Bread

A bread recipe that didn't fail!!!

I adapted the Pumpkin Oat Bread recipe from Naturally Ella today. And oh my, delicious.

Instead of wheat flour, I used gluten free oat flour. I also swapped the pumpkin puree with sweet potato puree, because that's what I had on hand. I did not have any nut oils so I just used olive oil, which seemed to turn out alright. If When I make this again, I'll try coconut oil. I also only used 1/2 cup of maple syrup instead of 3/4 cup, because I like to limit my intake of sugar and I thought it might be a little sweet already from the sweet potato.

This was a super easy bread to make. Really, fool proof. And it turned out beautifully. I cut the bread up and ate the end pieces, then I put it in the freezer. I want to save some for Joe when he comes next weekend.

This is a great bread, very healthy. It's primarily oats, oat flour, walnuts, and sweet potato - so fiber, fiber and more fiber, with a splash of healthy oils. Perf.

Can't wait to share it with Joe and make it again!