Skip to main content

Cherry Oat Bread

 

Smells like almonds.



I made a cherry bread with last year's cherries, and it was delicious, but had no nutritional value. This year, I wanted to find some middle ground. I worked from this recipe. I substituted the eggs for flax eggs (1 tb flax meal and 3 tb water, mixed together a few minutes before using) only because I was out of eggs, but I might keep this change. I used almond milk with a splash of lemon juice instead of the buttermilk. And I added chocolate, which of course made it a little less healthy, but much more satisfying. I used butter instead of oil because it tastes better. And I adjusted the baking time and temperature to make bread instead of muffins, because who has time to clean a muffin tin these days?

It's a good sweetness for us, since we eat it as a treat. But if one wanted to make it even healthier, the sugar could be reduced a little bit and it would still be good.

This recipe is a keeper. Especially when this is just a fraction of the cherries on one of our two trees.





The Recipe:
1 c quick-cooking oats
1 c flour
3/4 c brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 c almond milk
1 tb lemon juice
1 egg, or 1 tb flax meal mixed with 3 tb water
1/4 c butter, melted
1 tsp almond extract
1 c fresh cherries, pitted (the original recipe says that frozen unthawed cherries work too)
1/4 c chocolate chips
  • Combine dry ingredients and wet ingredients separately, then combine.
  • Fold in cherries and chocolate.
  • Pour into bread pan, and bake at 350 for about 40 minutes.

The Verdict:
Overall grade: A
Overall reason: A delicious treat plus a bit of nutritional value, and it uses up cherries!
Time to prepare: 10 minutes of work, 40 minutes of baking
Husband quote: "Yum."


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...
2 comments
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more