Flourless Oat Bread

This oatmeal bread is moist, savoury and full of seeds. It’s also gluten-free and high in protein.

Prep - 15 mins

Cook - 35 mins

Serving - 8 slices

Ingredients 

• 2 cups rolled oats

• ¼ tsp of salt

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 1 1/2 cups kefir or Greek yoghurt

• 2 medium eggs

• 2 tsp apple cider vinegar

Toppings

• Seeds

Instructions 

Step 1.

Preheat the oven to 180°C/Gas Mark 4. Spray a loaf pan with olive oil. Place the rolled oats in a food processor and pulse until they become a powdery texture. Don’t overdo it, so the grain doesn’t get too fine.

Step 2.

In a large bowl, combine the ground oatmeal, salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds.

Step 3.

Mix everything thoroughly.

Step 4.

Add in the kefir or yoghurt, eggs, and apple cider vinegar.

Step 5.

Mix until everything is well blended.

Step 6.

Pour the batter into the loaf pan and level it out. Sprinkle some seeds on top of the batter. Bake for 30-35 minutes.

Step 7.

Let the bread completely cool before slicing it.

To keep your bread fresh, wrap it tightly in aluminium foil and store it in an airtight container. This will help maintain moisture and prevent it from drying out.

If you want to keep it for longer than a week, slice it into portions and freeze it in a resealable freezer bag.

Recipe - allnutrious.com