Dry
· 1 ½ cups oat flour (or all-purpose gluten-free blend)
· ½ cup cassava flour (adds tenderness and binding — nut-free alternative to almond flour)
· 2 tsp baking powder
· ½ tsp baking soda
· ¼ tsp fine sea salt
· ½ cup Naturalvert Coconut Cranberry Granola, lightly crushed
Wet
· 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp warm water; let sit 5–10 min to gel)
· 1 cup oat milk or coconut milk (unsweetened)
· ⅓ cup agave syrup (or maple syrup)
· ¼ cup coconut cream (thick part from a can, for richness)
· 2 tsp vanilla extract
· Zest of 1 lemon or ½ orange (optional but brightens flavor)
Topping
· 2 Tbsp Naturalvert granola (crumbled)
1. Prep flax eggs: Mix ground flaxseed with warm water and let sit 5–10 minutes until thick and gelatinous.
2. Preheat oven to 350 °F (175 °C). Line an 8 × 4 in loaf pan with parchment.
3. In a large bowl, whisk together oat flour, cassava flour, baking powder, baking soda, salt, and the crushed granola.
4. In a separate bowl, whisk flax eggs, oat milk, agave syrup, coconut cream, vanilla, and citrus zest until smooth.
5. Combine wet + dry mixtures. Stir gently until just incorporated (do not overmix). The batter should be thick but pourable.
6. Pour into the loaf pan, smooth the top, and add your granola + coconut topping.
7. Bake 45–55 minutes (or 25–30 min for mini loaves), until a toothpick comes out clean.
Cool 10 minutes in the pan, then transfer to a rack. Let cool completely before slicing.