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Ingredients
- 1 cups rice flour
- 1 cups buckwheat flower
- 2 cups water
- 4 tbsp. ground linseeds
- 5 tbsp. coriander seeds
- 1 tsp. bicarbonade soda
- 1 tsp. salt
- 2 tbsp. aplle cider vinegar
- sunflower or sesame seeds for topping
Procedure
- preheat the oven to 180C
- mix all the dry ingridients
- add water and mix well together
- before putting in the form, add vinegar and mix well
- add topping and cook for 1 hour
Ingredients
- 2 turnips
- 1/4 red cabbage
- 2 carrots
- 1 avocado
- bunch of dandelion leaves
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- 1/2 teaspoon of ground black pepper
- 2 teaspoons apple cider vinegar / lemon
Procedure
- grate turnip, carrot and cabbage on the smallest size
- chop dandelion, and cut avocado in good chunks
- mix salt, pepper, oil and vinegar together and add it to the salad
- mix all together and adjust spices if needed
Ingredients
- 10 carrots
- 3 onions
- hand full oregano (or instead coriander)
- 4 tablespoons brewer’s yeast (or more)
- 1 teaspoon salt
- a bit pepper
- 3 tablespoons olive oil
Procedure
- steam onions in a sauce pan in olive oil until they are soft and golden, then add carrots. When all is soft turn heat off,
- add salt, pepper, brewer’s yeast, oregano and mix well together
- blend into a paté and serve with gluten-free bread
- bon appétit
