Recipe by Roosie
A nice wheat-free quickbread with lots of other healthy whole-grains. This could also be made as muffins. From "Cooking With The Right Side Of The Brain" by Vicki Rae Chelf.
Top Review by razzintaz
This is really good. A little dense. A little crumbly on the top. We made a loaf to have with spaghetti. Not sure how much onions I used, I used a half of a very large walla walla. Loved the sweetness which came from the onions. Also added some basil and oregano.
- 1 tablespoon oil
- 2 cups chopped onions
- 1 cup rolled oats
- 1 cup brown rice flour
- 1 cup rye flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup oil
- 3 eggs
- 3⁄4 cup water
- 1 teaspoon cider vinegar or 1 teaspoon rice vinegar
Directions See How It's Made
- Preheat oven to 350F and grease and flour a 9x5 loaf pan.
- Heat 1 tablespoon oil in a meduim skillet over low heat.
- Add the onions and saute until translucent.
- Grind the oats in a blender or food processor until fine, like flour.
- Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
- Stir the flour mixture into the liquid mixture until just mixed.
- Fold in the onions.
- Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
- Let bread cool on the rack for at least 15 minutes before slicing.