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
  • Total Time: 15 minutes


Servings: 4 people
  • 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.
Courses: Brunch, 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, Oven
Type of dish: Bread

You may also be interested to taste

Main Course

Tacos with BBQ chicken goujons

Linzer cookies

Dessert Snacks

Vegan Linzer Cookies


Vegan herring salad

You may also be interested to taste

Main Course

Shawarma spicy rice

Main Course

Cauliflower Curry

rice noodle curry

Lunch Main Course

Rice noodle curry


Egyptian Fig Cake