Here's a delicious gluten free and high protein paleo bread you can enjoy for breakfast or for a tasty, quick snack throughout the day.
- Walnuts - Dried cranberries - Chia seeds - Pumpkin seeds - Water - Old fashioned rolled oats - Pumpkin puree - Maple syrup
Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
Mix together the rolled oats, cranberries, flaxseeds, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl.
Stir in the walnuts and pumpkin seeds. Then add the pumpkin puree, water, maple syrup, and oil.
Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
Place it into a loaf pan and rest for at least 2 hours. When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
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