FENNEL & TAHINI TOAST

'Another kind of breakfast'

Quick Fennel Pickle:

  • 1 big fennel bulb
  • 1 cup cup water
  • ⅓ cup apple cider vinegar
  • 2 tbsp agave syrup or honey
  • 4 tbsp orange juice
  • A pinch fennel seeds
  • A pinch mustard seeds
  • A pinch sea salt

Chia & Rice Crackers:

  • 1 ½ cup rice flour
  • ¾ cup chia seeds
  • 1 cup water
  • 6 tbsp olive oil
  • 1 tbsp curry powder (optional)
  • Sea salt

Lemon Tahini Spread:

  • ½ cup tahini (unsalted)
  • 1 lemon
  • cup water
  • 3 tbsp olive oil
  • 1 tsp agave syrup (optional)
  • A pinch sea salt

Garnish options:

  • Lettuce salad
  • Avocado
  • Yellow raisins
  • Zatar 
  • Sesame seeds
  • Parsley 
  • Black pepper

Breakfast with a different touch, to bring new flavours to our morning table. This recipe is something easy to make on a budget and delicious. You can easily store some and have it during a couple of days. It is also good as a snack or "quick dinner" perhaps next to a bowl of yogurt and fresh fruits. 

To make the quick fennel pickle: Wash and slice thinly the fennel bulb. In a saucepan, combine the water, vinegar, syrup, orange juice and salt and bring to boil. In a clean jar, place the fennel and pour the liquid, now add the fennel and mustard seeds. Combine with a spoon. (The fennel must be covered completely with liquid). Let it cool down and cover the jar. Store in the fridge overnight or at least 4-5 hours.

To make the chia and rice crackers: Preheat the oven to 200°C. In a big bowl, mix the dry ingredients. Add the oil and water and combine with your hands. If too dry, add some extra water to get a dough that sticks together. Note: the curry powder is just an option, you can add nutrional yeast, cumin powder, fresh herbs... Place the dough on a baking tray with parchment papper. Now cover the dough with another parchment papper and roll the dough to create a flat thin surface (use a round glass or bread roller. Note: the thinner you make it, the crispier the crackers will be). Remove the paper on the top and bake for 20-25 minutes. When ready let them cool down before you store them in a air seal container.

To make the lemon tahini spread: place all the ingredients into a blender and mix to smooth. If too thick add some extra spoons of water (The syrup is optional, taste the spread and check if you would like to regulate the sourness of the lemon).

Garnish the toast with some fresh salad, parsley, avocado, raisins, sesame seeds, black pepper... and even some slices of apple or pear.