Ingredients:
1 egg made from chia and flaxseed meal
60 g butter of your choice
60 g raw sugar or other sweetener
60 g flour
90 g rolled oats
15 g coconut chips
10 g raisins
10 g walnuts
dash of salt, cinnamon, cardamom
Mix ingredients and bake for about 14 minutes at 190° Celsius.
This bread has just the right not-too-sweetness and a great texture.
Preheat oven to 175° C (350 Fahrenheit) and toast walnuts on a baking sheet for about 5 minutes. Remove baking sheet from oven. Grease a loaf pan.
In a large bowl, make a flax egg by mixing 1 tbsp flaxmeal with sufficient water to create a viscous texture. Add sugar and oil, mix, add flour, baking soda and powder, salt and cinnamon. Grate zucchini and drain off some of the liquid. Stir into mixture. Add toasted walnuts. Pour dough into loaf pan and bake for about 50 minutes.
The night before, give 1 cup of rinsed wheatberries and 4 cups of water into a saucepan. Add a dash of salt and bring to a boil. Reduce to medium heat and let cook for about 20 minutes, then turn off heat and let sit overnight.
In the morning, bring back to a boil, add a cup or two more water if necessary, reduce heat to medium. Add dried aronia berries, raisins, chopped dates, tart dried cherries, cinnamon, cardamom and diced fresh ginger. Cook until wheatberries are tender, plumb-looking and slightly open. This can take quite some time, I initially let them cook for 50 minutes, but they needed longer, so make sure to check every 10 or so minutes.
When done, fill portions into bowls, add some lime juice, a handful of nuts, some yoghurt and a bit of maple syrup.
Rinse and soak a handful of Arame for at least an hour.
Julienne three carrots and piece of ginger, and also cut diagonally to create thin, small pieces.
Heat a tablespoon of coconut oil in a pan and add carrots, half a teaspoon of black cumin (nigella), half a teaspoon raw sugar. Cook for a few minutes, add dash of umeboshi-vinegar and mirin and cook for a few minutes more.
Rinse Arame and dry-roast in a pan until water is evaporated. Add hot water until Arame is covered. Add ginger. Let cook for at least 10 minutes, or until water is evaporated. Add shoyu, mix, and take from heat.
Mix everything together in a bowl, add a good dash of gomasio and some lime juice.
Rinse and soak a piece of Wakame sea vegetable along with a couple of dried Shiitake mushrooms and a handful of dried Porcini mushrooms for at least 30 minutes.
In a large saucepan, heat a tablespoon of coconut oil. Add a diced onion, two diced cloves of garlic and a piece of diced fresh ginger, along with a teaspoon of Panch Puran, cayenne pepper, black pepper, half a teaspoon of turmeric and a teaspoon of dried rosemary and dried tarragon each and heat until lightly browned, add sea salt. Add water and bring to a boil, then reduce to medium heat.
In the meantime, rinse seaweed and mushrooms, cut off tough stems and discard, and cut the mushroom heads into strips. Cut Wakame into strips as well. Add Wakame and mushrooms to stew.
Rinse half a cup to a cup of small yellow lentils and add them to the stew. Rinse about the same amount of millet first with hot, then cold water, and also add. Let the whole stew simmer for at least 20 minutes after this. Add diced beets and sliced carrots.
When the stew is done, give a tablespoon of miso paste into each bowl, along with some of the cooking liquid and stir together, then fill the bowls with the stew, stirring the miso paste into it. Season with Shoyu soy sauce.
Great use for leftover squash.
Bake the squash in the oven, about an hour at about 200° Celsius. Let cool off and remove skin and seeds. Add to a large bowl. Add two tablespoons of raw sugar, 5 heaping tablespoons of whole spelt flour, half a teaspoon of baking soda, dash of sea salt, dash of ground vanilla, teaspoon of cinnamon and half a teaspoon of cardamom, a tablespoon of butter and enough milk of your choice to create a creamy yet not runny batter.
Mix well and pour into cupcake forms. Bake at 180° Celsius for about 20 minutes.
In a large bowl, make a flaxegg by mixing a teaspoon of flax/linseed meal with 3 teaspoons cold water.
Add 90 ml of vegetable oil, I used sunflower, and 100 g raw sugar or whichever sweetener you want to use.
Mix well.
Add 1 ts cinnamon, a dash of vanilla, 1 ts baking soda and ¼ ts salt, stir in.
Add 115 g whole spelt flour and 115 g light flour, mix well.
Peel and chop into cubes about 150 g fresh mango, cut papaya in half, remove seeds with a spoon (set aside to dry and have a few for good health), peel and chop about 150 g. Add to the dough, mix well.
Add a good sprinkling of chopped pecan nuts and mix in, as well as well as some fresh lemon juice and freshly grated lemon rind.
Give mixture into a loaf pan coated with baking paper, bake in preheated oven for about 1 hour at 175 degrees Celsius.
You need:
For the cake:
1 flax (linseed) egg
1 ripe banana
vegetable oil
150 g flour (spelt 120 g, buckwheat 30 g)
1 carrot about 100 g
20 g raw sugar
salt
cinnamon
cocoa powder and hot water
baking soda and powder
coconut chips
raisins
For the frosting
150 g silken tofu
40 g dates
apple-mango sauce
In a bowl, make a flax egg by combining 1 tablespoon of flaxmeal with water. Add banana and mush it. Add oil. Mix in salt and cinnamon, baking powder and soda. Add flour, grate carrot into the mix. Mix 2 teaspoons cocoa powder with about a half cup of hot water, stir into the batter. Add 15 g coconut chips and 15 g raisins, blend everything together and pour into a loaf pan. Bake for about 50 minutes at 180 degrees Celsius.
In the meantime, give 40 g pitted dates, 150 g silken tofu and 2 tablespoons applesauce into a blender and mix thoroughly. Let mixture sit in the fridge until ready to apply.
Let the cake cool off for a bit before spreading frosting on top.
Prepare 2 flaxeggs by combining 2 teaspoons of flaxmeal with about 1/3 cup water. Toast 1/2 cup of walnuts in the oven. Prepare 1/3 cup of espresso.
In a bowl, mix 1/2 cup of raw sugar with 1/3 – 1/2 cup vegetable oil – olive oil works well here.
Add flaxeggs and stir well. Add 1/2 teaspoon salt, 1 teaspoon cinnamon, grate fresh nutmeg (about 1/2 teaspoon) into the bowl. Add 1 teaspoon baking powder and 1 teaspoon baking soda. Combine all ingredients. Add 1 1/2 cups flour, mix. Grate 1 large carrot into the bowl. Pour espresso into the mixture and blend everything together. Add walnuts and 1/4 cup raisins, stir.
Bake for 50 minutes to an hour at 180 degrees celsius.
Richtig gut.
Die Zucchini raspeln, geht am besten in der Küchenmaschine. In einer Schüssel das Salz unter die Zucchini mischen, mindestens 10 Minuten beiseitestellen.
Dann die Zucchinimasse in ein feines Sieb geben und ausdrücken. Die Masse zurück in die Schüssel geben und das Ei, eine Handvoll gehackte Petersilie, 2 EL Mehl, Salz und Pfeffer hinzugeben und alles gut verrühren.
Öl in der Pfanne erhitzen, die Masse mit dem Kochlöffel in Pufferform darin verteilen und bei mittlerer Hitze gar backen. Währenddessen aus Kräuterquark, Joghurt, Petersilie, Salz, Pfeffer, Knoblauch- und Zwiebelgranulat die Kräutersauce zubereiten.
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