Once I reached adulthood, I began to follow the rules. I eat balanced meals three times a day. I drink my 8 cups of water and limit caffeine intake after noon. And cake is definitely off limits for breakfast.
That's why I love this recipe. See, it bears a striking resemblance to cake, but since it isn't called cake, you can eat it for breakfast without any guilt.
Thanks, Mollie Katzen. You're my hero.
This week on Eat. Live. Be. we're talking about habits we're trying to break. Mine is eating the same old, same old for breakfast each day. I've made a point of 'mixing it up' a couple of times a week lately, and it feels good to add some variety to my eating habits. I'm not sure this bread counts as a healthy breakfast, but it sure does feel good!
Maple Oat Quick Bread, adapted from one of the best cookbooks of all time - The Enchanted Broccoli Forest
I reduced the maple syrup and swapped half the white flour for whole wheat. More nutrition, less guilt.
1 1/2 cups raw oatmeal
1 cup white flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon lemon zest
1/4 cup real maple syrup
2 tablespoons honey
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons melted butter
a bit of Turbinado sugar, optional, to sprinkle on top of the loaf
Preheat the oven to 350* and lightly spray a medium loaf pan with Pam.
Process the oats in a blender or food processor for about half a minute, till ground to a coarse flour. Pour the outs in a large bowl and add the remaining dry ingredients (including the lemon zest - I counted that as a dry ingredient).
Now, add the wet ingredients to the blender or food processor. Process for just a few seconds, to combine.
Pour the wet ingredients into the dry and mix with a wooden spoon or spatula till well combined.
Pour the batter into the loaf pan and sprinkle with some Turbinado sugar if desired. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Cool briefly before removing from the pan, and then cool for at least a half hour longer before slicing.