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Homemade Oat Bread For This Year’s Crayfish Party

It’s the second week of August and finally time for a crayfish party (yup, yet another traditional Swedish eating celebration). Due to the risk of over-fishing, the crayfish harvest in Sweden was for a long time legally limited to the late summer, and therefore, crayfish parties are usually held during August and early September.

A traditional crayfish party will also offer baskets of fresh, white bread, pies and strong cheese. We all know that the good bacteria in our colon die when we fail to take care of them and, truth be told, white bread is not their favorite food. But cheer up! Here’s a recipe for a microbiome-friendly oat bread for this year’s crayfish party.

Homemade Oat Bread
(1 loaf)

1 cup oat flakes
1/2 cup buckwheat flour
2 tsp baking powder
2 eggs
2 carrots
1/2 – 1 cup oat milk
1 tsp fennel seeds, crushed
salt

Mix buckwheat flour, baking powder and salt in a large bowl. In a high speed blender, mix oat flakes, eggs, carrots and oat milk. Add the wet mixture to the dry and stir very well. Add crushed fennel seeds, stir some more, then turn the dough into a loaf pan. Preheat the oven to 212° Fahrenheit (or 100° Celsius) with a rack in the middle. When ready, bake the bread for around 60 minutes.

Tip!
Feel free to adapt the recipe to suit your own tastes. We sometimes add sunflower seeds and flaxseeds to the dough. We’ve also tried adding lemon olive oil, and it turned out great!


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