Spelt oatmeal flower and bread with pumpkin seeds and cranberries

from Sandra Bekkari, Fiordifrutta, Sweet

Level

Easy
Duration

10 min. (Preparation)
50 min. (Cooking)
Portions

1 bread loaf

INGREDIENTS

2 eggs (large)
300 ml oatmeal drink (or any other plant-based drink, cow milk...)
100 g oatmeal
3 tbsp oat bran
250 g wholemeal spelt flour
½ tsp cinnamon
75 g dried cranberries
75g pumpkin seeds + 25g extra for the topping
½ tbsp baking powder
Fiordifrutta Rose hips

PREPARATION

Preheat the oven to 180°C.
Stir the eggs and mix with the oat milk.
Mix all dry ingredients, add a pinch of salt and mix with the egg mixture.
Pour into a baking pan lined with baking paper, or use a silicone baking pan. Smooth and sprinkle with the extra pumpkin seeds.

Bake in the oven for 50 minutes and serve with Fiordifrutta Rose hips.

Recipe by

Sandra Bekkari

Sandra Bekkari has been guiding people towards a healthy lifestyle for about 25 years. In 2008 she developed the Sana method, a simple and feasible 7-step plan focused on enjoying tasty and pure food. Her books have been sold about 600,000 copies and with her own cooking show she taught Flanders to enjoy a healthy meal. Sandra today works with a network of 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day. More information about Sandra and her Sana method can be found at www.nooitmeerdieten.be or on her Instagram and Facebook pages.

Sandra Bekkari

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