Last weekend, I was walking on my way to the farmers’ market. It was a nice sunny day so I was taking a somewhat longer route which brought me near one of the big-chain supermarkets. I don’t know why but as I was passing by, I observed some people packing their groceries into their cars: seemingly tons of processed food, frozen pizzas, canned ravioli etc. disappeared into the trunks. I had to smile to myself remembering that not so awfully long ago, my shopping and eating habits were not so different.
Now, I somehow cannot imagine such things for me any more. I prefer the simple, yet natural, tastes and use to shop in organic markets or even directly at the farmers who produce their goods locally. To me, this feels like a natural thing now, and I also think it’s a good way to support sustainable, organic farming.
With these thoughts on my mind, I continued on my way to the farmers’ market where I stacked up on fresh vegetables and fruits. For that day, I had no plans for a big lunch. Instead, I had a definite craving for a sandwich. Simple and fresh. First thing I realized I needed was a fresh, homemade bread. This one is based on the Pumpkin & Sunflower Seed Ryebread I already made a while ago.
As a variation, I swapped the pumpkin and sunflower seeds for a combination of chia, mixed seeds, and poppy seeds. And I used buckwheat flour to make it gluten-free. It didn’t take long for the aromas of the baking Chia-Grain Bread to fill my apartment and to make my mouth water.
Such a fresh bread can of course not be wasted with an off-the-shelf spread. I love the taste of roasted pepper and therefore mixed it with the one of tahini, sesame, and olives – plus some spices (hello, garlic!) and sweetener. This is just so good: it’s a spread but one can really identify the tastes of all the main ingredients. It’s a spread with a big punch, trust me!
Last, but certainly not least, I assembled the sandwich and certainly could not omit to have avocado slices on top. You probably know by now how much I’m addicted to avocado. And looking back to the Avocado Recipe Roundup I did with a couple of the most amazing blogger friends, that addiction has only increased.
So, together with some salad, tomato slices, the spread and bread make for this “Avocado Sandwich with Pepper-Olive Spread and Chia-Grain Bread”. It’s so easy but so tasty. Fresh, and flavorful.Print
For the Chia-Grain Bread:
- 2 1/2 cups (300 g) buckwheat flour
- 1/2 cup (60 g) poppy seed
- 1 1/4 cup (180 g) mixed seeds of choice, divided
- 1/2 cup (120 ml) olive oil
- 2 tsp baking soda
- 2 tsp baking power
- 2 Tbs Chia seeds
- 2 cups (480 ml) lukewarm water
For the Pepper-Olive Spread:
- 1 cup (85 g) kalamata olives, stones removed
- 1 bell pepper, roasted
- 4 Tbs Tahini
- 3 Tbs Olive oil
- 1 tsp maple
- 1 Tbs lemon juice
- 3 Tbs sesame seeds
- 3 cloves garlic
- splash tabasco
For the sandwich:
- salad of choice
- 2 tomatoes
- 2 avocados
For the Chia-Grain Bread:
- Preheat oven to 395°F (200°C). Prepare a 10 inch (25 cm) baking dish with parchment paper.
- Reserve 1/4 cup of the mixed seeds and combine all remaining ingredients in a bowl. Mix well with a spatula until you have a sticky dough.
- Fill the dough into the baking dish and bake for about 45 minutes.
For Pepper-Olive Spread:
- Preheat oven to 395°F (200°C). Roast the pepper for 45 minutes until slightly brown. (Can be prepared in advance.)
- Slightly roast the sesame seeds in a pan.
- Transfer all ingredients to a blender or food processor and blend until smooth.
- Refrigerate until use.
To assemble the sandwich:
- Cut the bread in slices, to with the spread, salad, tomatoes, and avocado.