This is the most simple bread recipe I’ve ever made and one of the most nutritious. You don’t even need weighing scales, it takes two minutes to mix and pop in the oven, and doesn’t even have to be kneaded. It also tastes really good!
One day when Vegan Daddy was in our local supermarket buying some gluten-free bread for me, they had no bread left so he had to ask at the deli counter because they have some there for making sandwiches. He got in a conversation about gluten-free food with the woman working there, who gave him this recipe written on the back of a paper bag.
I made it later that week and instantly loved it. It has become one of our favourite breads since then. Recently I’ve seen other people making a similar recipe but I make it with vegan soy yoghurt instead of dairy yoghurt of course. I like to use Tesco Free From alternative to plain yoghurt, because it has no added sugar, but have also made it with Alpro plain soya yoghurt, which is lovely too. I make it gluten-free but if you don’t need it to be gluten-free then you can make it with regular oats.
You can add extra stuff like seeds, nuts, dried fruit, fresh fruit, etc. to make loads of different variations. I like it with sunflower and pumpkin seeds, chia seeds, raisins or blueberries.
1 500g tub of plain soya yoghurt
1 level teaspoon baking soda
A large pinch of sea salt (optional)
Extras like seeds, raisins or berries (optional)
How it’s made:
Preheat oven to 180 degrees Celsius.
Use a non-stick loaf tin or line a loaf tin.
Pour the soya yoghurt into a large mixing bowl.
Rinse out the yoghurt tub and dry it. Fill it with oats twice and pour them into the mixing bowl.
Add the baking soda and salt (and any extra stuff you want) and mix thoroughly.
Press the mixture into the loaf tin and bake for 40 minutes on the bottom shelf.