This recipe has been a firm favourite with my kids since they were small and works well as a lunch box addition too. I like to add different herbs – sometimes basil and parsley and other times mixed dried herbs if I don’t have fresh. I have also added chopped peppadews or roasted marrows and leek to vary this bread You can add chopped chilli to spice it up and serve it with roasted vegetables, salads or as a snack on its own.
Ingredients
3/4 c oatmeal
1/4 c polenta meal
1 1/2 t baking powder
1/2 t bicarb
1/2 t salt
1 c buttermilk / plain yoghurt / soured milk
1 t spirit vinegar or lemon juice
1 c grated cheddar
1/2 c coarsely grated butternut or carrot
2 T chopped herbs
Method
Combine the first 6 ingredients and set aside for about 20 minutes. Add the remaining ingredients and spoon into an oiled oven dish. Brush the top with a little oil an bake at 200”C for about 25 minutes. Slice while warm and serve with a light tomato sauce and salad or dollops of cream cheese for perfect picnic fare.
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