Egg-Free Oatmeal Whole Wheat Quick Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe fits the bill in my search for egg-free quick breads. It tastes great fresh from the oven. You can make this vegan by using maple syrup instead of honey, and soy milk. It is not a sweet bread, so if you want to make it sweeter, increase the amount of honey. Ingredients:
1 1/2 cups rolled oats |
1 1/2 cups whole wheat flour |
3 teaspoons baking powder |
3/4 teaspoon salt |
2 1/4 tablespoons honey or 2 1/4 tablespoons maple syrup |
1 1/2 tablespoons vegetable oil |
1 1/2 cups skim milk or 1 1/2 cups soymilk |
Directions:
1. Preheat oven to 450°F (230°C).
2. Lightly grease and dust a 9x5x3-inch loaf tin.
3. Grind oats in a food processor or blender to form a meal/flour.
4. In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
5. In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
6. Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
7. Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
8. Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
9. Serve with honey, butter, syrup, or applesauce; or use in sandwiches.
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