bread is a great option for both and is packed with fiber and antioxidants. *please don’t yell at me if you are changing extra poopy diapers because of it…its a good thing, I promise 🙂 It does not contain refined sugar and is packed with gluten-free grains which we can all feel good about.  And trust me, its not just for wee ones…my husband and I love it just as much as our little. Its an awesome sweet treat…and its the perfect breakfast paired with a little greek yogurt on the side.  This bread is a double wammie…tastes great and leaves your house smelling amazing!

Berry Oat Bread

It is equally as tasty with raspberries or a combination of raspberries and blueberries.  Feel free to omit the coconut oil and use all butter or visa versa.

Ingredients:

1 1/4 Cup Oat Flour (Gluten free or regular) *see note below if you do not have oat flour

1/4 Cup Flaxseed Meal

1/4 Cup Almond Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

1 Cup Unsweetened Applesauce

1/2 Cup Agave Nectar or Honey

1/4 Cup Coconut Oil, melted

2 Tablespoons Butter, melted

2 Eggs, beaten

3/4 Cup Frozen Blueberries

Directions:

Preheat oven to 350 and grease a 9×5 inch loaf pan.  If you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place the 1 1/4 cups of oats in the food processor and process until they become a flour-like texture.

Combine the oat flour, flaxseed meal, almond flour, baking soda, salt, nutmeg, ginger and cinnamon in a medium sized bowl.  In a separate bowl combine the applesauce, agave or honey, coconut oil, butter and eggs.  Whisk the wet ingredients well and pour into the dry ingredients; stir until just combined.  Once combined stir in the blueberries.  Pour into your greased loaf pan and bake for 50 minutes or until a toothpick comes out clean.