Tip: Adjust your screen timeout in Settings
Shelf-Stable Jar-Baked Oat Seed Bread (Vegan)
Rustic seed-and-oat loaves baked directly in canning jars and sealed hot, keeping up to 12 months without fridge. Vegan, flour-free and hearty.
25 min prep / 150 min total
227 kcal
7.4g protein
10 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 100 gsunflower seeds
pan-toasted
- 120 goats
- 15 gpsyllium
- 15 gchia seeds
- 80 gflaxseed
half ground
- 1 tspsalt
- italian herbs
a little
- 40 gpeanuts
- 40 gpumpkin seeds
- 30 mlolive oil
- sugar-free syrup
a little
- 250 mlwarm water
Instructions
Toast 100g sunflower seeds in a dry pan and blend partially.
Add 120g oats (half ground, half whole), 15g psyllium, 15g chia, 80g flaxseed (half ground), 1 teaspoon salt and italian herbs.
Stir in 40g peanuts and 40g pumpkin seeds, then add 30ml olive oil, a little syrup and 250ml warm water.
Line jars with parchment on the bottom, grease with oil and fill with dough; cover and rest .
Bake jars at 180°C for 60-; seal hot lids after brief boil and invert until cool.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
