I had seen many variations of this bread floating around for a while and love how healthy it was but always wondered how I could make it work to suit my diet! This recipe can be made into a Bread loaf or Scones with many different variations to try. You can add sultanas for fruit scones or Irish Soda Sultana bread!? Of course any dried fruit can be used once you syn accordingly. You could add some Irish Cheddar and Chives, even some beautiful sundried tomato’s! The possibilities are endless! Most importantly to remember, always portion correctly to protect your weightloss! Both Freeze perfect too 👌
Makes 1 Loaf – 21 Mini Scones – 14 Medium scones – 7 large Scones.
245g of Porridge oats (gluten free oats work perfectly too).
250g – 275g of Fat free Fromage frais (you can substitute for fat free quark/greek or natural yogurt! If using quark or greek yogurt just add water to bring to a looser consistency).
1 tsp of baking powder.
1 tsp of Bread Soda. (Bicarbonate of Soda)
Pinch of salt (If desired)
1 egg if making into scones (for glazing) & optional 10g of white flour so the mix doesn’t stick to your worktop 😉
Preheat your oven to 200°c, 180°c (fan oven) gas mark 6.
In a bowl weigh out 275g of porridge oats. Either pop into a food processor or using a hand blender use it to blitz into a textured flour like consistency.
Sieve in the baking powder, bread soda, salt and mix throughly. (If adding dried fruit or cheese mix through the dry ingredients at this stage) add in the yogurt and bring together into a dough ball.
Put the mix in a standard 9 inch loaf tin or cut in to scones and place the loaf into the preheated oven for 50 to 60 minute’s. I removed from the tin and place on the oven rack for the last 15 minutes. If making scones place in the oven for 45 minutes. Like any bread always give it the ‘knock’ or ‘Tap’ on the bottom. If you hear a hallow sound the bread is cooked! When you remove from the oven, place on a wire rack, cover with a tea towel and leave to cool completely before cutting.