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Drentse gingerbread

Ingredients: WHEAT flour, sugar, water, invert sugar, vegetable oil (rapeseed oil), glucose syrup, spices (cinnamon, cloves, cardamom, mace, allspice, coriander, ginger, nutmeg), emulsifiers: (E450, E500, E471), flour treatment agent (E300), enzyme [WHEAT], malted WHEAT flour, preservatives: (E282, E202), iodised salt, WHEAT starch, raising agent (E503(II)), ammonium chloride, acid (citric acid), colour (beta carotene), vitamins: A, D3, natural flavouring.

Kan sporen van sesamzaad bevatten.

Nutritional values per 100 g
Energy 1098 kJ / 259 kcal
Fats 1,9 g
- of which saturated 0,2 g
Carbohydrates 55,8 g
- of which sugars32,8 g
Fibre 0,0 g
Protein 3,8 g
Salt 0,7 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 550 gram

Article number: 357448

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.