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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 ingredients
Egg-Free Apple Oat Seed Breakfast Bread
Dense apple-oat loaf bound with flax egg and rye bran, studded with sesame, flax, sunflower and pumpkin seeds, scented with rosemary. No wheat, no sugar, no eggs.
25 min prep / 85 min total
159 kcal
5.7g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 2 tbspflaxseed
for flax egg
- 6 tbspwater
for flax egg
- 300 gapple
1 apple, pureed
- 100 goats
1 cup, chopped
- cuprye bran
1/2 cup
- 2 tbsppsyllium husk
- 30 gsesame seeds
- 30 gflaxseed
- 30 gsunflower seeds
- 30 gpumpkin seeds
- pinchsalt
- 1 tspbaking powder
- 1 tsprosemary
- tspground coriander
for topping
Instructions
Mix 2 tablespoons flaxseed with 6 tablespoons water and let stand until gel-like.
Puree 1 apple (300g) with a splash of water and stir into the flax egg.
Chop 100g oats, then combine with 1/2 cup rye bran, 2 tablespoons psyllium, 30g each of sesame, flax, sunflower and pumpkin seeds.
Add salt, 1 teaspoon baking powder and 1 teaspoon rosemary to the dry mix, then fold everything into the apple mixture.
Oil a loaf tin, transfer the dough, sprinkle coriander on top and bake at 180°C for . Cool fully before slicing.
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