Ingredients 1 large tub of soya or coconut yogurt (500 ml) 2 tubs of fine gluten free porridge oats (if using jumbo oats, mill them in a food processor or coffee grinder). 2 tsp of g.f baking soda ½ tsp salt 1 egg 1 tablespoon of Dairy free Milk Oat Bran
Method Place baking soda, salt and the yogurt in a mixing bowl. Using the same yogurt tub measure 2 tubs of porridge oats and add to the bowl. Stir thoroughly. Add beaten egg and milk and stir to combine. Place in a greased standard loaf tin (2lbs/900g - 18.5 x 11.5 x 9cm). Sprinkle with oat bran. Cook at 180°C for approx 50 mins (depending on your oven). At the end of cooking time, remove the bread from the tin and cook for another 10 mins. Leave to cool on wire tray.