One of our selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Jun 12th 2022

Porridge Bread

by Michelle Moroney

This delicious gluten free bread is a firm favourite with our guests (it’s loved by our staff too!) Once you’ve tried it we reckon you’ll be obsessed too. It’s so simple to bake that you may already have all the ingredients at home. Perfect for dipping in soups or having as toast, you’ll never want to buy shop-bought bread again. You just can’t beat the smell and taste of freshly baked bread!


Ingredients: (makes one loaf)

(Tip: use the empty yoghurt tub to measure out this recipe)

1 large tub of natural yoghurt (500 ml)

2 tubs of gluten free porridge oats (can use regular porridge oats if you prefer)

2 tsp of bread soda

1/2 tsp of salt

2 tablespoon of melted coconut oil

Seeds including sesame




Place bread soda, salt and the yoghurt in a mixing bowl.

Using the same yoghurt tub measure 2 tubs of porridge oats and add to the bowl. Add seeds and fruit and stir thoroughly.

Add melted coconut oil.

Place in a greased standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cms).

Sprinkle with extra seeds – sesame.

Cook at 180ºC for approximately 50 minutes (depending on your oven).

At the end of cooking time, remove the bread fro the tin and cook for another 10 minutes.

Leave to cool on wire tray.

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