oats

Soaked Oatmeal Gluten Free Bread

Gluten Free Soaked Oatmeal Bread

The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy! 

Soaked Oatmeal Gluten Free Bread: 

1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)

1 1/2 cups gluten free flour mix (recipe below)* 

3/4 cup almond flour

1/2 cup ground sunflower seeds (process until fairly ground in a food processor) 

2 teaspoon yeast

2 teaspoon physillium husk powder

1 1/4 teaspoons salt

3/4 cup coconut milk (warm) 

1/3 cup honey

1/4 cup coconut oil

3 eggs

gluten free oats to top bread

Two 4x8 rectangular bread pans, greased with coconut oil

1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together. 

2. Warm the coconut milk in the microwave until warm to the touch but not hot. 

3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted. 

4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well. 

5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed. 

6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes. 

7. Grease your bread pans with coconut oil thoroughly. 

8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats. 

9. Cover with plastic wrap and let rise another 90 minutes. 

10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown. 

* gluten free flour mix: 

Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator. 

6 cups brown rice flour

2 cups potato starch or arrowroot starch

1 cup tapioca flour

 

Strawberry Coconut Slow Cooker Oats

Strawberry Coconut Slow Cooker Oats

Wow! As I write this post everything is blanketed in a beautiful snow! I looks just like a holiday postcard today. I am happy that I went for a walk to take pictures of all of the beautiful trees covered in snow and to see everyone out and walking around the neighborhood today. 

Here is a great oats recipe that will take your breakfast on a snowy day like this one...to the next level! I just love the brightness of the strawberry sauce and the crunch of the coconut in the oats as well as in the topping. It is delightful and oh so yummy! 

I also adore how easy it is to create these oats in a slow cooker. Since I am the only one in my house that likes oats, I get these all to myself- lucky me! I can make them ahead, refrigerate them and then take them out each morning to heat, top with toppings and enjoy with my favorite cup and tea and a large glass of water. 

I wish you a happy breakfast with these oats! 

Strawberry Coconut Slow Cooker Oats: 

Makes about 4-6 servings of oats

2 cups coconut milk

1 cups water

1 cup gluten free steel cut oats (I love Bob's Red Mill brand) 

1/4 teaspoon sea salt

2/3 cup defrosted strawberries

1/3 cup unsweetened coconut flakes

1 teaspoon vanilla extract

+strawberry sauce, toasted coconut and blueberries to top off your oats

Combine all of the ingredients in a slow cooker. Stir to combine. Put on lid and cook on low for 6-8 hours. The mixture will thicken and be creamy. To serve, top with strawberry sauce, toasted coconut and blueberries. 

For extra protein you can also top these oats with some coconut yogurt. 

 

Strawberry sauce: 

2 cups defrosted strawberries

honey or maple syrup to taste

Place the strawberries in the bowl of a food processor or blender. Pulse or blend until they are fully blended. Then, place the sauce in a small saucepan, add a touch of honey or maple syrup and heat the sauce for 2-3 minutes until thickened. Taste for sweetness and add sweetener as desired. 

Enjoy! I absolutely love these oats for my daily healthy breakfast! 

Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Wow! I am overjoyed with the bumper crop of apples I have had this year! It has been simply amazing how many large bowls of apples have come off of my small dwarf apple tree this year. I am still making applesauce and apple slices for pies to freeze but I had to find other ways to use these beautiful apples as well. 

I love oats! I have to admit that I ate a lot of oatmeal growing up and after I grew up I decided that I would take a break from oats for a while, but now I am back. I have discovered how wonderfully versatile and healthy oats are and I just love all of the different ingredients you can add to oats to make your breakfast a star! 

I know that you will just adore these oats! Let me know how you like your oats in the comments below! :) 

Apple Cinnamon Overnight Oats: 

4-6 servings

2 cups gluten free overnight oats

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup applesauce

4 tablespoons pure maple syrup

2 cups coconut milk

1 apple: peeled, sliced thinly, then chopped into small pieces. Saute in: 1 tablespoon coconut oil, 1 teaspoon cinnamon 1 tablespoon maple syrup- (saute over medium heat for about 4-5 minutes until apples have softened a bit) 

Mix all of the ingredients together, including the sauteed apples and let sit 6-8 hours in the refrigerator, covered or overnight. You may eat these oats cold or heated up with additional coconut milk, nut milk or soy milk. 

Apple Cider Cinnamon Oat Pancakes

Apple Cider Cinnamon Oat Pancakes

Fall is here and I am going crazy for apples! Fresh apples, cooked apples, apple cider, apple syrup- it is all so delicious! Don't you think? I love to eat apples all year-round but there is something really amazing about the fall apple harvest season. I see more varieties available and I love to combine them into my recipes. 

These apple pancakes are simply scrumptious! It really helps that breakfast is my very favorite meal of the day. I love to wake up early, have a great breakfast and then hit the ground running into my chores, tasks and activities for the day. What is your most favorite meal of the day? Do you look forward to breakfast with lots of anticipation? If so, these are for you! 

I encourage you to make a batch of these apple pancakes. You may choose to just make the pancakes, or to make the syrup and compote too- either way- you'll be pleased! 

Apple pancakes also keep really well in the refrigerator so you can make a batch and bring them out each morning to enjoy. Happy fall and happy apple tasting! 

Apple Cider Cinnamon Oat Pancakes

Makes about 10-12 small pancakes

Pancakes: 

1 3/4 cups coconut milk

1/4 cup apple cider

1 1/2 cups gluten free oats

1 cup gluten free flour mix

2 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon salt

2 tablespoons organic sugar

2 eggs, beaten

1/3 cup olive oil or coconut oil (melted) 

1 cup of the apple compote (recipe below) 

+ extra coconut oil for griddle

1. In a medium bowl mix together the coconut milk, apple cider and oats. Set aside to soak while you mix together the dry ingredients. 

2. Sift the gluten free flour, baking powder, salt, cinnamon, nutmeg, sugar and xanthan gum in a separate bowl. 

3. Add the olive oil (or melted coconut oil) and beaten eggs to the oat mixture. Stir well. Add in the flour mixture and mix together. Gently stir in the 1 cup of the apple compote into the pancake mixture. 

4. Heat up an electric frying pan/griddle or heat a frying pan/griddle on the stove over medium heat. Add in coconut oil to grease the pan. Make sure the pan is coated with the oil. 

5. Drop the pancake batter by 1/4 cupfuls onto the griddle/frying pan. Flip the pancakes over when bubbles appear around the edges. Cook until each side is golden brown. Top with a spoonful or two of apple compote and the apple cider syrup. Enjoy! 

 

Syrup: 

1 cup apple cider

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon tapioca flour (optional for thickening syrup) 

1. In a small skillet pour in the apple cider. Simmer on medium heat until the cider has reduced by about half. 

2. Add in the maple syrup and cinnamon. Simmer and stir until the mixture thickens a bit. At the end you may choose to add in 1 teaspoon of tapioca flour to thicken the syrup. If the flour forms little lumps in the syrup you can strain those out by pouring the syrup into a fine mesh strainer set over a small bowl. Set the syrup aside. 

 

Apple Compote: 

You can always double this recipe if you want large amounts of compote on top of each pancake/pancake stack. 

2 peeled and finely chopped apples (I like to use Granny Smith) 

2 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

 

1. In a large skillet, melt the coconut oil over medium heat. Add in the apples, cinnamon and nutmeg. Cook and stir until the apples are quite soft. Cool, then add one cup to the pancake batter and save the rest for topping the pancakes. 

Enjoy!