Seeded oat & rosemary loaf
1
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Oat flour
70 g
Porridge oats
150 g
Sunflower Seeds
15 g
Pumpkin Seeds
15 g
Bicarbonate of Soda
1 teaspoon(s), level
Salt
½ teaspoon(s)
0% fat natural Greek yogurt
400 g
Egg, whole, raw
1 medium, raw, lightly beaten
Rosemary, Fresh
3 teaspoon(s), finely chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 900g loaf tin with cooking spray and line the base and sides with baking paper, leaving some overhang.
2
Add oat flour to a large bowl along with the porridge oats. Add the rest of the ingredients, then stir until combined. Spoon the mixture into the prepared tin. Mist a sheet of foil with cooking spray and cover the tin, misted side down.
3
Bake for 30 minutes, then reduce the temperature to 180°C, fan 160°C, gas mark 4 and remove the foil. Continue to bake, uncovered, for 30 minutes or until golden and cooked through. Leave in the tin for 10 minutes to cool slightly then lift out. Cut into slices and serve warm.
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