Marzipan Oat Loaf

September, 2019

½ c. toasted oat flour (see below)

1 ½ c. all purpose flour

1 tbsp. baking powder

½ tsp. kosher salt

2 ½ tbsp. sugar + ½ tbsp. sugar
(sprinkling on top)

¼ c. toasted almonds

½ c. chocolate chips (milk or semi-sweet)

6 oz. marzipan, chopped into small pieces and tossed with 1/2tbsp. of icing sugar

⅔ c. buttermilk

2 eggs, lightly whisked in a bowl

¾ c. cold butter, chopped into cubes

1 tsp. vanilla extract

Preheat the oven to 400°F. Line a nine-by-five-inch loaf pan with parchment paper and spray exposed ends with cooking spray.

Oat flour: Using the broil setting on the oven, toast a half-cup of old fashioned oats until golden. Watch the pan closely they will go quick. In a food processor, whiz up the oats until they are the texture of flour.

Leave the oats in the food processor and add in the all-purpose flour, baking powder, salt and sugar. Process until this mixture is combined.

Add in the butter and continue to process until the mixture has a scone-like consistency with the butter being in pea-sized balls. 

Pour this mixture into a large bowl, and with a spoon, stir in the buttermilk, extracts and eggs to combine.  Then gently fold in the marzipan, chocolate chips and almonds.

Pour the batter into the prepared loaf pan, smooth out and sprinkle with sugar.

 Bake for 40-50 minutes until a skewer comes out clean when inserted. Let the loaf cool on the cooking rack for 20 minutes in the pan. Turn out the loaf onto a cooling rack and completely cool.

Delicious served warm or as an on-the-go snack at room temperature.