How to make delicious bread from your porridge oats
Tuck into porridge bread perfection - or use your loaf and turn it into super scones.
Perfect porridge bread
Porridge. Bread. Two of my favourite things in one! This is the easiest bread ever and it truly is so delicious. It's not really sweet or savoury but will seriously hit the spot, no matter what you're in the mood for. The hardest part is waiting for it to cool before slicing it - it will crumble a little if you don't and it really is worth the wait. Just like porridge, it's all about how you top it. My favourite ways to have it are with almond butter and banana, or just warm with some good butter… Heaven!
Makes 1 loaf. Gluten-free, dairy-free & vegan
20g ground flaxseed
360g gluten-free oats
A pinch of sea salt
A little coconut oil, for greasing
400g coconut yoghurt (I use the Coyo brand)
A handful of mixed seeds
Preheat the oven to 180°C. In a medium bowl, mix together the ground flaxseed and water, then set it aside.
Add the oats and salt to a large bowl and mix them to combine. Grease your bread tin with a little coconut oil.
Give the flax water another stir and let it sit for another few minutes. When it is the consistency of a raw egg, add in the coconut yoghurt and whisk well.
Add the coconut yoghurt mixture to the oats and again mix really well.
Add the mixture to your bread tin and spread it out until it's smooth. Sprinkle on the seeds and pop it in the oven.
Bake at 180°C for about 45 minutes. Remove the bread from the tin and place it back in the oven upside down on a baking tray.
Bake for another 15 minutes.
Leave the bread to cool completely before slicing.
The flax facts
Flaxseed, also known as linseed, is an amazing source of omega 3, with each tablespoon containing nearly 2g of the fatty acid. It’s full of fibre, both insoluble and soluble, which support colon detoxification, and it contains high amounts of mucilage, which is a gel-forming fibre that is water soluble and extremely beneficial for the intestinal tract. As well as being good for your heart, flaxseed’s omega 3 content makes it amazing for digestive health because it can help reduce gut inflammation. Combined with its antioxidant content, flax is great for your hair, skin and nails. As a bonus, there’s loads of protein in there too. Sprinkle ground or whole flax on your porridge, yoghurt or salads, and add it to your smoothies — you won’t really notice the taste and it adds lovely texture.
Flax/chia eggs! I often get asked about how to adapt my recipes to make them vegan or egg-free. When you’re baking and it’s just the eggs that need to be replaced, it’s actually really simple — this trick works for most recipes. All you need is either ground flaxseed or ground chia seed (both of which you can buy already ground in health stores and good supermarkets) and water. The general rule of thumb is 1 tbsp ground flax/chia + 3 tbsp water per egg. Just add them to a bowl, whisk well and leave it to sit for a few minutes. Then repeat until it’s the consistency of raw egg.
You can also make this bread into muffin/scone-type shapes for easy eating on the go. Just divide the mixture evenly in a cupcake tin and check your little porridge cakes after about 15 minutes. Slather some almond butter on top and eat them in the car or at your desk. Or, if you have the time to be more civilised, it can just be handy to have them portion-sized — you can slice them in half like a scone.