This Morning chef Clodagh has created this simple, delicious and nutritious bread that’s full of nutty flavour, protein and Omega-3 too. There’s no rising or proving to worry about, just mix and bake!

Preparation Time: 20min
Cooking Time: 45min
Makes: 1 loaf

1. Preheat the oven to 180°C /Gas Mark 4. Grease an 8½ x 4½-inch loaf pan (21.5 x 10cm) and set aside.
2. Whisk together the dairy alternative milk and cider vinegar in a jug, and set it aside for 5min to turn into “buttermilk”.
3. Place 200g of the California walnuts in a blender and blend until you the walnuts are ground. Then transfer to a large mixing bowl. Sieve the two flours, baking powder and bicarbonate of soda in the bowl, and mix together thoroughly. Make a well in the centre of the bowl.
4. Slowly pour the “buttermilk” into the well of the dry ingredients, using your free hand to mix it into the flour into the “buttermilk”. Try and spread your fingers far apart. Make sure that there are no dry patches, and that the dough is completely wet.
5. Pour the bread mixture in to the prepared loaf tin.
6. Roughly chop the remaining 50g of whole walnuts, sprinkle on top of the bread, using your hand to gently push them into the mixture.
7. Bake in the preheated oven for 45min or until a toothpick inserted into the centre comes out clean. If the top is starting to brown, but the inside is still soft, you can cover the top with tinfoil for the remainder of the cooking time.

Pick up tomorrow’s new issue of My Weekly magazine (dated April 4-11) for 9 mouthwatering Easter lunch recipes, savoury and sweet – these are just for starters! Plus lots more feelgood reading. Find us in newsagents and supermarkets.

Pic: Stuart Macgregor