Ask and you shall receive. Gluten free porridge bread is a staple in our house. I put some pictures up on Instagram recently of porridge bread and got a few requests on how to make it. So here it is…..

Ingredients

• 1 500g tub of natural yogurt
• 1 egg
• 1 tablespoon of honey or maple syrup
• 300g of porridge oats (not instant or quick oats, just regular porridge oats) we use gluten free oats.
• 2 teaspoons of baking soda
• pinch of salt
• Optional – 2 tablespoons seeds (sunflower, pumpkin, flaxseeds, chia seeds, linseeds) whatever you like, mix and match
• Sesame seeds or porridge oats for sprinkling on top

Method:

1. Preheat oven to 180 degrees (please note temperatures may vary depending on your oven)
2. Line a baking tin with baking paper
3. mix yogurt, egg and honey or maple syrup in a bowl
4. In a separate bowl mix porridge oats, salt, baking soda and seeds together
5. Add dry ingredients to the wet ingredients and blend together.
6. Pour into the baking tin and even out
7. cut a cross on the top of the mixture
8. Sprinkle with sesame seeds or porridge oats
9. Bake in the over for 30 minutes at 180 degrees
10. Reduce heat to 150 degrees and bake for a further 30 minutes

This bread is so quick and simple to make. My little lady loves helping to make it (and eat it warm with butter!!!) If I have a busy week coming up I will make a double batch, cut one loaf into slices and freeze it.

You can try different flavours such as savoury try adding sundried tomatoes and basil or mixed fruits for a sweeter version. If I am doing one of these options I usually leave out the seeds.