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Cinnamon swirl

Ingredients: Dough: WHEAT flour, margarine (palm oil, rapeseed oil, water, emulsifier (E471), salt, acidity regulator (E330), natural flavour, vitamin (A)), water, EGG yolk, WHEAT gluten, sugar, yeast, baking agent (dextrose, emulsifier (E472e), WHEAT starch, flour treatment agent (alpha-amylase, E300, xylanase)), salt, malted WHEAT flour.
Filling (29.0%): margarine (palm oil, rapeseed oil, coconut oil, water, salt, emulsifier (E471), acidity regulator (E330), natural flavour, vitamin (A)), sugar, water, pudding powder (sugar, modified potato starch, whey powder (MILK), fat powder (coconut fat, glucose syrup, caseinates (MILK))), skimmed MILK powder, stabilisers (E339ii, E404, E450ii), natural vanilla flavour, salt, colour (E160a(i)), natural flavour, bitter mass (apricot seeds, sugar, water, glucose syrup, corn starch, EGG white powder), candy syrup, cinnamon, WHEAT flour, cane sugar syrup.
Decoration: water, glazing agent (E953), sugar, gelling agent (E406), acidity regulator (E330).
Icing: sugar, water, dried glucose syrup.

May contain traces of: sesame seeds, nuts.

Nutritional values per 100 g
Energy 1817 kJ / 435 kcal
Fats 26,0 g
- of which saturated 11,0 g
Carbohydrates 44,0 g
- of which sugars21,0 g
Fibre 0,0 g
Protein 5,7 g
Salt 0,4 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 87 gram

Article number: 354137

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.