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 🙂
Whiskey Irish Oat BreadCourse: Uncategorized
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 🙂