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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureOat-BasedOat-Based — built around oats as primary ingredientNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Savoury Broccoli Oat Flour Bread with Pumpkin Seeds
Savoury yeasted oat loaf built on a puree of cooked broccoli with sun-dried tomato, garlic and saffron, studded with pumpkin seeds. Soft and aromatic.
20 min prep / 90 min total
221 kcal
8.3g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 300 gbroccoli
cooked and pureed
- 30 mlolive oil
- 200 mlwater
- 1 tbspsun-dried tomatoes
chopped
- 1 tspdry garlic
- tspsweet paprika
- pinchsaffron
- 50 gpumpkin seeds
- 7 gdry yeast
- 350 goat flour
- 1 tspsalt
- rolled oats
for topping
Instructions
Blend 300g cooked broccoli with 200ml water and 30ml olive oil until smooth.
Stir in chopped sun-dried tomatoes, dry garlic, sweet paprika, saffron and pumpkin seeds.
Whisk 7g dry yeast into the broccoli base, then fold in 350g oat flour and 1 teaspoon salt until a thick dough forms.
Transfer to a greased loaf tin, cover and let rise in a warm spot for about .
Sprinkle with rolled oats and bake at 190°C for about , until the crust is deep gold. Cool before slicing.
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