Description
This hearty Greek yogurt seed bread is a protein-rich alternative to traditional bread, made with almond flour, rolled oats, Greek yogurt, eggs, and a nutritious mix of seeds. It bakes into a golden loaf that’s perfect for slicing and enjoying with olive oil, dried oregano, and flaky salt.
Ingredients
- 2/3 cup (74.67 g) almond flour
- 2 cups (162.16 g) rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (250 g) Greek yogurt
- 2 tablespoons flax seeds
- 3 tablespoons pumpkin seeds, plus extra for topping
- 3 tablespoons sliced almonds (or sunflower seeds)
- 2 tablespoons sesame seeds
- 2 eggs
Instructions
- Preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the almond flour, rolled oats, baking powder, and salt.
- Add the Greek yogurt, flax seeds, pumpkin seeds, sliced almonds, sesame seeds, and eggs. Mix until combined into a thick mixture.
- Transfer the mixture to the prepared loaf pan and spread it evenly.
- Sprinkle a few additional pumpkin seeds over the top.
- Bake for about 1 hour, or until the top is golden brown.
- Transfer the loaf to a wire rack and let it cool completely before slicing.
- To enjoy the Greek way, drizzle slices with olive oil and sprinkle with dried oregano and flaky salt.
Notes
- Store leftovers in an airtight container.
- If you don’t have Greek yogurt, you can substitute whipped cottage cheese.
- Use certified gluten-free oats to make this bread gluten-free.
- Let the bread cool completely before slicing so it holds together more easily.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Bake
- Cuisine: Greek