Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Sunflower Seed Oat Bread

Prep:

Cook:

55 minutes

Easy

Save

Ingredients

3 cups steel-cut or rolled oats

1½ cups soy yogurt

¼ cup sunflower seeds

2 tbsp water

1 tbsp ground flaxseed

1 tbsp baking powder

¼ tsp salt, as desired

Goji berries, dates, cashews, walnuts, and

shredded coconut, as desired

240 steel-cut or rolled oats

377 ml soy yogurt

34 grams sunflower seeds

2 tbsp (30 ml) water

1 tbsp (15 ml) ground flaxseed

1 tbsp (15 ml) baking powder

¼ tsp (1.25 ml) salt, as desired

Goji berries, dates, cashews, walnuts, and

shredded coconut, as desired

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Preheat the oven to 320 ºF (160 ºC).
Mix the ground flaxseed and water together to make the flax egg.
Mix the rolled oats, baking powder, salt, sunflower seeds, soy yogurt, and flax egg together in a large bowl.
Combine the goji berries, dates, cashews, walnuts, and shredded coconut as desired in the bowl.
Pour the mixture into a bread tin and bake for 55 minutes.