GLUTEN-FREE BREAD TOAST WITH AVOCADO AND SPROUTS
2 people / 120 min
For the bread:
1 ½ cups of pumpkin seeds 1 cup of brazil nuts
1 cup buckwheat flour
½ cup of sunflower seeds 3 tablespoons of psyllium 2 tablespoons of chia seeds 2 tablespoons Provencal herbs Black pepper 1 ½ cups of filtered or alkaline water
½ cup of sea water
Organic extra virgin olive oil
For the spread:
1 handful of alfalfa sprouts, flax seeds etc Break up the brazil nuts and mix well with the pumpkin seeds. Introduce the flour and then mix with the rest of the dry ingredients. Add the water slowly and let the mixture absorb it. It may take at least 1 hour.
Preheat the oven to 180° C. Spread a little oil on a tray and add the dough. Bake for approx 45-60 minutes.
Take it out, let it cool and then serve with the avocado and the sprouts/seeds. Save what’s left over in the fridge.