The last month has brought two big changes to my cooking habits. Meat, while it was always eaten in moderation has been pretty non-existent, save for the occasional bacon I make for the kids. In its place, beans have been given their proper due. Not using bacon has pushed me to look for flavors in unexpected places. My kale, white & ravioli soup proved to be a very fulfilling meal without my usual tendency to boost it with bacon.
When we last crossed paths, I dispensed a handy tip for making your own oat flour.
I also promised a recipe for oat soda bread would follow. I’m not one to go back on my word, but I got so excited at both the taste and ease of the recipe, I couldn’t wait for the day to pass. No worries you can still get the recipe over at In Jennie’s Kitchen.