My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« paint, paint, paint, + a giveaway | Main | and so it continues »
Wednesday
May042011

this one stuck

Thanks for all of your comments on how to make a more filling bowl of oats!  It’s fun to hear what works best for all of you.  I think I had some luck this morning!  Changing up the ingredients this much, has been way more fun than expected.  I always loved science class, so I will pretend breakfast is science.  I mean, hunger + the body are science, so I’m not too far off. :)

What do we have here?

My “make it stick” topping combo!

  • ground flax – put it on TOP instead of cooking it in – absolutely loved this and no gelled texture

  • a little glob of PB – it’s just so hard to resist

  • coconut butter [in the jam jar!]  - A few of you suggested adding in 1T coconut oil to the mix and said that for some reason the coconut oil fats held you over better.  A lot of times I’ll add a sprinkling of coconut butter but today I added 1T.  I used this instead of coconut oil for added fiber.  [coconut butter is ground from the coconut meat – coconut oil is the oil extracted from the meat]

  • 1/2 banana


(1 of 24)

My “make it stick” hot cereal combo!

  • 3T rolled oats

  • 3T oat bran

  • 3T masa harina

  • 1c water

  • 1c unsweetened soy milk


Besides the amazing flavor combination of this mixture, the volume definitely kept my gut happy.  I upped the carbohydrate amount, and as suspected that worked!  I also think there is something a bit more satiating with corn flour.  Anyone else?

(2 of 24)

With a little raw honey drizzle, this bowl was one of my favorites in a long time.

(3 of 24)

I really liked the change of having 1T coconut butter and a little nut butter, instead of the other way around.

(4 of 24)

Lovely morning bowl shadow.

(5 of 24)

Corny Oatmeal

  • 3T oat bran

  • 3T rolled oats

  • 3T masa harina [can sub corn flour or fine ground corn meal, but will have a slightly different texture]

  • 1c water

  • 1c soy milk [Edensoy, GF, unsweetened – 12g protein]



  1. Combine ingredients in a pot, bring to a boil, stir + reduce heat to simmer.

  2. Cook until desired consistency is reached. ~7-9min


Toppings

  • 1T coconut oil

  • 1T ground flax meal

  • 1/2T peanut butter

  • 1/2 banana


The texture was dreamy.  Super thick + creamy, with a little chew.  If you’ve never had masa harina, it’s worth checking out, if you like corn flavor.  If you’ve ever had a tamale, that is what the filling is made with.  I absolutely love it!  I have a few other recipes using masa harina, that you can check out here, here, + here.

All of the nutrition facts were right on par with my normal bowls, but this definitely stuck much better!

(6 of 24)

Onto more exciting things!!

I have been in such a cooking rut lately.  There is still just so much going on with the house, that it’s been hard to work on recipes once my breakfast is over.  Not to mention the constant chaos + mess in and around the kitchen.

But today, I didn’t care.  My stove was in the middle of the kitchen and I was determined to use it!

(7 of 24)

I miss bread!  Gluten free, store-bought breads just don’t do it for me.  Sure, millet bread is delicious, but the nutrition facts are less than stellar and the ingredient list is quite long.  GF bread slices are always tiny and have about 100 cals, 1g protein + 1g fiber.  Not exactly what you would call nutrient dense.

I’m determined to find away around this.  A way that doesn’t call for 18 types of flour, yeast, rise times, etc.

A gluten free quick bread, we’ll say.  A gluten free bread, that whether you’re avoiding gluten or not, you will want to make + eat.

(8 of 24)

It’s an extremely simple recipe, which stemmed from trying socca a few months back.  I like socca okay, but the flavor of garbanzo flour isn’t my favorite, and it actually kills my stomach [bloat!].  I made a few recipes, like this buckwheat + millet pizza crust and a buckwheat + garbanzo cinnamon raison “bread” but wanted something more “everyday.”

It takes ~45min to bake, but it takes about 5min to mix together.  You need one bowl and only a few ingredients.

You will want to grease your pan or line it with parchment.  I prefer parchment.  Actually, I am obsessed with parchment.  I rip a little slit in the corners so it fits better in the pan.

(9 of 24)

Oh, this is vegan too, and the raw batter was quite tasty.

(10 of 24)

My fingers were crossed when this went in!

(11 of 24)

Not too much of a mess!

(12 of 24)

“Dakota!  Look HAPPY!”

(13 of 24)

“gooood girl…”  This is about as happy as she gets.

