Bezglutenowy, wegański gryczano-owsiany chleb z ziarnami
Składniki:
200 g of oats
150 g of sunflower seeds
100 g of pumpkin seeds (plus extra for topping)
2 tbsp of chia seeds
150 g of buckwheat flakes
2 tbsp of melted coconut oil
400 ml of water
2 tsp of salt
Przygotowanie:
Pop everything into a bowl and stir together.
Grease a loaf tin with baking paper and poor the mixture in. Leave at room temperature for an hour.
Preheat the oven to 170 and bake for a total of 1 hour.
After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.
Allow to cool first then slice in.
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