COOKFULNESS

BY IAN TAVERNER

Ian Taverner is the author of Cookfulness, the cookbook designed for those living with chronic illness and pain. Every issue Ian will be contributing an exclusive new recipe, complete with his unique cooking format and hints and tips to allow everyone to make tasty, nutritious meals in their own kitchen, and in their own time. DELICIOUSLY QUICK OATY BREAD

Can be GF and/or Vegan with easy swaps

Give Yourself Time – when you need to take extra time, take a step back, breathe and re-Cookfulness yourself KEY – steps marked for when something really important is needed

Hints & Tips – to help you throughout and after Cookfulness Playlists – get your best tracks going!

Difficulty rating: * Preparation time: 10 mins Serves: Makes 1 loaf Give yourself time: 60 mins Cooking time: 40mins

YOU WILL NEED

Large mixing bowl Weighing scales Measuring jug Large metal spoon 8x4 inch loaf tin Food processor/blender Tablespoon Teaspoon Spatula Greaseproof paper Scissors/knife

HINTS & TIPS 1

If you have no processor or whizzer (even a bullet or equiv will work in small batches) you can buy oat flour, or use fine oats

2

Use the greaseproof paper from cooking to wrap the bread for storage

WAYS TO CHANGE

Try adding some of your favourite dried herbs or spices to the dough A spoonful of pesto added to the dough is delicious For a sweeter alternative, don’t add the salt, and add cinnamon and/or chopped dried apricots instead

METHOD

KEY put oven on at 180C KEY set aside 5g of the oats (a large pinch) Place remaining oats in processor and whizz to form oat flour Add oat flour to the bowl along with the baking powder and salt (if using) and combine well Add the yoghurt and stir to combine well This will feel very gloopy but that’s ok! Grease the loaf tin and cut the greaseproof paper to fit inside Using the spatula, add the dough mix to the tin and push it out to be roughly even Mix the 5g of mixed seeds with the 5g retained oats and scatter over the top of the dough in the tin Using your finger or back end of a spoon, gently press in the seed/oat mix so it is well stuck KEY set timer for 40 mins and put the tin in to bake Carefully remove the hot tin and leave to cool until you can safely get the loaf out Eat warm or whenever!

INGREDIENTS

*285g simple oats (porridge or any) *2 tbsp baking powder +360ml plain yoghurt (Greek or Natural) 5g mixed seeds

Pinch salt (optional)

Butter/spray for greasing tin *Straight swap GF +Straight swap vegan

Follow Ian’s Cookfulness journey on Twitter, Instagram and Facebook all @Cookfulness

Website – www.cookfulness.co.uk YouTube - Cookfulness

Cookfulness is available in hard copy & e-book on Amazon / BookshopUK / Waterstones