The other day I was craving bread, and realized I didn’t have any in the fridge. I decided to make my own loaf, but noticed I didn’t even have any flour. So, I used the next best things. I took the vital wheat gluten flour I had, some quick oats (which I ground to a fine powder), and some chickpea powder. This was enough for me to create this yummy, dense bread, high in protein and fiber.
This oat bread is actually pretty simple to make, and can be modified as needed. It’s super tasty with cashew butter, oat spread (Miyoko’s Creamery Oat Milk Spread is my all-time favorite), and it taste great toasted with mashed avocado and coconut bacon bits.
Before you get started, just a few quick tips. Mix the liquids into the dry ingredients slowly, while stirring. Preheat the oven, but not too hot. Also, if you like more seasoning, add more. In this particular recipe, more is actually okay. When baking the bread, be sure to place the pan over a shallow pan with water, to create steam. Loosely cover the bread with foil. Because of the gluten, the bread bakes better with the steam. Let’s get started! Here’s the recipe:
Ingredients:
- 1 cup ground quick oats
- 1 T baking soda
- 2 T plant-based milk (I used cashew)
- 2 T ACV
- 1/4 cup coconut palm sugar
- 1/8 cup date syrup
- 2-3 tsp pink Himalayan salt
- 1 cup warm water
- 1 1/2 T Vital Wheat Gluten flour
- 3 cups ground quick oats
- 1/2 cup chickpea flour
- 2 T avocado oil
How to Prepare:
- In a large mixing bowl, combine the first 8 ingredients, and mix well. Set aside.
- In a separate bowl, sift together the vital wheat gluten, chickpea flour, and the remaining 3 cups of ground quick oats.
- Slowly stir in the flours into the first bowl, as you form a sticky, doughy mix. Add in the avocado oil, and continue to mix and pull the flour from the sides of the bowl, forming a dough.
- It’s time to get your hands dirty! Whether you use gloves, or your bare hands, start kneading the dough in the large bowl. Move to a lightly floured surface and continue to knead till the dough is well combined, and no air bubbles. If it gets a little too dry and starts to break, add a bit more warm water.
- Shape the dough into a bread form, and place on parchment paper, that is placed inside a loaf pan. Cover loosely with foil.
- Place in the pre-heated oven, preferably over a shallow pan with water (for steam), and bake for 45 minutes. Remove foil, and spread some vegan butter over top. Place back in the oven, and bake for another 5 minutes to create somewhat of a top crust.
- Test the doneness by sticking a toothpick in, and removing it. If it’s clean, it’s done. Remove from the oven, and let cool for about 30 minutes. Ready to serve.
- This bread is dense, but very delicious. It can be toasted by placing it in a toaster oven, or in a heated pan. You can try a toaster, but the bread is small, so the slices may be difficult to remove safely.
- Store the bread in an air-tight container on the counter for up to 5 days.
Vega-Riffic Recipes 