GLUTEN-FREE BREAD TOAST WITH AV­O­CADO AND SPROUTS

Chic & Country - - Savour -

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 av­o­cado

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.