Month: December 2019

• 2 cups chickpea flour
• 2/3 cup coconut oil
• 3 tbsp birch sugar
• 1/2 tsp cardamom

• Roast the chickpea flour in a pan until golden.
• Add the coconut oil and mix. Continue frying for another 6 minutes.
• Add all the other ingredients and mix.
• If the mixture is too dry (consists of separate particles), add more coconut oil.
• Let the mixture cool, so that it is possible to form balls.
• Form the balls, put them on a plate an keep them in the fridge.
  
  For pictures about the consistency and the original Besan Ladoo that inspired this recipe can be found here.

• 2 cups chickpea flour
• 1 cup coconut oil
• 3 tbsp birch sugar
• 6 tbsp cacao powder
• 1/2 tsp cardamom
• 2 tbsp rum

• Roast the chickpea flour in a pan until golden.
• Add the coconut oil and mix. Continue frying for another 6 minutes.
• Add all the other ingredients except for rum and mix.
• If the mixture is too dry (consists of separate particles), add more coconut oil.
• Let the mixture cool a bit and add rum. Mix.
• Let the mixture cool more, so that it is possible to form balls.
• Form the balls, put them on a plate an keep them in the fridge.
  
  For pictures about the consistency and the original Besan Ladoo that inspired this recipe can be found here.

Ingredients

Dry ingredients mix 1

• 1 cup almond flour
• 1 cup chickpea flour
• 1/3 cup coconut flour
• 1 package of dry bread yeast (for non-sweetened bread)
• 1 tsp curry
• 1 tsp caraway
• 1 tsp Himalayan salt

Dry ingredients mix 2

• 1 tblsp psyllium husk
• 2 tblsp chia seeds

400 ml lukewarm water

Instructions

• Put mix 1 into a bowl and make sure it’s thoroughly mixed.
• Put mix 2 into a bowl and add the water. Stir quickly as it becomes jelly-like very fast.
• Pour the mix 2 into mix 1 and stir thoroughly.
• Cover the bowl with a wet towel and keep it in a warm place for an hour.
• Put a baking paper on the baking pan and simply pour out the doe from the bowl. It should fall out nicely and form a nearly perfect round bun.

• Bake for 35 minutes 220 C.
• If the bread does not feel solid, bake until ready 100 C.

Finely chopped cabbage to fill a large frying pan
2 tsp Arada Berberé
4 tsp Paprika powder
olive oil
salt

Fry the cabbage in olive oil until golden brown.
Add the species and fry some more.
Add salt.

If the cabbage feels too dry, add some more oil or boiling water.