John Myers
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.
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