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My mum has been making porridge bread on a weekly basis since I was a kid. Since going gluten and dairy-free I wanted to make an alternative recipe so I didn't miss out on this family favourite.
Makes: 1 loaf of bread
Prep time: 5 minutes
Cook time: 55 mins
Ingredients:
500ml of coconut yoghurt or your yoghurt of choice
Two tubs of rolled oats (use the tub of yoghurt to measure). Note: Use gluten-free oats if you want it gluten-free.
1 ½ teaspoons of bicarb soda
Optional:
1/2 a cup of seeds of your choice (I use pumpkin and sunflower seeds)
For a sweet bread and 1 tablespoon of cinnamon, a handful of walnuts and a handful of cranberries.
Steps:
Preheat oven to fan-forced 180C.
Combine oats and bicarb into a mixing bowl.
Mix in the yoghurt until fully combined.
Optional: Add half of your seeds to the mixture.
Pour mixture into a greased bread tin or cake tin.
Place the rest of the seed mixture on top.
Place in the oven for 45 mins.
Take the bread out of the oven and flip upside down and cook for a further 10 minutes until golden brown.
Let it cool for half an hour on a wire rack.
Slice up and enjoy!