Ingredients
Scale
Watercress Soup
- 3 leeks
- 4 potatoes
- 1 litre vegetable stock
- 2 bunches of watercress
- 2 cloves of garlic
Seedy Nut Bread
- 140 grams sunflower seeds
- 100 grams walnuts
- 150 grams porridge oats
- 40 grams pumpkin seeds
- 150 grams ground almonds/almond flour
- 30 grams brazil nuts
- 5 tablespoons coconut oil
- 375ml water
- 1 tablespoons honey (replace with Agave for a Vegan bread)
Instructions
Seedy Nut Bread
- Mix together the dry ingredients in a large bowl.
- Mix the wet ingredients in a separate bowl.
- Pour wet into dry and mix well. Set aside for 2 hours until mixture is gooey.
- Pour into a greased and lined loaf tin and bake at 180 degrees (fan). for 50-60 minutes until golden brown.
- Remove from tin and leave to cool before slicing.
- Tastes great toasted too!
Watercress Soup
- Wash white part of leeks and slice thinly. Peel and chop potatoes into 2cm cubes.
- Gently fry the leeks and potato in a little olive oil for 3 minutes then add the watercress. Pop a lid on and turn the heat low. Leave for 15-20 minutes, stirring occasionally.
- Remove lid and pour over the stock. Simmer for 15 minutes until the potatoes are really soft.
- Blitz in a blender and season to taste.
- Prep Time: 2 hours
- Cook Time: 60