Gluten free seed hash browns with avocado-pepper-feta topping

November, 2018

Gluten free seed hash browns with avocado-pepper-feta topping

Ingredients serves 2:

60 g chia seeds
60 g flax seeds
40 g buckwheat flour
30 g millet flour
200 ml water
Salt
Olive oil for frying

For the topping:
1 ripe avocado
1 garlic clove
1 tsp lemon juice
1/2 red bell pepper
Salt
Pepper
50 g feta
Sprouts to garnish

Method:

Mix the chia seeds with the water and let rest for approx. 3 minutes. Then add the other ingredients. The dough should be pancake-like, if it is too thick, simply add a splash of water.

For the topping, halve and stone the avocado and chop the garlic.

Mash together avocado, garlic and lemon juice. Season with salt and pepper. Chop the bell pepper and stir into the avocado mix.

In a frying pan heat the olive oil. Add the seed mixture like pancakes and fry on each side until lightly browned.

Divide the hash browns between plates and top with the avocado-pepper-feta mix. Garnish with sprouts and enjoy!

Our star of the recipe: