Ingredients
Here’s the full ingredient list for one small loaf:
- 2 cups cooked green peas, drained and cooled
- 3 large eggs
- ½ cup rolled oats
- ¼ cup sunflower seeds
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper, leaving a little overhang on the long sides so the loaf lifts out easily. Alternatively, lightly grease the pan with olive oil.
Add the cooked green peas, eggs, rolled oats, olive oil, baking powder, salt, and garlic powder to a food processor or blender. Blend until mostly smooth, scraping down the sides as needed. A little texture is fine and gives the bread a rustic character.
Transfer the mixture to a bowl and stir in the sunflower seeds and chia seeds. Let the batter rest for 5 minutes so the chia seeds can absorb some of the moisture. You’ll notice the batter thickening slightly.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra seeds on top if you like for a bakery-style finish.
Bake for 40 to 50 minutes, or until the loaf feels firm and a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover it with foil.
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing. The loaf continues to set as it cools, and a fully cooled loaf slices cleanly with the best texture.