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1
Line the loaf pan with parchment paper or grease with vegetable oil to prevent the bread from sticking to the pan.
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2
Put the oatmeal and soy milk in a bowl.
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3
Add the maple syrup and mix.
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4
Let sit until the oatmeal has absorbed the liquid and plumped up.
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5
Drain the tofu just before using and stir until it's creamy and has no lumps.
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6
Add the tofu to the oatmeal mixture in Step 2 with the raisins which have been coarsely chopped.
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7
Sift in the ingredients and fold in with a spatula until it is well blended and no longer floury.
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8
Spread the batter in the prepared pan.
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9
(The batter is thick, so can't really be poured.)
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10
Make an indentation down the middle of the top with a spatula.
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11
Bake in preheated 180C oven for 40-50 minutes.
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12
If a skewer comes out clean, it's done.
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13
It tastes like moist, chewy, slightly sweet muffins.
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14
Enjoy with cream, jam or maple syrup.
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15
This is what I recommend: Cut a thick slice, warm it up in a toaster oven, spread with sour cream and top with strawberry jam.
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16
Sour cream and jam go perfectly with the simple taste of oatmeal, sweetness of raisins and aroma of cinnamon!
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17
Great for breakfast or a snack.
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18
You can use either the readily available quick-cooking type (right) or another type (left) of oatmeal for this recipe.
