Gluten-free oat raspberry bread
Gluten-free oat raspberry bread
From
12
kplIngredients
5 dl Virtasalmi's Gluten-Free Large Oat Flakes from Cereal Product
1 dl almonds
1 dl pumpkin seeds
15 g dried vedlas
a pinch of salt
1 dl peanut butter
1,5 dl honey
- Yoghurt tubes
n. 150 g Greek yoghurt
2-3 tbsp powdered sugar
2 tbsp (melted) coconut oil
Preparation
- Mix together the oatmeal, almonds, pumpkin seeds and salt. In a saucepan, heat the peanut butter and honey until soft. Pour the mixture into the oatmeal mixture and stir. Finely chop the dried raspberries. Add to the mixture and stir. Press the mixture with a spoon into a tight sheet in a baking tray covered with baking paper. Allow to set in the freezer for about 2h.
- Use a sharp knife to cut the oatmeal pieces. Put back in the freezer for another hour or so. If desired, prepare the yoghurt frosting by mixing all the ingredients together in a bowl. Using a spoon or piping bag, drizzle the icing over the oatmeal pieces. Pop in the freezer for another 30 minutes.
Iina Sarkama | Iinabites
Tip
- Store the ready-made gluten-free oatmeal in the freezer.
