Multi-grain bread, Tomme Vaudoise & fig jam

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790 min.
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Cook time 70 min.

Ingredients

2 people

  • 140 g sunflower seeds
  • 75 g of flax seeds
  • 75 g walnuts, hazelnuts, pistachios, etc.
  • 180 g of oatflakes
  • 2 tablespoons of chia seeds
  • 4 tablespoons of *psyllium seed husk
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1.5 tablespoons coconut oil
  • 350g water
  • Accompaniment:
  • 1 Tomme Vaudoise cheese
  • Fig jam

Preparation

  1. Melt the coconut oil.
  2. Blend the flaxseed to obtain a kind of flour.
  3. Mix all the ingredients in a bowl for a few minutes.
  4. Take a cake tin lined with baking paper, press the "dough" down firmly into the cake tin.
  5. Cover and place the tin in the fridge for 12 hours.
  6. Preheat your oven to 175°C and place the cake tin in the oven for about 20 minutes. Take the bread out of the oven and remove from the cake tin, turn it over and put it back in the oven for 30-40 minutes.
  7. Once baked, leave to cool down completely before slicing.
  8. Enjoy the multi-grain bread spread with fig jam and with a slice of Tomme Vaudoise cheese.
Bon
Appétit

Cheese in this recipe