7/21/2019 Basic Vegan Gluten-free Oatmeal Quickbread _ Gluten-Free-Vegan-Girl http://slidepdf.com/reader/full/basic-vegan-gluten-free-oatmeal-quickbread-gluten-free-vegan-girl 1/15 2/17/2015 Basi c Vegan Gl uten- fr ee Oatm eal Qui ckbr ead | Gl uten- Fr ee- Vegan- Gi rl http://www.gluten-free- vegan-girl.com/2012/11/basic-vegan-gluten-free-oatmeal-bread.html Food Advertising by BASIC VEGAN GLUTEN-FREE OATMEAL QUICKBREAD 2 November, 2012 By Solveig Berg Vollan — 59 Comments My family’s tastebuds are in many ways very typical norwegian, minus all the fish. They love potatoes, rice porridge (not my dad though), broccoli, but most of all bread. Personally I do not really get the attraction there, to each their own I guess. It is not that I dislike bread, it is just not exactly my favorite kind of food. I enjoy the previous bread recipes I have made, yet both of the current ones contain yeast. Just like the dilemma I had when I came up with my Yeast-free Whole Grain Pizza Crust, waiting for the dough to rise is very time consuming (and boring). Which is where this quick soda bread comes in to play. Let me just say that when I tasted this I literally was gobsmacked. It was so freaking delicious, especially spread with a little bit of my new Hummus recipe on top. Seriously, you HAVE to make this immediately. Not only is it a lot quicker to make than regular yeast-bread, Food Advertising Search this website… WELCOME TO MY BLOG! My name is Solveig Berg Vollan, and I am a 19 y old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make firs Browse through my Recipe Index and see if you find something tempting. If you wish to know more about me, feel free to check out my Abou and FAQ pages. POPULAR RECIPES HOME ABOUT RECIPE INDEX CONVERSION TABLES VEGAN LIVING F OOD GALLERY
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you have a completely smooth mass. Stir this into
the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread panwith a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour,
and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45
additional minutes, until you see that the top is slightly golden and the inside is not too moist.
3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that
this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is
not that popular in your household though you can slice it i nto pieces and store in the freezer. That way
you can always grab a slice and toast it whenever you are craving bread.
Like I mentioned in the beginning of this post I enjoy eating this with a thick layer of hummus on top, but if
want something a bit different you can browse through my category named Dips and Spreads for some
recipes and ideas.
As always I hope you enjoyed this recipe, and I am looking much forward to reading your thought on this!
Not that it really matters, because this is such a late response, but I was just
looking through the comments and I think bsooma means is asking what baking paper you
use. Haha
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Solveig Berg Vollan says
21 April, 2013 at 11:03
Oh, haha that was probably it! Hopefully it worked out anyways
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strawberrymom8 says
16 March, 2013 at 21:58
Hands down the best G.F. bread I have tried yet………………Thank you for sharing this
recipe!!!
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Solveig Berg Vollan says
17 March, 2013 at 06:58
yayy, I am so happy to hear you liked it!
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DaphneDaphne Giesberger says
24 April, 2013 at 09:01
Dear Solveig,
First of all, I simply LOVE your website! I just discovered it and can’t stop reading, Can’t wait to try one
of your recipes. Which one will be first? I think it will be the cashew milk, for I am dying for some
coffee and haven’t found a good substitute for dairy or soy milk. But after that… my kids and I will be
buisy in the kitchen
Thank you so much for sharing. In the future I might also try some of your recipes in my bakery, whereI make gluten&dairy&soy free pastries. If you don’t mind, that is. My bakery is still very small and I
don’t have my own shop yet. My product (only one at this time, not vegan) is sold in several shops and
lunchrooms in Utrecht and Amsterdam. But in a year or so I might open one in the centre of Utrecht,
You can always calculate the nutritional information using an online tool, such as My
Fitness Pal. I do not count calories, carbohydrates or anything like that, so I do not have the
information at hand
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ANOnymous says
24 August, 2013 at 07:25
Do you reckon calories counting is a matter? I used to count EVERYTHING and it
drives me crazy! I’m not anymore now but still checking the nutrition facts of products.
