Wheatless Onion Quick Bread |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A nice wheat-free quickbread with lots of other healthy whole-grains. This could also be made as muffins. From Cooking With The Right Side Of The Brain by Vicki Rae Chelf. Ingredients:
1 tablespoon oil |
2 cups chopped onions |
1 cup rolled oats |
1 cup brown rice flour |
1 cup rye flour |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup oil |
3 eggs |
3/4 cup water |
1 teaspoon cider vinegar or 1 teaspoon rice vinegar |
Directions:
1. Preheat oven to 350F and grease and flour a 9x5 loaf pan.
2. Heat 1 tablespoon oil in a meduim skillet over low heat.
3. Add the onions and saute until translucent.
4. Grind the oats in a blender or food processor until fine, like flour.
5. Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
6. In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
7. Stir the flour mixture into the liquid mixture until just mixed.
8. Fold in the onions.
9. Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
10. Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
11. Let bread cool on the rack for at least 15 minutes before slicing.
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