Porridge bread | Serves 1
I first heard of porridge bread from my Irish friend Robyn, apparently it’s very popular up that end of the world and I can see why! It’s so simple, so delicious, not to mention cheap, sustainable and gluten (and can be dairy) free. Give it a go, you won’t regret it!
2 tsp baking soda
1 free range egg
500g natural Greek yoghurt (or dairy free alternative)
2 yoghurt tubs rolled oats (using the same container from the yoghurt)
1/2 tsp salt
2 1/2 tbsp oat milk
1 yoghurt tub of nuts/ seeds/ dried fruit of choice (I use cranberries, walnut & pumpkin seeds)
Preheat oven to 180 degrees.
Line one standard loaf tin with baking paper.
Place the yoghurt, milk and egg in a mixing bowl and combine.
Using the empty yoghurt container measure two tubs of rolled oats and add to the mixing bowl along with the baking soda, nut and seed mixture + salt. Stir thoroughly until everything is well incorporated.
Pour the batter into the loaf tin, pressing the batter firmly into the corners and sides of the tin, and then scoring a line down the centre of the batter. Sprinkle any left over nuts or seeds here if you have them.
Place in the oven and cook for approximately 45-50 minutes. Test if the bread is cooked by piercing it with a knife, if the knife comes out clean, you’re good to go.
Leave to cool in the tin for a few minutes before turning out on a wire rack.