This allergy-friendly sunflower seed butter breakfast bread is a dense and doughy, indulgent weekend bite. Lightly and naturally sweetened with a lovely texture, it's unreal. Made with sunflower seed butter, it's a classic nut-free option.
Set oven to 350°F (175°C) and grease a loaf pan. In a food processor, blend eggs, honey, olive oil, sunflower seed butter, and vanilla until well-combined. Then add oat flour, ground flax, sea salt, baking powder, and cinnamon to the food processor and blend until a thick batter forms. Stir in chocolate chips by hand. Pour batter into the prepared loaf pan and top with more chocolate chips. Bake for 25-30 minutes or until golden brown. Let cool completely before serving.
