Portions: 04 Preparation time: 75 minutes

Flourless bread with OLE! black sliced olives


  • 200 g oat bran
  • 100 g sunflower seeds
  • 80 g pumpkin seeds
  • 80 g flaxseed (seeds)
  • 4-5 eggs (depending on their size)
  • 50 g hazelnuts (finely chopped)
  • approx. 150-200 ml buttermilk
  • 1/3 jar of OLE! sliced black olives
  • salt and pepper for flavour (approx. 2 teaspoons of salt for intense taste)
  • 1 tablespoon of herbes de Provence (or alternatively your other favourite herbs)
  • 2 tablespoons of oat flakes

Combine all ingredients. Add buttermilk, but not too much to keep the dough from running – the consistency should be similar to that of muffin dough. If it is runny, add more oat flakes.
Bake in a Termisil bread pan at 180oC for around 1 hour until the bread turns brown and hard on top (poke it with a stick to check if it is done).
You can make similar bread with other ingredients like cranberries or honey.

This bread is also great for making toasts!