Oatmeal and Sweet Potato Steamed Bread
Oatmeal and Sweet Potato Steamed Bread

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, oatmeal and sweet potato steamed bread. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Turn off the heat, then set aside. Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer. Looking for a hearty, filling, delicious gluten-free, no-added-sugar, nutrient-dense yummy for your tummy this fall?

Oatmeal and Sweet Potato Steamed Bread is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Oatmeal and Sweet Potato Steamed Bread is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook oatmeal and sweet potato steamed bread using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Oatmeal and Sweet Potato Steamed Bread:
  1. Get 200 grams Sweet potato
  2. Make ready 100 ml ● Water
  3. Get 1/2 tsp ● Natural salt
  4. Prepare 100 grams Oatmeal
  5. Get 100 ml Additive-free soy milk
  6. Take 150 ml Water
  7. Take 20 grams Beet sugar (or normal sugar)
  8. Make ready 100 grams ★ Cake flour
  9. Take 8 grams ★ Aluminum-free baking powder

Great recipe for Oatmeal and Sweet Potato Steamed Bread. This is a variation of my recipe for "Oatmeal Cinnamon Steamed Bread". It's a recipe to use leftover sweet potatoes. You can use the oatmeal as is, but the texture will be chewier and more moist if you take the trouble to pulverize it.

Steps to make Oatmeal and Sweet Potato Steamed Bread:
  1. Dice the sweet potato into 1 cm cubes. Place in a frying pan with the ● ingredients of water and salt, cover with a lid, and steam-cook for 3 minutes over medium heat. Turn off the heat, then set aside.
  2. Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
  3. Mix the soy milk, water, and sugar in a bowl, add the oatmeal. Mix well to allow the water to become absorbed into the oatmeal. Drain the diced sweet potatoes and stir.
  4. Sift in the ★ ingredients, and gently fold in the batter using a rubber spatula until it is no longer floury and is uniform in texture throughout.
  5. Fill the muffin cups 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat. They are ready when a skewer inserted to the middle comes out clean.
  6. Remove them from the muffin cups and cool. They will turn out moist and chewy and not dry, if you allow them to cool in a lidded resealable container.
  7. These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping them in plastic wrap and putting them in a resealable bag.
  8. For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
  9. Ready to serve and ENJOY!

It's a recipe to use leftover sweet potatoes. You can use the oatmeal as is, but the texture will be chewier and more moist if you take the trouble to pulverize it. I have celiac disease, an autoimmune disorder making gluten attack my small intestine. Twenty years of avoiding all gluten. Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended.

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