In case you can’t tell by my super-pasty skin, I have a a lot of Irish genes. I always try to make something Irishy around St. Patty’s Day, so I’m sharing this recipe with you as a Throwback Thursday – better late than never!
I had some cute mini loaf pans left over from the Banana Rum Bread, so we’re in business!
This oat bread would go well with a hearty stew or soup, so get cooking :-)
1 3⁄4 c. + 2 tsp. organic whole wheat pastry flour, like Bob’s Red Mill
1/3 c. steel cut oats
2 T. flaxseed, ground
1/8 tsp. sea salt
1 tsp. baking soda
1⁄2 tsp. baking powder
1 tsp. coconut sugar
1⁄4 c. unsweetened applesauce
3⁄4 c. almond milk, or other non-dairy milk
1⁄4 c. + 2 T. Irish whiskey, like Jameson, or any whiskey/bourbon
For the bread:
Preheat the oven to 375°. Grease the loaf pans with coconut oil.
In a small bowl, combine the flour, oats, flaxseed, salt, baking soda, baking powder, and sugar. Add the applesauce, milk and whiskey; stir to combine.
This recipe fills three small loaf pans. Divide the batter evenly and flatten it out with a spatula. (You can also make one larger loaf.) I sprinkled a few steel cut oats on top of each loaf.
Bake the loaves for about 20 minutes. Insert a toothpick and make sure it comes out clean. (For one larger loaf, bake for 40-45 minutes.) Place on a cooling rack.
The oat bread tastes hearty and comforting – plus the whiskey gives it a subtle, unexpected flavor.
If you don’t want to eat or gift the loaves right now, wrap them up in plastic wrap and keep them in the freezer for up to three months :-)