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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureOat-BasedOat-Based — built around oats as primary ingredientHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Nut-Packed Atomic Oat Bread Baked in Jars
Dense oat-and-bean loaf packed with pecans, hazelnuts, flax, chia, pumpkin and sesame seeds, baked right in porcelain jars. Flourless and hearty.
20 min prep / 90 min total
440 kcal
12.8g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 240 gcanned white beans with their liquid
from a 400g can
- 170 mlwater
- 20 mlolive oil
- 250 goats
- 80 gflaxseeds
- 20 gchia seeds
- 100 gpecans
or walnuts; roughly chopped
- 60 ghazelnuts
roughly chopped
- 40 gpumpkin seeds
- 50 gsesame seeds
- pinchsalt
- tsporegano
Instructions
Blend 240g canned white beans and their liquid with 170ml water and 20ml olive oil until smooth.
In a large bowl combine 250g oats, 80g flaxseeds, 20g chia, 100g chopped pecans, 60g hazelnuts, 40g pumpkin seeds and 50g sesame. Season with salt and oregano.
Stir the blended bean mixture into the dry ingredients and let the dough rest 15- so the seeds hydrate.
Grease heatproof porcelain jars with vegetable oil and divide the dough between them, pressing it in firmly.
Bake at 200°C for about , until deeply set. Cool the jars before tipping out the loaves.
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