My family’s tastebuds are in many ways very typical norwegian, minus all the fish. They love potatoes, rice porridge (not my dad though), broccoli, but most of all bread. Personally I do not really get the attraction there, to each their own I guess. It is not that I dislike bread, it is just not exactly my favorite kind of food. I enjoy the previous bread recipes I have made, yet both of the current ones contain yeast. Just like the dilemma I had when I came up with my Yeast-free Whole Grain Pizza Crust, waiting for the dough to rise is very time consuming (and boring).
Which is where this quick soda bread comes in to play. Let me just say that when I tasted this I literally was gobsmacked. It was so freaking delicious, especially spread with a little bit of my new Hummus recipe on top. Seriously, you HAVE to make this immediately. Not only is it a lot quicker to make than regular yeast-bread, but it taste a million times better. It is perfectly succulent yet still has that little crunch-factor around the crust.
Ingredients, makes 1 medium loaf:
- 1 cup certified gluten-free rolled oats
- 1 cup certified gluten-free oat flour (oats ground into a flour in a food processor/blender)
- 1 cup boiling water
- 1 cup unsweetened almond milk (or other plant-based milk)
- 3/4 cup brown rice flour
- 1/4 cup ground flaxseeds
- 1/2 cup dates
- 2 heaped tbsp homemade roasted almond butter (can use homemade coconut butter instead)
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1 tsp salt
- Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should remain as is for about 5-10 minutes, or until the oats are soft.
- In a separate bowl whisk together the remaining dry ingredients before stirring this in with the “oatmeal”. In a food processor add in the remaining half plant-based milk, almond butter and dates, and pulse until you have a completely smooth mass. Stir this into the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan with a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour, and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45 additional minutes, until you see that the top is slightly golden and the inside is not too moist.
- Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is not that popular in your household though you can slice it into pieces and store in the freezer. That way you can always grab a slice and toast it whenever you are craving bread.
Like I mentioned in the beginning of this post I enjoy eating this with a thick layer of hummus on top, but if want something a bit different you can browse through my category named Dips and Spreads for some recipes and ideas.
As always I hope you enjoyed this recipe, and I am looking much forward to reading your thought on this!