Oat Bread with Chia Seeds
A dehydrated loaf of rolled oats, oat and buckwheat flour, ground walnuts and pumpkin seeds, bound with psyllium and soaked chia, and flavoured with green olives and dried herbs. Sliced before drying so it breaks cleanly.
Ingredients
- ⅔ cup rolled oats
- ⅔ cup oat flour
- ⅚ cup buckwheat flour
- ⅓ cup pumpkin seeds
- ⅔ cup walnuts, ground
- 2 tablespoon psyllium husk powder
- 8 green olives, pitted and sliced
- 2 teaspoon herbes de provence, sun-dried; or half dried parsley and half dried rosemary
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil, cold-pressed extra virgin
- 2 tablespoon chia seeds, soaked in 1/2 cup water for 20 minutes
Method
- You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
- Combine the oats, oat flour, buckwheat flour, pumpkin seeds, ground walnuts, and psyllium in a large mixing bowl. Stir in the olives, herbs, salt, pepper, and canola oil. Mix thoroughly.
- Add the soaked chia seeds and their water to the mixing bowl and knead the mix. If the dough doesn't come together, add a tablespoon of water and knead again. Repeat if necessary. To make a fairly dry dough, 1/4 cup of water should be enough.
- On a board, form the dough into an oblong shape and transfer to a nonstick dehydrator sheet. (If using the oven, use a nonstick oven pan.) Using a sharp knife, score slices along the bread, cutting two-thirds of the way into the loaf.
- Place the sheet on a dehydrator tray and dehydrate on high for an hour (140°F), then turn to low (115°F) and continue dehydrating for 6 hours. Cut slices along the scores you made and dehydrate for an additional hour on low, or until you have firm slices.
- Store the oat bread in an airtight container.
Notes
About eight hours in the dehydrator. Ground Brazil nuts or hazelnuts work in place of the walnuts.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.