Whole grain quick bread
Y'all, I don't think I've sucked this badly at LJ/DW in a long time. I'm also selectively sucking at some life things, so maybe my brain has thrown on the brakes for self-preservation, I don't know. My plan this weekend was to stop sucking at LJ, but yesterday I got unexpectedly vacuumed into the wormhole of Ancestry.com and lost 12 hours with very little awareness of the time passing. So today, I have to be an adult, do work and feed myself and various other dull requirements of existence.
I did have a request for a recipe though, and I'd already written it out, so here you go!
Oatmeal Whole Wheat Quick Break
At the link is the recipe I started with, and below is my version. I fell in love with this immediately because it takes less time to make than a batch of scones or biscuits, it's moist but not too heavy, low fat, low sugar, just really tasty if you love whole grains. It also allows for a lot of creative variations.
Ingredients
1 cup rolled oats (or 1/2c rolled oats + 1/2c cooked quinoa)
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 T ground flaxseed
1 T honey (or 1/2 T agave nectar + 1/2 T blackstrap molasses)
1 tablespoon olive oil
1 cup milk (or 1/2c skim milk + 1/2c unsweetened almond milk)
Directions
1. Preheat oven to 425 degrees F
2. In a large bowl, combine oatmeal, flour, baking powder and salt. If you're using added goodies like dried fruit or nuts stir them in as well.
3. In a separate bowl, measure the olive oil, then molasses, then nectar and stir in the milk.
4. Combine both mixtures and stir until a soft dough is formed. If it's more like batter, let it sit for a few minutes for the oats to absorb some liquid.
5a. For a small, shallow loaf: line a loaf pan with parchment paper and spoon in the dough.
5b. For drop rolls, line a baking sheet with parchment paper and spoon on big individual plops of dough like you're making oatmeal cookies. If you want a loaf but don't have a loaf pan, just form the whole dough into a ball and drop it on the baking sheet.
5c. I'm sure these would also work in a muffin tin but I would grease the cups well or use nonstick liners.
6. Bake in preheated oven for 15-25 minutes, or until golden brown and the loaf sounds hollow or the rolls spring back when poked.
Sweet variations:
* Add dried cherries & dark chocolate chunks in the batter; sprinkle tops of rolls with turbinado sugar.
* Raisins & chocolate chips
* Walnuts, cranberries and some orange zest
* (basically anything that would be good added to scones or oatmeal cookies)
Savory variations:
* Add chopped olives, sun dried tomatoes; sprinkle tops of rolls with fresh grated parmesan cheese.
* Mix finely chopped fresh spinach and grated cheese into the dough.
This entry was also posted at http://rustydog.dreamwidth.org/1152024.html. You may comment at either place.
I did have a request for a recipe though, and I'd already written it out, so here you go!
Oatmeal Whole Wheat Quick Break
At the link is the recipe I started with, and below is my version. I fell in love with this immediately because it takes less time to make than a batch of scones or biscuits, it's moist but not too heavy, low fat, low sugar, just really tasty if you love whole grains. It also allows for a lot of creative variations.
Ingredients
1 cup rolled oats (or 1/2c rolled oats + 1/2c cooked quinoa)
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 T ground flaxseed
1 T honey (or 1/2 T agave nectar + 1/2 T blackstrap molasses)
1 tablespoon olive oil
1 cup milk (or 1/2c skim milk + 1/2c unsweetened almond milk)
Directions
1. Preheat oven to 425 degrees F
2. In a large bowl, combine oatmeal, flour, baking powder and salt. If you're using added goodies like dried fruit or nuts stir them in as well.
3. In a separate bowl, measure the olive oil, then molasses, then nectar and stir in the milk.
4. Combine both mixtures and stir until a soft dough is formed. If it's more like batter, let it sit for a few minutes for the oats to absorb some liquid.
5a. For a small, shallow loaf: line a loaf pan with parchment paper and spoon in the dough.
5b. For drop rolls, line a baking sheet with parchment paper and spoon on big individual plops of dough like you're making oatmeal cookies. If you want a loaf but don't have a loaf pan, just form the whole dough into a ball and drop it on the baking sheet.
5c. I'm sure these would also work in a muffin tin but I would grease the cups well or use nonstick liners.
6. Bake in preheated oven for 15-25 minutes, or until golden brown and the loaf sounds hollow or the rolls spring back when poked.
Sweet variations:
* Add dried cherries & dark chocolate chunks in the batter; sprinkle tops of rolls with turbinado sugar.
* Raisins & chocolate chips
* Walnuts, cranberries and some orange zest
* (basically anything that would be good added to scones or oatmeal cookies)
Savory variations:
* Add chopped olives, sun dried tomatoes; sprinkle tops of rolls with fresh grated parmesan cheese.
* Mix finely chopped fresh spinach and grated cheese into the dough.
This entry was also posted at http://rustydog.dreamwidth.org/1152024.html. You may comment at either place.