Low-Sugar, Gluten-Free Breakfast: Cranberry Oat Bread
Adapted from Whole Foods [1]
Notes
Not all oat flour is gluten-free, so if you are concerned about contamination during production, look for oat flour that is labeled gluten-free. Some baking powder may contain wheat starch, so be sure to check labels.
Ingredients
- 1/2 cup plus 1/8 cup rice flour
1/2 cup plus 1/8 cup oat flour
3/4 cup quick-cooking rolled oats
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup Earth Balance
1 tablespoon honey
1/2 cup dried cranberries
1/4 teaspoon freshly squeezed lemon juice
Directions
- Preheat oven to 350°F. Lightly grease an 8-by-8-inch pan (or 9-by-5-inch loaf pan) with a small amount of Earth Balance.
- Whisk together both flours, oats, baking powder, and salt in a large bowl. Set aside. Whisk bananas, eggs, and Earth Balance together in a separate bowl. Add honey, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not overmix the batter.
- Pour the batter into the prepared pan and bake until lightly browned, 50-60 minutes (allow a little less time for the loaf pan). Allow the bread to cool completely in the pan, about 1 hour. Cut into squares; if using a loaf pan, turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch-thick pieces. Arrange on a platter and serve.
Source: Calorie Count [2]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 12 squares
Nutrition
- Calories per serving
- 159