Something strange has happened to me. Like seriously strange….I am no longer addicted to bread.
Seriously I did not think this would ever happen to me. I am a serious bread basket. So much so I pretend I love the end of the loaf just so I can get in there first. I have even been known to just have a huge chunk of bread for breakfast or lunch and felt quite satisfied albeit slightly guilty.
But over the last few weeks I have been experimenting with making my own bread and when my boyfriend took home the most delicious looking and smelling artisan wholemeal loaf yesterday to my absolute bewilderment I actually turned it down. Even stranger I also lose all cravings for sweet stuff when I eat it. I have officially created MIRACLE BREAD!!
I always say that deprivation is the fastest route to failure and it has been proven to me again and again – firstly when I stopped cravings chocolate and sugar by allowing myself to eat raw chocolate and healthy sweet treats regularly and now by eliminating my bread gorging by allowing myself bread daily.
I am by no means against carbs, but always feel slightly uneasy about the potential preservatives, fillers and chemicals in shop bought bread. So I decided that it was time to take measures into my own un chef like hands and try to create a simple recipe that I could make part of my regular cooking schedule.
Not only does this bread reduce sugar and carb cravings but it fills me up for AGES because it is full of oats and protein rich Greek yoghurt.
So enter my new favourite bread – a simple sugar free, gluten free, fuss free, wheat free olive and sundried tomato cheeky number.
Olive and Sundried Tomato Bread
1 x 500g tub of Greek yoghurt
2 x 500g yoghurt tubs of (gluten free) porridge oats
1 x teaspoon of baking powder
1 x cup of sliced olives
1 x cup of sliced sundried tomatoes
Optional – a handful of seeds or nuts to top
1. Mix all of your ingredients into a large bowl
2. Grease your bread tin with a bit of coconut oil
3. Put your mix in to the tin
4. Top the mix with seeds or nuts if desired
5. Bake in the oven for 45 minutes at 180
6. Leave to cool before removing from the tin and slicing.
7. Try not to eat the whole loaf in one sitting.