This Vegan Protein Bread with Cherries and Walnuts is the perfect gluten-free and healthy Summer breakfast.
Preheat your oven to 350 degrees F (180 degrees C).
Lightly grease a 9x5 inch loaf pan. In a large bowl, combine oat flour, baking soda and salt. In a separate bowl, combine the soy yogurt, maple syrup, oil and vanilla extract. Stir the yogurt mixture into the oat flour mixture and stir again. Fold in the chopped walnuts and halved cherries until well blended. Pour the batter into the loaf pan.
Bake in preheated oven for 50 to 55 minutes (fan-forced mode), or until a toothpick inserted into center of the loaf comes out clean.
Let the bread cool in the pan for 1 hour, then enjoy with some cherry/strawberry jam.