Ingredients
This recipe uses just eight ingredients. Here is what each one does.
- 1 can (15 oz / 425 g) white beans, drained and rinsed
- 2 large eggs
- 1 cup (90 g) oat flour
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper, leaving some overhang on the sides to use as handles, or lightly grease the pan with olive oil. Parchment is the easiest way to guarantee a clean release.
Add the drained and rinsed white beans and the eggs to a food processor or blender. Blend until smooth and creamy. Stop to scrape down the sides if needed. The mixture should be free of whole bean pieces, because lumps can create dense spots in the finished loaf.
Transfer the bean mixture to a large bowl. Add the oat flour, minced garlic, Italian seasoning, baking powder, salt, and olive oil. Make sure the baking powder is evenly distributed so the loaf rises evenly.
Stir until all the ingredients are evenly combined. The batter should be thick but spreadable, similar to a thick muffin batter. If it seems very stiff, mix in a teaspoon or two of water or milk. If it seems too loose, let it sit for a couple of minutes, because oat flour continues to absorb moisture as it rests.
Pour or spoon the batter into the prepared pan and smooth the top with a spatula. If you like, sprinkle a little extra Italian seasoning over the surface for a more rustic look and added aroma.
Bake for 40 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean. The top should feel firm to the touch, and the edges should pull slightly away from the sides of the pan. Ovens vary, so start checking around the 40-minute mark.
If the top is browning too quickly before the center is cooked, loosely cover the loaf with foil for the remainder of the baking time.
Allow the bread to rest in the pan for 10 to 15 minutes, then lift it out using the parchment and transfer it to a wire rack. Let it cool before slicing to help it hold its shape. Bean-based breads continue to set as they cool, so cutting too early can result in gummy or crumbly slices.
Slice with a serrated knife and serve with butter, avocado, hummus, or your favorite sandwich fillings. It is also delicious alongside soups, salads, and roasted vegetables.