A Tasty Orange Oatmeal Bread

Diana Helfand
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Wednesday - April 11, 2007
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On Saturday, May 19, Diamond Head crater will “erupt” with music, thanks to Ron Gibson. This year’s Crater Festival include Earth, Wind & Fire; the world premiere of Mick Fleetwood’s Island Rumours Band with such members as Willie K, Eric Gilliom and Raiatea Helm; Gregg Rolie, the original voice of Santana on such hit songs as Black Magic Woman; Hawaii’s own Yvonne Elliman, and performers from the Polynesian Cultural Center with dancers and singers paying homage to the crater in the opening ceremonies. Other high points undoubtedly will be the Crater Cabaret with local music and the extensive food and beverage offerings showcasing Hawaii Regional Cuisine and award-winning restaurants. Tickets are limited, and include parking and shuttle, to make access in and out of the crater a breeze.

Call Ticketmaster or log on to ticketmaster.com for the details.

Here’s a recipe dedicated to Ron and all the performers.


Oats are a cereal grain native to Asia; several archaeological finds have provided evidence that all varieties of oats are derived from the wild red oat. Oats were used primarily for medicinal purposes before being used as a food, and the ancient Romans and Greeks regarded them as weeds.

Quick-cooking oats are old-fashioned oats that have been cut more finely to shorten cooking time, and their nutritional value is equivalent to that of old-fashioned oats.

The main advantage of oats from a nutritional aspect is that they are rich in soluble fiber, which has been shown to reduce blood cholesterol levels. Oatmeal is a good source of thiamine and magnesium, and contains phosphorus, potassium, iron, pantothenic acid and copper.

This bread has a delicious combination of cinnamon and orange that makes for a zesty flavor. The oatmeal and raisins add fiber, and applesauce makes it moist. I love quick breads, as you don’t have to fuss with yeast and they freeze well. Wrap in individual slices and freeze, then pop in the microwave for about 20 seconds for just-baked flavor - great to serve when friends drop in, and a good snack with coffee, skim milk or herbal tea. If you tuck the frozen slices into lunch boxes, the bread will be defrosted and ready to eat by lunchtime.

ORANGE OATMEAL RAISIN BREAD

* 1 1/2 cups unbleached flour (divide into 1 cup plus 1/2 cup)

* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon dried orange peel
* 1 cup quick-cooking oats
* 3/4 cup packed brown sugar
* 3/4 cup golden raisins
* 1 1/4 cups applesauce
* 4 1/2 tablespoons canola oil
* 4 egg whites (beaten until frothy)
* 1/4 cup skim milk
* 1/4 cup orange juice

Preheat oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray and lightly dust with flour.

Toss raisins with 1/2 cup of the flour to coat. Mix flour, baking powder, baking soda, cinnamon, orange peel, oats and brown sugar until well-blended. Add the raisins with the 1/2 cup of flour and mix well until raisins are combined into flour mixture.


In smaller bowl, whisk together the applesauce, oil, egg whites and milk until combined. Add the wet ingredients to the flour mixture and stir until all ingredients are combined, but do not overbeat. Spread batter evenly into prepared pan.

Bake for about 55 minutes, or until cake tester comes out clean from the middle. Cool on wire rack.

Makes 12 slices.

Nutrition Information Per Slice:

Calories: 260 Fat: 5.8 grams Cholesterol: 10 milligrams Sodium: 144 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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