This bread is soooo good, must be one of my favorite breads from now on. And it’s so easy to make and you can easily store it in a plastic bag and just cut a slice when ever you want. I love to combine this bread with some sliced avocado, salt, pepper and drizzle some olive oil or with peanut butter, sliced banana and some honey. It’s the best!!!
I used soya based yoghurt to do it Vegan, but you can of course do it with regular yoghurt/sour milk as well.
3 dl oats (gluten free)
4 dl almond flour
1 dl linseed
1 dl raisin
1 dl dried cranberry
1 dl hazelnuts, coarsely chopped
2 tsp baking soda
1 tsp salt
4 dl natural soya yoghurt
1/2 dl agave or honey
1/2 dl sugar free jam (I usually use Lingonberry Jam but this time I used strawberry jam from GoodGood brand that is sweetened with stevia)
Coconut oil and coconut flakes or almond flour for the bread pan
Pumpkin seeds and sunflower seeds as garnish
- Heat the oven to 200 C.
- Grease a bread pan with some coconut oil and then sprinkle around some coconut flakes (as I did) or you can use almond flour. That helps the bread not get stuck to the pan.
- Mix all the ingredients for the bread in a big bowl, stir well so everything is combined. Pour it into the greased bread pan, even it out and top it with some pumpkin seeds and sunflower seeds.
- Put it into the oven on the lowest level and bake for about 1 hour.
- Let the bread cool before you take it out from the pan.