OAT CHALLAH FOR SHABBOS
During Sukkot, we had a wonderful meal in our friends’ Sukkah. I did something I rarely do- I actually washed and ate spelt challah, and it tasted really amazing. I asked for the recipe, and learned about many uses of spelt.
Since I’m not sure, and don’t want to learn the hard way whether eating spelt, which is one of the five grains you wash on-(the five grains are: wheat, spelt, rye, barley, oat)- would cause me the stomach upset and painful inflammatory reactions- migraine headaches, body aches, and muscle pains that eating wheat does.
While still contemplating whether or not to make spelt challah for Shabbos, I ran into a friend at Whole Foods this week who told me she makes oat challah for her son in law. I couldn’t really envision what she was talking about, but mine turned out more like a golden brown flatbread.
Today was the day I decided to make oat challah for Shabbos because then I’ll be able to perform the mitzvah of washing, making motzei, and benching after the meal. That’s exciting!!!
As I always do before I try something new, I did my research. I considered several types of oat challah recipes that I found online, as well as the one my friend Sarah supplied, and wound up adapting the Gastanomica’s Oat Flour Flat Bread, since it didn’t call for using oil. Since I didn’t have organic oat flour, we put rolled oats into the food processor and that turned out perfect oat flour. This worked out well, and I can’t wait to taste it, but first, I’ll be washing, making motzei, and finally, eating challah!!!!
- 1 cup oat flour
- 1 1/4 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground turmeric
- 2 Tablespoons flax seed meal
- 1 Tablespoon honey
- 1 Tablespoon chopped rosemary, optional
- non-stick spray
- Large mixing bowl and spoon for stirring
- Mixing cups and spoons
- cookie sheet or flat pan
Preheat the oven to 350. In a large bowl put the oat flour, water, salt, flax seed meal, turmeric, rosemary, honey, and whisk together. Spray the pan lightly and bake at 350º for around 20-30 min, until it is easy to flip and color is turning golden brown. Makes six small round challot.