- 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
Preheat the oven to 180°C and grease a 19 x 9 cm loaf tin.
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.
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.
Top with whole oats and the flaked almonds and bake for 45 minutes.