Yield: 1 loaf.
2¾ cups whole-wheat flour
⅓ cup all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
⅔ cup rolled oats
2 large eggs
2 teaspoons vegetable oil, plus more for the pan
½ cup blackstrap molasses
2 cups buttermilk
Topping:
¼ cup rolled oats
¼ cup roasted, salted sunflower seeds, hulled
Preheat the oven to 325°. Line a 9 x 5 x 3-inch loaf pan with parchment paper or grease it with vegetable oil.
In a large bowl, whisk the flours, baking soda, salt, and oats. In another bowl, beat the eggs with the oil. Add the molasses and mix well.
Pour the wet mixture into the flour mixture and mix gently. Add the buttermilk and mix until all ingredients are just combined. Scrape the batter into the prepared pan and smooth the top with a wet spoon. Sprinkle with rolled oats and sunflower seeds.
Bake for 1 hour or until an inserted toothpick comes out clean. Let sit on a wire cooling rack for 10 minutes before removing from pan.
Serve on molasses soda bread or roasted veggies.
Yield: ⅔ cup.
1 stick unsalted butter, softened
4 tablespoons molasses
¼ teaspoon salt
Mix all ingredients on medium speed until well blended. Store at room temperature until ready to use.
print it
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
