|For faster baking time or little presents, use mini loaf pans|
|Invert onto wire rack to cool and enjoy warm or cool for a great dinner addition or dessert|
P.S. It smells amazing: rich and beer-y with a hint of honey, and though I could not sample even a bite, it received rave reviews at the gathering I brought it to. The gluten-free variation is in the second suggestion of the ingredients, so give it a go!
Oatmeal Beer Bread
2 cups all purpose flour or gluten-free flour
1 cup oat flour
2 tablespoons raw cane sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
16 oz. Ninkasi Vanilla Oatmeal Stout or vegan/gluten-free beer of your choice**
3 tablespoons honey or agave
1/4 cup nondairy butter, melted and slightly cooled
1/4 cup diced nondairy butter, chilled if possible
1/3 cup oats or gluten-free oats
3 tablespoons turbinado sugar (any kind of coarse sugar works)
1. Preheat oven to 350 and spray loaf pan or 4 mini loaf pans with nonstick spray.
2. Sift dry ingredients together, then stir in honey and soy or other nondairy butter.
** if it seems too dry, add a little more beer. I probably used 17 or 18 ounces of the stout.
3. Prepare topping by mixing together well, then sprink over batter. Bake 28-32 min for mini loafs or 45-55 min for full loaf, testing with a toothpick. Cool a few minutes, then use a butter knife around the edge of the loaf and flip upside down to de-pan.