Monday 3 September 2018

Porridge Bread

porridge bread

I know that some coeliacs can't tolerate oats so I'm so pleased that I can as they feature heavily in my diet. Oats themselves are gluten free- although the protein in them (avenin) is similar to gluten- but the production methods mean that there is a high risk of cross contamination hence me buying specially produced (& annoyingly, far more expensive!) gluten free oats. Oats are packed with health benefits including promoting healthy skin thanks to the B vitamin, Biotin and are a good source of soluble fibre, making them beneficial to digestive health- to name just a couple of their positive properties! I wanted to share this oat based Porridge Bread recipe with you today as it's a healthy alternative to the shop bought processed gluten free breads available. This is such a simple bread recipe but makes a loaf which is packed full of goodness. The sprinkle toppings are merely a suggestion- feel free to switch these up for your favourite chopped nuts and seeds. There's something a little bit addictive about this bread and it works well with sweet and savoury toppings alike- don't just take my word for it.. try it with healthy baked beans, smashed avo, chia jam or nut butter and enjoy!

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Makes 1 loaf

1 tbsp chia seeds
300g gluten free oats
60g seeds (I used a mix of hemp seeds, sunflower seeds and pumpkin seeds)
1/2 tsp bicarbonate of soda
Generous pinch sea salt
400g coconut yoghurt
1 tbsp blackstrap molasses
1 tbsp almond milk (I always use unsweetened)

For the topping: 
2 tsp hemp seeds
1 tbsp sunflower seeds
1 tbsp gluten free jumbo oats

1) Start by making a "chia egg". Combine the chia seeds with 3 tbsp water and set aside for approximately half an hour, until a gel forms. 
2) Preheat the oven to 180 degrees C. Line a loaf tin with baking paper. 
3) In a mixing bowl, combine the oats, 60g seeds, bicarbonate of soda and salt. 
4) Stir in the chia egg, coconut yoghurt, blackstrap molasses and almond milk until thoroughly combined. 
5) Place the mixture in the prepared loaf tin, using a spatula to smooth the top. Sprinkle the top with the hemp seeds, sunflower seeds and jumbo oats. 
6) Bake for 50 minutes. Cool completely in the tin before slicing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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