Oat Flour Pumpkin Bread

It's more photogenic with real oat flour. This one is made from baby oatmeal powder for the extra iron.

I've tried a lot of oat-flour baking concoctions for the toddler. He is generally so excited to have anything resembling bread that he eats them no matter what, but lots of them haven't held together and/or haven't tasted great. This one has been reliable, even when I do things like swap the oat flour for baby oatmeal powder, and it's simple to make. And it tastes good!

I never cared before about "healthier" recipes that bragged that they used only maple syrup as sweetener, with no white sugar. It felt all the same to me. But toddler belly definitely seems happier digesting maple syrup, so here we are.

It's from Detoxinista, and I didn't make any changes to the recipe except that I usually use butter instead of coconut oil.

The Recipe:
1.5 c oat flour
3/4 c pumpkin puree
1 c maple syrup
4 tsp pumpkin pie spice
3 eggs
1/4 c melted butter or coconut oil
2 tsp baking powder
1/2 tsp sea salt

Combine all ingredients, and pour into prepared loaf pan.
Bake at 350 for about 1 hour, until a toothpick comes out relatively dry.

The Verdict:

Overall grade: A

Overall reason: Toddler likes it and can digest it.
Time to prepare: 10 minutes of work, 1 hour of baking

Toddler quote: "More huh-heeen ded!"

Comments

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.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

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...

Adventures of a healthy-ish pseudo-foodie

Search This Blog