Tip: Adjust your screen timeout in Settings
Oat Corn Breakfast Bread with Avocado Spread
Savoury oat loaf studded with sweet corn, dried tomatoes and psyllium, paired with a zingy avocado-corn-coriander spread.
10 min prep / 55 min total
207 kcal
7.1g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 grolled oats
- 125 mlkefir or yogurt
0.5 cup
- 2eggs
- salt
- 200 gcanned corn
- 2 tbsppsyllium husk
- dried tomatoes
- 10 gbaking powder
- sesame seeds
for topping
- 1avocado
for spread
- 2 tbspcanned corn
for spread
- coriander
for spread
- lemon juice
for spread
Instructions
Whisk oats with kefir, eggs, salt, psyllium, chopped dried tomatoes and baking powder.
Fold in the drained corn and let the dough rest to thicken.
Transfer to an oiled loaf pan, drizzle with oil and sprinkle sesame on top.
Bake at 180°C for 40- until the crust is firm.
Mash avocado with extra corn, coriander and lemon juice for the spread.
Slice the cooled bread and serve generously topped with the avocado corn spread.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
