Mestemacher Organic Amaranth + Quinoa-Bread with bacon and avocado

Photo credit: Mestemacher

Working time: 10 minutes

Total time: 20 minutes

Ingredients for 8 strips of bacon:

  • 3 tbsp. soya sauce
  • 2 tbsp. peanut oil
  • 2 tsp. liquid smoke
  • 1 tsp. dark miso paste
  • 1/2 tsp. of medium hot mustard
  • 1/2 tsp. smoked sweet paprika powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 4 sheets of rice paper

In addition:

  • 2 slices Organic Amaranth + Quinoa bread
  • 50 g vegan cream cheese
  • 1 avocado, cut into wedges
  • 1 mini cucumber, sliced into fine strips
  • 1/4 pepper, sliced into fine strips
  • Sprouts for garnishing
  • 1 chilli, cut into rings for garnishing
  • Coriander greens


  1. Stir all the ingredients, except for the rice paper, into a smooth marinade. Cut the rice paper into 4-5 cm wide strips using sharp kitchen scissors. Hold two strips at a time under cold running water, place them on top of one another and pull them through the marinade. Place them, side by side, on two baking trays lined with baking paper and bake for 8-10 minutes at 200 °C top/bottom heat. Remove from the oven and leave to cool completely.
  2. Spread the cream cheese on the bread. Then top with avocado, cucumber, peppers and bacon. Garnish with sprouts, chilli and coriander greens.

Tip: The bacon strips will stay fresh for about a week in airtight packaging, stored in a cool, dry place.