The seaweed flakes are the secret ingredient in this soda bread! 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 Ceres Organics 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 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.
