Makes 1 loaf
600g pure gluten-free oats
1 tsp gluten-free bicarbonate of soda
½ tsp salt
1 tbsp milk
1 tbsp treacle
A handful of mixed seeds
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 900g loaf tin with parchment paper.
- Combine all of the ingredients (except for the seeds) in a large mixing bowl and fold together until combined; the mixture will be quite wet.
- Scrape into the tin and sprinkle the seeds over the top. Bake for 50-60 minutes until a skewer inserted into the middle comes out clean. Remove the bread from the tin and place it directly on the oven rack. Bake for another 10 minutes. Leave to cool on a wire rack.
Per serving: 280kcals, 5.5g fat (1.4g saturated), 46.1g carbs, 5.3g sugars, 11.3g protein, 6.1g fibre, 0.283g sodium