Ingredients

• Ingredients 400g of gluten-free oats (equivalent to two yoghurt cartons filled with oats. We used Bunalun) 1 500g tub of Alpro plain yoghurt (or equivalent) 1 tsp baking soda ½ tsp salt 1 tbsp soya milk (or any plant-based milk you want) 1 tbsp treacle A handful of mixed seeds

Preparation

• Preparation Preheat oven to 180 c/ 350 f/ Gas mark 4. Method Line your bread tin with greaseproof paper or grease it with oil or soya butter. Add the full tub of Alpro yoghurt to a large bowl. Fill the empty yoghurt tub with oats and pour that amount into the bowl with the yoghurt. Scrape out any bits sticking to the sides. Repeat this step so you should have 2 yoghurt tub measures full of porridge oats in the bowl. Add all the rest of your ingredients to the bowl too. Fold all your ingredients together. If it seems a bit dry add another tbsp of milk until the mixture is like a wet oaty dough. When the mixture is well combined add it to your bread tin and smooth the top. Sprinkle the seeds over the top. Bake for approx. 45 – 55 minutes and when it is 10 minutes from the end take the bread out of the tin and turn it upside down in the tine and put back into the oven. Cook it like that for the last 10 minutes. When it’s ready take it out and turn it upside down on a wire rack and leave it until it’s cool. Then enjoy!