This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Ingredients
- 110 grams (1 1/8 cups) rolled oats
- 70 grams (1/2 cup plus 1 tablespoon) whole wheat pastry flour
- 10 grams (2 1/4 teaspoons) baking powder
- 4 ½ grams (scant 3/4 teaspoon) salt
- 1 gram (1/4 teaspoon) freshly ground pepper
- 150 grams (1/2 cup plus 1 tablespoon) milk
- 110 grams (2 extra large) egg
- ½ cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill, chopped (1/3 cup chopped)
- 50 grams (3 tablespoons) grated onion
- 3 tablespoons extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (8 servings)
161 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 53 milligrams cholesterol; 347 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8 to 10
Preparation
- Preheat the oven to 400 degrees.
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
- Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
- Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.
- Advance preparation: This will be good for a couple of days but then will dry out.
About 1 hour
Dining and Cooking