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Stonemill Bakehouse Vegan Triple Decker Club with Sprouted Flax and Chia and Supergrains

Vegan Triple Decker Club with Sprouted Flax and Chia and Supergrains

Serves: 4

Prep Time: 10 minutes

Ready In: 15 minutes

What You'll Need:

  • 2 medium carrots, cut into a fine julienne
  • 5 pickled beets, finely shredded
  • 3/4 cup of hummus
  • 2 cups of fresh alfalfa sprouts
  • 1 avocado, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt & pepper
  • 8 slices Stonemill Bakehouse Sprouted Flax bread, toasted
  • 4 slices Stonemill Bakehouse Chia and Supergrains bread, toasted

Featured Bread:

What You'll Need To Do:

  • Before building your sandwiches, toss the sliced avocado in the lemon juice to stop them from oxidizing.
  • Slather 2 slices each of Stonemill Bakehouse Sprouted Flax with 2 tablespoons of the hummus. Set one aside.
  • Top the one slice with the carrots, followed by ½ cup of the alfalfa sprouts. Drizzle the sprouts with a little olive oil.
  • Cover the sprouts with a toasted slice of Stonemill Bakehouse Chia and Supergrain.
  • Top the sandwich with the remaining slice of bread covered with the hummus. Serve.

Featured Bread: