Olive Nutbread

This delicious olive-nut bread is great for lunch or as a snack.
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes


Servings: 4
  • 2 tbsp
    chia seeds
  • 200 ml
    oat milk
  • 10
    black olives pitted and cut in half
  • 10
    green olives pitted and cut in half
  • 10
    sun-dried tomatoes cut into pieces
  • 100 gr
  • 100 gr
    pumpkin seeds
  • 50 gr
  • 100 gr
    buckwheat flour
  • 2 tsp
    baking powder
  • 1 tbsp
    agave syrup
  • 1 tbsp
    rosemary needles


  1. 1 Preheat the oven to 180 ° C. 2 Stir the chia seeds into the oat milk and allow to soak for 2-3 minutes. 3 Mix the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a foodprocessor until it is a coarse mixture. 4 Add the baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well. 5 Place the dough in a round, flat baking tray lined with baking paper and bake the bread in the preheated oven for 30 minutes. 6 Let it cool completely before you cut it.


Courses: Inbetween, Lunch
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
Type of dish: Bread
Campaigns: VeggieChallenge