Greek Yogurt Seed Bread (Gluten Free)

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This Greek yogurt seed bread was easy to make in just one bowl, in less than 5 minutes it came together. I had my doubts about trying this, but now I’m so glad I did. I now have a forever recipe! The texture and crunch of this loaf is so satisfying and hearty.

The healthy ingredients in this recipe are generally things we have in our pantry. If you don’t have a seed, you can use more of another one you do have. For example, I didn’t have sunflower seeds so I used sliced almonds instead.

I enjoy my slice as is but you will really level this slice up when you toast slice first. If you like this recipe, you will love my 5 Ingredient Cottage Cheese Seed Bread or my No Yeast 5 Ingredient Greek Yogurt Bread.

The must use topping for this bread is some good olive oil, dried oregano and flaky salt. This is the true greek way of enjoying a fresh bread. And don’t forget some Kalamata olives and feta if you want to go all in!

Thank you for stopping by Hungry Happens! If you try this recipe or any other on the site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Greek Yogurt Seed Bread

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5 from 6 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 5 minutes mins

If you're looking for a hearty bread alternative, this Greek yogurt seed bread is ideal. The ingredients used are full of nutrients and high in protein.

Equipment

• Large mixing bowl
• 8×4 inch loaf pan
• Wire rack

Ingredients 

US CustomaryMetric

• 2/3 cup almond flour
• 2 cup rolled oats
• 2 tsp baking powder
• 1/2 tsp salt
• 1¼ cups Greek yogurt
• 2 tbs flax seeds
• 3 tbs pumpkin seeds
• 3 tbs almond slices (or sunflower seeds)
• 2 tbs sesame seeds
• 2 eggs

Instructions

• Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
• In a large bowl, whisk together the in the almond flour, rolled oats, baking powder and salt. Add in the Greek yogurt, flax seeds, pumpkin seeds, almond slices, sesame seeds and eggs and mix together until combined to reach a thick mixture. Transfer the mixture into the loaf pan and spread down and out evenly. Sprinkle with a few pumpkin seeds on top. Bake for 1 hour or until golden brown on top. Transfer to wire rack to cool completely prior to slicing.
• Enjoy the Greek way: drizzled with olive oil, dried oregano and flaky salt.

Notes

1. Store leftovers in an airtight container.
2. If you don’t have Greek yogurt, you can sub in whipped cottage cheese.
3. Make sure you use gluten free oats to make this recipe gluten free.

Nutrition

Calories: 232kcal | Carbohydrates: 20g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 281mg | Potassium: 220mg | Fiber: 5g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 2mg

Author: Stella Drivas