Five seeds flatbread with avocado, sweet potato and smokey tahini dressing  (gluten free, vegan, paleo)
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • Step 1
  • 6 tbsp (50 g) pumpkin seeds
  • 6 tbsp (50 g) sunflower seeds
  • 4 tbsp (40 g) sesame seeds (unhulled)
  • 2,5 tbsp (20 g) chia seeds
  • 2,5 tbsp (20 g) psyllium seeds
  • 2 tbsp (20 g) rosehip powder
  • 1 cup + 3/4 cup (400 g) water
  • Step 2
  • 1 tsp (3 g) active dry yeast (or 10 g fresh yeast), dissolved in 1 tsp water
  • 3/4 cup (60 g) almond flour (or ground almonds)
  • 6 tbsp (50 g) buckwheat flour
  • 1/2 tsp sea salt
  • 1 tsp (5 g) psyllium husks
  • seeds of your choice to sprinkle on top (optional)
  • Smokey tahini dressing (perfect with sweet potatoes!)
  • 4 tbsp tahini
  • 3-4 tbsp water
  • juice from 1/2 lemon 1/2 garlic clove, finely chopped
  • ¼ tsp smoked sea salt
  • ¼ tsp smoked paprika
  • ¼ tsp freshly ground black pepper

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