PORRIDGE AND NATURAL YOGHURT BREAD
This bread is both delicious and nutritious, and it is so easy to make! It is also gluten free, wheat free and dairy free!
1 x 500g Pot of Organic Natural yoghurt
2 x 500g (Fill empty Yoghurt Pot) Gluten free oat flakes
1 x Freerange/Organic Egg
1 teasp Bicarbonate of Soda
Pinch of salt (Pink Himalayan if possible)
Optional: Ground pumpkin seeds, sesame seeds, sunflower seeds, chia seeds
*I have also made this recipe using Quinoa Flakes and Soya Yoghurt, equally delicious!
Beat egg in a bowl. Add yoghurt, and then add oat flakes, bicarbonate of soda and salt. Mix all together and then pour into greaseproof lined baking tin. Bake in preheated oven at 200 degrees C for 20 minutes, and then at 180 degrees C for a further 25 minutes, removing from the tin for the last 10 minutes. Cool on a wire tray, wrap in greaseproof paper and store in fridge. Use within 2 days.
This recipe contains lots of fibre, which is great for healthy living! The fibre in oats is soluble which can be digested by the body and can help to reduce the amount of cholesterol that is in the blood. Soluble fibre dissolves in the gut to form a jelly like substance. This fibre slows down the release of glucose into the blood stream. Soluble fibre in oats help slow the digestion of food and therefore slow the blood sugar response. Insoluble fibre can’t be digested, so it passes through your gut without being broken down, and it helps other foods to move through your digestive system more easily.
Love from me, Marie X