The night before, put 2 cups of orange juice in a pot. Heat on medium-low to condense down to 1 cup. Stir occasionally. Let cool in the refrigerator. Also, soak the steel cut oats in the remaining 2 cups of orange juice in the refrigerator overnight.
Blend the whole clementines in a blender until smooth. Set aside.
Drain the oats, and set aside.
In a medium mixing bowl, mix together the cream of rice, quinoa flour, teff flour, baking powder, vanilla powder, cinnamon, ginger, salt, and stevia.
Stir in the oats.
In a small mixing bowl, beat together the egg and ghee until well mixed.
Zest the lemon. Stir the zest into the egg mixture.
Continue stirring and pour in the oil followed by the condensed orange juice.
Before the egg mixture settles, pour it into the flour mixture. Stir until the flour mixture is almost completely moistened. Then stir in the blended clementines.
Spray the cooking pot with non-stick spray.
Pour the batter into the cooking pot. Pull a clean kitchen towel taut over the top of the cooking pot and put the lid on top to keep the towel in place.
Cook on high for 2 hours.
Turn off the slow cooker. Carefully remove the lid and towel as to keep any accumulated moisture off of the bread.
Let the bread cool in the cooking pot for 30 – 60 minutes. Then, turn out onto a cooling rack.
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
Leftover bread can be stored in an airtight container in the refrigerator or frozen in a freezer safe container.
For extra sweetness, top a slice of bread with a drizzle of lemon glaze or maple syrup when ready to serve.
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