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Hemp and tomato fillets

ingredients

servings

4

Water

to taste

Red tomatoes

2 unit

Gomashio

to taste

Iodized salt

to taste

Oregano

to taste

Extra virgin olive oil

4 spoons

Yeast for bakery products

10 grams

Barley malt

1 teaspoon

Type 2 wheat flour

200 grams

Hemp seeds, peeled

50 grams

Bakery products from Italy - Lombardia

Hemp and tomato fillets

Hemp and tomato fillets

vegan with gluten with good fats

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Hemp and tomato fillets

A scented bacon with incredible taste

Hemp and tomato fillets step 1

step 1

Sift the two flour (I bought directly the hemp flour but if you do not find it you can grind the seeds with a coffee grinder) and the yeast, add some water and barley malt.

Hemp and tomato fillets step 2

step 2

Combine 2 tablespoons of evo oil and keep kneading. Add salt and other water until you get a dough that mixes with the spoon will become crocheted

Hemp and tomato fillets step 3

step 3

Put on rest for at least two hours covered with film and cloth

Hemp and tomato fillets step 4

step 4

Quickly ripen and put it in a pan, make sure to put oven paper on the bottom with a spoonful of spotted oil before laying the dough

Hemp and tomato fillets step 5

step 5

After the rest time warm the oven to 200 degrees and sliced ​​in a sliced ​​one cm the tomatoes that you will rest on the surface of the focaccia

Hemp and tomato fillets step 6

step 6

Add the other spoon of oil and gomasio. Bake for 20 minutes and add dried oregano

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