Author: Piret Saar

2 dl coconut oil
2 dl cacao powder
2 dl pumpkin seeds
2 dl sunflower seeds
1-2 tbsp. stevia powder/crystals
1-2 tsp. instant coffee

Mix everything together and place it on a pan in a thin layer. Keep in fridge.

If the coconut oil is too solid, heat up the mixture a bit. Avoid high heat to keep all the nutrients.

• Chopped cabbage to fill a large frying pan
• 1 tsp whole cumin seeds
• 1 tsp asafoetida powder
• 1 tsp curry powder
• 3 tsp paprika powder
• 1-2 tsp black pepper
• Olive oil to generously cover the pan. The cabbage should look properly oily when done.

1. Chop the cabbage.
2. Create the spice mix of asafoetida, curry, paprika and black pepper.
3. Heat the oil in the frying pan.
4. Add the cumin seeds when the oil is hot enough (small bubbles should form around the seeds, but the oil should not be smoking)
5. When the seeds are dark brown (but not black!), add the spice mix and let it sizzle for a couple of seconds.
6. Add cabbage and fry until done.

Link to the original recipe: https://bebeandbear.com/2018/02/17/homemade-cheddar-cheese-crackers-made-chickpea-flour/

INGREDIENTS

• 1 cup of chickpea flour
• 3 tbsp of organic olive oil
• 1/2 tsp of sea salt plus a little more to sprinkle afterwards
• 1 cup of shredded cheddar cheese ( I used mild)
• 3 tbsp of water

INSTRUCTIONS

1. Pre-heat oven to 175 C.
2. Mix all ingrediencies together in a bowl into a dough.
3. Place the dough on a sheet on a baking pan and make it as thin as possible (should cover the whole pan). You can use another baking sheet on top to press the dough thing and smooth.
4. Bake for 12 -15 minutes.

Ingredients

• olive oil – a generous amount, so that the onions can float around
• 3 large onions – chopped
• 200 – 250 g kale or lacinato kale (svartkål) (or both) chopped
• spice mix:
  
  Alternative 1
  1 tsp arada berberé (or 1/2 tsp chilli powder)
  3 tsp paprika powder
  1/ tsp black pepper
  
  Alternative 2
  1/2 tsp arada berberé (or 1/2 tsp chilli powder)
  3 tsp paprika powder
  1/2 tsp cumin powder
  1/2 tsp asfoetida
  1-2 crushed Punjabi Wadi
  
  Alternative 3
  Create your own mix.
  

• 500g chopped tomatoes
• 2 dl chickpea flour
• boiled water – to get the desired consistency
• 1 tsp salt
• 1 large garlic clove – minced (you can use more garlic too)

Instructions

• Heat the oil in the pan and fry the onions until they they are golden and a bit golden brown.
• Add your chosen spice mix stir in the pan for 10 seconds.
• Add the kale and fry for a couple of minutes until the leaves sink together.
• Add the tomatoes and let everything to simmer for a couple of minutes.
• Add chickpea flour and mix it well. Don’t worry about the lumps, they will taste great.
• Add as much boiled water as you like to get the consistency that you enjoy (around 0,5 l). Note that chickpea flour can absorb quite large amount of water.
• Add salt, pepper and garlic and mix.

2 large broccoli (or 3 small)
2 large onions
1 tsp cumin seeds (spiskummin in Swedish)
3 tbsp Seitan Spice Mix
3 tbsp Arada Shiro
Olive oil

1. Chop the onions and start frying them in plenty of oil until golden brown.
2. Meanwhile, chop the broccoli into florets. Use the stem too (except the most wooden bit) and slice it quite thinly.
3. Heat a generous amount of oil in a large frying pan with high edges. To see if the oil is hot enough, throw in one or two cumin seeds and if they start to slightly bubble or move around, then add the rest of the cumin seeds. Stir them around in the oil until they become darker brown (but not black brown!). Less is definitely more in this case.
4. When the cumin seeds have turned darker brown, add Seitan Spice Mix and stir for a few seconds. You should get a spice paste. If the paste feels too dry, add more oil.
5. Add broccoli and stir to cover it in the spice mix.
6. Add the fried onions.
7. Cook until the broccoli feels softer, but still crispy. Stir occasionally.
8. Sprinkle Arada Shiro over the broccoli and stir.
9. Stir for one more minute, to give Shiro a chance to become cooked.

Use any volume units, depending on how large amount of the spice mix you want to create. I usually use 1 dl as a unit.

1 unit Turmeric powder
1 unit Asafoetida powder
2 units Arada Berberé (or 1 unit Chilly powder)
2 units Ground Cumin
2 units Curry powder
2 units Paprika powder

Ingredients

2 cups grated cauliflower
2 cups grated mozzarella cheese
100 ml cold water
1 tsp psyllium husk (finely powdered)
1 tsp chia seeds

toppings according to your taste

To see the original recipe (with eggs) being preapared watch this great video: https://youtu.be/W8Gtk067h5Y

Steps

Put the the oven on 220 Celsius.

Pour the cold water into a glass and add psyllium husk. Whisk immediately with a fork until you get a smooth and thickened consistency (about 1 min).
Add chia seeds into the glass and stir.
Put the grated cauliflower and grated mozzarella cheese into a bowl and pour in the psyllium and chia seeds mix. Mix thoroughly using your hands (about 30 sec).

Put a baking paper on a baking pan, and spread the dough thinly all over the pan (I used hands).

Bake 15 minutes or until it looks like that:

Add your toppings.
In this example I used:
– a thin layer of Seitan Tomato Sauce
– green verts
– spinach
– tomatoes
– more grated mozzarella

Bake another 15 minutes in 220 Celsius or until the cheese is starting to become golden brown

Ingredients

• sun flower seeds 1 dl
• pumpkin seeds 1 dl
• lin seeds 1 dl
• sesame seeds 1 dl
• psyllium fiber husk 1 tbsp (or 1 teaspoon if the husk is a fine powder)
• chickpea flour 0.5 dl
• salt 1 tsp
• olive oil 0.5 dl
• boiling water 2.5 dl

Instructions

• Set the oven on heating (150 degrees)
• Mix all the dry ingredients + olive oil.
• Add boiling water and mix until the mix becomes thicker (1-2 minutes).
• Spread a thin layer of the mix on a baking pan (you should have enough mix to cover the whole pan).
• Bake 25 min -> take it out of the oven and cut into squares.
• Bake 25 min more.
• Turn off the oven, open the oven door a bit and let the breads cool inside the oven.

• 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.