Have you notice on social media, that banana bread recipes and posts about banana bread recipes, seemed to have died down a bit? Now it seems that it’s all about more healthy recipes, especially Porridge Bread! This trend is probably because we have all put on a few Covid kilos which we are now keen to shift.
Anyhow we have a great Porridge Bread Recipe which everyone is raving about. We have a lot of customers buying Velvet Cloud sheep’s milk yogurt, who tell us they have IBS, or have IBS symptoms, some say they have diverticulitis, or diverticulitis symptoms, or some tell us they just want to improve their gut health. You can read their own reviews in the customer review section under each of our product pictures, and it might help you. (please always seek medical advice, if you are fe eling unwell)
Please excuse the less than perfect photos, these are my hands, in my kitchen, I just wanted to show you, how we do it rather than tempting you with fake, studio shots of porridge bread preparation.
In the meantime, 300g oats (gluten free if you wish), 2 tsps. bicarbonate of soda, pinch of salt (fist full of seeds – pumpkin, sunflower, chia, whatever you fancy are optional), mix all together. In a separate bowl, beat 1 egg, and then mix with a large pot of Velvet Cloud sheep’s milk yogurt. Mix dry and wet ingredients, plop into a lined or will greased loaf tin, score a line down the centre of your mixture, sprinkle more seeds, and put into a pre heated oven at 180 degrees C. After 30 mins turn down the oven to 150 degrees C and give it another 30 mins.