Prebiotic bread with avocado with tomato

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the baking mix, 300 ml of lukewarm water and sunflower seeds into a mixing bowl and knead with the dough hooks of the hand mixer on the lowest setting. Then knead for 3 minutes at the highest setting to a smooth dough. Cover the dough and let it rise in a warm place for about 15 minutes. Then knead with well floured hands and form into bread on a floured work surface. Lightly dust the bread with flour. Place on a baking tray lined with baking paper and leave to rise for a further 45 minutes in a warm place.

2. 2

   Then carve crosswise with a knife. Bake bread in a preheated oven (electric: 200 °C/ gas: level: 3) for 45-50 minutes. Remove from the oven and let it cool down on a grid. For the avocado cream, peel the garlic and press it through a garlic press into a small tall mixing bowl. Squeeze the lime. Halve the avocado and remove the core. Peel avocado, dice roughly and puree with a blender. Season to taste with salt, pepper, sugar and chilli. Clean, wash, quarter and seed the tomato. Finely dice the tomato quarters. Stir the diced tomatoes into the avocado cream.

3. 3

   Halve the avocado and remove the core. Peel avocado, dice roughly and puree with a blender. Season to taste with salt, pepper, sugar and chilli. Clean, wash, quarter and seed the tomato. Finely dice the tomato quarters. Stir the diced tomatoes into the avocado cream. Serve slices of bread as desired with tomato slices and avocado cream. Results in approx. 22 slices

Nutrition Facts

KCAL
90 kcal

CARBS
9 g

FATS
5 g

PROTEINS
2 g