Nashville Kat's No-Yeast Easy Bread Recipes!


Oat Bread

2 ½ cups oat flour (or 3 cups oats, ground 20 seconds)

2 tablespoons psyllium husk

1 ¼ level cups walnuts (or pecans)

1 ¼ level cups pumpkin seeds

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon baking soda

1 ¼ teaspoon salt

2 cups water

1 tablespoon apple cider vinegar

Oven to 350. Grind nuts to a meal in food processor. In mixer blend all ingredients then transfer to loaf pan lined with parchment paper. Cover top with parchment. Bake 1 hour and 20 minutes then turn oven off and let bread sit in oven 10 more minutes.


Quinoa Flat Bread

1 cup quinoa, not rinsed

1 ½ cups water

3 tablespoons onion powder

1 tablespoon garlic powder

½ teaspoon salt

Oven to 400. Blend all in Nutrabullet until smooth. Pour onto cookie sheet lined with parchment paper then use off set spatula to make even layer. Bake 22 minutes then let sit in turned off oven for 30 seconds. Then remove and let cool five minutes before carefully peeling parchment off. It will not spread further as it bakes.

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