Heart of Nature Gluten-Free Bread - 500g

Alpha linolenic acid contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA. Recommended by Wroclaw University of environmental & life sciences for anyone burdened with non-infectious chronic diseases, E.G. Type 2 diabetes, insulin resistance & obesity.

For Added Flavour with A Pinch of Himalayan Salt, High fibre, High magnesium, High omega-3, Low sugars, Craft baked, gluten free, seeded slices with no GMO, dairy, soy or palm oil, ever, Full of dietary fibre, Suitable for coeliacs, Suitable for vegan & vegetarian

United Kingdom

Store in dry, cool place. Refrigerate after opening.

Tip: The appropriate storing will extend the shelf-life and the freshness of the bread considerably.
May contain traces of naturally occurring hazards such as hard seeds.

THE HEART OF NATURE WITH CARAMELISED NECTARINES, RICOTTA, PUMPKIN SEEDS AND PARMA HAM


What you need: 4 Slices of The Heart of Nature, 2 Large Nectarines, Pumpkin Seeds, Ricotta Cheese, Juice of 1 Lemon, Unsalted Butter, Muscovado or Dark Brown Sugar
Heat tablespoon butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the quartered nectarines and saut them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle 1 tablespoon sugar over them and saut until the juices further thicken and the sugar caramelises slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add tablespoon lemon juice and saut until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. Top the The Heart of Nature slices with a good spoon full of ricotta the caramelised nectarines and Parma ham, then add a sprinkle of pumpkin seeds.



THE HEART OF NATURE WITH PEANUT BUTTER, BANANA, COCOA NIBS AND CINNAMON


What you need: 2 Slices of The Heart of Nature, Peanut Butter, 1 Ripe Banana, Cocoa Nibs, Cinnamon
Spread the The Heart of Nature slices with a generous layer of peanut butter. Slice the banana and arrange on top of the peanut butter. Sprinkle over the cocoa nibs and a dusting of cinnamon.



THE HEART OF NATURE WITH PEANUT BUTTER AND CHIA SEED RASPBERRY JAM


What you need: 2 Slices of The Heart of Nature, 2 Cups of Fresh or Frozen Fruit, 2 Tablespoons Chia Seeds, 1 Tablespoon Freshly-squeezed, Lemon Juice, 1-2 Tablespoons of Honey or Maple Syrup (only if needed)
Heat the fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon or potato masher to mash the fruit to your desired consistency. Stir in the chia seeds and lemon juice until combined. Then taste, and stir in 1 or 2 tablespoons sweetener if needed. Remove from heat and let cool for 5 minutes (the jam will thicken considerably as it cools). Give the jam one final good stir. Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months. Top Seedful slices with peanut butter and a good spoonful of the chia seed jam.



THE HEART OF NATURE WITH HERITAGE TOMATO SALAD AND FETA


What you need: 4 slices of The Heart of Nature, Handful of Heritage Tomatoes, 30g of Feta Cheese, Handful of Black Olives, Red Onion Sliced, Basil Leaves, Olive Oil, Salt and Pepper
Halve your tomatoes and add them to a bowl. Slice the red onion very finely so it's wafer thin and add to the tomatoes. Add the basil to the bowl of salad and squeeze a handful of olives over the bowl, then drop them in. Add a pinch of sea salt, pepper and the olive oil and quickly toss everything together with your hands. To serve, load up the The Heart of Nature slices with the salad and crumble over the feta.



THE HEART OF NATURE WITH SPICED CHICKPEAS AND AVOCADO


What you need: 4 Slices of The Heart of Nature, 1 Large or 2 Small Avocados, 1 Tablespoon of Smooth Tahini, Juice of 1 Lemon, 1x 400g Can of Chickpeas Drained, 2 Teaspoons of Ground Cumin, Handful of Parsley Roughly Chopped, Salt and Pepper
Preheat the oven to 200C, fan setting. Place the drained chickpeas onto a baking tray and mix with the ground cumin, a drizzle of olive oil and a pinch of salt. Cook for 15-20 minutes until the chickpeas reduce in size and begin to turn crispy. Once cooked, remove from the oven and leave to one side until needed. Spoon the avocado flesh into a bowl and add the lemon juice, tahini and a pinch of salt. Mash with a fork until it comes together but is still a little chunky. Once ready to serve, make the toast, then spoon even amounts of the avocado onto each piece of toast. Top with the roasted chickpeas, a sprinkle of parsley and a crack of black pepper.

Sleeve

Storage:
Keep in dry, cool place.
Refrigerate after opening & consume within three days.

Safety Warning:
MAY contain traces of naturally occuring hazards: hard Seeds.

Additional Information:
Packed in a protective atmosphere.

The Heart of Nature

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Seedful (UK),
19 Aintree Rd,
London,
UB6 7LA,
United Kingdom.

Seedful (UK),
19 Aintree Rd,
London,
UB6 7LA,
United Kingdom.
http://www.seedful.com