Ingredients
1–3/4 cups old-fashioned rolled oats, divided use
1/2 cup steel-cut oats
2 teaspoons coconut palm sugar (or brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1–1/3 cups nondairy milk
1–1/2 teaspoons white or cider vinegar
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Instructions
Grease or spray the bottom and sides of an 8-inch baking pan.
Place 1/2 cup of the rolled oats in a food processor and process into a fine flour.
In a large bowl, stir together the rolled oats, steel-cut oats, oat flour, sugar, baking powder, baking soda, and salt. Add the milk and vinegar, stirring until well blended.
Spread the oat mixture in prepared pan, smoothing the top.
Cover the pan and refrigerate overnight (or for at least 8 hours).
Preheat oven to 425F.
Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges. Tightly cover the pan with foil. Bake, covered for 10 minutes.
Reduce the oven temperature to 375F. Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown. Cool at least 15 minutes on a cooling rack.
Remove bread from pan and cut into wedges. Serve warm or cool completely.
Source: Power Hungry
1–3/4 cups old-fashioned rolled oats, divided use
1/2 cup steel-cut oats
2 teaspoons coconut palm sugar (or brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1–1/3 cups nondairy milk
1–1/2 teaspoons white or cider vinegar
Get IngredientsPowered by Chicory
Instructions
Grease or spray the bottom and sides of an 8-inch baking pan.
Place 1/2 cup of the rolled oats in a food processor and process into a fine flour.
In a large bowl, stir together the rolled oats, steel-cut oats, oat flour, sugar, baking powder, baking soda, and salt. Add the milk and vinegar, stirring until well blended.
Spread the oat mixture in prepared pan, smoothing the top.
Cover the pan and refrigerate overnight (or for at least 8 hours).
Preheat oven to 425F.
Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges. Tightly cover the pan with foil. Bake, covered for 10 minutes.
Reduce the oven temperature to 375F. Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown. Cool at least 15 minutes on a cooling rack.
Remove bread from pan and cut into wedges. Serve warm or cool completely.
Source: Power Hungry