High protein, gluten free, multi seed bread

proteinbread

Ingredients 
500ml tub of fat free greek yogurt  (Tesco finest greek or Total 0 for extra protein)
2 of the empty yogurt tubs filled with porridge oats (if you're celiac, look for gluten free oats, although regular should be fine)
2 teaspoons of baking soda 
1 teaspoon of salt 
150g bag of multi seed mix
 

What to do

  • Empty 1 tub of greek yogurt into a large bowl.
  • Wash tub out and fill twice with oats.
  • Mix with yogurt, add 2 teaspoon baking soda, 1 teaspoon of salt and 200g bag of mixed seeds to the bowl and mix altogether.
  • Grease a 2 lb loaf tin ( I used Lucy Bee extra virgin coconut oil for this) and put the mixture into a preheated oven at 180 c.
  • Bake for 40 mins, or until top is crispy, bring out of the oven and empty out of tin.
  • Return to the oven directly onto wire shelf for approx 10 mins & allow to cool.
  • Cut & serve (here pictured with scrambled egg, grilled tomato and avocado)
Gary Milligan