Superfood bread with beetroot spread

Name: Superfood bread with beetroot spread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 425 g Buckwheat; 125 g Hazelnut kernels; 260 g Sunflower seeds; 115 g Linseed; 4 TABLESPOONS Chia seeds; 8 TABLESPOONS Flea seed husks; 1 1/2 TSP. Sea salt; 2 TABLESPOONS Maple syrup; 4 TABLESPOONS Coconut oil; 500 g vacuum beetroot; 3 TABLESPOONS Almond milk; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bed of green shiso cress; 7-10 Tbsp Horseradish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

425 g Buckwheat
125 g Hazelnut kernels
260 g Sunflower seeds
115 g Linseed
4 TABLESPOONS Chia seeds
8 TABLESPOONS Flea seed husks
1 1/2 TSP. Sea salt
2 TABLESPOONS Maple syrup
4 TABLESPOONS Coconut oil
500 g vacuum beetroot
3 TABLESPOONS Almond milk
3 TABLESPOONS Olive oil
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bed of green shiso cress
7-10 Tbsp Horseradish

Directions

1
Grind buckwheat finely in a blender. Mix hazelnuts, 200 g sunflower seeds, linseeds, chia seeds, psyllium husks and sea salt. Mix 400 ml water, maple syrup and coconut oil and stir into the dry ingredients with the dough hook of the hand mixer.
2
Pour the dough into an ovenproof dish (15 x 25 cm) lined with baking paper and press down lightly. Leave to rest for about 2 hours. In the meantime, soak the remaining sunflower seeds in water for about 2 hours.
3
Bake bread in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Drain the sunflower seeds that have been soaked in the meantime and roast them in a pan without fat for about 3 minutes. Cut the beetroot into pieces. Add almond milk, olive oil, cider vinegar and the roasted sunflower seeds and puree finely with a hand blender, season to taste with salt and pepper.
4
Remove bread from the oven and let it cool completely. Cut cress from the bed. Peel horseradish and grate finely. Cut bread into slices, arrange beetroot dip in a bowl, sprinkle with sprouts and horseradish.