Try this Flourless Porridge Bread recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 160°C. Grease and line a 2-pound loaf tin with parchment.
2. Place the porridge in a bowl, add the bread soda and table salt and stir to combine.
3. Next add the yogurt, egg, milk and treacle and beat until well combined.
4. Add the nuts and seeds and transfer into the prepared loaf tin.
5. Level the bread and sprinkle with some extra seeds.
6. Place in the oven and bake for 40 minutes. Remove from the oven, turn the bread
out of the tin. Place the bread back in the oven for a further 10 minutes or until the
bread sound hollow when tapped.
7. Remove from the oven and place on a wire rack to cool.
8. Serve within 2 days.
Baking time – could increase to 60 – 70 mins (I baked for 90 mins by
mistake)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (23g) | ||
Recipe Makes: 1 | ||
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Calories: 68 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.8mg | 2 % | |
Potassium 216.9mg | 6 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 15.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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