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.
|2 tbsp||chia seeds|
|200 ml||oat milk|
|10||black olives pitted|
|10||green olives pitted|
|100 g||pumpkin seeds|
|100 g||buckwheat flour|
|2 tsp||baking powder|
|1 tbsp||agave syrup|
|1 tbsp||dried rosemary|
Preheat the oven to 180° C and line a round or rectangular baking tin with baking paper.
Stir the chia seeds into the oat milk and leave to stand for 2-3 minutes.
Cut the olives in half and cut the sun-dried tomatoes into pieces.
Place the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a food processor and pulse until a coarse mixture is formed.
Add baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well.
Place the dough in a the baking tin and bake the bread in the preheated oven for 30 minutes.
Let cool completely before cutting.
|Ingredients||agave syrup, baking powder, black olives, buckwheat flour, chia seeds, dried rosemary, green olives, hazelnuts, oat milk, oatmeal, pumpkin seeds, sun-dried tomatoes|
|Courses||brunch, inbetween, lunch|
|Special Diets||peanut-free, soy-free|
|Difficulty||level 2 (average)|
|Cooking time||30-45 minutes|
|Number ingredients||10-15 ingredients|
|Preparation method||baking, mixing, oven|
|Type of dish||bread|