One night not too long ago as I was contemplating dinner, I realized that I had no bread. Bread with dinner is nearly a must in our household – probably a holdover from when I was a kid and mom always had a loaf to go along with dinner (with luck, a crusty Italian one from Alesci’s). Even the freezer was bare. Luckily I remembered a quick and delicious recipe for oat quickbread and within 15 minutes, a batch was baking in the oven. I messed with the original recipe, of course, and now can’t remember from which cookbook the recipe came. I replaced whole oats with slightly ground oats (it’s a texture thing), used whole wheat flour for white, veganized and de-sugared.
Oat Quickbread with Sunflower Seeds and Flax
2 cups quick-cooking oats (or lightly grind regular oats)
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
1 tbsp. flaxseed meal
2 cups soy milk
4 oz. unsweetened applesauce
1/2 cup sunflower seeds
Preheat oven to 450F and lightly oil a loaf pan – or use an oversized pie plate as I did. (It looks prettier, I think, and bakes faster.)
In a large bowl, combine the oats, flour, flaxseed meal, baking powder and salt. In a separate bowl, whisk together the soy milk and applesauce. Stir this mixture into the oat mixture and add the sunflower seeds. Stir just enough to make sure there are no dry spots.
Pour the batter into the prepared pan and bake for 25-45 minutes (depending on which type of pan you use). Bottom of loaf should sound hollow when tapped. Let cool a bit before cutting and serving.
(I think this would also be tasty with the addition of dried cranberries and/or toasted walnuts. Add a couple of tablespoons of maple syrup if you like a sweeter bread.)