Spelt Oat Bread

This bread is SO good right out of the oven it's hard for my boyfriend and I not to finish the loaf before it cools off! It's the perfect bread for anyone with a wheat allergy and it's also very fast to make (20 minutes top) because there's no yeast so you don't have to wait for it to rise. For a sweet variation, add vegan margarine and some brown sugar and cinnamon on top.












Spelt Oat Bread

Equipment: Blender and Loaf Pan

Ingredients:

1 cup oats
1 cup spelt flour*
2 tspns baking powder
1/2 tspn sea or crystal salt
1 1/2 tbspns maple syrup or honey
1 tbspn canola oil
1 cup non-dairy milk of choice

Preheat oven to 450. Grind oatmeal in blender until you have a powder. In a large bowl combine oatmeal, flour, baking powder and salt. In another bowl dissolve maple syrup or honey into oil and then stir in milk. Combine wet and dry ingredients and mix until you have a dough, but try not to overmix. Either form dough into a ball or place in lightly oiled bread loaf pan. Bake for about 20 minutes or until hollow when tapped.

If you don't have an allergy to wheat and can't find spelt flour, you could use whole wheat instead. If you use regular flour it will be a bit too runny so add a few more tablespoons than called for.