Oat and sunflower seed spread

Ingredients for 1 servings:

• 40 g oil (coconut)
• 1 cube of yeast
• 1 large onion(s)
• 250 ml cream
• 50 g cream cheese
• 40 g sunflower seeds
• 40 g oat flakes
• ½ tsp salt (halite)
• 1 tsp vegetable broth, as concentrate
• 1 tsp marjoram
• ½ tsp dried herbs of Provence
• 1 pinch of pepper or chili, or paprika of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Vegetarian delicacy for bread

Finely chop the onion, chop the sunflower seeds in a blender, and finely chop the marjoram. Sauté the finely chopped onion in coconut oil, then stir in the cream and cream cheese, and bring to a gentle boil. Now add the spices and yeast and mix. Stir in the sunflower seeds and oatmeal and simmer for a few minutes. Season to taste. The spread should sit in the refrigerator for 2-3 hours. It tastes best on fresh bread and with apples. Variations, such as with various spices, pumpkin seeds, or cashews, are possible. It will keep in the refrigerator for about 1 week.