RYE BREAD - AMARANTH & QUINOA

I was skeptical about a wheat-free bread being this satisfying, but the sourdough tang comes through beautifully and the quinoa adds a nice little crunch. It toasts up perfectly for my morning avocado, and the high fibre means I actually feel full until lunch.

The texture is hearty without being dense, thanks to those amaranth and quinoa seeds adding a nice bit of crunch in every bite. I've been having it toasted with avocado for breakfast and it actually keeps me full until lunch, which is rare for any bread I've tried.

The slice held together perfectly under a thick layer of avocado without crumbling, and that seedy crunch from the quinoa really comes through. It's my new go-to for toast when I want something filling but wheat-free.