Wednesday, January 11, 2012

Soaked Oat Breakfast Bread

Over the long holiday weekend, I tried a new breakfast recipe. It was for a soaked berry oat breakfast bread. I have been trying to stay away from grains but some days can't seem to get full unless I have some grain. I have recently learned about soaking grains prior to cooking them from the Weston A. Price Foundation. Soaking reduces the phytic acid which increases the ability of your body to absorb the vitamins and minerals from the grain and reduces enzyme inhibitors which in turn makes the grains easier to digest. The first recipe I tried was a baked oatmeal from soaked grains which I enjoyed. So I looked for more soaked grain recipes. I have made this berry oat breakfast bread a few times now, but I altered it every time to my liking. When I saw the recipe, it reminded me of Entenmenn's cheese danish I used to eat when I was a kid, so I added a cream cheese mixture, among other changes. Here is my version:

Soaked Oat Breakfast Bread

4 cups freshly ground organic rolled oats, (I blended oats in a magic bullet)
2 cups raw sour milk
3 tbsp coconut oil
1 tsp maple syrup

Mix the above in a large bowl. Cover and put in oven 12-24 hours to soak.

The next morning:

1/2 cup water
1 tsp himalayan salt
2 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 tbsp maple syrup
1/2 cup blueberries
2 bananas, mashed
1/2 cup raw walnuts, chopped
2 tbsp chia seeds
4 free range eggs

Cream Cheese filling:

4 oz cream cheese
3 tbsp maple syrup

Preheat oven to 350 degrees.

Add the water, salt, cinnamon, baking powder, baking soda, vanilla and maple syrup to the bowl of oats and mix. Beat the eggs and bananas together in another bowl. Add to oat mixture and mix until combined. Stir in the blueberries, chia seeds, and walnuts. Pour into 2 greased 8x8 or round casserole dishes.

In a separate bowl mix cream cheese and maple syrup. By the tablespoon full, drop this mixture into the dishes. There should be one dollop for each slice you plan on cutting. I put four dollops into each dish.

Bake for 30 minutes.

Serve with a tablespoon of butter on top.

8 servings

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