Delighted to see our friends @gleniskinsta back @flahavans

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flahavans
We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats #FriendsOfFlahavans #IrishBrands

Serves 8|Takes 65 minutes

INGREDIENTS:

360g of Flahavan’s Organic Oats
500g of Glenisk Organic Natural Yogurt
60g of Pecans (reserve a few to decorate the top)
50g of Dried Cranberries
60g of Honey
1 Egg
2 tsp Bicarbonate of Soda
4 tbsp of Milk
Pinch of Salt

METHOD:

Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked).
Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m

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