I’d like to talk about recipe disasters first before I get into this awesome (but slightly flawed) cranberry oat and honey bread.
When I started this little culinary adventure, my goal was to at least try a new recipe a week.
As you can probably guess, when it comes to trying out new recipes, I’ve had my share of failures – I’ve been assured that this happens to everyone.
There are many reasons why recipes fail, and for me, most of the time it’s usually because of something I did (or didn’t do)
I will be honest here as I’m not one lay undue blame on other people (unless you’re my parent, then it’s all your fault!)
90% of the time, it’s my fault the recipe failed, and that’s because as my mom would say “I don’t listen”.
Because my diet is typically plant-based, I make a lot of substitutions, especially when it comes to baking; ground flax or banana replaces eggs, and nut-milk usually replaces dairy.
While this works out great most of the time, there are limits… like, if a recipe calls for a dozen eggs; chances are substituting those for flax will result in horrible failure.
Following instructions used to be another one; I’ve gradually come to understand that following the simplest of instructions saves you so much heartache in the end – like, if the recipe says bake at 350 for 40 minutes, don’t be a smartass and bake at 375 for 30 minutes because you’re in a hurry, chances are, you’ll end up with a lovely looking cranberry oat and honey bread with an uncooked middle.
One very simple thing I’ve learned that also helps avert recipe disasters is planning; the French have a phrase for it; mise en place – have your ingredients prepared and ready before you begin.
I can’t tell you how many times I’ve in a rush made bread and forgotten the yeast!
I was gifted with several pounds of fresh cranberries over the holidays, I kept them in the freezer while I googled ‘what can you make with fresh cranberries?’, eventually I found this cranberry oat and honey bread.
I made it hastily one night to take on a hike. The next morning I cut three slices… the fourth slice was soft and still gooey in the middle. I salvaged what I could, cut the half-baked part into thin slices and put them back in the oven, the results was something resembling a poor man’s Raincoast Crisps, still delicious but not what I was going for.
So the take away here is that when it comes to this bread, don’t be like me, stick to the cooking instructions and let it cook through. Do insert a toothpick in the center and make sure it comes out clean before you take it out of the oven, because it’s a wonderful, wonderful bread.
Cranberry Oat & Honey Bread
(recipe adapted from eat yourself skinny)
- 2 Â½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Â½ teaspoon salt
- Â½ teaspoon ground cinnamon
- A dash of nutmeg
- 1 cup oats
- Â¾ cup honey (or maple syrup)
- Â¼ cup vegetable oil
- Â¼ cup apple sauce
- 1 tablespoon ground flax + 3 tablespoons of water
- â…“ cup almond milk
- 2 cups fresh cranberries (or frozen)
- Preheat oven to 350 degrees F and grease a loaf pan
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats
- In a large bowl, mix together honey, vegetable oil, apple sauce and flax mixture and milk
- Mix in flour mixture until just moistened
- Stir in cranberries and pour into prepared loaf pan
- Sprinkle some oats on top
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean