After receiving so many requests for a savory version, I decided I had to test a few out and see what I could come up with.  I knew decreasing the honey would be tricky because honey acts as a binder.  I ended up following the suggestion of a reader who reduced the honey and used flax as a binder instead.  I made a few different versions to get this right because even minute adjustments in the amount of salt, flax, and honey made a big difference in the final product.

There were a couple of versions that were good, so I struggled to figure out which one to post.  I know many of you wanted a version that was honey free, but in our opinion (Mr. Hungry and I), the BEST version was the one with two tablespoons of honey in the whole loaf (decreased from 1/2 cup in the original version), so that is the one I’m posting today!


  • 2.75 cups oat flour
  • 1 cup unsweetened original non dairy milk
  • 2 tablespoons honey
  • 1/4 cup ground flax
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs


  1. Preheat oven to 350F
  2. Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.)
  3. In a large bowl whisk together honey, eggs, nondairy milk, and salt.
  4. For full instructions :

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