The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

While the controlled social life continues due to the Covid-19 pandemic, the tendency of consumers to receive food service at home and at work continues by reducing the risk with the latest measures. For this reason, it is thought that takeaway and take-away services will be preferred in the winter season. Metro Turkey, businesses and service come-get package for service operations can create and optimize existing ones to be able to offer over 300 varieties of products. In this way, businesses can supply many products they may need, from food products that will support the takeaway menus to be offered to their guests, to disposable food packaging and transportation products, with Metro quality and assurance.

Metro Turkey, environmentally friendly and Naturapack walkable special printing up to 5 colors Food Containers and Lids, Kraft Hamburger Box (100 pcs pack 59,90 TL) per hour to 900 plates with a closing speed Clio35 PP Plate Closing Machine (8999 TL), containers JETPAK Cardboard Plate Sealing Machine (3.999 TL), which can seal with heat for 4-8 seconds, transparent plastic food containers suitable for microwaves that do not leak when fully closed with heat in the machine with adhesive film (100-pack with 2 compartments 74.90 TL, 100-pack It brings many products that will facilitate the life of businesses such as 3 eyed 74.90 TL) on its shelves.

Thanks to a special offer that Turkey’s takeaway food products to Subway restaurants also hygienic and suitable for single use, can provide better quality and service to its guests by choosing a healthy packaged products. For this, a wide range of products from fresh and frozen products to portion olive oils and pickles, bakery products and portioned spices, to portioned desserts and beverages are on the shelves. For example, Metro Chef Super Crispy Potato, which is an ideal food for takeaways and is sold at a price of 59.99 TL for 2.5 kg, retains the heat longer than normal fries, thus preserving its crispness for up to 30 minutes. Rioba Lemon Sauce, which is sold for 107.90 TL in a 5-kilo package, enhances its flavor with 2% real lemon juice concentrate and offers a safe use in terms of hygiene because it is disposable. Rioba Chocolate Soufflé, which costs 44.99 TL per kilo, enables restaurants to offer unique tastes to their guests in the package services.

The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.