Make up a batch of this Cheddar Cheese Spring Onion Bread – perfect with soup or as part of a snack plate.

About Time
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
120g (4oz) of oats
90g (3oz) of strong cheddar
2 spring onions – sliced thinly
6 tablespoons of fat free plain yoghurt
2 large eggs
1 teaspoon of baking powder
½ teaspoon of baking soda
pinch of salt
low calorie spray
optional: red chilli flakes or fire roasted tomato flakes
Place the oats in a blender and blitz until finely grinded
Add to a bowl and mix in baking powder, baking soda and pinch of salt
Add in yoghurt and eggs and mix till combined.
Stir in the cheese and spring onions
Leave for 15 mins
Preheat oven to 160c fan, 180c or 350f (gas mark 3)
Grease a small round ovenproof dish with spray oil (approx 8 inches in size)
Add the mixture
Lightly score into 6 equal sized scones
Sprinkle with red chilli flakes or fire roasted tomato flakes if using
Place in the oven and bake for approx 40-45 mins until golden on top (skewer entered into the centre should come out clean)
Allow to cool slightly and then slice
Enjoy!!

Notes
Gluten Free Friendly – use gluten free oats
Vegetarian Friendly
Variations – try adding different cheeses, herbs, even roasted vegetables or chopped up ham or bacon.