I’m afraid I didn’t make the guac. And I just lay the sardines on top of the guac.
But! I’ll give you the whole recipe exactly how I make it (estimating measurements).
1 rounded tbsp of raw sunflower seeds
2 rounded tbsp of chia seed
1 rounded tbsp of hemp seed
1/8 tsp of baking soda
1 tsp of ground turmeric
garlic salt to taste – probably 1/8 to 1/4 tsp
about the same amount of garlic powder
1-2 dashes of black pepper
1 tsp dried sage
1 tsp dried thyme
1 rounded tbsp of blanched almond flour
1 large egg
2-3 tbsp of water
Mix all the above together in a ramekin or paper ice cream up with a flat bottom and straight sides. About 4" wide is optimal. With the water, just add water until it’s just batter-y and not solid. You want runny, but not entirely liquid.
Add 2 tsp of white vinegar, mix a little more but not too much. You don’t want the vinegar/baking soda reaction to go to completion and all the CO2 to escape before you get it into the microwave.
In my 1250-watt microwave, it takes 2 minutes and 50 seconds. I usually use disposable 16Oz paper ice cream tubs. If you’re using something stonewear, it might take more time. To see if it’s done, you’ll want to take it out and look at the bottom of the loaf.
Once it’s done, carefully cut the loaf into two slices. Toast to taste. Spread guac (the guac I use comes in 2Oz containers, so I use one ounce on each half) and lay one 3.75Oz (or at least that’s the size I get) tin worth of sardines (I use the ones in olive oil, but the ones in water would be fine) on top. I don’t mash the sardines or anything. Just lay them in rows to cover the toast. Then juice one wedge of lime or use one packet of crystalized lime like the stuff by the company True Citrus sells. Sprinkle over the top as evenly as you can.
And then eat!
And have rooibos earl grey tea with it if you like. :)
And, yeah. I really like sardines too. I got a craving for them a month or two back after not having any for quite a few years and decided to incorporate them into my guacamole toast breakfasts.
I’m afraid I didn’t make the guac. And I just lay the sardines on top of the guac.
But! I’ll give you the whole recipe exactly how I make it (estimating measurements).
Mix all the above together in a ramekin or paper ice cream up with a flat bottom and straight sides. About 4" wide is optimal. With the water, just add water until it’s just batter-y and not solid. You want runny, but not entirely liquid.
Add 2 tsp of white vinegar, mix a little more but not too much. You don’t want the vinegar/baking soda reaction to go to completion and all the CO2 to escape before you get it into the microwave.
In my 1250-watt microwave, it takes 2 minutes and 50 seconds. I usually use disposable 16Oz paper ice cream tubs. If you’re using something stonewear, it might take more time. To see if it’s done, you’ll want to take it out and look at the bottom of the loaf.
Once it’s done, carefully cut the loaf into two slices. Toast to taste. Spread guac (the guac I use comes in 2Oz containers, so I use one ounce on each half) and lay one 3.75Oz (or at least that’s the size I get) tin worth of sardines (I use the ones in olive oil, but the ones in water would be fine) on top. I don’t mash the sardines or anything. Just lay them in rows to cover the toast. Then juice one wedge of lime or use one packet of crystalized lime like the stuff by the company True Citrus sells. Sprinkle over the top as evenly as you can.
And then eat!
And have rooibos earl grey tea with it if you like. :)
And, yeah. I really like sardines too. I got a craving for them a month or two back after not having any for quite a few years and decided to incorporate them into my guacamole toast breakfasts.
Oh, this sounds lovely! I’ll have to give it a try at some point.
Sardines and guac is a combo I hadn’t thought of but I could see that going really well, especially with a seedy toast like you’re doing.
I just moved so the toast may have to wait until I’m more unpacked, but sounds like it’s not that bad once you have the process down!