Irish Porridge Bread
- 500ml Natural Yogurt
- 1 beaten egg
- 1 tbsp treacle (optional)
- 300g porridge oats
- 2 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp seeds (optional)
Preheat the oven to 180°C.
Mix oats, salt and bicarbonate of soda in a large bowl.
Separately whisk the egg and then mix in the treacle (if usng) and yogurt.
Combine the wet mixture with the dry ingredients and transfer to a well-greased loaf tin.
Sprinkle seeds on top (if using).
Cook at 180°C for 30mins and 160°C for a further 30 mins.
Remove from the oven and cool on a wire rack.
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The nutritionist's advice:
Use Gluten Free Oats to make this recipe suitable for a Gluten Free diet.