Vegan pan bread with avocado cream, topped with mushrooms and tomatoes

Ingredients for 1 servings:

• 2 tbsp oat flakes, fine
• 1 tbsp chickpea flour
• 1 tbsp rice flour or whole wheat flour of your choice
• 1 tbsp sesame seeds
• 1 tbsp hemp seeds, peeled
• 2 tbsp oil, neutral
• 1 avocado(s)
• ½ tsp salt
• 1 tbsp black cumin
• 25 ml water
• 6 mushrooms
• 6 cherry tomatoes
• some cress
• some lemon juice
• 1 garlic clove(s), optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

For the avocado cream, halve the avocado, mash it with a fork, and season with salt, pepper, and lemon juice. If you like, you can also press in a clove of garlic. For the pancake, combine oatmeal, chickpea flour, rice flour or whole-wheat flour, sesame seeds, hulled hemp seeds, oil, salt, black cumin, and a little water into a paste and let it sit for 5 minutes. Fry in a pan on both sides. Fry the mushrooms in a little oil. Spread the avocado cream on the pancake and top with warm, oil-seared mushrooms and tomatoes. Sprinkle with fresh cress.