INGREDIENTS:

  • 1 jar Killowen Farm Greek Style Wexford Rhubarb Yogurt (140g)
  • 140ml light olive oil
  • 140g golden caster sugar
  • 420g self-raising flour
  • 1 large egg
  • 60g nut and oat granola
  • 1 tbsp chia seeds
  • 2 tbsp oats

METHOD:

  1. Preheat your oven to 160°C (fan). Line a loaf tin with parchment paper.
  2. In a large bowl, whisk together the Killowen Farm Rhubarb Yogurt and egg. Rinse and dry the yoghurt pot, then use it to measure the sugar and oil. Add both to the yogurt mixture and whisk until smooth. Stir in chia seeds and oats (if desired).
  3. Sift the flour into the mixture and gently fold in with a large metal spoon.
  4. Pour the batter into the prepared loaf tin, sprinkle with nut granola, and bake for 45 minutes. Test for readiness by inserting a skewer into the centre; if it comes out clean, it’s ready.
  5. Slice and serve with butter or Killowen Farm Cream Cheese.

Tip: This recipe also works brilliantly with 140g of Killowen Farm Lemon Curd Greek Yogurt

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