Viking Bread Canapés with Chantilly Cream

Ingredients:

Bread mixture:

500g of mixed seeds (raw)

50g olive oil

4 eggs

pinch of salt

1 pack microwavable mixed grains

Chantilly Cream:

200g whipping cream

100g icing sugar

1 teaspoon of vanilla powder or extract

Coconut Oil

Lemon and orange candied peel

Sliced glace cherries

Sultanas or dried fruit of your choice

Chocolate chips or curls

Fresh mint to garnish

Cooking Method:

Combine all the bread ingredients into a mixing bowl and stir until the ingredients bind together.

Grease a bread tin with a little coconut oil and add the mixture, pressing down lightly to fill the corners.

Cook for 1 hour at 160 degrees

Remove from the oven and leave to cool.

Cut the mixture into 1 cm slices, place on a worktop and then cut out small discs from each slice and set onto a plate or tray ready to layer with cream.

Whip together the Chantilly cream ingredients until it stiffens enough to sit on top of the canapé bases.

Layer one disc with Chantilly cream and some fruit then place another disc over it and dust with icing sugar. Dollop more cream on top and add your choice of the fruit decorations, chocolate chips, sliced glace cherries and sultanas. Each one can be its own masterpiece!

Serving Suggestion:

Arrange on a cake stand or silver platters to make into a party showpiece.