Gluten-free oatmeal and sunflower seed breads using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Unlock a world of nutty goodness with these gluten-free oatmeal and sunflower seed breads! Perfect for breakfast or a snack, they combine the wholesome crunch of oats and the delicate sweetness of honey, making each bite a delightful experience. Legend has it that oatmeal has been a breakfast staple since the days of the ancient Scots, who believed it gave them the strength of a thousand warriors. Now, with the addition of sunflower seeds, you not only get a boost of protein but also a sprinkle of sunshine in every loaf. So whether you're gluten-sensitive or just looking to spice up your bread game, these little loaves are a deliciously healthy choice that will have you coming back for seconds!
Ingredients
- 100 g Oatmeal flake
- 100 g Powdered almond
- 50 g Buckwheat flour
- 30 g Potato starch
- 2 Tablespoon(s) Linseed
- 0.5 Teaspoon(s) Salt
- 2 Eggs
- 60 g Olive oil
- 60 g Honey
- 60 g Almond milk
- 40 g Sunflower seed
Steps
- Preheat the oven at 180°C.
- Add 100 g of oatmeal flake, 100 g of powdered almond, 50 g of buckwheat flour, 30 g of potato starch, 2 tablespoon(s) of linseed, ½ teaspoon(s) of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 2 eggs, 60 g of olive oil, 60 g of honey, 60 g of almond milk in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 40 g of sunflower seed in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- With wet hands, shape dough balls the size of small rolls and place them on a greased standard baking tray.
- Cook in the oven at 180°C during 20min.
- Allow the rolls to cool on a rack for a few minutes before serving them.
