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Oven & Skillet Oat Seed Peasant Bread (Vegan)
Rustic oat-and-seed peasant loaf divided in two: one pan-baked in a skillet, one oven-baked. Vegan, flour-free and crusted with coriander seeds.
30 min prep / 120 min total
292 kcal
8.7g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 500 goats
- 60 gflaxseed
- 20 gpsyllium
- 20 gchia seeds
- 2 tspsalt
- 1 tspcoriander
freshly ground
- 650 mlwater
- 30 mlolive oil
- 60 gcashews
pan-toasted and chopped
- 60 gpeanuts
pan-toasted and chopped
- mixed seeds
for topping
Instructions
Combine 500g oats, 60g flaxseed, 20g psyllium, 20g chia, 2 teaspoons salt and 1 teaspoon freshly ground coriander.
Add 650ml water and 30ml olive oil; stir a few minutes by hand.
Fold in 60g toasted cashews and 60g toasted peanuts.
Divide the dough in two and shape into loaves; rest .
Bake one loaf at 180°C for ; cook the other covered in a skillet over low heat until crusty on all sides.
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