Fibre Packed Seed Bread
Ingredients
- 3 eggs
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp Greek yoghurt
- 125g wholemeal flour
- 65g oats (porridge)
- 1 heaped tsp bicarbonate of soda
- ½ tsp salt
- 65g dates, chopped
- 240g mixed seeds
- 160g mixed nuts, chopped
- 3 tbsp chia seeds
Instructions
Preheat the oven to 160°C and grease (or line) a 1lb loaf tin.
In a medium bowl, add the eggs, honey, olive oil and Greek yoghurt, and mix until well combined.
In a large bowl, add the wholemeal flour, oats, bicarbonate of soda, salt, dates, mixed seeds, mixed nuts and chia seeds. Mix around until well combined.
Add the wet ingredients into the dry ingredients and mix well.
Put the mixture into the loaf tin and bake in the oven for approximately 1 hour, or until golden brown and firm in the middle.
Remove from the oven and let cool in the tin for 5 to 10 minutes. Then transfer to a cooling rack.
Note: 2 slices are a portion. Store in the fridge for up to 4 days, or freeze in individual portions for up to 3 months.
Serving Suggestion: This is a hearty, dense loaf. Best served toasted and topped with a thin spread of butter, peanut butter, or your favourite topping.