Olive-nut bread with sun-dried tomato and rosemary

This delicious olive-nut bread is delicious for lunch or as a snack. A recipe from the book ‘Fit vega (n) food’ by Nanneke Schreurs.
  • Preparation Time: 15 minutes


Servings: 4
  • 2 tbsp
    chia seeds
  • 200 ml
    oat milk
  • 10
    black olives pitted
  • 10
    green olives pitted
  • 10
    sun-dried tomatoes
  • 100 g
  • 100 g
    pumpkin seeds
  • 50 g
  • 100 g
    buckwheat flour
  • 2 tsp
    baking powder
  • 1 tbsp
    agave syrup
  • 1 tbsp
    dried rosemary


  1. Preheat the oven to 180° C and line a round or rectangular baking tin with baking paper.
  2. Stir the chia seeds into the oat milk and leave to stand for 2-3 minutes.
  3. Cut the olives in half and cut the sun-dried tomatoes into pieces.
  4. Place the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a food processor and pulse until a coarse mixture is formed.
  5. Add baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well.
  6. Place the dough in a the baking tin and bake the bread in the preheated oven for 30 minutes.
  7. Let cool completely before cutting.


Cuisines: Italian
Special diets: Peanut-free, Soya-free
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Baking, Mixing, Oven
Type of dish: Bread