Healthy multi-seeded oat and flax buns

Unlike many, I’m not a big fan of bread although i do crave it sometimes. My main issue with bread is the ingredients its loaded with, they can be very unhealthy, especially shop bought ones, loaded with trans fats and refined carbohydrates. While i was still in the UK, i was spoilt for choice as they have all types of bread, wholegrain, seeded, gluten-free, sugar free, white, focaccia bread…so I could buy whichever i wanted depending on my dietary needs for the day (yes my Carbohydrate intake changes daily). In Tanzania though, there isn’t a lot of choice. You do get a few choices like wholewheat, seeded etc but they still have ingredients that I’m not happy with i.e vegetable oil and sugar. And even if you do get the really healthy ones, it’ll cost you.

So, today i decided to bake my own bread! Yup, me..bake! Those who know me know i can’t bake to save my life! But my dads (may Allah grant him health) insulin resistance is making me experiment with different healthier Options of the foods he loves, foods that aren’t good for his blood glucose and bread is one of his favorite food items.

I researched a lot of recipes and ended up combining a few ideas from different recipes and came out with my own, which if i must say so myself, i was pleasantly surprised with how it turned out!

The perfect outer crust with a soft and nutty flavored inner part which is ridiculously tasty. It’d be perfect toasted with tea, peanut butter or avocado spread on top or dunked in a delicious bowl of hearty soup. If you’re looking for a healthy bread alternative then definitely try this one.


  • 1 cup 100% wholegrain rolled oats flour (blitz the oats itself to form flour)
  • 1 cup wholewheat flour
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons flax seeds
  • 1 tablespoon olive oil
  • 1 teaspoon yeast
  • Pinch of salt
  • 1-1.5 cups water


  • Take your mixing bowl and add ALL the ingredients together except the water.
  • Once all the ingredients are mixed in, slowly add the water as you start kneading the dough. You want a sticky texture. Because the oats soak in a lot of water, you may need to add more water.
  • Once you’re happy with the texture, Cover it and let the yeast do its thing. Leave it for an hour then knead it again for 5 mins.
  • When done, cut it up into smaller round sized buns, i measured each to be 100 g, i got 5 buns.
  • Lay them on the tray, cover them up and leave them for another hour to rise.
  •  10 mins before popping them in, turn your oven on to 200 C.
  • Once its warmed up well, add in your tray and bake for 10 mins or so till they turn light brown.
  • Take them out and let them cool. And enjoy!

Although i don’t count calories, I do like to know my macro counts, especially in this case so please find the nutritional info below:

Each 100g is:
Calories : 265 cals
Net Carbs: 25g
Sugar: 0.66g
Fat: 11.5g
Protein: 9.32g

Enjoy and if you do try it then please leave a comment 🙂

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