Hazelnut honey oat bread
Prep time
Cook time
Total time
Serves: 8
  • 1 cup almond milk or non-dairy milk
  • 1 tablespoon apple cider vinegar
  • • 4 tablespoons olive oil
  • • 1 cup whole wheat flour
  • • 1 cup all-purpose flour
  • • 1 cup hazelnut meal
  • • ½ cup rolled oats
  • • ½ teaspoon baking powder
  • • 1 teaspoon baking soda
  • • 1½ teaspoons salt
  • • 2 tablespoons honey (sub maple syrup if you are a strict vegan)
  • • a little bit of almond milk for brushing
  • • 2 tablespoon oats
  1. Heat the oven to 375 degrees. Grease a baking sheet or line it with parchment paper.
  2. Combine the cup of almond milk with the tablespoon of apple cider vinegar and let sit for 10 minutes while you prepare the rest of the ingredients.
  3. Put the flours, oats, baking powder, baking soda, and salt in the bowl of a stand mixer and mix to combine the ingredients. Add the four tablespoons of oil, ¾ cup of the milk, and the honey. Mix the dough until it comes together and forms a barely sticky ball. If it's too dry, add the remaining milk one tablespoon at a time until it comes together. Be careful not to overwork the mixture, you want it to just combine and be able to shape it into a ball.
  4. Form the dough into a round and put it on the baking sheet. Slash a deep cross into the top of the dough ⅔ of the way through. If desired, lightly brush the top of the loaf with one tablespoon of the reserved almond milk mixture and sprinkle with a tablespoon of oats.
  5. Bake the loaf for 35-40 minutes or until the loaf is golden and crusty on the top and bottom and a toothpick inserted into the center comes out clean. Let cool completely before serving.
Recipe by Scaling Back at https://www.scalingbackblog.com/hazelnut-honey-oat-bread/