
I mean we LOVE our sourdough simply smothered in butter, but this is perfect for a lazy Sunday morning or a friend’s brunch.
As well as being delicious, Lactobacillius (the bacteria in the ‘mother’ or ‘starter’ used to create the sourdough) product beneficial by-products to keep your gut happy. All in all, there are MANY reasons to enjoy your sourdough for brunch, lunch, or dinner!
dairy free | vegan | veggie
high-fibre | fermented
2 portions
200g button mushrooms diced
200g baby king oyster mushrooms sliced
1 clove garlic crushed
1 shallot diced
handful parsley
1 tbsp olive oil
50g cashew nuts (soaked)*
200g white beans
50ml water
100g kale
salt
pepper
100g shredded kale
1 tbsp olive oil
2 slices sourdough
(per portion)
energy in kcal 543
fibre 13g
fat 17g, and of which saturates 3.4g
carbohydrates 68g, and of which sugars 6.3g
protein 26g
allergens tree nuts, gluten