- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 40 Minutes
Preheat the oven to 375°F. Oil two 4 1/2-by-8 1/2-inch loaf pans.
In a heavy pan, toast the oats over medium-high heat for 8 to 10 minutes until very fragrant and slightly golden. Stir frequently for even toasting and to avoid burning. Transfer to a bowl. To the bowl with the toasted oats, add the flour, baking powder, cinnamon, and salt.
In another, larger bowl, beat together the sunflower butter, oil, and sugar until smooth. Beat in the egg. Then, carefully whisk in the unsweetened almond milk so you don’t splatter. Stir in the vanilla. Pour the dry ingredients into the wet and fold to combine. Stir in the diced apple and walnuts. Divide the batter between the two prepared pans.
Bake for about 25 minutes, until golden and pulling away from the sides of the pans. Using an offset spatula, loosen the bars from the pans and invert onto a rack to cool completely. When cool, cut each pan crosswise into 8 bars. Store in the fridge.
Courtesy of: Big Girls Small Kitchen