The Cheesecake Factory's huge salads are a favorite in our family and the manager has always been happy to inform us of allergens. However, it seems that the things we cannot have occasionally become the most enticing. For my kids, this is the molasses oatmeal bread that arrives at the table. I've made a few molasses quickbreads, but none were quite what they wanted.
This one, however, was great. Nice crust. Slightly sweet. Rich with molasses, but not overpoweringly so.
I have fantasies of making cashew cream cheese to smear on top, but that will have to wait. For now, my entry in the So Delicious Dairy-Free Recipe Contest:
1 1/4 cups gluten free all purpose flour
1 C almond meal
1 TBSP ground golden flax
1 tsp baking powder
1/2 tsp baking soda
1/4 cup gluten free rolled oats + 1 TBSP for the top
1 cup so delicious original almond milk
1 TBSP apple cider vinegar
2 TBSP blackstrap molasses
1 TBSP maple syrup
As is the case with most quickbreads, this is a measure + mix recipe.
Blend until smooth. The end.
Divide the dough into thirds and place on a silpat-lined sheet pan.
It will be sticky, sticky, sticky. That's okay. It's just how gluten free bread rolls.
Get it? Bread...Rolls.
Wow I've been inhaling too much flax today, I think.
Wetting your hands before shaping helps it to not stick as much and you can smooth out the edges better. If you want to get fancy, you can slit three times across the top, but I'm not going to judge.
Sprinkle the top with the reserved oats and bake at 400° for about 25 minutes.
(if you make a single loaf, it's going to take longer, naturally)