Olive Nutbread

Name: Olive Nutbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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 hazelnuts; 100 gr pumpkin seeds; 50 gr oatmeal; 100 gr buckwheat flour; 2 tsp baking powder; 1 tbsp agave syrup; 1 tbsp rosemary needles

This delicious olive-nut bread is great for lunch or as a snack.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

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

hazelnuts
100 gr

pumpkin seeds
50 gr

oatmeal
100 gr

buckwheat flour
2 tsp

baking powder
1 tbsp

agave syrup
1 tbsp

rosemary needles

Instructions

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.

Olive Nutbread

Ingredients

Instructions

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