Gluten Free Honey Oat Sweet Bread
This recipe is a cake/bread hybrid perfect for breakfast, with a cup of tea or even an afternoon snack, and it’s ready in under one hour! It’s perfectly moist and fluffy every time. Best served warm with butter and a cup of tea. This recipe is gluten free with a dairy free option.
Credited to: Glebe Farm
Difficulty: More of a challenge
- 370g gluten free self raising flour *
- 80g Glebe Farm gluten free oats (plus 2tbsp separate for the end) *
- 290g greek yogurt (can sub for dairy free yogurt)
- 60ml vegetable or melted coconut oil
- 90g runny honey (plus 1tbsp separate for the end)
- 1 medium egg
- 180ml Glebe Farm PureOaty oat milk *
- 1/2 tsp xanthan gum
- 2 tsp baking powder *
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
- Preheat the oven to 180 degrees. Line or grease a loaf tin (a 2lb loaf tin is ideal)
- In a large mixing bowl, add the greek yogurt, vegetable oil, honey, egg and oat milk, mix well. Add the oats once mixed and leave to soak for a few minutes.
- In a separate bowl add the flour, xanthum gum and baking powder. Once combined, add this into the wet mixture and mix until smooth. (Do not over mix as it will make the bread tough.) The mixture should resemble a thick cake batter, rather than a dough.
- Add the mixture to your lined loaf tin and smooth out the mixture evenly across the tin. Sprinkle the remaining 2 tbsp gluten free oats on top.
- Bake in the centre of the oven for 40-45 minutes until the middle is fully cooked and the top is a light golden brown.
- Remove from the oven once cooked. Before moving the loaf to a wire rack, brush the leftover honey on the top and sides to glaze the loaf.
- Transfer to a wire cooling rack and leave it until it’s completely cool before slicing and serving
Hints and tips:
This bread can be frozen. Simply, slice the loaf and add a piece of baking paper between each slice before adding them to a freezer safe container. (Can be frozen for up to 3 months)