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Oat Bran Corn Seed Bread with Spinach Dip
Rustic seed loaf blended with canned corn and oat bran, served with a creamy spinach and cottage cheese dip for sandwiches.
25 min prep / 95 min total
286 kcal
13.8g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 90 gsunflower seeds
pan-toasted
- 90 gpumpkin seeds
pan-toasted
- 220 goat bran
- 20 gpsyllium
- 80 gflaxseed
ground in a coffee grinder
- 1 tspsalt
- 1 tspitalian herbs
- 240 gcanned corn
with liquid, from a 280g can
- 150 mlwater
- 20 golive oil
- sesame seeds
for topping
- spinach
for dip
- 180 gcottage cheese
for dip
- 1garlic clove
for dip
- dill
for dip
- 2 tbspsour cream
for dip
Instructions
Toast 90g sunflower and 90g pumpkin seeds; combine with 220g oat bran, 20g psyllium and 80g ground flaxseed.
Add 1 teaspoon salt and 1 teaspoon italian herbs.
Blend 240g canned corn with its liquid, 150ml water and 20g olive oil.
Stir wet into dry and press into a greased pan; level with a spatula and top with sesame seeds.
Dock the surface with a skewer and bake at 180°C for 60-; cool before slicing.
For the dip, blend spinach, 180g cottage cheese, 1 garlic clove, dill, salt and 2 tablespoons sour cream.
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