Bake this bread. Seriously, stop what you’re doing, go buy some nuts and oats and seeds, and get started, because it won’t be ready for at least another five and a half hours, which is already way too long to wait. This stuff is delicious. I ate at least five pieces of it, and the part I brought over to my backpacker friends (you know me, I have to give my baking away to someone) received rave reviews. It’s great plain, it’s great with butter, it’s great with olive oil, I can only imagine how good it would be with some honey or peanut butter or the right kind of cheese (I’m thinking a really sharp, nutty cheddar). It’s got a bit of a daunting ingredients list, but it is one of the easiest breads I have ever made. I promise.
And it’s naturally gluten-free (although if you are baking this for someone with Celiac Disease, make sure your oats aren’t contaminated. I know a lot of major brands aren’t actually Celiac-friendly). Which is great, because I have a horrible confession to make, you guys: I’ve been cutting down on gluten. When I first got to Australia, I was all set to live off my favorite cheap diet of peanut butter sandwiches, but it turns out my stomach can’t handle quite that much wheat, and so I have become one of those obnoxious people with a fake gluten intolerance. I know, I’m not happy about it either. I will by no means be giving up flour on this blog, so don’t you worry. I’ve just been exploring some naturally gluten-free recipes as well. And this one, well, I think I may have mentioned that this one is delicious.