Home
Products
Recipes
Gluten-free Oat
Gluten-free Diet
Consumer service
« Back
Small feta-olive breads
Under 60 mins
(12 pcs)
Rate it:
Mean 4, rated 4 times
Print
Ingredients:
4 dl
water
2 tbsp
syrup
1 1/2 tsp
salt
1 dl
Provena Gluten-free Jumbo Oats
11 g
dry yeast
4 dl
gluten-free flour mix
1/2 dl
liquid margarine
Topping:
1 dl
olives split in two
60 g
feta cheese cubes
For greasing:
1/2 dl
oil
2 tsp
dried rosemary
Recipe:
Warm the water to just above 42 degrees. Mix the dry yeast with oatflakes and add in water together with salt and syryp. Add gluten-free flour mix and margarine. Beat the dough with a whisk until smooth. The dough will be loose.
Divide the dough with a large spoon to twelve pieces on top of the baking paper on a baking sheet (diameter about 8 cm). Press on top of breads olives (cut in half) and feta cheese cubes. Let rise under a towel in a warm place for about 30 minutes.
Set the oven to 225 degrees.
Bake in the oven at about 15 minutes.
Mix the rosemary and liquid margarine and spread on top of a warm bread.
Try also these
Orange cupcakes
Ham pie / Quiche Lorraine
Strawberry-banana smoothie
Our products used in this recipe
Provena Gluten Free Jumbo Oats 500 g 500 g
110 g
1 kg
Comments:
Add comment
Add comment
Nickname
Message
Cancel
Send
SEASON'S RECIPES
Provena minipizzas »
Cheesy scones »
Oat and lingonberry cookies »
Raw raspberry-yogurt porridge »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.
Terms of use
Accept