This bread is really fabulous, especially for those of us who have problems with wheat. It’s very easy to make (no kneading or rising required), tastes great and you can throw it together in a couple of minutes any time the oven is on. Plus, it keeps really well for up to three days.
Pure oats are naturally gluten free. However, they are often contaminated with wheat. If you are sensitive to gluten it is best to check that the oats you are buying are certified as ‘pure’ or ‘gluten free’.
1. Preheat oven to 180ºC / 160ºC fan / gas mark 7
2. Keep back 4 tablespoons of the yoghurt.
3. Mix all ingredients together. If it is dry add some of the left over yoghurt.
4. Grease a 1lb loaf tin then toss a small handful of flour (wheat free, if preferred) around the inside of the tin to coat.
5. Tip excess flour out.
6. Pour in mixture.
7. Sprinkle sunflower seeds on top before baking.
8. Bake for 40-45 minutes. I like to cook it really well, as I hate soggy bread, but vary it to your own taste, I tend to turn it out of the tin and then put it back in upside down for another 10 minutes to properly cook the bottom.
I hope you give this delicious super easy to make wheat-free bread a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Oats are among the world’s healthiest grains. They are renowned for being an excellent source of slow release energy, stabilising blood sugar and helping to keep you feeling fuller for longer. Packed with goodness, they have been linked to numerous health benefits including helping to lower cholesterol, improve digestion and boost the immune function.
Roisin Armstrong is a successful kinesiologist with a special interest in nutrition and knows how foods affect people’s physical and mental wellbeing. Her book Porridge is an Aphrodisiac, encourages people to make healthy food choices and includes quick and easy recipes to boost your health
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