A bread to call my own!

Honey Oat Quick Bread: A bread you can make that doesn't require kneading and bakes fairly quickly! In the past I have always followed this recipe to a tee. But it's time for me to get out and venture a little! Thanks to Shannon (over at The Road Less Traveled) I am taking the challenge! And I have succeeded!

I decided I wanted to make this recipe even healthier than what the original recipe called for. So here was my challenge: to omit the vegetable oil, egg, and even the milk! I did my research and learned how to substitute for these ingredients! A much healthier option! So I wanted to share this with all of you!

So the first thing I wanted to figure out was: How can I substitute eggs in a recipe? I remembered a while back that I read how ground flax seeds could replace eggs. I was randomly browsing through recipes (like I always do) on http://www.food.com/ and I found this great recipe for an egg substitute:

Flax vegan egg substitute (http://www.food.com/)

Ingredients

• 1 tablespoon ground flax seeds
• 2 -3 tablespoons water  

Directions 

1. Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
2. Let cool before using in a recipe.
3. This recipe makes the equivalency of 1 egg 

THEN, I knew I wanted to replace the oil with something healthier. Applesauce was perfect (since I had just recently made some) to make this substitution, as well as some extra fat free yogurt! 

So here we have it: Rachel's version of honey oat quick bread! Wait, I must give it a new name though! I will call it:

The Almighy, Health-crazed, Kneadless, Eggless, Good-For-You, Experimental, Honey-Wheat Oatmeal Loaf - (I knew you would like that name, ha!)

Ingredients

• 2 ½ tablespoons water
• 1 tablespoon flax seeds, ground
• 2 T + 1 cup oats
• 1 ⅓ cups oats, ground
• 1 cup whole wheat flour
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 14 oz nonfat yogurt, plain
• ¼ cup honey
• ½ cup cinnamon applesauce, heaping (see recipe for Rachel's Chunky Cinnamon Applesauce)

 Directions 

1. Simmer water and flax seeds in a saucepan for approximately 5 minutes (may require less time) or until a thick, egg-like consistancy has been reached. Let the mixture cool before using it in the recipe.
2. Preheat oven to 375 degree F. Grease a 9x5 loaf pan. Sprinkle 1 tablespoon of oats in the bottom of the pan.
3. In a medium bowl, mix together the ground oats, whole wheat flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the flax seed mixture, 1 cup of oats, yogurt, honey, and applesauce until well blended.
5. Gently add the dry flour mixture into the wet yogurt mixture and stir to combine (do not overmix)
6. Pour the batter into the pan. Sprinkle 1 tablespoon of oats on top of the batter.
7. Bake at 375 degrees F for 40-50 minutes or until toothpick inserted comes out clean.

*Tip: Use a coffee grinder to grind whole flax seeds or oats!

*Yield: 1 loaf (12 servings/slices) 

 

Now, I am a bit particular about how I eat this fabulous bread though! I love to lightly toast each slice and top it with peanut butter and jam! My favorite! And I would just like to extend a very big thank you to my Aunt Karen for giving me homemade jam! The peach melba went great with my bread! Thanks again!