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High-Protein Greek Yogurt Oat Bread with Seeds
Tender oat bread bound with Greek yogurt and eggs, studded with toasted pumpkin, sunflower and flaxseeds. Flourless and protein-forward in every slice.
20 min prep / 55 min total
182 kcal
7.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 goats
soaked in 160ml hot water for 15 minutes
- 150 goats
ground to a flour
- 10 gbaking powder
- pinchsalt
to taste
- 1 tbsppumpkin seeds
toasted
- 1 tbspsunflower seeds
toasted
- 1 tbspflaxseeds
plus more for topping
- 2eggs
- 250 gGreek yogurt
- 1 tbspolive oil
Instructions
Pour 160ml hot water over 150g oats and soak for until softened.
Grind another 150g oats to a flour, then mix with 10g baking powder and salt. Toast the pumpkin and sunflower seeds in a dry pan, add to the dry mix with 1 tablespoon flaxseeds.
Whisk 2 eggs with 250g Greek yogurt and 1 tablespoon olive oil, then stir into the soaked oats.
Combine wet and dry mixtures to form a thick dough. Transfer to a greased loaf tin, level the top and sprinkle with flaxseeds.
Bake at 180°C for 30-, until golden and firm. Cool before slicing; store no longer than 3 days.
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