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Oatmeal, Apricot, Walnut Soda Bread

 
One serving costs about $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 morning meal,dessert,brunch,breakfast European,Irish
spoonacular Score:38%

Spoonacular Score: 38%

 

Forget going out to eat or ordering takeout every time you crave European food. Try making Oatmeal, Apricot, Walnut Soda Bread at home. For 73 cents per serving, you get a breakfast that serves 8. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 358 calories. This recipe from Foodista has 1 fans. Head to the store and pick up butter, brown sugar, egg, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. If you like this recipe, take a look at these similar recipes: Irish Walnut Oatmeal Soda Bread, Oatmeal Soda Bread, and Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3.

Soda Bread works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
7.5 oz
7.5 oz oatmeal
oatmeal
1.75 cups
1.75 cups buttermilk
buttermilk
1 large
1 large egg
egg
6.75 oz
6.75 oz unbleached flour
unbleached flour
5.5 oz
5.5 oz whole-wheat flour
whole-wheat flour
2 oz
2 oz plain cake flour
plain cake flour
1.75 oz
1.75 oz dark brown sugar
dark brown sugar
1.5 tsps
1.5 tsps baking soda
baking soda
1.5 tsps
1.5 tsps cream of tartar
cream of tartar
0.5 tsps
0.5 tsps salt
salt
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.5 cups
0.5 cups walnuts
walnuts
0.5 cups
0.5 cups dried apricots
dried apricots
7.5 oz oatmeal
7.5 oz
oatmeal
1.75 cups buttermilk
1.75 cups
buttermilk
1 large egg
1 large
egg
6.75 oz unbleached flour
6.75 oz
unbleached flour
5.5 oz whole-wheat flour
5.5 oz
whole-wheat flour
2 oz plain cake flour
2 oz
plain cake flour
1.75 oz dark brown sugar
1.75 oz
dark brown sugar
1.5 tsps baking soda
1.5 tsps
baking soda
1.5 tsps cream of tartar
1.5 tsps
cream of tartar
0.5 tsps salt
0.5 tsps
salt
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.5 cups walnuts
0.5 cups
walnuts
0.5 cups dried apricots
0.5 cups
dried apricots

Equipment

serrated knife
serrated knife
baking sheet
baking sheet
skewers
skewers
bowl
bowl
oven
oven
serrated knife
serrated knife
baking sheet
baking sheet
skewers
skewers
bowl
bowl
oven
oven


Instructions

In a medium bowl, combine 2 c. oats and buttermilk. Let sit for 1 hour. Adjust oven rack to the upper-middle position and preheat to 400 degrees f. In a large bowl, combine flours, remaining 1/2 c. oats, brown sugar, baking soda, cream of tartar and salt. Add in the 2 T. softened butter and using your fingertips, rub the butter into the flour until the texture resembles coarse crumbs. After the oats have soaked for an hour add the egg and mix well. Add this mix into the flour mixture along with the walnuts and apricots. Mix with a fork until it starts to come together (it still is going to be very loose). Turn the mix out onto a floured surface and knead a few times (around 12-14 times or so) to get everything to come together. Don't overdo it with the kneading or the bread will be tough. Shape the dough into a round shape that is 6-inches in diameter and 2-inches high. Place on a large parchment-lined (or greased) baking sheet. Using a serrated knife, make a large X in the top of the loaf. Bake for 45- 50 minutes, until a skewer inserted in the center comes out clean. As soon as it is out of the oven, brush the crust with the melted butter. Let cool to room temperature before slicing.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.73
Ingredient
7.5 ounces oatmeal
1.75 cups buttermilk
1 large egg
6.75 ounces unbleached flour
5.5 ounces whole-wheat flour
2 ounces plain cake flour
1.75 ounces dark brown sugar
1.5 teaspoons baking soda
1.5 teaspoons cream of tartar
2 tablespoons unsalted butter
½ cups walnuts
½ cups dried apricots
Price
$0.42
$0.85
$0.31
$0.43
$0.28
$0.22
$0.16
$0.01
$0.33
$0.24
$1.40
$1.16
$5.81

Tips

Health Tips

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
357 Calories
10g Protein
11g Total Fat
54g Carbs
7% Health Score
Limit These
Calories
357
18%

Fat
11g
18%

  Saturated Fat
3g
23%

Carbohydrates
54g
18%

  Sugar
13g
15%

Cholesterol
39mg
13%

Sodium
742mg
32%

Get Enough Of These
Protein
10g
22%

Manganese
1mg
74%

Selenium
30µg
44%

Phosphorus
210mg
21%

Fiber
4g
17%

Copper
0.32mg
16%

Magnesium
62mg
16%

Vitamin B1
0.2mg
13%

Potassium
429mg
12%

Vitamin B2
0.2mg
12%

Zinc
1mg
11%

Iron
1mg
10%

Vitamin A
510IU
10%

Calcium
95mg
10%

Vitamin B6
0.18mg
9%

Folate
34µg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.74mg
7%

Vitamin E
0.88mg
6%

Vitamin D
0.88µg
6%

Vitamin B12
0.31µg
5%

Vitamin K
1µg
1%

covered percent of daily need

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