WHEATLESS ONION QUICK BREAD
A nice wheat-free quickbread with lots of other healthy whole-grains. This could also be made as muffins. From "Cooking With The Right Side Of The Brain" by Vicki Rae Chelf.
Provided by Roosie
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease and flour a 9x5 loaf pan.
- Heat 1 tablespoon oil in a meduim skillet over low heat.
- Add the onions and saute until translucent.
- Grind the oats in a blender or food processor until fine, like flour.
- Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
- Stir the flour mixture into the liquid mixture until just mixed.
- Fold in the onions.
- Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
- Let bread cool on the rack for at least 15 minutes before slicing.
Nutrition Facts : Calories 2210.6, Fat 94.6, SaturatedFat 15.5, Cholesterol 634.5, Sodium 3123.6, Carbohydrate 291, Fiber 34.6, Sugar 18.4, Protein 55.8
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