Avocado and Egg Spring Sandwich

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 2 Radishes, slices thin
  • 1 Scallion

• Refrigerated

  • 1 Egg, soft organic

• Condiments

  • 1/2 Lime, juice only

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Sea salt

• Nuts & Seeds

  • 1 Seeds, Mixed

• Bread & Baked Goods

  • 2 slices Bread bellow, Seed

Found on theawesomegreen.com

Description

Ingredients

• 1 ripe avocado, peeled
• ½ lime, juice only
• 1 soft-boiled organic egg
• 2 radishes, cut into thin slices
• 1 scallion, finely diced
• Freshly ground black pepper
• A pinch sea salt
• 2 slices of the Seed Bread bellow
• Mixed seeds to garnish
• 1 cup raw sunflower seeds
• ½ cup flaxseeds, crushed
• ½ cup sesame seeds
• ½ cup raw almond, crushed
• ½ cup rolled oats
• ½ cup chia seeds
• 1 cup psyllium husk
• 1 tbsp organic raw honey or maple syrup
• 1 tbsp melted coconut oil
• 1 tsp sea salt
• ½ cup buckwheat flour
• 2 cups water

Directions

• Add the avocado, lime juice and sea salt into a small bowl and use a fork to mash it roughly.
• Spread the mashed avocado onto the bread slices, add a sliced radish on each slice, top with boiled egg halves, garnish with mixed seeds and scallion.
• Add some freshly ground black pepper and serve.
• To prepare the bread, mix all the dry ingredients into a medium bowl, then pour the wet ingredients and mix to combine until all the ingredients are soaked.
• Cover the bowl and set aside for at least one hour, to allow the seeds and husk to absorb all the water.
• Line a baking pan with parchment paper, then transfer the mixture inside and line it evenly using a spoon.
• Preheat the oven to 175°C / 350°F.
• Bake the bread for 20 - 30 minutes, until golden.
• Remove from the baking pan and set aside to cool completely before slicing.