Oatmeal bread with pistachio nuts and rosemary (gluten -free)

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10min + 45min baking

•

Easy

Simple recipe for gluten -free oatmeal bread with pistachio nuts and rosemary is quickly ready, fiber -rich and delicious with breakfast.

Simple recipe for gluten -free oatmeal bread with pistachio nuts and rosemary is quickly ready, fiber -rich and delicious with breakfast.
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Ingredients

What do you need?

Quantity: 1 bread

300 g yogurt
2 eggs
200 g gluten -free oatmeal
1 TL bicarbonate (baking soda)
40 g broken linseed
35 g sunflower seeds
35 g sesame seeds
35 g hemp seed
70 g pistachio nuts
1 tsp of salt
1 tbsp fresh or dried rosemary, finely chopped

300 g yogurt
2 eggs
200 g gluten -free oatmeal
1 TL bicarbonate (baking soda)
40 g broken linseed
35 g sunflower seeds
35 g sesame seeds
35 g hemp seed
70 g pistachio nuts
1 tsp of salt
1 tbsp fresh or dried rosemary, finely chopped
Preparation method

How do you make this?

Preheat the oven to 180 ° C.

Beat the yogurt and eggs in a large bowl.

Add the oatmeal, bicarbonate, linseed, sunflower seeds, sesame seeds, hemp seeds, pistachio nuts, salt and rosemary. Mix everything well.

Let the dough rest for 5 minutes, so that the seeds and seeds can absorb the moisture.

Cover a baking sheet with baking paper. Form an oval, slightly flat bread shape of the dough and place it on the baking sheet. You can possibly put a sprig of rosemary on top as a decoration.

Bake the bread for 40-45 minutes in the preheated oven, until it is nicely golden brown and sturdy.

Remove the bread from the oven and let it cool completely on a rack before you cut it.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.