Oats & Beans & Barley Loaf

13 Oct

Do you or I or anyone know how oats and beans and barley loaf?

Since I am making this for Samhain, aka Irish Halloween, I tried to pay attention to what I knew about ‘traditional’ Irish foods – oats, barley, simple spices, and (apparently) hazelnuts.

This is a very easy recipe but takes about 2 hours. It’s much easier to cook the lentils/barley in the rice cooker ahead of time, because mixing everything together is easy when they’re cool to the touch.

It came out a little bit dry – but a really good texture and very firm. I would double the glaze and mix half of it into the loaf if I re-made it.

1 cup green/brown lentils
1/2 cup hulled barley
3 cups water
1 Tbsp oil
1/2 onion, diced small
2-3 cloves garlic, minced
1/2 cup chickpea flour
1/2 cup water
1/4 cup rolled oats
1/4 cup parsley, minced
3 Tbsp hazelnuts, chopped (or walnuts)
1 tsp Goya Adobo
1 1/2 tsp poultry seasonings (or 1/2 tsp each sage, marjoram & rosemary)

For optional glaze, mix together:
1/4 cup ketchup
1 Tbsp brown sugar
1 Tbsp apple cider vinegar

Cook lentils, barley and water in a rice cooker. Alternatively, bring to boil, simmer for 45 min-1 hour, until done.

Preheat oven to 350. In a soup pot or dutch oven, saute onion and garlic in olive oil until soft.

In a small bowl or measuring cup, whisk together chickpea flour and water. Add lentil-barley mixture and remaining ingredients to onion mixture, then stir in chickpea mixture. Press into a greased loaf pan, spread on glaze if using, and bake for 45 minutes. Let sit at least 10 minutes before slicing.


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