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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


  1. Heat the oven to 200 C.
  2. 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.
  3. 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.
  4. Put it into the oven on the lowest level and bake for about 1 hour.
  5. Let the bread cool before you take it out from the pan.


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