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Traditional almond bread

raisins, WHEAT flour, water, sugar, ALMONDS (8%), yeast, CASHEW NUTS (1%), butter (concentrate) (MILK), dextrose, EGG protein, WHEAT gluten, whey powder (MILK), HAZELNUT pieces (1%), apricot (dried) (1%), baker’s salt, field bean flour, potato starch, EGG, emulsifiers (E471, E481, E472e), glucose syrup, pecan nuts (NUTS) (<1%), RYE flour (pre-gelatinized), apple (dried) (<1%), WHEAT flour (pre-gelatinized), MILK protein, vegetable oil (vegetable oil (rapeseed), vegetable oil (sunflower)), thickener (E412), flavoring (flavouring), lemon fibre, enzyme (enzyme (alpha-amylase) (WHEAT)), enzymes, potassium iodide, colors (E100), lactose (MILK), flour treatment agent (E300, E920).

May contain traces of soya, sesame seeds, lupine

Nutritional values per 100 g
Energy 1285 kJ / 307 kCal
Fats 7,7 g
- of which saturated 2,1 g
Carbohydrates 50 g
- of which sugars40 g
Fibre 3,2 g
Protein 7,3 g
Salt 0,56 g

Droog en donker bewaren. Na aankoop beperkt houdbaar.
Nettogewicht: 750 gram

Article number: 355832

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.