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Food Sensitivities

Gluten-Free Muesli Bread

Serves: 10

Prep Time: 10 minutes

Total Time: 50 minutes

1 cup gluten-free-all-purpose flour

1cup almond flour

1cup ,2 Tbsp whole rolled oats

1/4 cup sugar

1/4 cup ground flaxseed

1TbspBaking Powder

1/4 tsp kosher salt

1/2 tsp cinnamon

4 Lg eggs, beaten

1/2 cup milk

1/2 cup vegetable oil

1 tsp almond extract

1/3 cup raisins, raw pepitas, chopped dried apricots, and chopped raw almonds

1. Heat oven to 350* Lightly coat 8"x8" baking dish with cooking spray

2. In large bowl, whisk flours, 1 cup of the oats, sugar, flaxseed, baking powder, salt and cinnamon. In medium bowl sitr eggs, milk, oil, and almond extract until combined. Gently pour ino flour uxture. Fold in raisins, pepitas, apricots, and almonds. Pour in pan, sprinlle with remaining 2 Tbsp oats and bake until wooden pick inserted in center comes out clean, about 30minutes. Remove fromoven; cool.

All breads can be served immediately or wrapped and stored up to 1 week

Nutrition (per serving)

313 cal, 9 g pro, 27 g carb, 4 g fiber, 10g sugar 20.5 g fat, 2g sat fat, 168 mg sodium

This bread looks awesome and I did reduce the amount of salt they still turned out great. Enjoy ahd have a great holiday.

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