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Flourless Oatmeal Seed Bread with Sun-Dried Tomato
Hearty flourless oatmeal bread packed with pumpkin seeds, flaxseed and psyllium, baked with sun-dried tomatoes. Fibre-rich, high-protein, ~80 kcal per slice.
10 min prep / 55 min total
190 kcal
7g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 70 goatmeal
- 80 gpumpkin seeds
- 2 tbspflaxseed
- 2 tbsppsyllium husk
- pinchsalt
- 10 gbaking powder
- sun-dried tomatoes
to taste
- dried oregano
- 3eggs
- 1 cupkefir or liquid yogurt
- vegetable oil
for greasing
- sesame seeds
for topping
Instructions
Combine oatmeal, pumpkin seeds, flaxseed, psyllium, salt, baking powder, chopped sun-dried tomatoes and oregano in a large bowl.
Whisk in 3 eggs and 1 cup of kefir or liquid yogurt until a thick batter forms.
Grease a loaf pan with vegetable oil, transfer the dough in, brush the top with a little more oil and sprinkle generously with sesame seeds and a dusting of oatmeal.
Bake at 180°C for , until the crust is firm and a skewer comes out clean. Cool on a rack before slicing.
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