Quick green pumpkin seed oil bread

Ingredients for 1 servings:

• 50 g almonds
• 100 g oat flakes
• 1 liter of water
• 330 g flour
• 1 tsp salt
• 1 tbsp baking powder
• 50 ml pumpkin seed oil
• possibly pumpkin seeds or other seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

from a box shape

Preheat the oven to 180°C fan/convection oven. Combine the almonds, oats, and water and puree. Strain the puree through a nut milk bag, a cheesecloth, or a very, very fine sieve. Squeeze out the pulp (the sieved pulp) until you have 170g of oat-almond milk pulp left. Mix the pulp with the remaining ingredients and 200ml of the oat-almond milk you just made in a bowl and pour it into a greased loaf pan. Sprinkle with pumpkin seeds or other seeds, if desired. Bake the bread in the preheated oven for about 35 minutes. Do the toothpick test. Tip: The oat-almond milk can be used like milk for baking or in muesli, etc. However, it will become slimy in hot coffee.