- Canola oils - 1/4 Cups
- oatmeal - 1 glass
- flour - 1 glass
- sugar - 1/2 cup
- cranberries - 1 glass
- baking powder - 2 teaspoons
- soda - 1/2 teaspoonfuls
- salt - 1/4 teaspoons
- cardamom - 1/2 teaspoons
- yoghurt - 3/4 Cups (plain fat-free)
- ginger - 1/4 cup (coarsely chopped)
- eggs - 2 pieces
Preheat the oven to 170 degrees. Lightly oil the baking dish, sprinkle with flour. Put the oat flakes on a baking sheet and bake until golden brown and the appearance of flavor, about 10 minutes. Grind flakes in a food processor. Put in a large bowl, add flour, sugar, baking powder, soda, salt and cardamom. Mix. In a separate bowl, mix together yogurt, butter and eggs with a whisk. Make a groove in the center of the flour mixture and pour the egg mixture. Add the cranberry and ginger. Put the mixture in the prepared form, level the surface with a rubber spatula. Bake for about 50 minutes. Check the bread after 30 minutes and cover with aluminum foil, if it gets dark too quickly. Allow to cool for 10 minutes in the form, then remove from the mold and allow to cool completely. Cut and serve.
Servings: 8