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Pumpkin Oat Walnut Breakfast Loaf with Kefir
Autumnal oat loaf with roasted pumpkin, walnut pieces, dried tomatoes and probiotic kefir. Flourless, savoury and richly spiced.
15 min prep / 60 min total
201 kcal
6.3g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 250 grolled oats
- salt
- 1 tbspdried tomatoes
- 10 gbaking powder
- 150 gpumpkin
cooked soft
- 60 gwalnuts
chopped
- 180 gkefir or yogurt
- 30 mlolive oil
- 1egg
- pumpkin seeds
for topping
Instructions
Mash the cooked pumpkin until smooth.
Whisk pumpkin with kefir, egg and olive oil in a mixing bowl.
Fold in oats, salt, dried tomatoes, walnuts and baking powder.
Scrape into an oiled loaf pan and scatter pumpkin seeds on top.
Bake at 180°C for 40- until a skewer comes out clean.
Cool in the pan before unmolding.
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