This is just short for "it's so easy to believe it's not bread".
Anyhow, here is the recipe for it:
2/3 cup oat bran
1/6 cup rolled oats
2 eggs
pinch baking soda
pinch sea salt or pink salt
Mix all ingredients well and set aside for 5 minutes.
If you are in a hurry, cook in a pan that you sprayed with cooking spray or brushed with melted butter, on medium heat, for about 4 minutes on each side or until golden brown. If you have time, preheat your oven to medium, then bake for 10 minutes or until golden brown. I usually make a large round patty if I use a pan, or a square one in my square silicone baking dish.
Let the slice of mock bread cool down and cut in four equal pieces (squares or triangles depending on how you cooked it).
I must be the biggest dork on the planet as this is the first I've seen of your blog! I'm so excited to be able to pick your brain via this blog!!!! Thanks a bunch!!
Nah I only recently discovered her blog too and it was cause of FB I think.
Og.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
How thin have you tried to make these? I am thinking tortilla replacement, or perhaps something else that my brain forgets....lol Quesedilla! That was it!
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
The thickness of a slice of bread is like an 8 inch pan. You can spread it as thin as you want, but for quesadillas I would use a different recipe. Something like this:
2 eggs
3 tbsp wheat germ
1 tbsp flax
pinch baking soda
pinch salt
This should make two larger ones. Be careful when you turn them and cook covered on very low heat.
That mock bread looks really good. Do you have any gluten free mock bread idea?
You can skip the oat bran and just go with rolled oats. Blend them in a dry blender to process into oat flour. Bob's Red Mill has a certified gluten free version that you can buy.
I haven't seen certified gluten free oat bran anywhere, so that's probably the best you can do.
Is the recipe posted a half recipe? Or perhaps an approximation based on metric? Most of us don't have a 1/6 cup in our measuring cup set.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
I just made another version of mock bread, which I do like better, so here it is:
To make, you need:
2 eggs
3 tbsp Parmesan cheese (the grated cheaper version is perfect here)
1/3 tbsp butter or cooking spray
1 heaping tbsp oregano
2/3 cup oat bran
1 pinch baking soda
1 pinch sea salt
Mix all ingredients and coat your pan with cooking spray or a dab of butter. Cook evenly on both sides until you get a nice brown crust.
The whole thing and and nutrition breakdown is all here
I wonder if you could substitute ground flax for some of the oat bran. I've got a similar flax "muffin" that I make but it leans to sweet (hence the muffin) rather than savory. I nuke it in a sprayed/greased straight sided coffee/soup mug and then slice into rounds.
Yes of course. When I teach my cooking classes I tell students not to worry and experiment as much as they want, the proportion is 2/3 cup of dry_________ (insert your own fibrous ingredient here)to two medium eggs.
Things I like to add:
chickpea flour
flaxmeal
wheat bran
macadamia meal
cashew meal
oat flour
amaranth popcorn
pumpkin seed flour
sesame flour
apple flour
For the sweeter versions I add dried coconut often Love the taste.
Do you find that they keep well? I've tried making the muffins at night and then slicing & toasting in the morning and they don't seem to do well. Maybe they'd have more structure if I baked them instead of nuking them, do you think?
I bake mine and they are fine, if I keep them in a ziplock overnight.
For longer keep I just freeze and toast/bake. I don't use a microwave so I cannot be of help with that, sorry
I just tried this this morning, Gayla--your first Mock Bread recipe.
It was a little dry, so I'm wondering if adding another egg white or two would help fluff it up a bit more?
But that being said, it was VERY satisfying and much better than the too-eggy flax breads I tried in the past. It also baked up nice and fast.
Try adding one or two tbsp of yogurt to it. Mix the baking powder into the yogy and wait for it to fluff up. After baking you can store wrapped, so you don't lose the moisture. Check this out, too, better than the original recipe
You can experiment with temperatures, too. Pancakes, for instance, get dry inside if you cook them too slowly. A higher temp often cooks the outside faster and leaves the inside more moist.
Yes of course. When I teach my cooking classes I tell students not to worry and experiment as much as they want, the proportion is 2/3 cup of dry_________ (insert your own fibrous ingredient here)to two medium eggs.
Things I like to add:
chickpea flour
flaxmeal
wheat bran
macadamia meal
cashew meal
oat flour
amaranth popcorn
pumpkin seed flour
sesame flour
apple flour
For the sweeter versions I add dried coconut often Love the taste.
Thanks so much for the suggestions. I like to experiment but I'm often not sure what parts of a recipe are crucial and what can be played with, so I love "recipes" that are rough starting points with some guidelines.
__________________
"Time and patience are the 2 elements that most people don't include in their plans."
-Alan Aragon
"The scale simply tells you how much the earth loves you on a particular day."
-Ogedei (Keith)
I am happy to be tinkering with this recipe. Two nights ago I used your Mock Italian bread, Galya, doubled the recipe, and spread it in a baking pan. After it baked for 10 min I took it out and topped it with spiced ground turkey, roasted red peppers, fresh spinach, tomato sauce, and shredded parmesan cheese. It was delicious. A revamped Friday night pizza! My husband liked it too, and it made great leftovers.
Sometimes it is so EASY to just grab something in the fridge that you already know all your calories and macros are dead-on for. Plus tastes great and is highly portable.
Mock bread
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