Ingredients
- 75 g oatmeal
- 300 g flour - complete
- 2 tsp bicarbonate of soda
- 60 g flax seeds
- 60 g hazelnuts
- 1 tsp salt
- 350 g yogurt - Greek
- 1 egg
- 4 tbsp honey - liquid
- 1 apple
- 2 sprigs of thyme - fees
- 3c seeds - squash, sunflower, sesame
Preparation
- Preheat the oven to 170°. Line a 30 cm cake tin with baking paper.
- First, mix the dry ingredients: rolled oats, flour, baking soda, salt, flax seeds and chopped hazelnuts.
- Add to the previous preparation the wet elements: yogurt, egg, apples and thyme. Mix well with a wooden spoon.
- Pour the mixture into the pan and sprinkle with the seed mixture. Bake for about 1 hour and 20 minutes.
- Check with a pick or small knife: it should come out dry. If your bread browns too quickly on top, cover with aluminum foil and continue baking.
- Let cool before cutting (otherwise it will crumble),
Nutritional values
Calories: 340kcal | Carbohydrates: 52g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 302mg | Potassium: 288mg | Fiber: 5g | Sugar: 13g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg
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