Oatmeal Bread
Course
Baked Good
,
Breakfast
,
Snack
Diet
Dairy Free
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegetarian
Cook Method
Oven
Prep and Cook Time
Quick Prep
Servings
Prep Time
6
15
minutes
Cook Time
50 – 60
minutes
Servings
Prep Time
6
15
minutes
Cook Time
50 – 60
minutes
Ingredients
1/2
cup
sorghum flour
1/4
cup
quinoa flour
1/4
cup
millet flour
1/4
cup
teff flour
1
cup
old fashioned oats
gluten free if needed
1 1/2
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
1/4
tsp
ground nutmeg
1/2
tsp
ground ginger
1/4
tsp
cinnamon
1/8
tsp
stevia
1
pinch
ground cloves
2
eggs
large
1 1/4
cup
applesauce
plain and unsweetened
1/3
cup
extra virgin olive oil
1/4
cup
water
1
non-stick olive oil spray
Instructions
Preheat the oven to 350°F.
Combine all dry ingredients (from sorghum flour through ground cloves) in a medium sized mixing bowl. Mix well with a fork.
In a small mixing bowl, beat the eggs for 30 seconds. Then beat the applesauce into the eggs, followed by the olive oil, and then the water.
Pour the wet ingredients into the medium mixing bowl with the dry ingredients. Mix until evenly moistened.
Spray a 9×5 baking dish with the non-stick spray.
Pour the batter into the baking dish.
Bake for 50 – 60 minutes. When the loaf is fully baked, an inserted toothpick will come out clean.
Let cool in the baking dish.
Recipe Notes
Notes
:
Leftovers can be stored in an airtight container in the refrigerator.
Serving Suggestions
:
Would make good French toast.
Drizzle with pure maple syrup.
Top with your favorite jam, jelly, or marmalade.