It’s easy to get fed up of the same old thing when lunch time rolls around. This take on an old classic, The Open Kraut Sandwich, will not only brighten up your day, but also has countless health benefits. We’re a sucker for natural remedies here at Glasshouse. Chowing down on fermented food and drink is not only rich in probiotics, but nurtures your gut.
The Fodder and Plonk kale loaf is the perfect base for this open sandwich. High in protein, with a similar texture to rye, this should be sure to fight off major breakfast hunger pangs.
We tapped into the archives of Fermented by LAB for this simple, delicious recipe. So get cooking!
Ingredients: For the kale loaf
200g sunflower seeds, ground
50g linseeds, ground or ground flax
Generous pinch of sea salt and cracked black pepper
Option - 2 tbsp of pesto
For the open sandwich
Two slices of kale bread
Avocado, sliced or smashed
Beetroot and fennel kraut
Preheat your oven to 180c
- Line a loaf tin with greaseproof paper.
- Blitz the sunflower seeds in a food processor until you have a fine crumb.
- Blitz the linseeds in a food processor, or, if using, add the ground flax to the sunflower seeds.
- Add the kale to the food processor with the sunflower seeds and linseeds and blitz until everything is roughly the same size.
- Add the eggs, salt, pepper and pesto (if using) and blitz one last time until well incorporated.
- Spoon into the lined loaf tin and level off with a spatula or the back of a spoon.
- Bake in the oven for 50-55 minutes, until it is dark golden and has a firm crust.
- Cool in the tin before transferring to a wire rack to cool completely.
- Spread the bread with a generous helping of hummus.
- Top with a layer of avocado, a few small slices of smoked salmon and a punch of sprouts, before finishing off with a forkful of kraut.
Recipe & Photography: Fermented by LAB