Oatmeal bread

[Stiles/Akin]

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[donna]

Always like oatmeal cookies.

 

[SarahTheGoodWitch]

Always like oatmeal cookies.

I use maple syrup instead of molasses.

 

[FarawayFriend]

Years ago I read in a cookbook that in any cake or cookie recipe you can substitute half of the flour with oatmeal. The dough will need a bit of milk then, but it's a lot more healthy, because oatmeal is full grain.
I love apple pie done half and half, with chopped walnuts (or pecan nuts) and a little cinnamon. It's a bit more hearty then, just right for an almost healthy dessert or snack!

 

[SarahTheGoodWitch]

Years ago I read in a cookbook that in any cake or cookie recipe you can substitute half of the flour with oatmeal. The dough will need a bit of milk then, but it's a lot more healthy, because oatmeal is full grain.
I love apple pie done half and half, with chopped walnuts (or pecan nuts) and a little cinnamon. It's a bit more hearty then, just right for an almost healthy dessert or snack!

That sounds like a good idea; but I'll use buttermilk, the essence of baking.
I was just wondering how to substitute the flour without the cookies falling apart; and I do make my own flour out of quinoa, but I didn't know how well it'll adhere together
without that that wheat-paste that people call "flour."
The water in the milk should do that, but I hesitate to use too much because with oats hardens like rock!
So when you say "a bit," guess you are not joking ;D

 

[FarawayFriend]

oats hardens like rock!

To be honest I never had that! My cake doughs are fluffy, more like you said, a little too fluffy even, because the gluten, which acts like glue in wheat is lacking. Buttermilk is a good thing - I have a recipe that uses buttermilk also, oh and yes, that dough is a bit firm after baking! I have never tried quinoa for flour thankfully I have no issues digesting wheat.

 

[SarahTheGoodWitch]

To be honest I never had that! My cake doughs are fluffy, more like you said, a little too fluffy even, because the gluten, which acts like glue in wheat is lacking. Buttermilk is a good thing - I have a recipe that uses buttermilk also, oh and yes, that dough is a bit firm after baking! I have never tried quinoa for flour thankfully I have no issues digesting wheat.

Just put the quinoa in the food-processor with the circular-blade until it becomes flour.
If you do it with peanuts it becomes peanut-butter; but much better than any other kind.

 

[FarawayFriend]

Just put the quinoa in the food-processor with the circular-blade until it becomes flour.
If you do it with peanuts it becomes peanut-butter; but much better than any other kind.

Wow, I will try to make my own peanut butter! I love it!

 

[SarahTheGoodWitch]

Wow, I will try to make my own peanut butter! I love it!

The stuff today is not even peanut butter, it's peanut-based Crisco etc.
Even the so-called "organic" stuff is just some oil with peanuts, and it separates etc.
I don't even know if they roast the peanuts, because there's no similarity.

 

[KianGaf]

I'd say it's more like a Scottish oatcake as we call them in these parts rather than a bread ? They even use oats as a coating for fried fish in Scotland. In Ireland we normally we only have oats for breakfast for Porridge (oatmeal) .

https://en.m.wikipedia.org/wiki/Oatcake

 

[Mrs. V]

I'd say it's more like a Scottish oatcake as we call them in these parts rather than a bread ? They even use oats as a coating for fried fish in Scotland. In Ireland we normally we only have oats for breakfast for Porridge (oatmeal) .

https://en.m.wikipedia.org/wiki/Oatcake

Bannochs? Don't know if I spelled that correctly..

 

[KianGaf]

That definitely looks to be a more accurate description than an oatcake.

 

[donna]

Another poster who been missing for a while. Wonder if any of you have heard from Stiles/Akin. He always contributed some great recipes like this one.