Gram Flour Brad with Hummus
9th April 2015
High Fibre Guacamole with crudit’s
9th April 2015
Ingredients
- 200 g flour
- 30 g buckwheat flour
- 30 g mixed seeds (ground) (Sunflower pumpkin, sesame)
- 30 g Linseed ground
- 1 tsp Himalyan Crystal salt or sea salt
- 50 g Handful of Dry raw oats to sprinkle on top)
- 2 g baking soda
- 200 ml Oatly Oat Milk
- 1 1/2 g Cinnamon (half a teaspoon per banana)
- 2 bananas (10ml/slice of bread) (1 banana=3 people)
- 65 g Peanut butter (10ml/slice of bread)
Servings:
Instructions
- Grease two 9x5 inch loaf pans.
- Grind the seeds in a coffee or other grinder
- In a large bowl, mix the gram and buckwheat flour together, ground seeds mix, salt, xylitol, baking soda and oat milk until well blended. Add water until dough is a loose conisitency.
- Divide the batter evenly between each 9 x 5 inch loaf pan. Srinkle oats on top of loaf
- Bake for 45 minutes to an hour at 190 degrees C or until golden brown. (TIP: Place a loaf pan of the same size over the top of the loaf while baking to create a better crust.)
- Mash bananas and add a pinch of cinnamon to the mix
- Spread 2 teaspoons of peanut butter onto a slice of the spelt bread
- Spread 2 teaspoons of the mashed banana on top
- Cut in quarters and serve 2 diamond shaped wedges on a plate.
