Gingery Oat Bread
Yes, ginger and oats do make a great combination. The nice toasted oats adds sweetness to some fiery ginger flavour.
This bread can make a great snack during the day with the ginger. Some nice grilled apple slices added some cream cheese or orange zest sprinkled on top. Another addition would be homemade nutella. I’ll add up a recipe for that but there is loads online, sometimes I’d add some cacao powder to peanut butter and a drizzle of oil for a chocolatey peanut butter version.
Gingery Oat Bread
Yield: 3litre. This can vary depending on size of watermelon. Once you have blended the ingredients, I'd adjust the agua fresca with water to your preferred consistncy/thickness.
Equipment
- 1lb loaf tin
- Mixing spoon
- Measuring spoons
- Mixing bowl
Ingredients
- 400 g oats
- 500 g non fat greek yoghurt
- 1 egg
- 2 tsp baking soda
- 20 g stem ginger
Instructions
- Mix it all together and place in 1lb bread tin. No need for hands, just a spoon to mix.
- Bake for 170 deg celsius for 45-50mins, until firm and a skewer inserted into the centre comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy spread with some honey or a drizzle of ginger syrup with some grilled apple slices.
- Store covered at room temperature for up to 4 days. For longer storage, slice and freeze for up to 2 months.
Gingery Oat Bread
Yes, ginger and oats do make a great combination. The nice toasted oats adds sweetness to some fiery ginger flavour.
This bread can make a great snack during the day with the ginger. Some nice grilled apple slices added some cream cheese or orange zest sprinkled on top. Another addition would be homemade nutella. I’ll add up a recipe for that but there is loads online, sometimes I’d add some cacao powder to peanut butter and a drizzle of oil for a chocolatey peanut butter version.
Gingery Oat Bread
Yield: 3litre. This can vary depending on size of watermelon. Once you have blended the ingredients, I'd adjust the agua fresca with water to your preferred consistncy/thickness.
Equipment
- 1lb loaf tin
- Mixing spoon
- Measuring spoons
- Mixing bowl
Ingredients
- 400 g oats
- 500 g non fat greek yoghurt
- 1 egg
- 2 tsp baking soda
- 20 g stem ginger
Instructions
- Mix it all together and place in 1lb bread tin. No need for hands, just a spoon to mix.
- Bake for 170 deg celsius for 45-50mins, until firm and a skewer inserted into the centre comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy spread with some honey or a drizzle of ginger syrup with some grilled apple slices.
- Store covered at room temperature for up to 4 days. For longer storage, slice and freeze for up to 2 months.
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