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  • 2 T instant yeast
  • 1 1⁄2 cups warm water
  • 330 g gluten-free oats
  • 1⁄4 cup honey, plus 2 T
  • 1⁄4 cup coconut oil
  • 30 g coconut or rice flour
  • 1 t salt
  • 4 free-range eggs
  • 100 g walnuts, chopped
  • 80 g Woolworths soft-eating Colourburst dried nectarines, chopped
  • 30 g flaked almonds

1. Preheat the oven to 180°C and grease a 19 x 9 cm loaf tin.

2. Dissolve the yeast in the water. Grind the oats until fine in a blender or food processor, then add to the yeast mixture with the honey and coconut oil. Mix well.

3. Add the remaining ingredients and mix well. Pour into the greased loaf tin. Place in a warm place until doubled in size, about 45 minutes.

4. Top with whole oats and the flaked almonds and bake for 45 minutes.

Browse more bread recipes here and discover more gluten-free recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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