1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Preheat over to 350 degrees Fahrenheit.
In a medium size mixing bowl add all the dry ingredients (oats, whole wheat flour, baking powder, baking soda, pinch of salt) and mix well. Keep the dry mixture aside.
In a large mixing bowl, add milk, eggs, and vanilla essence, and mix well with an electric hand mixer or a spoon until the mixture is light and fluffy.
Add the dry mixture to the wet mixture and mix thoroughly.
Add in a few drops of lemon juice, and mix well (lemon juice should not be added prior to this step otherwise the mixture might curdle).
Grease a loaf pan (9×3 inch, or your desired choice) with cooking oil spray for about 10 seconds and pour the batter. Bake for 20-25 minutes or until the top appears golden brown. A knife or toothpick can be inserted in the middle to see if it comes out clean.
Once done, remove it from the oven and let it cool on a baking rack.
Cut into slices and enjoy with your favorite drip or sandwich spread!
Do not skip the salt and lemon juice as they are used to activate the baking soda. Your choice of nuts can be added to the batter for additional flavor and texture.
8 servings
56g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content