Olive-nut bread with sun-dried tomato and rosemary

Name: Olive-nut bread with sun-dried tomato and rosemary
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tbsp chia seeds; 200 ml oat milk; 10 black olives (pitted); 10 green olives (pitted); 10 sun-dried tomatoes; 100 g hazelnuts; 100 g pumpkin seeds; 50 g oatmeal; 100 g buckwheat flour; 2 tsp baking powder; 1 tbsp agave syrup; 1 tbsp dried rosemary

This delicious olive-nut bread is delicious for lunch or as a snack. A recipe from the book ‘Fit vega (n) food’ by Nanneke Schreurs.

Preparation Time: 15 minutes
Total Time: 15 minutes

Ingredients

Servings: 4

2 tbsp

chia seeds
200 ml

oat milk
10

black olives pitted
10

green olives pitted
10

sun-dried tomatoes
100 g

hazelnuts
100 g

pumpkin seeds
50 g

oatmeal
100 g

buckwheat flour
2 tsp

baking powder
1 tbsp

agave syrup
1 tbsp

dried rosemary

Instructions

Preheat the oven to 180° C and line a round or rectangular baking tin with baking paper.
Stir the chia seeds into the oat milk and leave to stand for 2-3 minutes.
Cut the olives in half and cut the sun-dried tomatoes into pieces.
Place the hazelnuts, pumpkin seeds, oatmeal and buckwheat flour in a food processor and pulse until a coarse mixture is formed.
Add baking powder, agave syrup, tomatoes, rosemary, olives and the chia mixture to the dry ingredients and stir well.
Place the dough in a the baking tin and bake the bread in the preheated oven for 30 minutes.
Let cool completely before cutting.