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And here, you can see her starting to drift asleep, while her butt hovers above the floor.  Does anyone else’s dog do that?  The hovering or sleeping sitting up??  Also notice the chaos behind her.  We started putting together more furniture.  Send help!

(15 of 24)

As the bread was baking, I painted + then worked on lunch.

(16 of 24)

A repeat kale salad + smoky dressing that you really must try!

(17 of 24)

I think I went a little heavy on the kale today.  I may still have some leaves stuck in my throat! ;)  Dinosaur kale works much better for raw kale salads!

(18 of 24)

First bite!  WINNER

(19 of 24)

Hot out of the oven, I just couldn’t stop eating this.

(20 of 24)

The texture is dense, but not overly so.  There is a bit of fluff to it as well.  It’s not tough in anyway, but had a nice little crunch from the chia seeds.  The buckwheat + millet flours were a great combo and the flax added extra nuttiness.

(21 of 24)

It’s hard to exactly describe the texture, but it’s something like a….

cornbread-muffin-cake-pancake-bread?

It’s not crumbly at all.  I love that it holds together perfectly with no gluten + no eggs!

(22 of 24)

It’s definitely not like a light fluffy, whole wheat sandwich bread, but that wasn’t my goal.  My goal was nutrient dense, delicious + customizable and it turned out to be just that!

Buckwheat Millet Quick Bread [serves 4-?? nutrition facts below figured for 4 servings] gf/vegan/soy free

  • 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]

  • 1/2c + 2T raw millet flour [ground from whole millet in a blender]

  • 2T chia seeds

  • 2T ground flax meal

  • 1/2c + 1T unsweetened almond milk

  • 3/4c water

  • 1/2t baking powder

  • 1T unsweetened apple sauce

  • 1T olive oil

  • 1t sucanat [or pure cane sugar]

  • 1/2t salt

  • 1/4t black pepper



  1. Preheat oven to 375* and grease bottom + sides of a 9x9 square pan or line with parchment.

  2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, salt + pepper in a medium sized bowl

  3. Add in water, nut milk, applesauce + oil and stir until just combined.

  4. Pour into pan, and evenly spread.

  5. Bake for about 42-46min, until golden brown + cracked all over the top.


Notes:

*I always recommend grinding your grains fresh, as it results in a much better flavor.  It’s also typically cheaper!  If you have a blender [works better than food processor] you should have no problem grinding them up.  I have had a bad experience with store-bought buckwheat flour [Arrowhead Mills].  It tasted awful, so now I always grind fresh.  Also, kasha or toasted buckwheat are not the same as raw.  Those will have a much toastier [almost burnt] taste.

*Feel free to sub in quinoa flour, amaranth flour, garbanzo flour, etc, for the buckwheat or millet.  I have no idea if a gluten-flour would work, like whole wheat.  If you try, let me know!

*If you don’t have chia seeds, use 4T flax meal and vice versa.

*If you don’t have nut milk, you can use all water or cow’s milk.

*If you don’t have applesauce, you can use 2T oil.

*This should freeze [well wrapped] and thaw really well.

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The serving size really varies.  It depends what you want to do with it.  You could definitely eat half and smother it with nut butter for breakfast or lunch.  You could use 1/4 of it to make a veggie sandwich.  You could cut it into 8-10 pieces and use it for a dense snack.

Either way, here’s a look at the nutrition facts based on four servings.

image

Not too shabby!  Especially compared to any GF bread I’ve seen in the store.

You could really dress this up any way you like.

  • toast it

  • nut butter slather

  • smothered with chili

  • hummus

  • tomato paste

  • veggie sandwich

  • jam

  • eggs

  • doughy croutons


You could also customize this a million different ways!

  • curry style [curry, turmeric, coconut oil]

  • Mexican style [cumin, coriander, chili powder]

  • Italian style [oregano, basil, parsley]

  • add garlic

  • leave out the salt + pepper and add dried fruit

  • add chopped nuts


Both lists go on + on!

(24 of 24)

If you like buckwheat bakes, you will like this “bread!”

Enjoy + gooooooodnight! :)

Ashley

Reader Comments (114)

i seriously LOVEEEE the double recipe thing here! that bread would be PERFECT for dressing moppage in my salads!!!!

:O that looks DELICIOUS!
How may cups of buckwheat make 1/2 c. flour, do you know? :)

Holy fibre in that bread! I was planning on baking bread today but I'm glad I waited because now I have this recipe! Talk about perfect timing.

May 4, 2011 | Unregistered CommenterStephanie

Look at that fiber, protein and IRON! In bread?? That's awesome :) I'd definitely eat it with hummus.

