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Magazine

Recipe – Rolled Oats and Nuts Addictive Bread

June 25, 2021 · 6 min read

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Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

 

Rolled oats and nuts bread is the quickest and tastiest you’ll ever eat. No wonder it is titled “addictive”.

The first 4 ingredients are a must, but you can play with the rest. You can change, vary, and produce a variety of flavours with this psoriasis diet meal.

Make sure to let the mixture rest for at least 2 hours before baking. The resting time allows the mixture to solidify and prevents the baked bread from disintegrating and crumbling.

 

Ingredients:

• ¼ cup whole flaxseed
• 4 tbsp psyllium husk
• 2 tbsp chia seeds
• 1 ½ cups rolled oats
• ½ cup hazelnuts, walnuts or almonds
• ½ cup sunflower or pumpkin seeds
• 4 tbsp desiccated coconut
• 2 dates, stoned and cut into quarters
• 1 ½ cups water
• 3 tbsp olive oil or coconut oil
• 1 tsp sea salt

 

Instructions:

• Pulse all the ingredients in a food processor to create a coarse mixture, not a paste.
• Lightly oil the loaf tin and spoon the mixture into it. Leave at room temperature for two hours or overnight to allow the mixture to solidify.
• Preheat the oven to 180C/Gas4. Bake for 30 minutes.
• Remove the bread from the tin, place it on a rack and continue baking for 30 minutes.
• Remove from the oven, cool on a rack, and thinly slice when the bread has completely cooled.

 

Other Notes:

• Makes one 25-30cm loaf tin of rolled oats and nuts addictive bread
• The bread will last for up to 5 days when stored in the fridge. You can also freeze it for up to a month.

 

Other Recipes:

Herbs and Vegetable Muffins
Vegetable Soup
Spicy Chickpeas