Month: April 2026

• 4 tablespoon flaxseed flour
• ½ cup almond milk (cold)
• 2 teaspoons sötströ
• 8 drops (or so) vanilla essence
• a pintch of cardamom
• a pinch of salt

Mix the dry ingredients and liquids separately. Then combine and mix well.

Same recipe as Lemba’s Bread, but with larger amount of water. Excellent to use as daily bread or as a pizza bottom.

• 1 ½ cups (240 g) flaxseed four
• 4 Tbsp (40 g) psyllium husk powder
• 3 tsp baking powder
• 2 Tbsp Lemba’s Bread Spice Mix
• 1 tsp salt
• 800 ml cold water
• 50 ml apple cider vinegar

• Mix the dry ingredience together.
• Add liquids.
• Mix quickly, but shortly until the dough thickens a bit and it’s possible to but it on the bakin tray.
• Place the dough on a baking tray and flatten it out with your hands. The dough should still be very moist and fluffy, so it shoud be easy.
• Sprinkle lin seeds on top of the bread and press them ligthly into the dough so that they don’t fall out later. Use another baking paper on top of bread and press lightly with your hands.

• Bake 60 min 160 Degrees Celsius.

• 100 ml flaxseed flour
• 100 ml almond four
• 100 ml nutritional yeast
• 2 tsp onion powder
• 1 tsp salt (or a little less)
• 2 tsp black peppar
• 200 ml cold water
• 1 tblsp ACV

Mix all dry ingredients .
Blend all liquids.
Mix all dry ingredients with the liquid.

Done!

(1 layered)

• 2 dl Flaxseed flour
• 2 dl Almond flour
• 4 tbsp cacao
• 4 tbsp sötströ
• 1 tsp of salt
• 400 ml cold water
• aromas (arrack, almond, etc.)
• stevia drops (caramel)

Mix the dry ingredients. Blend the aromas in the water. Mix everything together. Spread the creamy dough on a baking paper around 3 cm thick.

Bake for 30 min 160 degrees Celsius.

When ready, take out the cake and let it cool before serving.

Alternative 2 – Cream in the middle.
Create 2 separate portions of the batter according to the recipe above with the only difference, that 500 ml water should be used instead of 400.

The fist batter should be spread on a baking paper as thin as possible and baked in the oven.

Once baked, cut the cake in half and use these halves as a top and bottom of the cake. The second batter should be used as cream in between the top and the bottom.