Quick & Easy Oat Bread
My new favorite quick bread: very similar to cornbread in taste and texture, but made with grounds oats. It's quick and easy to make - and keeps well in the fridge for slicing and toasting or pan-frying.
2 c rolled oats (for gluten-free use gluten-free oats)
1/4 c tapioca starch (or corn starch)
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder
1 c milk
1 tsp vinegar (I use apple cider vinegar)
3 Tbsp melted butter (or olive oil or coconut oil)
2 med/lg eggs
*optional: 1 Tbsp muscovado sugar (or sucanat or brown sugar)
Mix 1c of milk and 1 tsp of vinegar and set aside. (You could also use 1c of sour milk or buttermilk.) A non-dairy milk substitute would probably work in this recipe - if you try it please let us know how it goes.
Grind oats to a fairly fine flour. I use a clean coffee grinder and grind 1/2c at a time. Put oat flour in a large mixing bowl. Sift in the rest of the dry ingredients. Mix with a whisk until well combined. Form a well in your dry ingredients.
In a blender (or a separate bowl) combine all the wet ingredients along with the sugar and mix well. *You can use 1 - 4 tsp of honey or agave nectar instead of the sugar - or no sweetener at all. I like the hint of sweetness and flavour the muscovado sugar lends to the bread.
Pour your wet mixture into the dry mixture and mix with a large spoon or spatula until just combined. You may have to break-up some larger lumps in your batter towards the end of your mixing - but don't over-mix. Your batter will be runny.
Pour into a loaf pan that has been greased and dusted - I use a glass loaf pan greased with butter and dusted with maseca or rice flour.
Bake in a pre-heated oven at 375. Bake until crust is golden, and a toothpick inserted in the center comes out clean - about 35 minutes. Remove from oven, and allow to rest in pan for 5-10 minutes before removing the bread from the pan. Cool bread on a cooling rack.
Store any leftovers wrapped-up air-tight in the fridge. You can later toast thick slices, or pan-fry slices in a bit of butter or olive oil.