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Jar-Baked Oat & Seed Bread (Flour-Free Option)
Weekly bread stash baked straight in wide-mouth jars: oats, sunflower, pumpkin, sesame, walnut and hazelnut with mashed white beans for binding. One daily portion each time.
25 min prep / 95 min total
711 kcal
29.9g protein
1 serving
EasyThis plan uses 1 servings for Jar-Baked Oat & Seed Bread (Flour-Free Option). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 16⅔ gsunflower seeds
- 8⅓ gpumpkin seeds
- 8⅓ gsesame seeds
- 5 gwalnuts
chopped
- 5 ghazelnuts
- 10 gflaxseed
- 3⅓ gchia seeds
- 3⅓ gpsyllium husk
- 33⅓ goats
- 0.17 tspsalt
- 63⅓ gwhite beans
1 can, blended
- 28⅓ mlwater
- 5 mlvegetable oil
Instructions
Combine 100g sunflower, 50g pumpkin, 50g sesame, 30g walnut, 30g hazelnut, 60g flax, 20g chia, 20g psyllium, 200g oats and 1 teaspoon salt.
Blend 380g drained white beans with 170ml water and 30ml vegetable oil, then fold into the dry mix until uniform.
Oil several wide-mouth glass jars, divide the dough between them and brush the tops with more oil.
Rest covered , then bake uncovered at 200°C for 60- until crusts form and skewers come out clean.
Cool the jars and slide each individual loaf out — one jar equals one portion for the week.
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