herald

Tuesday 22 August 2017

Week 6: David Gillick's recipe of the week: gilly bread

Bread can be a difficult thing to substitute. I'm always on the lookout for great tasting alternatives. I won't lie, I'm more of a cook than a baker but I had some fun putting this recipe together.

One ingredient to look out for, oat flour, is simply finely milled oats; you can buy it as flour or just make it yourself by placing oats in a food processor.

Ingredients

150g oats

150g oat flour

500g Greek yoghurt

1 teaspoon baking soda

Half a teaspoon table salt

1 mashed banana

5 tablespoons of mixed seeds (pumpkin, flax, sesame etc)

Method

1. Preheat oven to 180C and grease a 2lb loaf pan.

2. Mash the banana with a fork.

3. In a large bowl mix the oats, oat flour, baking soda and salt. In a separate bowl, mix the mashed banana and Greek yogurt and then add to dry ingredients.

4. Scrape the mixture into the prepared loaf tin and bake for 40 minutes (check it at 35 minutes).

5. The bread is done when the top springs back lightly under your finger. Unlike normal bread it won't sound as hollow when tapped. To make sure it's cooked, stick a knife into the middle, if it comes out wet return to oven. If moist it is cooked.

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