Great GREAT blog, your recipes are amazing. I made banana cake today but changed it alittle bit by using a mixture of 1/2 cup of oat flour, 1/2 buckwheat and 1/4 soy flour. I used
firm tofu instead and put more soy milk to make it moist. In addition I chuck in blueberries,
dates,few nuts. and honey to enhance the flavour. It was DAMN good. Thank You! <3
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Daphne says
3 May, 2013 at 21:22
Hi there Solveig, I made your blackberrie pie for my birthday yesterday and loved it! My
youngest did, too – she ate two slices. My other two are too much into extreme sweetness. It will take
some time before they can enjoy this kind of natural flavours.. My husband and parents also liked it
very much. Made me very happy
And just now I ate some of the oatmeal quickbread that I made for the second time already. It was
still a bit too moist, even after two hours of baking (I forgot about it like I read you also did another
time with that other bread!). But it tastes lovely and has a very good crust (which even stayed that
wazy after two days!). I will have to experiment a little more to get it perfect with the probably slightly
different ingredients that are available over here.
Will keep you posted!
Many greetings, Daphne
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Solveig Berg Vollan says
5 May, 2013 at 09:33
Hi there,
I am so happy to hear you guys enjoyed the blackberry pie. It does usually take some time to get
the craving for refined sugar out of our system, but once it is done I am sure they will enjoy it
more
I am also glad to hear that you enjoy the quickbread even if it is a bit too moist. You can always
try toasting the bread slices before eating, or simply using more flour for it to have a firmer
Two questions: I noticed you refer to this as quick soda bread, but recipe calls for baking
powder, not soda. Clarification? I have made bread at sea level with delicious results, but living 6000
ft. high calls for modifications. This bread I was so looking forward to, but it didn’t rise at all during
baking, as I expected. Do you have high altitude directions? Usual modifications call for addition of
1/4 c. flour, 1-2 Tbs, water for an enhanced lightness. As I am going completely wheat-free (and feel
wonderful for it!), could I add extra oat flour? Thank you for your wonderful site!
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kristen says
5 November, 2013 at 00:36
I made this bread yesterday and really should have taken your advice on making two
loaves. Wow! This bread is amazing. I love how dense it is. I only used one heaping Tbsp of nut butter
and next time I think I’ll try a little nut butter and also a little coconut oil. I think this would be a greatbase for a seed bread, so I’ll try adding sunflower seeds next time. I put what was left in a plastic bag
on the counter and the crust is still lovely, the bread is easily sliced and still moist. SO WONDERFUL!
This is BY FAR the best gluten free bread, nevermind amazingly health and tasty, that I’ve ever had.
LOVE LOVE LOVE it. It’ll be a staple in my house for sure. I baked mine for an hour and twenty minutes,
which was perfect.
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Adrienne says
12 November, 2013 at 16:04
I made this bread today and however the taste is really good !, it didn’t rise at all. I’m so
disappointed and i don’t know what i did wrong. I did everything exactly according to the recipe. I live
in the Netherlands buth i don’t think that’s of any influence on the risingprocess.
I baked the bread for 80 minutes and the knife came out clean but its too dense. Can i eat it anyway?
Hope you can help me out …..i really want to try again
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Sarah says
12 November, 2013 at 22:04
Adrienne , please do try the bread anyway , mine did not rise , was very dense and
slightly crumbly, but was absolutely delicious and I could feel it doing me good it had so muchnutrition in it.
Maybe it would help to compare it to rye bread rather than the white “fluffy” aerated bread that
I don’t have enough dates. would I be able to use dates and figs for this bread recipe?
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Holly says
3 April, 2014 at 04:04
Best gluten free vegan bread I have made by far. I could eat the entire loaf in one day..
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aj says
5 May, 2014 at 00:46
What can be substituted for the flax seeds–or can they be left out of the mix?
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alak says
20 August, 2014 at 04:43
Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks
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haber twitter says
20 August, 2014 at 07:13
Can I replace the apple cider with eggs or yeast? Do they even replace each other? Thanks.
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Catherine says
6 September, 2014 at 10:42
I have made this bread a couple of times.. It tastes fabulous bit the middle remainsuncooked.. I’ve tried turning the oven temp down and cooking for longer but still the same does
anyone have any tips?
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Hamel says
2 October, 2014 at 04:36
Hi, can you substitute the oat flour for sorghum and the dates for a veg/fruit instead?