SOURDOUGH TOAST, THREE WAYS
Who says toast has to be boring? Dr Hayley has mastered the art of baking her own sourdough, and it is absolutely incredible the satisfaction it brings to create something from scratch to feed to your family.
We love sourdough over here at Eat For Baby because of the simplicity of its ingredients: flour (organic), water and salt (celtic). Sourdough relies on the wild yeasts found on the flour and lactic acid producing bacteria (lactobacillus), that are activated by the water and then feed off the sugars in the flour. In doing so, they produce gases that we see as bubbles and then holes in the bread after baking. Sourdough has pro- and prebiotic qualities that can help support the gut microbiome. The yeast and lactobacillus in the sourdough starter help to neutralise some of phytic acid (or phytate) that we find in regular bread. Phytates can bind minerals and stop our bodies absorbing them. Because of the longer fermentation time for sourdough bread, the gluten content in sourdough is reduced, meaning that it may reduce the digestive discomfort some people experience from eating bread.
Here are three winning combos to try for your toast game this week.
3 slices of Sourdough
1 tbsp of Hummus
2 sliced Cherry Tomatoes
1 tsp Olive Oil
3 sliced Button Mushrooms
1/2 tsp Crushed Garlic
1/4 of a Ripe Avocado
1 large tbsp of Greek Yoghurt
1/2 cup of Mixed Berries
Pop your sourdough in the toaster, and toast until desired colour is reached.
For tomato toast, spread the toast with hummus, then top with sliced tomato.
For mushroom toast, in a frypan, heat 1 teaspoon of olive oil over medium heat. Add 3 sliced mushrooms, and cook while stirring until the mushrooms start to brown. Add ½ tsp crushed garlic and stir for a further minute. Spread the ripe avocado on toast, and top with the mushroom mix.
For berry toast, spread the toast with greek yoghurt and arrange berries on top.
Optional extras: cacao nibs, chilli flakes, paprika, salt and pepper, honey.