Image may contain: food and indoor

Healthy Oat Bread

300g pure oats

1 ½  teaspoon bread soda

½ teaspoon salt

3 tablespoon mixed seeds

500ml natural yoghurt

1 egg

1 tablespoon honey

1 tablespoon oil.


Makes 1 x 2 pound loaf



Grease and line a two pound tin.

Mix the oats, bread soda, salt and 2 tablespoons of seeds in a mixing bowl.

In a separate bowl mix the yoghurt, egg, oil and honey and beat well.

Add into the oat mixture and stir until completely mix.

Place into the tin & sprinkle the remaining seeds over the top of the loaf.

Bake in a moderate oven – 180°C/ 350°F/ Gas mark 4 for 25 minutes. Lower the oven to a cool setting of 150°C/ 300°F/ Gas mark 2 and cook for a further 30 minutes.

You will know that the bread is baked when you turn it out and it is hollow on the base when you knock on it.

Gently turn the bread out of the tin & wrap in a clean tea towel whilst hot. This will help the crust to be soft.



Classic with a twist…

Denise’s Delicious Apple Tart with no added sugar

Ciara TV3 250717

Denise’s Delicious Sweet Pastry

200g (8oz) Denise’s Delicious flour blend

Pinch of salt

¾ teaspoon xanthan gum

100g (4oz) butter/margarine

50g (2oz) sweetener – xylitol

1 small egg

2 tablespoons water


400g peeled & sliced apple

75g sweetener – xylitol. Sweeten to taste

Preheat the oven to gas mark 6/200 degree celcius

For pastry:

Sieve the flour, salt and gum into a medium-sized bowl.

Cut the butter/margarine into cubes and add to the flour mixture. Using an electric mixer, on speed two, work it into the flour until fully mixed in and it resembles breadcrumbs.

Mix the sweetener into the flour mixture with a wooden spoon.

In a small bowl, beat the egg lightly with a fork.

Add the egg to the mixture and using the mixer, beat well to bring to a ball. One egg is sufficient for this and the mix will form into a ball. However, if the egg is not very large, then add the water one tablespoon at a time. Do not add the water if the mix does not need it, you do not want a sticky pastry.

Wrap in a piece of greaseproof paper and chill in the fridge for 30 minutes. When ready to roll out, divide into two parts & roll onto a floured board (use potato flour). If you are nervous about handling gluten-free pastry, then place it between two pieces of cling film to roll out.


For filling:

Place the peeled & sliced apple in a pot with a little cold water & put on a gentle heat. Poach gently until the apple has softened but still holds its shape. Pour off the excess water and when cooled, add the sweetener, a little at a time until you are happy with the sweetness level.


Grease a dish for the apple tart and place one of the pieces of pastry on the base. Place the apple filling in the tart and cover with the second piece of pastry. Crimp the edges of the tart & score with a fork.  Place on a tray and bake in the pre-heated oven for approx. 30 minutes until the pastry is golden brown and crisp.



Denise’s Delicious flour blend

Makes approximately 850g (2lb) flour blend

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free (GF) baking powder

1 teaspoon guar gum

Sieve all the ingredients into a bowl and mix well.


Recipes by Denise O’ Callaghan from her book ‘Recipes from my Gluten-Free Kitchen’ (Mercier Press). Denise is the founder of Denise’s Delicious Gluten-Free Bakery whose product range is available across Ireland from the major supermarkets, artisan food stores and the online store at

Denise appeared in our own Neven Maguire’s RTÉ series ‘Healthy Home Chef’ demonstrating gluten-free baking and appears regularly on TV3’s Ireland AM.