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
Ingredients
Servings:
4
people
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2 tbspchia seeds
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200 mloat milk
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10black olives pitted
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10green olives pitted
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10sun-dried tomatoes
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100 ghazelnuts
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100 gpumpkin seeds
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50 goatmeal
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100 gbuckwheat flour
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2 tspbaking powder
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1 tbspagave syrup
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1 tbspdried rosemary
Instructions
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Preheat the oven to 180° C and line a round or rectangular baking tin with baking paper.
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Stir the chia seeds into the oat milk and leave to stand for 2-3 minutes.
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Cut the olives in half and cut the sun-dried tomatoes into pieces.
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Place the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a food processor and pulse until a coarse mixture is formed.
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Add baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well.
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Place the dough in a the baking tin and bake the bread in the preheated oven for 30 minutes.
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Let cool completely before cutting.
