I’m so partial to a bit of bread myself preferring sourdough or a really good wholemeal, but all too often clients come to me and say they just cant control the amount of bread that they eat. Whether it’s a piece or two in the morning more bread for lunch and maybe a slice in the evening before their dinner, it can be an easy thing to get out of control.
So when clients come to me with this issue I’m not for cutting out bread entirely as it leaves too much of a void which usually ends up either not sticking to the new diet plan or bread binging at some point. Instead I use a homemade oat bread recipe to replace some of the more traditional higher glycemic options.
Oat Bread recipe
Ingredients:
1 Large Tub (500ml) Greek Yogurt (Fage) is my preference
2 Eggs beaten
300g (12oz) Organic Oats
2 tsp Bread Soda
2 tbsp Mixed Seeds (Optional)
1/2 tsp Salt (Optional)
Method:
Simply place yogurt and beaten egg in a mixing bowl and stir well.
2. Mix the oats, bread soda, seeds & salt in a separate bowl, add to the yogurt mixture and stir thoroughly. Tip save some seeds to sprinkle on top of your bread.
3. Place in a silicone 2lb loaf tin, sprinkle with some seeds and oats mix and bake at 180C/350F/Gas Mark 4 for 30 mins.
4. Lower temperature to 150C/300F/Gas Mark 2 and cook for a further 30 mins.