gluten free, No egg (using nuts, yogurt)

Gluten free, No egg(this recipe using Nuts and yogurt)

Just 3 ingredients 15 minutes ready to eat

This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste.Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃. Recipe by Miyakojika

My mom started making these small oatmeal bread slices. They're really light and tastey.

This is a great bread. It is good toasted. It took about 4 hours to make.

I made this bread after a long hiatus and it was delicious.-Please adjust the baking time accordingly depending on your oven.-I tried closing with a lid and making a square loaf, but the grains weren't fine at all and the cross-sections weren't smooth. I love pullman loaves, with their round tops. Recipe by MeguBroaden

I'm always looking for new ways to enjoy oatmeal, which means I like to adapt some of my favorite desserts into oatmeal form. This one is subtle in its sweetness and will help keep you full until lunch time. Your house will also smell phenomenal while it's cooking.

This was adapted from the recipe "Oatmeal and Cinnamon Steamed Bread". I made it to use up some leftover kabocha squash.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

Gluten free!! Using Egg, yogurt

This is delicious ...its a must try for all oatmeal banana lovers !

I based this on my recipe for "Oatmeal Cinnamon Steamed Bread".I love the crust of kusa mochi (it's the same as chewy yomogi). So, I tried making a steamed pan with that taste.You could use the oatmeal as is, but the texture will be moister and chewier with the extra step of pulverizing it into a powder.Prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika