Ingredients

• 3 cups (450g) bread or plain/all-purpose flour
• 2 tsp instant or rapid rise yeast
• 2 tsp cooking/kosher salt (or 1 ¼ tsp table salt)
• 1 ½ cups (375 ml) very warm tap water
• 1 ½ tbsp flour for dusting

Directions

1. Mix Dough: In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir until all the flour is incorporated. The dough will be very wet and sloppy.
2. Rise: Cover the bowl and let the dough rise for 2-3 hours in a warm place until it has doubled in volume and is bubbly.
3. Preheat Oven & Pot: About 30 minutes before baking, place a Dutch oven with the lid on in the oven and preheat to 230°C/450°F (220°C fan).
4. Shape Dough: Sprinkle your work surface with 1 tablespoon of flour and scrape the dough onto it. Fold the sides in to form a rough round disc.
5. Flip Dough onto Paper: Flip the dough onto a piece of baking paper and gently shape it into a round.
6. Bake: Carefully place the dough (on the paper) into the hot pot, put the lid on, and bake for 30 minutes.
7. Final Bake: Remove the lid and bake for another 12 minutes to brown and crisp the crust.
8. Cool: Remove the bread from the oven and let it cool on a rack for 10 minutes before slicing.

Ingredients

• 1 cup uncooked steel cut oats
• ¾ cup coconut oil
• 1/3 cup maple syrup
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup oat flour
• ½ cup almond flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• 1/2 cup chocolate chips or chunks
• ½ cup chopped walnuts (optional)

Instructions

1. Cook the oats: In a medium saucepan, bring 2 ½ cups of water to a boil. Stir in the oats and simmer over medium-low heat for about 15 minutes. Set the oats aside to cool.
2. Make the batter: In a large mixing bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla. Whisk in the oat flour, almond flour, baking soda, cinnamon, and salt until a smooth batter forms.
3. Combine and chill: Add the cooled steel cut oats to the batter and stir until incorporated. Fold in the chocolate chips and walnuts (if using). Transfer the bowl to the refrigerator and chill until the batter is cool and hard.
4. Bake: Preheat your oven to 400°F. Line two cookie sheets with parchment paper. Portion the batter using a scant ice cream scoop or 2 rounded tablespoons, placing cookies 2 inches apart.
5. Finish: Bake for 15 minutes, until the cookies are soft but set with crispy bottoms. Let the cookies cool on the sheets for 10-15 minutes before moving them to a wire rack to cool completely.
6. Store: Store the cookies in an airtight container at room temperature for up to 4 days, or in the fridge for longer.