Spiced Porridge Bread
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Spiced Porridge Bread
Recipe By Courtney Roulston
Ingredients
4 cups Red Tractor wheat free oats
2 tsp mixed spice
2 tsp bi carb soda
½ cup sunflower seeds
½ cup walnuts, roughly chopped
½ cup dried apricots, roughly chopped
½ cup medjool dates, roughly chopped
500 g Jalna Greek yoghurt
2 free range eggs, beaten
1 tsp sea salt flakes
⅓ cup honey, plus extra to serve
½ cup milk
butter, to serve
Method
Preheat the oven to 180 degrees (C).
In a large bowl mix together the oats, mixed spice, bi-carb, sunflower seeds, walnuts, dried apricots, medjool dates, yoghurt, eggs, salt flakes, honey and milk. Mix well so that everything is evenly combined.
Grease and line a loaf tin with baking paper, leaving a little overhanging to make it easy to lift out the bread once cooked. Fill the tins with the oat mixture and smooth out so there are no air bubbles.
Bake the bread for 45 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes before placing onto a cake rack to cool completely.
Slice and serve with butter and honey.
