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Pumpkin Oat Breakfast Bread (No Flour)
Hearty grated-pumpkin oat bread with kefir, 1 egg, baking powder and toasted pumpkin seeds on top. Dense enough to pan-sear with olive oil and sugar-free syrup.
20 min prep / 65 min total
225 kcal
6.6g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 350 gpumpkin
finely grated
- 220 goats
blender-ground (2 cups)
- salt
to taste
- 1 cupkefir
or yogurt
- 1egg
- 1 tspbaking powder
- olive oil
for greasing
- pumpkin seeds
for topping
Instructions
Finely grate 350-400g pumpkin; set half aside for this bread.
Grind 220g oats to flour in a blender and mix with salt, 1 cup kefir and 1 egg until smooth.
Fold in the grated pumpkin and 1 teaspoon baking powder, then rest the batter 5-.
Oil a loaf tin, pour in the batter and top with pumpkin seeds. Bake at 180°C for 40-.
Serve cooled or pan-sear slices in olive oil and finish with sugar-free syrup or honey.
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