This recipe is a take on our hugely popular blueberry oat loaf. We’ve used wholemeal flour for a nuttier flavour and added almond extract for extra fragrance. A firm favourite, we love to enjoy it for breakfast, brunch or afternoon tea.
Due to its higher protein content, we prefer using soya milk rather than other plant-based milks for baking. Freezer friendly: this loaf can be frozen (either whole or in slices) — simply defrost to room temperature before toasting or warming in the oven.
