Tomato, Olive & Fennel Seed Oat Loaf

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!

Makes 1 loaf.

• 2 tbsp fennel seeds
• 300g oats
• 1 tsp bread soda
• 8 pitted black olives
• 6 sun-dried tomatoes
• 2 tbsp tomato puree
• 2 tbsp olive oil
• 500g natural yoghurt

1. Preheat an oven to 200°C/180°C fan/400°F.
2. Place all the dry ingredients in a large mixing bowl.
3. Roughly chop the olives and sun-dried tomatoes, add to the dry ingredients with the tomato puree and oil.
4. Add in the yoghurt and mix thoroughly.
5. Place oat mix into a lined loaf tin, sprinkle some more seeds on top and bake for 40 minutes or until a knife comes out clean.

Happy cooking,

Sinéad

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