Healthy Oatmeal Bread with Pumpkin Seeds and Tahini

1. Prepare the Dry Ingredients
Start by preparing all the dry ingredients. In a large mixing bowl, combine the oatmeal, pumpkin seeds, flaxseeds, psyllium, salt, leavening agent, dried tomatoes, and oregano. Stir the mixture well to evenly distribute all the dry ingredients.

2. Prepare the Wet Ingredients
In a separate bowl, whisk the 3 eggs and then add the kefir (or liquid yogurt). Mix the ingredients together until smooth. This mixture will help bind the dry ingredients and give the bread its moist texture.

3. Combine Wet and Dry Ingredients
Slowly add the wet ingredients to the dry ingredients, mixing well as you go. Once the mixture is well combined, let the dough stand for about 15 minutes. This allows the psyllium and flaxseeds to absorb the moisture and thicken the mixture.

4. Prepare the Beetroot Mixture
While the dough is resting, prepare the beetroot mixture. In a blender or food processor, combine the cooked and grated beets, canned beans, tahini, coriander, a pinch of salt, minced garlic, and lime juice. Blend until smooth.

5. Mix the Beetroot Mixture with the Dough
Add the beetroot mixture to the dough and mix well to combine. This will not only add flavor and nutrition but also give the bread a vibrant color.

6. Shape and Prepare the Bread for Baking
Grease a baking pan with vegetable oil and transfer the dough into the pan. Smooth the top of the dough evenly. Sprinkle sesame seeds on top for added texture and flavor.

7. Bake the Bread
Preheat your oven to 180°C (350°F). Place the bread in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean, and the bread is golden brown.

8. Cool the Bread
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Serve
Once the bread has cooled, slice it and serve. This bread is perfect for a healthy breakfast, served with butter, avocado, or your favorite spread. It also pairs well with soups and salads.

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