Oat, Broccolini & Potato Picnic Bread


Oat, Broccolini & Potato Picnic Bread
This Oat, Broccolini & Potato Picnic Bread is such an easy recipe to whip up and is perfect for any occasion. Whether you're entertaining, or feel like baking up something tasty on a Sunday afternoon this picnic bread is the perfect recipe.


  • 1¼ cups rolled oats
  • 1 cup rice four
  • ⅓ cup almond meal
  • 2 tbsp baking powder
  • 4 eggs
  • ½ cup extra virgin olive oil
  • ½ cup (125ml) buttermilk
  • 2 spring onions, thinly sliced
  • 2 cups grated potato
  • ½ cup flat leaf parsley, chopped 
  • 1¼ cup (150g) grated smoked cheddar
  • 1 small bunch broccolini, halved
  • 6 cavalo nero leaves, torn
  • 2 tbsp oil extra, to drizzle
  • 1 tbsp pepita seeds
  • 1 tsp black chia seeds
  • 1 tsp cracked black pepper

Oat, Broccolini & Potato Picnic Bread Method

  1. Preheat oven to 200°C (180° fan forced). Line a lightly greased 34 x 24cm slice pan with baking paper.
  2. Place the rolled oats in a food processor and process until finely ground. Place in a large bowl with the rice flour, almond meal and baking powder and whisk to combine. Add the eggs, oil, buttermilk, onion, potato, parsley and smoked cheddar and mix until just combined. Spoon into the prepared tray. Top with the broccolini and cavalo nero, pressing them lightly into the dough. Drizzle with extra oil and sprinkle with pepita and chia seeds and pepper.
  3. Bake in the preheated oven for 30-40 minutes, or until golden and cooked through. Set aside to cool. Slice to serve.

Smart Tip:
Serve with tomato relish and extra cheese.


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