Tuesday, November 3

apricot banana oat bread


ack! I can't believe the greater part of a week got away from me! damned daylight savings transition! well...I suppose blame should be placed appropriately, on the fall commitment deluge. in better-heeled circles, they probably refer to it as the social season. among my motley thief-and-liar crew it's just lots and lots of crap to do/people to see/concerts to sing before the year ends. but you know, in a good way.


{oat flour and measuring-matryoshkas}


so amidst all the calendar mayhem, this recipe has been a welcome addition to the week's breakfast rotation. it's sweet without overcompensating for depth of flavor. the heart-healthy oatmeal sort of cancels out the butter, too. and while I was somewhat skeptical of the apricots, thinking round two might involve chocolate chips, the tart stone fruit was a bright counterpoint to rich banana — especially where grill-plate met fructos, creating sweet, caramelized bits.

oh yeah, if you happen to have kept your george forman grill from 1994, use it (instead of a toaster) on bagels, muffins and quick breads. I totally
stole the idea from a coffee shop in the area, but it's pretty terrific. no need for additional butter on the muffin, it contains plenty of oil and sugar for creating that little bit of grilled magic.





apricot banana oat bread
found on cup and table

dry ingredients

1 cup old fashioned oats
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup oat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

wet ingredients
1/2 cup brown sugar (could use agave nectar here)
1 stick of butter, softened
1/2 cup buttermilk
2 large organic eggs
2 tsp vanilla extract
2 large or 3 small overripe bananas (mashed)
1/2 cup dried apricots, snipped into quarters

preheat oven to 350°f and oil loaf pan. mix dry ingredients together in bowl with spoon or wide whisk. cream together butter and sugar with electric mixer in another bowl, then add eggs, buttermilk, vanilla and bananas together and blend until thoroughly mixed. add dry ingredients, folding until just incorporated. next, stir in dried apricots. pour mixture into loaf pan and bake 50 minutes (unless your oven is wonky like mine, in which case go for a walk and pretend not to care when it's done), until cake tester comes out clean.


{voila! breakfast!}




~

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