Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the oats in a food processor and whizz until you get a fine powder.
Transfer into a large bowl.
Add the ground almonds, baking powder, bicarbonate of soda and salt and mix well.
Add the water and vinegar and mix again.
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
Scatter over seeds and oats to decorate, if desired.
Bake in the oven for around 30-40 minutes, until risen and an inserted skewer comes out clean.
Leave to cool on a wire rack before putting away to store.
Keeps well in the fridge for up to a few days.
If you want to use oat flour instead of making your own, you can use the 300 g (2 ½ cups) oat flour.
You can replace the ground almonds (almond meal) with ground sunflower seeds, ground walnuts, ground pumpkin seeds or ground pecan nuts.
For a nut-free version, replace the ground almonds with ground sunflower seeds or ground pumpkin seeds.
You can replace the apple cider vinegar with lemon juice.
If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this bread keep for?
It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.