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samosa chaat
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Ingredients:
2 cups rolled oats
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1½ cups plain kefir (or substitute with Greek yogurt)
2 medium eggs
2 teaspoons apple cider vinegar
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
Prepare the oats: Place the rolled oats in a food processor or blender and pulse until they reach a coarse flour consistency.
Mix dry ingredients: In a large mixing bowl, combine the ground oats, salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds. Stir until well mixed.
Add wet ingredients: In a separate bowl, whisk together the kefir, eggs, and apple cider vinegar. Pour this mixture into the dry ingredients.
Combine: Stir the wet and dry ingredients together until a thick batter forms. Ensure all components are well incorporated.
Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy a slice with your favorite nut butter and a drizzle of honey for a nutritious breakfast.
Pair with soups or salads for a hearty lunch.
Toast and top with avocado or hummus for a savory snack.
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep refrigerated for up to a week.
Freezing: Slice and freeze individual portions for up to 3 months. Thaw and reheat as needed.
This flourless oatmeal bread is not only easy to make but also a nutritious alternative to traditional breads. Its rich texture and wholesome ingredients make it a versatile addition to any meal.
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