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Chocolate coconut cake

Ingredients: sugar, vegetable oil (sunflower, palm, rapeseed, palm fat), water, EGG, 7.92% coconut, WHEAT flour, WHEAT starch, 1.84% cocoa powder, EGG powder, modified WHEAT starch, modified potato starch, skimmed MILK powder, raising agents (E450, E341, E500 ), modified corn starch, whey powder (MILK), whole MILK powder, emulsifiers (E472b, E472e, E471), salt, invert sugar syrup, flavour (0.06% vanilla), thickeners (E466, E410, E407, E401, E413), acidity regulators (E331, E330), glucose syrup, starch (potato), dextrose, MILK fat, MILK protein, lemon juice, natural flavour, colours (E101, E160a), dried glucose syrup, natural vanilla flavour, caramel syrup.

May contain traces of other gluten-containing grains, egg, peanuts, soy, milk, nuts, celery, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1679 kJ / 403 kcal
Fats 25,0 g
- of which saturated 7,5 g
Carbohydrates 39,0 g
- of which sugars28,0 g
Fibre 0,0 g
Protein 4,2 g
Salt 0,4 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 75 gram

Article number: 357998

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.