Low-carb oat bread

Ingredients for 1 servings:

• 200 g sunflower seeds
• 125 g oat bran
• 125 g oat flakes, fine
• 50 g chia seeds
• 50 g walnuts
• 50 g flaxseed meal
• 1 tsp baking soda
• 1 tsp, leveled salt
• 4 tbsp balsamic vinegar, dark
• 500 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

vegan, low in “fast” carbohydrates, rich in fiber

Preheat the oven to 200 degrees Celsius (top/bottom heat) and line a loaf pan with baking paper. Weigh the dry ingredients and place them in a large bowl. Roughly chop the walnuts beforehand, if desired. Mix everything together well, then add 450–500 ml of lukewarm water and the vinegar, and stir thoroughly with a wooden spoon. Spread the mixture evenly in the loaf pan and press down lightly. Bake on the middle rack for about 50 minutes. Remove from the oven and let cool completely on a wire rack. The next day, I cut the bread into thin slices and freeze them to take to work. When I start work, they are thawed and ready to eat by the time I leave them out. The walnuts can also be replaced with pumpkin seeds. The baking soda can cause the seeds to turn green. This is a chemical reaction, but it is harmless.