This is a super easy loaf made from oats and low in sugar. The recipe comes from Dr Hazel Wallace and you could experiment with different herbs. Great served with homemade soup or eggs.

Rosemary & Mixed Seed Bread

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 Slices

Ingredients

  

• 300 g oats
• 80 g mixed seeds
• 1 tsp baking powder (I used gluten gree)
• 1 tsp salt
• 1 tbsp rosemary, finely chopped
• 500 g natural yoghurt
• 1 medium egg
• 1 tsp coconut oil

Instructions

 

• Preheat the oven to 180C/ 350F / Gas 4
• Combine the dry ingredients in a bowl
• Stir in the yoghurt and egg
• Grease a loaf tin (about 900g) or use a loaf liner
• Pour the mixture in and bake for 30 minutes. Then turn the temperature down to 150C/ 350F/ gas 2 and bake for a further 20-25 minutes.

Notes

Nice hot or cold.

Nutrition (per slice):

217 Kcal, 27g Carbohydrate (4g sugar), 7g Fat (1g Saturated), 9g Protein, 4g Fiber