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Kefir Oat Bread Cups with Hazelnuts & Italian Herbs
Individual oat bread cups baked in porcelain mugs with kefir, eggs, toasted hazelnuts, pumpkin seeds and Italian herbs. Flourless and portion-perfect.
15 min prep / 60 min total
510 kcal
16.7g protein
1 serving
EasyThis plan uses 1 servings for Kefir Oat Bread Cups with Hazelnuts & Italian Herbs. Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 50 goats
ground to a flour
- pinchsalt
to taste
- 2½ gbaking powder
- pinchItalian dried herbs
- tspdry garlic
- pinchblack pepper
- 1eggs
- 62½ mlkefir
1 glass
- 7½ mlolive oil
- 17½ ghazelnuts
toasted in a dry pan
- 5 gpumpkin seeds
- sesame seeds
for topping
Instructions
Grind 200g oats to a flour and mix with salt, 10g baking powder, Italian herbs, dry garlic and black pepper.
Whisk 2 eggs with 1 glass of kefir and 30ml olive oil, then pour into the dry ingredients.
Fold in 70g toasted hazelnuts and 20g pumpkin seeds until the batter is smooth.
Grease porcelain cups with vegetable oil and dust the sides with sesame seeds. Divide the batter between them and sprinkle the tops with more sesame.
Bake at 190°C for 40-, until the tops are deeply golden and the crumb is set. Cool briefly before serving.
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