Based on your recipe, was it a touch sweet? Or more like regular sandwich bread?

ahhh! for sure I know that I'll like every single one of these recipes! :D interesting~never tried dinosaur kale.

May 4, 2011 | Unregistered CommenterEllie@fitforthesoul

thanks for the filling oats tips! I have the same issue. I also remember when I used to put flax on EVERYTHING. now I'm missing it!

Two recipes in one post. Lovin it@ The corny oats look great!

That millet bread looks awesome! And thanks for allt he oatmeal tips. I love my oats, but the truth is that I also usually feel hungry soon after the breakfast:)

May 4, 2011 | Unregistered CommenterLenna

I love the look of the corny oats!

Love the oats and "bread"!

May 4, 2011 | Unregistered CommenterVeggieGirl

Pancake bread?! If it tastes like that I want some!

May 4, 2011 | Unregistered CommenterJessica @ How Sweet

I love that you are always trying to perfect the ideal bowl of oats. Even if you never find that 100% perfect combination, it has to be a blast trying. It's definitely so much fun to watch! :)

May 4, 2011 | Unregistered CommenterLauren

I love how creative that bread is - it looks good!

That breakfast bowl looks delicious -- I just love the taste/texture of cornmeal so I bet this tastes so good! For me with oats it is strange -- I can eat the exact same bowl each day and some days I'm hungry 2 hours later and some days I'm satisfied for hours and hours. It all depends on what I'm doing that day and how bored I amm (when I'm bored I'm suddenly super hungry!)

I love the protein and fiber amounts in that bread! Looks great!

May 4, 2011 | Unregistered CommenterJess (Sweet Potato)

The bread looks great - I need a piece of it RIGHT NOW! I'm thinking of doing an elimination diet to figure out what the heck I am (maybe) allergic too so I need a whole arsenal of GF and dairy free recipes and I'm definitely going to check out what you've done.

PS. Your kale salad pics are out of this world.

May 4, 2011 | Unregistered CommenterNienke at Revel

Hey, sorry if you said this, I just skimmed. It looks delicious! Do you use an 8x8 pan, or a 9x9? Or some other size?

Thanks for the help!

Also, your tiling job looks fantastic!

May 4, 2011 | Unregistered CommenterGinger

I am most definitely trying that oats combo! And that bread looks fantastic!!

xo

I'm makin' that bread!

May 4, 2011 | Unregistered CommenterDJ

SO happy for you and your oats!!! Haha. Nerd.

Also love all these corny breads you've been making. On my list! I need to buy applesauce and more millet..

May 4, 2011 | Unregistered CommenterKath

Than's why I can't be vegan - I would have to smother butter all over those "cornbread pancakes" :)

May 4, 2011 | Unregistered CommenterDalai Lina

That bread looks delish! I love that there's no rising. I have no problem with something that bakes a long time but I hate when there are multiple steps and it takes a long time to even get it in the oven. Oh and that butt-hover pic is HILARIOUS.

oh i just saw this over the weekend about dogs!! Funny though because i saw it for grey hounds. Check it out at about 2:07. http://www.youtube.com/watch?v=_clKz2FOomI

May 4, 2011 | Unregistered CommenterLarissa

oh my gosh, too many great recipes/dishes in one post!

I think you're breakfast will stick and be a winner. I wish that I had some masa to add to my oats this morning! :)

that bread looks phenomenal! I keep trying to figure out in my brain the right calculations to "single-serving-ify" it but I'm a total math failure. Perhaps I'll just have to make the whole batch and employ all of my willpower not to eat the whole batch :)

May 4, 2011 | Unregistered CommenterJenny

Yum! All your food looks awesome. You totally succeeded with the nutrient dense bread goal, those stats are amazing!

And I love the photos of Dakota, what a cutie!

May 4, 2011 | Unregistered CommenterEmily

That bowl looks like a winner! I stirred coconut flour into my oats this morning and it was sooo creamy and delicious.

I'm also loving the looks of that bread! I've been wanting to make some sort of bread to eat alongside my salads. I wonder what a cinnamon raisin version would taste like? Mmm can't wait to try it!

May 4, 2011 | Unregistered CommenterRebecca

Yayy I'm glad you finally created a bowl of filling oats! It looks DELICIOUS too!

Yay for this bread! Can't wait to make it. I will need to sub different flours, but it sounds like the adaptability is the beauty of this recipe! :)

I'll have you know I'm eating a bowl of corny oats right now! I happened to have everything on hand and it is amazing.

