Flourless Porridge Bread

1. 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)