As I was perusing the recipe submissions for this week’s Wellness Weekends, I came across a recipe for Sweet Brown Oatmeal Bread and couldn’t wait to try it. So I did! (Have you checked out Wellness Weekends yet?! I love that everything is vegan, and a lot of the recipes are gluten-free, soy free, and even sugar-free!)
At first, I thought this bread was going to be like a sandwich bread. Somehow I missed sweet in the title. Ha ha ha. As I realized this recipe was going to yield a more quick-bread like dessert, I toyed with the idea of putting the mixture in muffin tins instead of a loaf pan, which I think would have worked well, especially if I’d used the large muffin tins (which I bought months ago and have yet to use). But, I stuck to the recipe and poured the mixture into a lightly greased loaf pan.
I did make a couple of changes to this recipe, including using oat flour instead of buckwheat flour (I have buckwheat flour, but the recipe said the already milled flour tasted different from fresh milled, and I want to save my coveted buckwheat for buckwheat crisps.) and only using 3 tablespoons of raw sugar instead of the six tablespoons of coconut sugar the recipe calls for. (Although, I did pick up some coconut sugar the other day at a new health food store in a nearby town – woohoo!) Oh, I also used golden flax meal instead of chia meal, which worked perfectly.
I can’t wait to try this bread again, either as a loaf or giant muffins, but switch up the flours. This was the first time I used teft flour, and it was great, but I’ve been building my gluten-free pantry and have collected quite a few gluten-free flours, so I’m anxious to try them. Next time, I’m thinking buckwheat and coconut flour combo with phyllium powder instead of flax. Fiber, baby!