Plant-based, oil-free sourdough with broccoli sprouts and pepperjack spread 💚
Keeping it simple, I use the same creamy white bean & cashew base and added to half the batch: 1 tbsp canned jalapeños and 2 tbsp jarred piquillo peppers, petite diced. The red pepper bleeds into the base making it a bit pink, not my fav, so I would do fresh red pepper in the future I think, also the pepper ratio is a little high, I would dial that back by about ⅓.
Oh, and I added a small amount (¼ tsp) dry mustard powder to the entire spread batch. I think it's not noticeable, but the purpose was more nutritional than anything. Studies show the myrosinase in mustard seeds increases the conversation of glucoraphanin to sulforaphane (which I think is usually simplified to 'increases the bioavailability of sulforaphane'). Raw broccoli and broccoli sprouts already have myrosinase, but adding more may be beneficial!
#plantbased #sproutbased #brassicas #pepperjsck #sproutsà ladugas