This is a recipe that I pinched from Deborah, who stayed with us over last winter. I have modified it a bit and no doubt will continue to do so. You can choose to make it gluten free by using spelt flour and not adding Alpen or oats. If you are not adding Alpen or oats, you would want to increase the flour or decrease the yoghurt.
Delicious warm from the oven with goats cheese, honey, salted butter, agave nectar and pretty much anything else you want.
Fruity Soda Bread à la Polly!
2 cups of (spelt) flour
1 cup of Alpen or oats
a pinch of salt
2 tsp of baking powder
15 dates cut into smallish pieces
Mix these dry ingredients together then add:
250g of natural yoghurt
1 egg
3 tbsp olive oil
Mix together, put onto a lightly oiled baking tray and form into a circle. Cut slices into it so that they will break into wedges when cooked.
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