Easter recipe – Brunch sandwiches. You can decorate the sandwiches as you like and you can also make them as big as you like. An ideal recipe that you can make according to your own liking.
I don’t know how about you, but when I think about Easter I think about Spring. As a kid when it was Easter I was allowed to wear my new Summer clothes for the first time and that also included new shoes. And even if it was super cold I needed to wear those clothes. And Easter still gives me that Spring feeling, nowadays I don’t have the patience to let my new clothes hang in the closet until Easter by the way. Easter reminds me of eating outside on ling tables and a lot of fun. Not that I have ever done that, but that is just the feeling it gives me. Easter also stands for long and extended breakfast or brunch with family and friends. And since breakfast is definitely my favorite meal of the day I love big, long and extended breakfasts.
This year we won’t be doing much with Easter, I even believe Jens has to work. This Friday before Easter is my ‘free’ Friday and so I also took the Tuesday and Wednesday of so I have a small week off. I must admit I look forward to it. And just after Easter the weather should be Spring-like.
And as I said when I think about Easter I think about extended breakfast/brunch/lunch and these brunch sandwiches fit perfectly with that. And they are much more tasty than the ones from the supermarket.
Preparation time: 10 minutes (+ 30 minutes waiting time) Baking time: 20-25 minutes Amount: Approximately 7 sandwiches (depending on the size)
2 mixing bowls
Moist, clean towel
No refined sugars added
100% organic ingredients
60 grams coconut oil
200 grams spelt flour
100 grams corn flour
7 grams yeast
175 milliliters plant based milk
To decorate the sandwiches I used pumpkin seeds, sunflower seeds, raisins, sesame seeds and grated cheese.
How to make it?
Melt the coconut oil in a pan on low heat fire. Make sure it melts slowly and does not boil.
In the meantime put the spelt flour in a mixing bowl. Add the corn flour and the yeast to it and mix the ingredients properly.
Next grab the other bowl and mash the banana with a fork in it. The easiest is to use a ripe banana.
When the banana is mashed properly the coconut oil is probably melted, set aside.
Add the plant based milk, egg and the melted coconut to the mashed banana in the bowl. Also add the ingredients from the other mixing bowl (flour and yeast( to it.
It seems to be very liquid, but by stirring it will become a nice dough. Stir with a spatula or fork until it become a dough.
When the structure of the dough is visible you can continue with your hands. Knead the dough with your hands and make a ball of it.
With me it didn’t really become a ball, but the most important thing is that it becomes a whole.
Put the ball back in the mixing bowl and cover with a clean, moist towel. Put the bowl with the towel on top on a warm spot, I set it to the heater.
Let stand for 30 minutes so the dough can rise. Afterwards preheat the oven on 180 degrees Celsius (356 Fahrenheit).
When the dough has risen after those 30 minutes you can make the sandwiches.
Grab some dough with your hands and make a sandwich of it. You can make the sandwiches as big or small as you like. I wanted to be able to cover them so I made them a medium size.
I kneaded the seeds from the topping through every sandwich as well. Afterwards I put them on a piece of baking paper on the baking tray and covered with some seeds. I did that for every sandwich to not only have a bite in the sandwich but also in the topping. Continue until you are out of dough.
Bake the sandwiches for approximately 20-25 minutes in a preheated oven. Pay attention that the baking time may differ per oven. You can now enjoy these fresh, organic brunch sandwiches. You can also make them the night before than you only have to bake them in the morning.
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