Description
This No-Flour Bread recipe is a gluten-free alternative that combines rolled oats, seeds, yogurt, and eggs to create a delicious and nutritious loaf perfect for any time of day.
Ingredients
Scale
Rolled Oat Mixture:
- 2 cups rolled oats
Wet Ingredients:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup
Seed Mix:
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
Instructions
- Preheat Oven: Preheat oven to 350°F and line a loaf pan with parchment paper.
- Prepare Oats: Pulse rolled oats in a food processor until coarse flour-like texture.
- Mix Wet Ingredients: In a bowl, whisk yogurt, eggs, baking soda, salt, and honey.
- Combine Ingredients: Stir in ground oats, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds to form a batter.
- Bake: Pour batter into pan, bake for 40-45 minutes until golden and cooked through.
- Cool and Serve: Cool in pan, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- This bread is naturally gluten-free if certified gluten-free oats are used.
- For a savory twist, add dried herbs like rosemary or thyme.
- Store in an airtight container for up to 4 days, or freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
