For the Easter plait, beat eggs and milk until foamy, add melted butter. Stir in pinch of salt and the sweetener or sugar.
Spoon in the flour/oat mixture mixed with baking powder and knead vigorously for 5 minutes. Divide dough in half, form two strands and twist them into each other, shape into a wreath.
Brush with egg yolk and sprinkle with slivered almonds. Bake for 25-30 minutes on the middle shelf at 150 °C top-bottom heat.