The bread is divided into 12 thin slices.
Nutrient content per slice: Calories 154 kcal Carbs 19 g Fat 7 g Protein 8 g
Health benefits of sunflower seeds:
* Outstanding for its high vitamin E (100 grams per day 160% of daily requirement) and selenium content. Both are important antioxidants, thus helping to reduce inflammation in the body and prevent chronic diseases. Phenolic acids and flavonoids, which are significantly present in sunflower seeds, also complement antioxidant rows.
* Enzymes found in the bloodstream helps the blood vessels relax by preventing them from clamping down and lowering blood pressure. The high content of magnesium and linoleic acid contributes to this.
Preparation time: 1 hour
300 g of chickpea flour
200 g of frozen vegetables
200 ml of water
125 g tofu
100 ml of almond milk
3 tablespoons oil
2 tablespoons peeled sunflower seeds
2 tablespoons yeast
2 teaspoons salt
1 teaspoon of baking soda
Preheat the oven to 180 ° C. Put the solids in a bowl and mix well. Then add the oil to the mixture. Once the oil is mixed, slowly pour the almond drink into the dough. Now slowly pour the water into the dough to prevent the dough from becoming too liquid. The consistency of the dough should be thick and flowing. Then add the vegetables and tofu to the dough. Put the baking paper in the bread mold. Then pour the dough into the bread form. Tap the bread mold against the work surface a couple of times to remove any air bubbles. Top with sesame seeds and add to the oven for 50 minutes. After 30 minutes, check the bread. Make sure that the top does not burn and check with a toothpick that the dough is still slightly damp inside. When toothpick comes out clean and bread is crispy on the top, then the bread is ready. Remove it from the oven and allow to cool for 10 minutes. Take the bread out of the mold and cut a slice for yourself. Add the mushroom paste and vegetables. Wonderfully delicious. Bon Appetit!
PS! Mushroom paste recipe here: https://www.spicethespirit.com/post/mushroom-paste
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