Saturday, September 24, 2011

Multi-Grain Quick Bread

Happy Fall!

I am excited how my recent bread creations have come out. I am finding that the recipe Quick {Sandwich} Bread can be tweaked in many ways. It is a very good basic recipe.

     Since my Grandma (aka Granny) who is coming next month to visit, likes multi-grain, healthy type bread, we wanted to make her something that she could make into toast. So we experimented some. My sister (Suriyah) tried a few recipes, but they needed tweaked a bit more. Before she tried again, I came up with this.

Multi Grain Quickbread (Gluten-free, Dairy-free, Corn-free, Sugar-free, Gum-free)
Hanunyah Creation

2 eggs, separated

3/4 cups oat flour
1/2 cup oats
1 cup buckwheat flour
1/2 cup quinoa flour
2 tablespoons flaxseed meal
2 tablespoons sunflower seeds

1/2 teaspoon sea salt
2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)
1/4 cup oil*
1 small mashed banana (about 1/4 cup) + about 1 1/4 cups milk or water*
1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray and sprinkle oats and/or oat flour. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Combine all of the remaining ingredients. Add one third of the egg whites to the dough, and slowly mix until the egg whites are incorporated into the batter. Gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

4. Scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 35 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing. If not using right away, wrap in plastic wrap to keep moist and soft.

*Applesauce would probably work instead of the oil.
**The banana is used for sweetener. I wanted to make it sugar-free, so that's what I decided to use. But, you may substitute other pureed ripe fruit. To measure the banana and liquid - mash the banana, put in the measuring cup then fill the measuring cup up to 1 1/2 cups with milk or water.

~ Hanunyah


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new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!