20g ground flaxseed

60ml water

360g gluten-free oats

A pinch of sea salt

A little coconut oil, for greasing

400g yoghurt

A handful of mixed seeds


Preheat the oven to 180°C. In a medium bowl, mix together the ground flaxseed and water, then set it aside.

Add the oats and salt to a large bowl and mix them to combine. Grease your bread tin with a little coconut oil.

Give the flax water another stir and let it sit for another few minutes. When it is the consistency of a raw egg, add in the coconut yoghurt and whisk well.

Add the coconut yoghurt mixture to the oats and again mix really well.

Add the mixture to your bread tin and spread it out until it’s smooth. Sprinkle on the seeds and pop it in the oven.

Bake at 180°C for about 45 minutes. Remove the bread from the tin and place it back in the oven upside down on a baking tray.

Bake for another 15 minutes.

Leave the bread to cool completely before slicing.

Recipe from Indy Power