Did you know avocado, physalis, olive oil and flaky salt taste amazing together? To be honest I combined them just because of colour to begin with but soon realised the flavour combo was ! I love this about making food pretty for photos, new discoveries of every kind are made
These special toasts are Delfina’s @finisgreenkitchen’s ‘Hippie Buns’; gluten free petite wonders and with her permission I’m sharing her delicious recipe here! #hippieheart ☮Seedy definitely not greedy Hippy Bread Buns (Makes 12 buns)
3 Tbsp psyllium husk powder
½ liter sunflower and pumpkinseed milk
1 ½ cups popped amaranth
1 cup sunflower seeds
½ cup flax seeds
½ cup brown millet flour
½ cup flax seed flour
optional. 2 Tbsp. chia seeds
1 tsp. natural sea salt
3 Tbsp. melted coconut oil ☮Mix psyllium and sunflower- and pumpkinseed milk in a large bowl, stir to combine and leave for 2 hours or more to thicken. Then beat the psyllium gel with a hand whisk until it is as airy as possible. Add all the dry ingredients and fold them in. Add all the wet ingredients. Now you can use your hands to work the flours in the dough and have fun with the kneading it’s my favourite part. Make a big gulp with your dough and divide it into 12 equal pieces. Dip your hands into warm water and then from buns. Brush with oil or just sprinkle the seeds on top. You can also dust almond flour on top. Then bake for 45-60 minutes, they are ready when golden brown and when you knock on the bottom of the bread it should sound hollow. Let it cool before slicing. Enjoy!
#☮ #glutenfree #avocadotoast
Shared by shisodelicious (Sara, London) and selected for Food.