Millet and oat toast with linseeds

Ingre­di­ents:

• 3 tbsp Flax­seed meal
• 300 ml hot water 
• 150g Gol­den mil­let flour (can also be made from ground Gol­den mil­let get­ting produced) 
• 150g Oat flour (can also be made from ground, glu­ten-free oat­me­al get­ting produced) 
• 100 g app­le­sauce
• 1 teas­poon sea-salt
• 4 tsp bak­ing powder
• 2 tbsp pota­to flour

Pre­pa­ra­ti­on:

Soak the flax­seed meal in the hot water for about 20 minu­tes until it cools down. Put the mil­let flour and oat flour in a bowl and add the dry ingre­di­ents. Now careful­ly fold in the app­le­sauce and the lin­seed mix­tu­re. Pour the dough into a spring­form pan lined with bak­ing paper. Bake in the pre­hea­ted oven at 200 °C for about 45 minu­tes. This bread tas­tes gre­at both fresh and toas­ted! Sweet vari­ants such as honey go just as well as spi­cy spreads. 

If you’­re loo­king for a com­pli­ant spread, you’ll find it here: 

3 spreads

Bon appe­tit!

A big thank you goes to Susan­na Bahn­mül­ler, who crea­ted this bread recipe.