This bread is lovely and moist, and perfect for the entire family. The oats and almonds are part of a cholesterol lowering diet. To add in another cholesterol lowering ingredient, try making it on soy/ soya yoghurt. If you do this, switch the bread/ baking soda to baking powder. If following an exclusively plant-based diet, you can switch the yoghurt and milk to soya/ soy and omit the eggs.
What you will need:
- 400g Porridge Oats
- 500 ml Natural Yogurt
- 2 eggs
- 2 tsp bread soda
- A glug of milk
- 100g flaked almonds
- A drop of vanilla extract
How to make it:
- Preheat the oven to 160°C (I used fan).
- In a large bowl mix all the ingredients.
- Transfer the mixture into a greased tin to bake for 45 minutes. Then turn it upside down and bake for a further 10 min.
- Tip it out of the tin and allow to cool before eating.
- To check if it’s cooked, knock the bottom and it should sound hollow. If it doesn’t, put it back in!
- I usually always score my bread but the baby is into climbing at the moment so skipped stages.
- Another stage I skipped is that I usually put the dry stuff in the bowl first, mix it, and then add the wet stuff. But every moment mattered yesterday. She was hell bent on falling off our couch!! Just goes to show that it’s a fairly fool-proof bread.
