Pain à l’avoine et au miel (sans gluten, option sans produits laitiers)

Ingrédients

• 2 1/3 cups gluten-free measure for measure flour
• 3/4 teaspoons xanthan gum (omit if your GF flour blend already includes it)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plain Greek yogurt (or dairy-free Greek yogurt for dairy-free option)
• 1 large egg
• 1/4 cup coconut oil, melted
• 1/4 cup + 1 tablespoon honey, separated
• 1 cup + 2 tablespoons old fashioned gluten-free rolled oats, separated
• 3/4 cup unsweetened almond milk

Préparation

1. 1

   Preheat and Line: Preheat oven to 375 deg. Fahrenheit and grease a 9×5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.

2. 2

   Whisk Dry Ingredients: In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.

3. 3

   Mix Wet Ingredients and Oats: In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.

4. 4

   Combine to Form Dough: Slowly add the wet ingredients into the bowl with the dry ingredients, stirring with a wooden spoon until just incorporated (do not over-mix as bread may become too tough). The dough will resemble a thick and wet cake batter.

5. 5

   Transfer to Pan and Top with Oats: Pour batter-like dough into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.

6. 6

   Bake Until Golden Brown: Bake in the center rack of the oven until bread is golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).

7. 7

   Let Cool Completely Before Brushing with Honey: Remove bread from the pan and allow it to cool completely on a cooling rack before brushing with the remaining honey, then slicing and serving.