3rd August 2021.
Totally unrelated to gardening, cycling or anything else normally published here, I’m uploading a super (flourless, wheat-free) Porridge Bread recipe that was given to me by a friend. It’s from the SuperValu website, amended just a wee bit.
I’m also putting this here because I want to find it when I’ve forgotten bits of it. It’s in line with my Publish-Or-Be-Dammed Policy. So far, this forward thinking hasn’t helped at all because my head is as fresh as a daisy, but I’m nearing the Age of Forgetfulness. I continue to hope that I’ll have sole use of a computer/tablet in the nursing home in 2050. ‘Tis another matter whether I’ll be allowed into the kitchen to make bread for the residents.
- 400g of porridge oats
- Pinch or two of salt
- 2 tsp baking soda
- 1tbsp of treacle/maple syrup
- 1 egg
- 60 ml milk
- 500ml natural yoghurt
- 4 tbsp sultana/raisin mix
- 4 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- (or any combination of preferred seeds/nuts)
- Preheat the oven to 160°C. Grease and line a 2-pound loaf tin with parchment.
- Place the porridge in a bowl, add the bread soda and table salt and stir to combine.
- Next add the egg, milk and treacle and beat until well combined.
- Add the nuts and seeds and transfer into the prepared loaf tin.
- Add the yoghurt and mix well.
- Level the bread and sprinkle with some extra seeds.
- Place in the oven and bake for 40 minutes. Remove from the oven, turn the bread out of the tin. Place the bread back in the oven for a further 10 minutes or until the bread sound hollow when tapped.
- Remove from the oven and place on a wire rack to cool.
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