Ingredients
Understanding what each ingredient does will help you make a better loaf and customize it with confidence.
The Full Ingredient List
- 2 cups cooked green peas, drained and cooled
- 3 large eggs
- ½ cup rolled oats
- 2 tablespoons ground flaxseed
- 1 tablespoon chia seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons sunflower seeds, plus extra for topping
- 1 tablespoon pumpkin seeds, for topping
Green Peas
Peas are the base of the loaf, providing body, color, and a mild earthy flavor. Both fresh and frozen peas work, as long as they are cooked until tender, then drained and cooled completely. Using plain peas (not seasoned, buttered, or sauced) keeps the flavor clean and the moisture under control.
Eggs
Eggs are the binder that holds this flourless bread together. They add protein, structure, and richness. Three large eggs give the loaf its sliceable, tender texture. Because eggs do so much of the structural work here, this recipe is not suited to a simple egg substitution without testing and adjustments.
Rolled Oats
Oats absorb moisture from the peas and eggs, thickening the batter and giving the finished bread a hearty bite. Rolled oats (old-fashioned oats) work best. They blend easily and soften well during the rest period.
Ground Flaxseed and Chia Seeds
Both seeds form a gel when they meet liquid. That gelling action helps thicken the batter and holds the crumb together. This is why the resting step matters so much. Give them 5 to 10 minutes and the mixture transforms from loose to thick and spoonable.
Baking Powder
Without wheat flour or yeast, this loaf needs a little help to avoid being overly dense. Baking powder lightens the texture so the bread is tender rather than heavy. Do not skip it.
Salt
Salt brings out the savory flavor of the peas and seeds. Half a teaspoon is enough to season the loaf without overpowering it.
Olive Oil
A tablespoon of olive oil adds moisture and a pleasant, slightly fruity richness that complements the peas and seeds.
Instructions
This recipe takes about 15 minutes of hands-on prep. Total time, including baking and cooling, is roughly 2 hours to 2 hours 40 minutes, and it yields one loaf of about 8 to 10 slices.
Preheat your oven to 350°F (175°C). If you are using frozen peas, cook them according to the package directions until tender, then drain and let them cool completely. If you are using freshly cooked peas, make sure they are also cooled and well drained.
Measure out 2 cups of cooked peas. If they seem especially wet, gently pat them dry with a clean kitchen towel. Then line a standard 8 × 4 inch (20 × 10 cm) loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the bread out later.
Add the cooked peas and three large eggs to a blender or food processor. Blend until the mixture is mostly smooth, stopping occasionally to scrape down the sides. A few tiny pieces of pea are fine, but try to avoid large chunks. The mixture should look thick and creamy. Blending well spreads the pea flavor evenly through the loaf and creates a consistent texture.
Add the rolled oats, ground flaxseed, chia seeds, baking powder, salt, and olive oil. Blend or pulse until everything is evenly combined. If you like a bit of crunch inside the loaf, stir in the sunflower seeds by hand rather than blending them completely.
Transfer the mixture to a bowl if needed and let it sit for 5 to 10 minutes. During this time the oats, flaxseed, and chia seeds absorb moisture and thicken the batter. Check the consistency before baking: it should be thick and spoonable, not watery. If it looks thin because the peas were extra moist, give it a few more minutes.
Spoon the batter into the prepared loaf pan. Use a spatula to spread it evenly into the corners and smooth the top. Tap the pan gently on the counter to release large air pockets. Sprinkle the pumpkin seeds and a few extra sunflower seeds over the surface and press them lightly into the batter so they stay put during baking.
Bake in the preheated oven for about 45 to 60 minutes. The top should look set, the edges lightly golden, and the center firm rather than wet. Insert a toothpick or thin skewer into the middle: it should come out without wet batter. If the center still seems soft, keep baking in 5 to 10 minute increments. If the seeds start browning too quickly, loosely cover the loaf with foil for the final stretch.
Let the loaf rest in the pan for 10 to 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack. Cool completely, which takes about 45 to 60 minutes, before slicing. This step is not optional. The bread continues to firm up as it cools, and cutting it while hot can make the slices crumble.
Use a sharp serrated knife to cut even slices. Eat the bread as is, or toast it lightly for a firmer exterior. The mild flavor of the peas pairs especially well with creamy, tangy, and savory toppings.