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,
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