Gluten Free Molasses Oat Bread

Ingredients :

1 1/2 cups water

3 large eggs, lightly beaten

3 tablespoons vegetable oil

3 tablespoons molasses

1 tablespoon cider vinegar

1 cup rice flour

3/4 cup oat flour

3/4 cup cornstarch or tapioca starch

3/4 cup potato starch (not flour)

1/2 cup chickpea flour

1 1/2 tablespoons potato flour

2 tablespoons light brown sugar

1 tablespoon xanthan gum

1 1/2 teaspoons salt

1 tablespoon active dry yeast

Instructions :

Set the bread machine to the gluten-free cycle, if available, or use the quick white bread cycle.

In the bottom of the bread pan, combine water, eggs, oil, molasses and vinegar.

In a mixing bowl, whisk together the remaining ingredients and add to machine.

Close the cover and press the start button.

Oatmeal Bread

¾ cup water, at 80°F to 90°F

2 tablespoons melted butter

2 tablespoons sugar

1 teaspoon salt

¾ cup quick oats

1½ cups bread flour

1 teaspoon instant yeast

Directions:

Add all ingredients to the bread machine and cook on the basic bread setting.

Gingerbread Oat Bread

Ingredients :

1 cup warm water

1/2 cup molasses

1 tbsp. canola oil

3 cups bread flour

1 cup old-fashioned oats

1-1/2 tsps. ground cinnamon

1-1/2 tsps. ground ginger

1 tsp. salt

1/2 tsp. grated orange zest

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp active dry yeast

Direction :

Add all ingredients in the pan of the bread machine in order listed above.

Choose basic bread setting and press start.

Cranberry Parfait

Ingredients:

1 cup old fashioned oats

¼ cup maple syrup

¼ teaspoon cinnamon

2 tablespoons coconut oil, melted

1 cup yogurt

¼ cup dried cranberries

Zest of 1 orange

 

Directions:

Mix the oats, maple syrup, cinnamon and coconut oil in a bowl. Layer the yogurt, oat mixture and cranberries in serving glasses and top with orange zest.

Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Butternut Squash Oatmeal

Ingredients:

2 tablespoons extra virgin olive oil

1 cup butternut squash cubes

1 cup rolled oats

1 cup coconut milk

½ cup water

2 tablespoons raw honey

1 teaspoon cinnamon

1 pinch of ground cloves

 

Directions:

Heat the oil in a saucepan and add the butternut squash cubes. Cook for 2 minutes until golden then add the rest of the ingredients. Cover the pot and cook on low heat for 15 minutes. Can be served warm or chilled.