So while the baking of the ‘Almond and Olive Oil’ cake was going on, I decided to fill the oven. Why waste all that heat. I whipped up our staple of ‘Sun and Oat Loaf’.
Normally I would just use oats, we are limiting the amount of gluten we eat, but this one was for Mary’s birthday meal and I know that Mary likes her bread. So this is a compromise.
This little loaf is really easy to get together and toasts up a treat, an ideal substitute for other loaves.
You can add anything to this loaf to flavour it, we have tried beetroot (of course!), dried fruits and nuts, apple and cinnamon, spices etcetc……..
If you are gluten-free, this works well with polenta replacing the flour. Even gram flour is ok, but it can get a little dry (although still very tasty).
If you are not using an oven, you can cook this in a pan. Just get a good-sized frying pan with a nice glug of oil, heat on medium, add mix and spread well, cook for 15 mins on one side and the go for a mighty flip (which is tricky!) or just stick under a grill (low heat) and cook until golden.
Here goes the oven variety…..
It really depends on how big you’d like it. We use a standard sized loaf tin and this recipe half fills it for a decent small loaf.
2 1/2 cups of oats, 1 1/2 cup of wholewheat flour, 1/4 cup of olive oil, 1 teas bicarb of soda, 1/2 cup of sunflower seeds, 1 cup of soya milk (or your preferred milk for richness, just water is fine), s+p, extra water as needed.
Put all ingredients into a bowl and mix up with a wooden spoon. Give it a good few twists of black pepper and some real elbow love (that’s a good stir).
Add warm water as the mix stiffens, you should be left with something resembling dry, sticky porridge.
Well oil your favourite loaf pan, or cake tin, depending on your preferred bread shape. Spoon in mix and push well into all corners of the tin. Scatter a few sunflower seeds on top and press them in.
Cook at 180oC for around 30 minutes. The middle should still be slightly underdone and the outside nice and crisp and golden.
Leave on a wire rack to cool.
As you wish. We recommend it warmed in the toaster with a large bowl of homemade veg soup. The crumbly texture of the bread means that sandwiches are not easy, but can be achieved with great balancing skills and care.
We Love It!
Oat bread seems to compliment our rough, mountainous landscape perfectly. Warmed with a little honey, it is a heavenly thing!
Oats actually lower cholesterol and are a brilliant fuel for our bodies. They also act as central heating for our bodies on cold days.