3-INGREDIENT ALMOND FLOUR-OAT FOCACCIA

June 26, 2020 / Lyn Jones / 0 Comments

Fast, healthy, delicious flatbread. A soup-worthy bread that’s easily made. The bread has a nutty flavour that goes with everything. Enjoy with jam or use in soups and other savoury options. I like it best warm, but I can attest that it is great cold (grabbed from the refrigerator), too.

INGREDIENTS

  • 1 cup (90 g) rolled oats (certified gluten-free, as needed)
  • 1 cup (250mL) water
  • 2 cups (224 g) almond flour or almond meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt (optional, or to taste)

INSTRUCTIONS

  1. Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the oats and water. Let stand for 10 to 15 minutes to soften. Vigorously stir for 30 to 60 seconds to break down the oats; add the almond flour, baking powder, and (optional) salt, stirring to combine.
  3. Transfer dough to centre of prepared baking sheet. Using fingertips, press into an even 10 x 8-inch (25 x 20 cm) rectangle. Dimple the surface of dough (slightly) with fingertips.
  4. Bake in the preheated oven for 22 to 25 minutes until light golden brown at edges, the centre is set, and the surface appears dry.
  5. Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack. Serve warm or cool completely.

NOTES

Storage: Store the completely cooled bread in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 3 months.

Variations: Top with fresh chopped or dried herbs (rosemary), seeds, or a drizzle of olive oil.

Pizza Crust: Use the focaccia as a pizza crust! Bake for 10 to 12 minutes before adding desired toppings

  • Category: Bread
  • Method: Baking

NUTRITION

  • Serving Size: 1/12 of loaf
  • Calories: 132
  • Sugar: 0.8 g
  • Sodium: 129.7 mg
  • Fat: 9.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 8.7 g
  • Fiber: 2.7 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

 

3-INGREDIENT VEGAN OAT MUFFINS – bread alternative

June 26, 2020 / Lyn Jones / 0 Comments

makes 6 pale muffins that slice well to add jam to. Sodium is relatively high though

INGREDIENTS

  • 1.5 ounces raw cashews (about 1/3 cup)
  • 1 and 1/4 cups (310 mL) water
  • 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed)
  • 1 and 1/2 teaspoons baking powder
  • Optional: 1/8 teaspoon fine sea salt

INSTRUCTIONS

  1. Preheat the oven to 375F (190C). Spray or grease 6 cups of a standard size muffin tin.
  2. In a blender, process the cashews and water until smooth.
  3. Add the oats, baking powder and optional salt to blender; process, using on/off pulses, until mostly smooth but with some texture remaining with the oats (batter will look slightly lumpy).
  4. Divided the batter evenly between the prepared cups.
  5. Bake in the preheated oven for 17 to 20 minutes until risen and a toothpick inserted near the centre of the muffin comes out with only moist crumbs attached.
  6. Cool muffins in tin for at least 5 minutes before removing to a cooling rack to cool completely.

NOTES

Storage: Store the cooled muffins in an artight container at (cool) room temeprature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Cashew Alternatives: Other nuts, such walnuts, pecans or peanuts, or seeds, such as pepitas or hemp hearts, can be used in place of the cashews. Sunflower seeds work, but will turn the muffins green (safe to eat; it’s a natural chemical reaction).

Sprayed Cups vs. Lined Cups: The muffins get a significantly better rise when baked without paper or foil liners. Additionally, the muffins stick (profoundly) to liners, but slide out easily from sprayed/greased cups (even while still warm).

NUTRITION

  • Serving Size: 1 muffin
  • Calories: 117
  • Sugar: 0.9 g
  • Sodium: 170 mg
  • Fat: 4.8 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 15.3 g
  • Fiber: 2.3 g
  • Protein: 4 g
  • Cholesterol: 0 mg
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