VEGAN RYE BREAD WITH SUNFLOWER SEEDS & CHICKPEA HUMMUS
Ingredients
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FRESH
garlic 3pcs
fresh lemon juice
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PROCESSED
bio flour 500g
fresh yeast 20g
rye yeast
tahini
bio sunflower seed oil
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DRY
chickpeas 200g
sunflower seeds 50g
flax seeds 15g
cumin
paprika
sea salt
bio coconut sugar
Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients, preheat the oven, and put water to boil.
Chop the garlic and squeeze the lemon.
Mix the rye yeast with the prescribed amount of soy milk
and prepare the sourdough.
Heat up sunflower seeds and flax seeds in a large pan.
Boil the chickpeas until tender.
Put flour in a large bowl, add salt & pepper to taste, then
top it off with seeds from the pan.
Mix the dry ingredients well, then add the sourdough.
Work the dough into a small ball and add a bit of soy sauce
for a brownish touch. Bake at 180 °C for about an hour.
Put rinsed chickpeas in a tall container with garlic, tahini,
fresh lemon juice and sunflower seed oil. Add salt, pepper,
ground cumin and cayenne pepper to taste, and blend until
nicely combined.
Serve your #planetfriendlyfood with veggies & enjoy your meal :)
made on Earth 4 Earth
