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
- Finely slice the olives and tomatoes.
- Add all the ingredients to a large mixing bowl and stir well together until it’s well combined.
- Place the mix into a lined loaf tin and bake at 180C for 40 minutes or until a skewer comes cleanly out.
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