ingredients

9

count

nutrition

245

calories

total time

45

mins

serves

12

servings

method ingredients
ingredients
  • 400g porridge oats (gluten free oats work perfectly too)
  • 2 tsp of baking powder
  • 2 tsp of bread soda (bicarbonate of soda)
  • 1 pinch of salt (optional)
  • 60g wheatgerm (optional)
  • 60g chia seeds (optional)
  • 60g flaxseeds (optional)
  • 600g Glenisk organic 0% fat strained protein natural yogurt
  • 1 egg (if making scones instead of a loaf, you’ll need an extra egg for glazing)
method
  • Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
  • Pour oats into a big mixing bowl. 
  • Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
  • Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
  • Put the mixture into a standard 9 inch loaf tin or cut into scones.
  • Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
  • Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
  • Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
  • Place on a wire rack and allow to cool fully before cutting.
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ingredients

10

count

nutrition

211

calories

total time

45

mins

serves

12

servings

method ingredients
ingredients
method
  • Preheat the oven to 200°C.
  • Line a muffin tin with paper cases.
  • In a bowl combine the egg, yogurt, butter and milk.
  • Gradually stir in the chopped vegetables, cheese and flour and combine well.
  • Divide the mixture evenly among the muffin cases and bake for 20-25 minutes or until cooked through and golden brown.
  • Allow to cool before giving to little hands!
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ingredients

5

count

nutrition

60

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
method
  • Preheat the oven to 180ºc.
  • Cut the sweet potato lengthways in 2.
  • Pierce the skin of the sweet potato with a fork and place on a lined baking tray.
  • Cover in oil and sprinkle with a pinch of salt (optional).
  • Roast in the oven for 25-30 minutes or until soft. Remove from oven and allow to cool.
  • Meanwhile, steam the slices of apple and pear over a pan of boiling water until soft.
  • Once cooled, blitz the apple, pear and sweet potato in a blender or food processor until smooth.
  • When you’ve reached your desired consistency, mix in the yogurt for a tasty, creamy dish.
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ingredients

7

count

nutrition

72

calories

total time

45

mins

serves

4

servings

method ingredients
ingredients
  • 1 tbsp of oil
  • 1 pinch of turmeric, paprika and cumin (optional or to your liking)
  • 1 medium sweet potato, peeled and cut into pieces

Dip

method
  • Preheat the oven to 180ºc.
  • Combine the oil and spices in a bowl.
  • Toss the sweet potato into the oil and spice mix, coating them well.
  • Spread the sweet potato across a roasting tin and cook for 20-30 minutes until soft.
  • To make the yogurt dip, combine the yogurt and chilli powder in a bowl
  • Allow sweet potato to cool before serving.

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find other delicious recipes

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