Courgette & Cheddar & Oats - Soda Bread Recipe
HEALTH BENEFITS: Zucchini contains zero fat, and is high in water and fibre. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes courgette, also known as zucchini, a nutrient-dense food that you should include in your diet
Oats are rich in carbs and fibre, Oats contain many powerful antioxidants, including avenanthramides. These compounds help reduce blood pressure and provide other benefits. They are very high in many vitamins and minerals.
400g self-raising flour, plus extra for dusting
2 medium courgettes
50g rolled oats – we like Flahavans
1½ tsp bicarbonate of soda
75g The Little Milk Company Cheddar, grated
small bunch thyme, leaves only
284ml buttermilk – we like Cuinneog
1 tbsp clear honey
1 egg, beaten to brush on top
Heat oven to 200°C and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink or bowl, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add the cheddar, the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – NB try not to overwork the dough or the bread will be heavy.
Shape into a round loaf and place on the baking sheet. Brush with egg. Use a sharp knife to score a deep cross on top of the loaf and prod a knife in the 4 corners to leave the fairies out!
Bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.