Honor the value of partnership in the food web with this tasty bread recipe.
Oats and peanuts work in partnership. Oats are annuals, undergoing the full cycle of life in one season. When legumes, such as peanuts, are harvested, they can leave an excess of nitrogen in the soil. Oats absorb the excess, use it for growth, and return it to the soil when tilled back into the ground once their grains are harvested, creating cyclical balance.
For centuries, humans viewed oats only as food for beasts of burden. Even if that were true, where would we be today, were it not for oat-fueled horse power?
The value of the food web extends far beyond what we choose to eat.
Oatmeal Honey Bread
Once considered horse fodder, simple, wholesome, unassuming oats make delicious bread that can be turned out in less than 40 minutes. This recipe requires you to grind rolled oats into flour, a ritual intended for you to insert yourself at an earlier stage in the bread-making process than normal and give you a chance to ponder how oats, horses, and other creatures are our creative partners.
1 (9 x 5-inch) loaf
31/3 cups rolled oats
½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
⅔ cup honey
1 cup peanut milk or oat milk
½ teaspoon salt
Handful of strawberry chips, nuts, seeds, or other dried fruit
1.Preheat the oven to 350°F. Grease and line a 9 by 5-inch loaf pan with parchment paper.
2.Put the rolled oats into a food processor and grind for 2 minutes until you have flour. Add the baking powder, baking soda, and cinnamon and mix. Whisk the eggs in a large mixing bowl, then add the honey, milk, and salt. Slowly add your flour mixture to the wet ingredients, mixing as you pour. Once combined, add the strawberry chips. Pour the batter into the line pan and bake for 30minutes. Because this is made with oat flour, don’t expect it to rise as much as wheat flour does.
3.Remove from the oven and let the pan to cool on a wire rack before turning out the bread. Serve with strawberry jam.