Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
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Fe wnes i wneud y bara blasus hwn i fodloni'r blys hynny ond mae gen i lawer o ffibr a llysiau hefyd!
A blender, only if you're making your own oat flour. You'll also need a 900g (2lb) loaf tin and baking paper.
1.
Cynheswch y popty i 180c.
2.
Gwasgwch allan unrhyw ddŵr dros ben o'ch courgette gan ddefnyddio rhidyll neu rhwng brethyn neu gofrestr gegin.
3.
Cymysgwch eich holl gynhwysion gwlyb gyda'i gilydd ac yna cymysgwch eich holl gynhwysion sych gyda'i gilydd.
4.
Ychwanegwch y sych i'r gwlyb a'i droi i gyfuno.
5.
Rhowch yn y popty am 40-50 munud
6.
Bake until risen and golden, and a skewer pushed into the centre comes out clean (45–55 minutes).
7.
Cool in the tin for 15 minutes, then lift out onto a wire rack to cool completely before slicing into 10.
8.
Serve each slice with 50g Greek yoghurt.
9.
10.
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12.
Storage information
Keep in an airtight container in the fridge for up to 4 days, as the loaf is very moist. Freeze individual slices for up to 3 months and defrost at room temperature or toast from frozen.
Tip
Breakfast idea: Toast a slice and top it with Greek yoghurt and fresh berries.
Cost-saving tips
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