Oat & Seed Loaf

Breakfast, Snack

IMG_20171012_190227_228.jpgEverybody loves bread but possibly something we all could do with cutting down on. This bread was inspired by FoodFlicker which leaves you nicely contented after one slice, freezes well and contains no flour, preservatives or sugar and suitable for gluten-free diets. Perfect with soup, salad or simply banana for breakfast! As always change up the mix of seeds to suit your taste or try my Sundried Tomato & Fennel Seed loaf.

Makes 1 loaf.

  • 300g oats
  • 2 tbsp pumpkin & sunflower seeds
  • 1 tbsp hemp seeds
  • 2 tbsp milled linseed
  • 2 tsp bread soda
  • 500g natural yoghurt
  1. Pre-heat oven to 180°C.
  2. Place all the dry ingredients in a large mixing bowl.
  3. Add in the yoghurt and mix thoroughly. 
  4. Place oat mix into a lined loaf tin, sprinkle some more seeds on top and bake for about 40 mins or until a knife comes out clean. 

7 thoughts on “Oat & Seed Loaf

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