I haven’t been publishing almost anything lately because I have been through a period of change in my diet, meaning I got some possible intolerances I had to find out about and I started a fitness journey that led me to cook very plain food, so I didn’t think I had much to share right then. But now that I’m getting confident enough with these changes I start to cook properly again and I want to share the succesfull recipes with you. This bread is made with instant oats and it’s completely gluten- free with a high protein level. Perfect for both intolerances and fitness. There you go.
HOW LONG DOES IT TAKE?
Tot. circa 1 and a half hours
WHAT DO I NEED?
1 bread mould, a large bowl, a large wooden spoon or spatula, aluminium foil, baking paper
300 gr instant oats
60 gr minced almonds or cashews
20 gr seeds of choice plus to top
1 tablespoon baking powder
1 teaspoon salt
1 box of Mager Kesam if you are in Norway while you make this bread like me, OR 1 small box of greek yoghurt
1 teaspoon of lime juice
HOW DO I DO?
I mixed all the dry ingredients in the bowl, mixing with the spatula. I poured the Kesam/greek yoghurt inside together with the eggwhites and the lime juice and I mixed well until compact. I let the dough rest for 15-20 minutes.
I turned on the oven at 175 C. I covered the mould with baking paper and poured the bread dough in it. I sprinkled with some more seeds. I baked for about 60 minutes, covering with the aluminium foil the last 10-15 minutes. I checked the baking with a stick, I took it out from the mould and I let it cool before serving.