Tomato, Olive & Fennel Seed Oat Loaf

Breakfast, Snack, Treats

This is a twist on my Oat & Seed Loaf that gives a Mediterranean vibe to have with soup or salad. Perfect for gluten-free (substitute gluten-free oats) or lactose-free (substitute lactose-free yoghurt) diets! Simply bump up the quantity of olives, tomatoes & fennel seeds to your liking!

  • 8 pitted black olives
  • 6 sun-dried tomatoes
  • 2 tbsp fennel seeds
  • 2 tbsp tomato puree
  • 2 tbsp olive oil
  • 500g natural yoghurt
  • 300g oats
  • 1 tsp bread soda
  1. Finely slice the olives and tomatoes. 
  2. Add all the ingredients to a large mixing bowl and stir well together until it’s well combined. 
  3. Place the mix into a lined loaf tin and bake at 180C for 40 minutes or until a skewer comes cleanly out.  

 

2 thoughts on “Tomato, Olive & Fennel Seed Oat Loaf

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s