serves 6
1 hour
ingredients
- 400g gluten free oats
- 500g plant based yoghurt
- 1 tsp baking soda
- 1 tbsp plant based milk
- 5 tbsp Sweet Freedom CHOC SHOT
- handful desiccated coconut and coconut flakes for topping A handful of desiccated coconut and coconut flakes for topping (optional)
make
- Preheat oven to 170°c.
- Line your bread tin with greaseproof paper or grease it with oil or soya butter.
- Fold all of your ingredients together in a large bowl.
- If it seems a bit dry add another tbsp of milk until the mixture is a wet dough.
- When the mixture is well combined add to your bread tin and smooth the top.
- Sprinkle the coconut over the top if using.
- Bake for approximately 45 – 55 minutes, until a toothpick comes out clean when inserted in the middle.
- Remove from oven and turn upside down on a wire rack and leave until cool.
