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Oat Bran Chickpea Bread & Avocado Sandwiches
Hearty chickpea-bean-blend bread with oat bran and mixed seeds, sliced for egg-avocado sandwiches with sun-dried tomatoes and dill.
25 min prep / 105 min total
346 kcal
15g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 400 gcanned chickpeas
with 240g liquid
- 135 mlwater
- 30 mlolive oil
- 60 gpeanuts
- 60 gpumpkin seeds
- 60 gsunflower seeds
- 220 goat bran
- 20 gpsyllium
- 80 gflaxseed
ground in a coffee grinder
- 1 tspsalt
- italian herbs
- sesame seeds
for topping
- 2eggs
boiled, for sandwiches
- 1avocado
for sandwiches
- lemon juice
for sandwiches
- dill
for sandwiches
- sun-dried tomatoes
for sandwiches
Instructions
Blend 400g canned chickpeas with 240g of their liquid; add 135ml water and 30ml olive oil.
Toast 60g peanuts, 60g pumpkin seeds and 60g sunflower seeds in a pan.
Combine 220g oat bran, 20g psyllium, 80g ground flaxseed, 1 teaspoon salt and italian herbs with the toasted seeds.
Stir the wet into the dry and shape in a greased loaf pan, pressing firmly.
Score, drizzle with oil and sprinkle with sesame.
Bake at 180°C for 70-; cool before slicing.
For sandwiches, mash avocado with lemon, dill and sun-dried tomatoes and spread on slices with sliced boiled eggs.
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