Oat bread with pistachios and rosemary (gluten-free)

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10min + 45min baking

•

Easy

Simple recipe for gluten-free oat bread with pistachios and rosemary is quick to prepare, high in fiber, and delicious for breakfast.

Simple recipe for gluten-free oat bread with pistachios and rosemary is quick to prepare, high in fiber, and delicious for breakfast.
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Ingredients

What do you need?

Quantity: 1 loaf

300 g yogurt
2 eggs
200 g gluten-free oats
1 tsp bicarbonate (baking soda)
40 g ground flaxseed
35 g sunflower seeds
35 g sesame seeds
35 g hemp seeds
70 g pistachios
1 tsp salt
1 tbsp fresh or dried rosemary, finely chopped

300 g yogurt
2 eggs
200 g gluten-free oats
1 tsp bicarbonate (baking soda)
40 g ground flaxseed
35 g sunflower seeds
35 g sesame seeds
35 g hemp seeds
70 g pistachios
1 tsp salt
1 tbsp fresh or dried rosemary, finely chopped
Preparation method

How do you make this?

Preheat the oven to 180°C.

In a large bowl, whisk together the yogurt and eggs.

Add the oats, bicarbonate, flaxseed, sunflower seeds, sesame seeds, hemp seeds, pistachios, salt, and rosemary. Mix everything well together.

Let the dough rest for 5 minutes so that the seeds and nuts can absorb the moisture.

Line a baking sheet with parchment paper. Shape the dough into an oval, slightly flat loaf and place it on the baking sheet. You can optionally place a sprig of rosemary on top as decoration.

Bake the bread for 40-45 minutes in the preheated oven, until it is nicely golden brown and firm.

Remove the bread from the oven and let it cool completely on a rack before slicing.

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