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Honey Oat Bread

Honey Oat Bread | Gather & Dine

This recipe was given to me by a dear friend who always brought me homemade treats whenever she came for a visit.   Her dad passed away about a year before mine did and her friendship was so helpful in the grieving process.  She’s a friend that truly listened and showed genuine concern for the struggles of others, even as she herself had her own set of hardships to overcome.  Sadly we’ve moved away and I am no longer in touch with her as frequently, but I will always remember her for her thoughtful ways.  I think of her and the friend that I would like to be whenever I make this bread.

This honey oat bread is a quick bread, but not the breakfast-as-dessert-in-disguise type of bread that so many quick breads often are.  It is only slightly sweet, which is how I prefer our breakfast breads, and is wonderfully hearty and moist.  We enjoy it plain, but sometimes like to spread some extra honey or jam on it as well.

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Honey Oat Bread

Ingredients

  • 1 cup rolled oats, plus 2 tablespoons oats for sprinkling on bottom and top
  • 1 1/3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 3/4 cup milk

Instructions

  1. Preheat oven to 375.
  2. Grease a 9×5 loaf pan with butter and sprinkle one tablespoon oats evenly on the bottom of the pan.
  3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. In a medium mixing bowl, whisk together the 1 cup oats, yogurt, egg, vanilla, butter, honey. Add the milk and whisk until well blended.
  5. Add the wet ingredients to the dry ingredients and stir together until well combined, but do not overmix.
  6. Pour batter into prepared baking pan and spread evenly in the pan. Sprinkle remaining 1 tablespoon of oats over the top.
  7. Bake for 45-55 minutes, until loaf is golden brown and tester comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack to finish cooling,

Notes

adapted from Eating Well

 

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Kale and Farro Salad

Kale and Farro Salad

This Kale and Farro Salad is my kids’ very favorite way of eating kale.  They like kale chips with just some olive oil and sea salt pretty well, but they eat it most happily when I prepare it like this.  This salad is such an interesting combination of slightly crunchy kale, chewy farro, and toasted almonds.  I think it makes a great light lunch or it can be a side dish in a more substantial dinner.  If there are leftovers, it tastes great at room temperature or you can rewarm it in the oven for a few minutes to add some crunch to the kale again.

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Kale and Farro Salad

Kale and Farro Salad
  • Yield: 4 side dish portions

Ingredients

  • 5 cups lightly packed chopped lacinato kale, from 1 large bunch
  • 1 cup farro, uncooked
  • 1/2 cup sliced almonds
  • 3 tablespoons olive oil
  • 1 tablespoon tamari or soy sauce
  • 3/4 teaspoon sesame oil

Instructions

  1. Preheat oven to 350.
  2. In a small saucepan, toast the farro over medium heat for 2-3 minutes. Turn the heat off and add 2 cups of salted boiling water to the farro. Turn the heat back on and return to a boil. Lower the heat and simmer for 20-30 minutes. Farro should have a slightly chewy texture when done. Drain the excess water. Set farro aside in saucepan and cover to keep warm.
  3. Whisk together the tamari, olive oil, and sesame oil.
  4. Spread the kale on a large baking pan and pour 3/4 of the tamari dressing over the kale. Use hands to massage the dressing into the kale.
  5. Bake kale at 350 for 5 minutes. Sprinkle almonds over the kale, give a quick stir, and bake for another 5-7 minutes, until almonds are toasted and kale is crispy.
  6. In a large bowl, combine the farro with the kale and almonds. Mix in the remaining dressing and serve warm.

Notes

adapted from Heidi Swanson’s Super Natural Every Day

 

 

 

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Coconut Maple Granola

Coconut Maple Granola

I realize the abundance of granola recipes out there and it seems like I myself am always trying a new variety of homemade granola.  This particular recipe is one that I frequently revisit and it remains a favorite.  I love that homemade granola is so flexible and adaptable.  I’ve written the recipe according to how I made this batch, but I often use honey instead of maple syrup, cinnamon instead of vanilla, quinoa instead of sesame seeds, raisins instead of currants… the possibilities are endless.  This granola incorporates an egg white, which helps the granola to maintain its crunchiness after it has been baked.

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Coconut Maple Granola

Granola

Ingredients

  • 3 1/4 cups rolled oats
  • 3/4 cup chopped almonds
  • 3/4 cup chopped walnuts
  • 1 1/2 cups flaked coconut, unsweetened
  • 1/4 cup sesame seeds
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 egg white
  • 1/2 cup dried currants

Instructions

  1. Preheat oven to 300.
  2. On a large 10 x 17 baking pan, mix together the oats, nuts, coconut, and sesame seeds.
  3. In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the maple syrup, salt, and vanilla. Whisk in the egg white.
  4. Pour the syrup mixture over the oat mixture and carefully stir together until the oat mixture is evenly coated.
  5. Bake at 300 for 40-50 minutes, stirring every 10 minutes or so.
  6. Allow the granola to cool completely on the tray, stirring occasionally to prevent clumps. Stir in the dried currants. Store in an airtight container.

Notes

slightly adapted from Bon Appetit

 

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