Kichererbsenbrot für Bruschetta (ohne Mehl, glutenfrei)

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Zubereitung

1. 1

   Drain and rinse chickpeas

2. 2

   Blend chickpeas with eggs until smooth using immersion blender

3. 3

   Add olive oil, oregano, dried tomatoes, almond flour, baking powder, psyllium husk and apple cider vinegar

4. 4

   Mix well and let sit 10 minutes for psyllium to thicken

5. 5

   Shape dough into a loaf in an oiled pan, score the top and sprinkle with sesame seeds

6. 6

   Bake for 35-45 minutes at 175 C (350 F) until golden

7. 7

   Cool completely and slice into 8 pieces

8. 8

   For avocado topping: mash avocado with diced cherry tomatoes, minced garlic, lemon juice and olive oil

9. 9

   For shrimp topping: pan-fry shrimp until pink, then add lemon juice, salt and pepper

10. 10

    Spread toppings on toasted bread slices