May 4, 2011 | Unregistered Commenterlexie

Glad you found an oats combo that works!! That is one MASSIVE salad bowl girlie!! Love it :) What website/program do you use that helps you figure out the nutritional info for your creations? Thanks in advance :)

May 4, 2011 | Unregistered CommenterJen

Hahaha that picture of Dakota cracks be up. She's so funny. That bread looks awesome. Just add it to the list of all your other recipes I want to try!

The bread sounds great, I can't wait to try it. Thank you! How do you think this would work as a pizza crust?

May 4, 2011 | Unregistered CommenterSuzanne

I made oats yesterday that made me full for about 4 hours! And you were my inspiration :) Combo of oats, oat bran and masa harina, with banana, peanut butter and flax.
I would love to make this bread, but first, I have to figure out how to fix my blender :(

May 4, 2011 | Unregistered CommenterMarina

LOL. I had quickly scrolled through the page and thought the oats were turned into bread. ^_^;; I've been trying a few gluten free products but . . .I dunno if it's just me but they seem to lack in flavor. Like my gluten free oats. there's definitely something off about it.

In any case, I'll give the bread a try :)

May 4, 2011 | Unregistered CommenterSonia

I had a good experience with Bob's Red Mill buckwheat flour - no off taste and great texture in my bakes. Yum yum. Thank goodness because I cannot find raw buckwheat groats anywhere! Have you heard of Boston brown bread? It's steamed instead of baked and served with baked beans. I made it with rye flour (gf?), buckwheat flour and corn meal. I didn't run the stats but I imagine with the whole grains and lots of molasses, it must be nutrient-dense.

May 4, 2011 | Unregistered CommenterJennifer

Yay glad you made an oatmeal recipe that finally stuck to your ribs ;) I would have never thought to add corn meal!! Does that take away from the oat taste? I would have thought it was leaned more towards the savory side than the sweet

You definitely taste the corn flavor, but it is delicious! It depends on your toppings...you can make a bowl of oatmeal savory or sweet, just like with this mixture. :)

May 4, 2011 | Unregistered CommenterAshley

Awesome! They must make *raw* flour. Glad you like it!

May 4, 2011 | Unregistered CommenterAshley

Oh yah...rye flour has is much lower in gluten than wheat, but still contains some gluten. Your bread sounds fantastic!

May 4, 2011 | Unregistered CommenterAshley

That's crazy about the oats. As soon as I eat down my stockpile I have a GF back of Bob's Red Mill waiting.

May 4, 2011 | Unregistered CommenterAshley

Yum!!!

May 4, 2011 | Unregistered CommenterAshley

Excellent!! It's definitely more of a thick, bready crust, and not crunchy. Check out this recipe and post that I linked to in today's post - http://edibleperspective.com/2011/02/pizza-pizza/

May 4, 2011 | Unregistered CommenterAshley

caloriecount.com - it's pretty good, but sometimes I can tell a number is off

May 4, 2011 | Unregistered CommenterAshley

Freaking awesome!

May 4, 2011 | Unregistered CommenterAshley

I bet quinoa flour would give it amazing taste...as would the corn flour!

May 4, 2011 | Unregistered CommenterAshley

I made that pizza crust and loved it, but it was pretty crumbly for me. I'm not sure what I did wrong.

I adore the buckwheat bake by the way. I quadruple the recipe and bake it in a 9x9 square pan so I can eat it throughout the week. It works great.

May 4, 2011 | Unregistered CommenterSuzanne

That is one thing I definitely want to try! I have a bag in the fridge. :) I made a cinnamon raisin version but with buckwheat + garbanzo flour..it was delicious!!! http://edibleperspective.com/2011/02/what-to-pack/ Next time I would use a different flour other than garbanzo, because I'm not 100% sold on the flavor.

May 4, 2011 | Unregistered CommenterAshley

Hahaha...yah definitely a little hard. So I think this would work: 3T buckwheat flour, 3T millet flour, 6T liquid [half milk + half water], 1/8t salt, pinch of pepper, 1/4t sucanat or sugar, 1t applesauce, 1t oil, 2t flax meal, 2t chia seeds, 1/8t baking powder. It will probably bake up a little quicker, so check it at 30min and go from there. This is a tiny bit over 1/4 of the recipe but should work!

May 4, 2011 | Unregistered CommenterAshley

If I'm a nerd you are too! :)

May 4, 2011 | Unregistered CommenterAshley

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