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Sprouted buckwheat bread with vegetable kraut and goat’s curd

Date Added: 8/25/2017    Source:

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  • 4 slices sprouted buckwheat sourdough
  • 180g goat's curd or a very young goat cheese
  • 280g vegetable kraut
  • 20g alfalfa sprouts
  • 1/4 bunch mint, leaves picked
  • 40ml argan oil

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