Prep time 10min
Cooking time 30-35min
Skill easy
Ingredients
200g flour
200g wholemeal flour, plus extra for dusting
100g rolled oats
2 tsp baking soda
1 tsp baking powder
1½ tsp fine salt
300g courgette, grated
1 tsp fresh rosemary or thyme leaves, finely chopped
220ml milk
1 Tbsp cider vinegar
50g grated cheddar cheese (optional)
Method
Preheat the oven 200°C (180°C fan-forced)
Stir the vinegar into the milk and set aside until required.
Add the dry ingredients to a large mixing bowl along with the salt and mix well to combine. Add the grated courgette and rosemary and mix together.
Pour in two-thirds of the milk and mix together to form a sticky but manageable dough. If looking dry, add the remaining milk until the dough comes together.
Lightly dust your workbench with flour. Turn out the dough and lightly bring it together to form a rough ball shape.
Lightly dust an oven tray with a little flour, transfer the dough.
Cut a deep cross into the dough, scatter over the cheese and bake for 30-35 minutes or until golden and risen.
Remove, cover with a clean cloth and cool slightly before enjoying.
