Bezglutenowy i wegański chleb owsiany

Bezglutenowy i wegański chleb owsiany

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Składniki:

I

1 cup of certified gluten-free rolled oats

1 1/4 cup of boiling water

2/3 cup of non-dairy milk

1 TB of fresh lemon juice (or apple cider vinegar)

II

3/4 cup of freshly ground buckwheat flour

1/4 cup of chia seed meal

1/2 cup of brown rice flour

1/2 cup of tapioca flour

1 1/2 ts of baking powder

1/2 ts. of baking soda

1/2 ts. of sea salt

1/2 cup of organic coconut sugar, sucanat, or your preferred powdered sweetener

1/3 cup of baking oil: grapseed, melted coconut oil or light olive oil

optional: 1 ts. of pure vanilla or 10 drops of pure vanilla stevia liquid 

Przygotowanie:

I

In a medium bowl, pour the boiling water over the rolled oats. Let sit for a few minutes and then add the milk and lemon juice. Continue to let sit for 5-10 more minutes until the oats are soft and you can see some cultured milk and water from the lemons. Then mix with the following ingredients...

II

In a large mixing bowl, mix all of the dry ingredients with a whisk. Then add the wet oat mix and the oil.  Mix well and let the batter sit for just a few minutes to soak up the moisture. Then pour the batter into a well oiled bread pan and top with a sprinkle of dry oats. Then put in a preheated 350 degree oven and let bake for 45-50 minutes. Check then to see if the bread is baked through in the middle, if not, let it continue to cook for 5-10 more minutes until it is not gooey and golden brown. 

Pull from oven and let cool at least 15 minutes before pulling from pan to let it cool on a grate or plate. This bread will make between 12-15 slices depending on how thick you like to cut each slice.