1 cup old-fashioned oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon unsweetened applesauce
1 cup nondairy milk (I use rice)
sunflower seeds, to taste
pumpkin seeds, to taste
1. Preheat oven to 450 degrees F. Liberally spray a glass loaf dish to prevent sticking - this is important! Also it is crucial to use a glass loaf dish and not a metal one, as the metal one will prevent the bread from rising very much. In a large bowl, combine the oats, whole wheat flour, baking powder, and salt.
2. In a separate bowl, dissolve the applesauce into the milk. To save time, I usually drop the applesauce into a 1-cup measuring cup, then add the milk on top of it and stir well. This is crucial too - one time I didn't mix them, and the bread fell apart because the applesauce didn't get spread into the batter.
3. Add the applesauce/milk mixture to the dry ingredients and stir just until combined. Pour the batter into the loaf dish and spread using a spoon. The batter will be really really wet and not really look like bread dough, but just trust me, it's the way it should be.
4. After you spread it out, grab some sunflower and pumpkin seeds and sprinkle them on top of the dough. Use the back of a spoon to gently press the seeds into the dough. Bake 20 minutes. Remove and let the bread cool on a wire rack before you try to cut it.
My husband and I eat this bread almost once a week. It is awesome with some vegan butter and homemade soup! Enjoy!