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  • brunch

  • inbetween

  • lunch

Olive-nut bread with sun-dried tomato and rosemary

Votes: 18
Rating: 3.28
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Rate this recipe!

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.

ingredients

people

2 tbspchia seeds
200 mloat milk
10 black olives pitted
10 green olives pitted
10 sun-dried tomatoes
100 ghazelnuts
100 gpumpkin seeds
50 goatmeal
100 gbuckwheat flour
2 tspbaking powder
1 tbspagave syrup
1 tbspdried rosemary

instructions15 min

  1. 1

    Preheat the oven to 180° C and line a round or rectangular baking tin with baking paper.

  2. 2

    Stir the chia seeds into the oat milk and leave to stand for 2-3 minutes.

  3. 3

    Cut the olives in half and cut the sun-dried tomatoes into pieces.

  4. 4

    Place the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a food processor and pulse until a coarse mixture is formed.

  5. 5

    Add baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well.

  6. 6

    Place the dough in a the baking tin and bake the bread in the preheated oven for 30 minutes.

  7. 7

    Let cool completely before cutting.

Ingredientsagave syrup, baking powder, black olives, buckwheat flour, chia seeds, dried rosemary, green olives, hazelnuts, oat milk, oatmeal, pumpkin seeds, sun-dried tomatoes
Coursesbrunch, inbetween, lunch
CuisineItalian
Special Dietspeanut-free, soy-free
Difficultylevel 2 (average)
Cooking time30-45 minutes
Number ingredients10-15 ingredients
Tastesavory
Preparation methodbaking, mixing, oven
Type of dishbread

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