This post was contributed by Amy Meegan aka The Baking Nutritionist; a marketer, nutritionist, blogger, baker and cook among other random titles. Most often she can be found drinking coffee, stalking dogs or photographing food.
I don’t know what made me happier – (a) the success of this Oats & Honey Loaf (b) the Winnie the Pooh plate or (c) the quality of the photo taken with my new camera
I’ve been blogging for almost 2 years now and up until recently I was using my phone, starting with a Samsung, moving to HTC and then on to an iPhone. In April, I was very excited to get a “real” camera, opting for a Canon EOS 1300D. To say I am in love is an understatement.
This delicious Oats & Honey Loaf had the honour of being the first bake I photographed with my new camera and I was overjoyed with the quality of the pictures and the camera’s ease of use.
Very seldom do I pick a recipe and go to the shop to buy the ingredients. No. I prefer to pick an ingredient from my store cupboard and challenge myself to come up with something super tasty! For this recipe the inspirational ingredient was honey as it is an ingredient I don’t use very often in baking yet I have a half-full (or half-empty, whatever your mindset) jar sitting on the shelf. And yes, because it has been sitting there, untouched for so long, the sugar has crystallised. Does that bother me? Not one bit. I simply immerse the jar in hot water and allow the honey to melt back down to its natural sticky, syrupy state.
I’ve made this loaf with a mix of flours and oats. This is because I find a 100% oat loaf can be quite dense and more of a chore than a pleasure to eat. That said, I believe everyone should use recipes as a guide and I encourage you to amend quantities and swap ingredients as you wish. This loaf would be perfectly delicious with some nuts and seeds, which would add extra protein and healthy fats too. Or you could change it up and make a Banana, Oats & Honey Loaf by adding 3 mashed bananas – you may find you need less milk as the mashed bananas act somewhat like a liquid.
Oats & Honey Loaf
200g wholemeal flour
200g self-raising flour
Pinch of salt
2 tsp bread soda
1 tbsp sunflower oil
500ml milk soured with lemon juice (or buttermilk)
2 tbsp honey
1. Grease a 2lb loaf tin. Preheat the oven to 180C.
2. Mix all of the dry ingredients together in a large bowl and make a well in the centre.
3. Gradually add in the wet ingredients (reserving about 1 tbsp honey). Don’t stress, this will be a wet mixture.
4. Transfer to the prepared cake tin and drizzle over the remaining honey and a sprinkling of oats.
5. Bake for 50 – 60 minutes and allow to cool in the tin for a few mins before removing and wrapping in a clean tea-towel to cool completely.