I got the recipe from The Awesome Green blog. I have my feedback in ().
1 cup raw sunflower seeds
½ cup flax seeds, crushed
½ cup sesame seeds
½ cup raw almond, crushed
½ cup rolled oats
½ cup chia seeds
1 cup psyllium husk
1 tbsp organic raw honey or maple syrup
1 tbsp melted coconut oil
1 tsp sea salt
½ cup buckwheat flour
2 cups water
To prepare the bread, mix all the dry ingredients into a medium bowl, then pour the wet ingredients and mix to combine until all the ingredients are soaked.
Cover the bowl and set aside for at least one hour, to allow the seeds and husk to absorb all the water.
(I don’t think you need to wait one hour. My mix was ready after a few minutes, but I followed the recipe).
Line a baking pan with parchment paper, then transfer the mixture inside and line it evenly using a spoon.
Preheat the oven to 175°C / 350°F.
Bake the bread for 20 – 30 minutes, until golden. (I had to bake my bread for forty minutes).
Remove from the baking pan and set aside to cool completely before slicing.
I had read about this place way before we dined there. Had I known the chef was from my beloved, Paris, I would have checked it out sooner. They describe the restaurant as a casual French/Cali bistro. We loved the decor, even their bathroom had colorful tiles. The day we dined there, Vincent Samarco, the owner took care of us. He was beyond polite and friendly. We loved everything we had and wished that, Belle Vie, was our neighborhood bistro. What was great about their menu, a few of their dishes came in two different sizes. That reminded me of one of the great restaurant we dined in Barcelona. This allows you to try a few different items.
The daily specials.
Loved the heavy cute rooster silverware.
Grilled Octopus An entire fresh tentacle – grilled to perfection, with shaved burnt cauliflower and its puree, hazelnuts, and nduja
Great tasting and beautiful to look at. The octopus was cooked beautifully and had a great char. The shaved burnt cauliflower reminded me of toasted coconut flakes. The hazelnuts added a nutty crunch. Nduja provided a nice kick.
Beef Burgundy Tacos Beef Bourguignon on a wheat tortilla, raw mushrooms, pickled carrots and onions, crispy bacon, spring onions and spicy Harissa
Lovely French/Mexican fusion. How come no one else have thought about it? A very tasty and comforting dish.
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A very light and addicting dish. The beet cured salmon was very fresh and went very well with the pungent horseradish and sweet and sour beet cherry vinegar. Dill provided aromatics.
It was an amazingly delicious dessert. A combination of airy chocolate mousse, burnt caramel foam and crunchy hazelnuts. We were sad when we finished it.
Amuse Pig Trotters
It was a nice bite. Porky goodness.
Albacore Tostada Orange Pepper, Sriracha Mayo, Ginger Soy, Cilantro, Guacamole
Crunchy tortilla, mild albacore and guacamole was a great comforting dish.
Local Goat Cheese Toast Seasonal Fruit, Honey, Petite Herbs
We asked our waitress which one of the toasts was her favorite and she picked this one. It was a mild creamy goat cheese with clementines and diced apples on the top of toasted bread. Honey was drizzled lightly.
Steelhead Salmon Benedict Brioche, Fried Egg, Hollandaise, Cherry Tomato
I don’t think we ever had salmon Benedict before. Actually steelhead to be precise. Of course we have had plenty of smoked salmon Benedicts before. Thankfully the fish was not too strong and was cooked right. I was happy to see my favorite lettuce, little gem, on the side.
Tropical Verrine (a modernized twist to classic Halo Halo) Lychee, Passion Fruit, Coconut, Macadamia Nuts
Loved this dessert. I need one for myself next time. I was actually tempted to skip one of the dishes and have both desserts. It was a tropical paradise in your mouth. The passion fruit sorbet was addicting and the macadamia, my favorite nut added crunch.
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