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Muesli bread half

Ingredients: water, 18.9% raisins, WHEAT flour, whole WHEAT flour, 3.9% currants, 3.7% apricots, baker’s yeast, WHEAT GLUTEN, sunflower seeds, 1.9% HAZELNUTS, 1.8% date, brown cane sugar, 1, 3% papaya, dextrose, whey powder [MILK], bean flour, emulsifiers: (E471, E472e [WHEAT], E481), iodized salt, cane sugar, OAT flakes, cinnamon, malted BARLEY flour, linseed, whey protein concentrate [MILK], vegetable oil (rapeseed), sunflower), flour treatment agents (E300, E920), enzyme [WHEAT], malted WHEAT FLOUR, preservatives (E223 [SULPHITE], E282), rice flour, raising agent (E500), flavourings, roasted malted BARLEY flour, colour (curcumin), sunflower oil.

May contain traces of other gluten, soy, other nuts, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1251 kJ / 296 kcal
Fats 4,8 g
- of which saturated 1,2 g
Carbohydrates 51,3 g
- of which sugars26,5 g
Fibre x g
Protein 9,8 g
Salt 0,93 g

Keep dry and dark. Limited shelf life after purchase.

Net weight: 600 gram

Article number: 356905

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.