This one bowl wonder is super quick & east to whip up and…. who doesn’t love the smell of fresh bread in the house!
Topped with some pesto, parma ham & parmesan this makes a delicious lunch!
I’m trialing a olive & sundried tomato bread by adding 2 tbsp of chopped sundried tomato, 2 tbsp olives & 1 tsp of dried Italian herbs to the dry mix before adding the water- will let you know how it goes via my Instagram :).
You may have seen this pop up a lot on my Instagram lately and that’s because it’s super easy, delicious and the perfect breakfast option. Loaded with seeds it is naturally high in protein, fibre & omegas so.. what better way to start the day! This can be stored in an airtight container in the fridge for up to 5 days.
You will need:
2 x mixing bowl, 1x lined bread tin and a good book or some netflicks to enjoy while it bakes!
3 cups oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup chia
Pinch of pink salt
1 cup water
1 cup greek yoghurt
2 tbsp maple syrup
Pop all your dry ingredients into a large mixing bowl and mix well.
In a seperate bowl whisk your water, yoghurt and maple together.
Mix your wet ingredients through your dry ingredients.
Pop your mixture into a lined bread tin and allow to rest for at least 40 minutes, this will allow the seeds to absorb the liquid and form a firmer bread.
While your bread is resting pre-heat the oven to 180 degrees, once you’re ready pop the bread in the oven and bake for 40-50 minutes until cooked through and solid in the centre.
Once cooked allow to rest before slicing, slice, top with your favourite toppings and enjoy!
I always toast mine before serving in the morning for a nice crispy texture.