Olive-nut bread with sun-dried tomato and rosemary | ProVeg International
Olive-nut bread with sun-dried tomato and rosemary This delicious olive-nut bread is delicious for lunch or as a snack. A recipe from the book 'Fit vega
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proveg.org.
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
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