Ingredients
Directions
Make the buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.
Add the water, maple, apple sauce, chia seeds, and psyllium flakes to a medium bowl and stir until combined. Let stand for at least 10 minutes.
Preheat the oven to 350 degrees F. Line a 9x5” loaf pan or baking dish with parchment paper.
In a small bowl, whisk together the oats, teff flour, cinnamon, baking soda and salt.
Add the buttermilk to the oat and teff mixture, stirring well until the ingredients are combined.
Fold in the chia and psyllium husk mixture until it’s well combined with the teff and oat mixture.
Stir in the pecan pieces.
Transfer the mixture into the 9x5” loaf pan and bake for 45 minutes or until the center is done. Let cool for 10–15 minutes before digging in!
Chef's Notes
Substitutions
In place of teff, use amaranth, millet, gluten-free oat or sorghum flour.
Sugar-free
Use date paste in place of maple.
Omit the maple syrup completely and use 2 extra tablespoons of applesauce in its place.
Storage
Store the bread in an airtight container in the refrigerator for up to 5 days or slice and store individually in the freezer for up to 30 days.
Ingredients
Directions
Make the buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.
Add the water, maple, apple sauce, chia seeds, and psyllium flakes to a medium bowl and stir until combined. Let stand for at least 10 minutes.
Preheat the oven to 350 degrees F. Line a 9x5” loaf pan or baking dish with parchment paper.
In a small bowl, whisk together the oats, teff flour, cinnamon, baking soda and salt.
Add the buttermilk to the oat and teff mixture, stirring well until the ingredients are combined.
Fold in the chia and psyllium husk mixture until it’s well combined with the teff and oat mixture.
Stir in the pecan pieces.
Transfer the mixture into the 9x5” loaf pan and bake for 45 minutes or until the center is done. Let cool for 10–15 minutes before digging in!
