This recipe calls for gluten free oats. You can make it dairy free, but the seaweed flakes are the secret ingredient! We used Power of Three seaweed flakes but you can swop this out for any seaweed flake- the flavour of each seaweed type is quite distinctive, but very subtle in the bread.
Ingredients:- 300g gluten free oats
- 3-4T Power of three Seaweed Flakes (or try Dulse, Nori, Sea Lettuce or Wakame Flakes!)
- 2t baking soda
- 1t apple cider vinegar
- 1t seaweed salt
- 325g Coconut yoghurt (for dairy free) or plain yoghurt if you can take dairy
- 1 egg
- Kombu water if needed (steep a kombu strip of leaf in water)
- Seeds to sprinkle (optional)
Method:
- Preheat oven to 180 degrees
- Prepare your bread pan
- Stir the GF oats and seaweed flakes together
- Dissolve the baking soda in the vinegar (it will fizz)
- Add the dissolved baking soda into the yoghurt and crack the egg into the wet mixture. Mix well.
- Add the wet mixture to the dry and mix to form a dough. Add a few tablespoons of kombu water if needs be to ensure it all binds together
- Bake for 70-90 minutes until a knife comes out clean.
- Remove from the oven, and leave for a few minutes to cool, loosening the edge with a knife if needs be. Place on cooling rack
- Slice warm and serve with lashings of gluten free butter (we love vutter!). Keeps well in a sealed container for up to 5 days (if it lasts that long) in the fridge.
