• 200 ml hazelnut four
• 200 ml flaxseed flour
• 65 ml almond milk
• 4 tblsp sötströ
• a pinch of vitamin C powder
• a pinch of cardamom
• a pinch of salt
• 10 drops of arrack essence
• some drops of vanilla essence
• some drops of butter essence

Mix1
Mix all dry ingrediences together

Mix2
Mix all liquids together.


Mix both mixes together.
Form 8 orbs.
Decorate with a nut on top.

• 1 ½ cups (240 g) flaxseed four
• 4 Tbsp (40 g) psyllium husk powder
• 3 tsp baking powder
• 4 tsp cardamom
• 4 tsp ginger
• 100 ml sötströ
• 1/2 tsp salt
• Butter & Vanilla essence
• 500-800 ml cold water (depends on the flour)
• 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 some extra sötströ 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.

• 200 ml almond flour
• 100 ml flaxseed flour
• 50 ml almond milk
• 3 tblsp sötströ
• 1/2 tsp vitamin C powder
• a pinch of cardamom
• a pinch of salt
• 2 drops bitter almond essence
• 6-10 drops of blueberry essence

Mix1
– almond flour (100 ml)
– flaxseed foulr (all)
– sötströ (2 tblsp)
– cardamom
– salt

Mix2
– almondmilk
– essences
– vitamin C


Mix both mixes together.
Add remaining almond four and sötströ.
Mix well with hands.
Form orbs.
Roll in almond four.

• 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
• 500-800 ml cold water (depends on the flour)
• 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.

This spice works well with breads. Add sweetener, if desired.

• 2 Table sp. fennel seeds
• 2 Table sp. cinnamon powder
• 1 Table sp. anis seeds
• 1 Table sp. cardamom powder
• 1 Table sp. pomerans powder
• 1 Table sp. ginger powder
• 1/3 Table sp. (1 tea spoon) cloves powder

Make 3 batches:

• 6 Table sp. fennel seeds
• 6 Table sp. cinnamon powder
• 3 Table sp. anis seeds
• 3 Table sp. cardamom powder
• 3 Table sp. pomerans powder
• 3 Table sp. ginger powder
• 1 Table sp. (1 tea spoon) cloves powder

This is a variation of the original recipe : https://elavegan.com/keto-flaxseed-bread/#recipe

• 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
• 500 ml cold water
• 50 ml apple cider vinegar

• Mix the dry ingredients together.
• Blend the liquids and add to the dry mix. Start mixing quickly with a spoon and as soon as possible swithc to hands to quickly make a homogen dough.
• Form a bread loaf and place it on a baking paper.
• Wet the bread surface with water and add flaxseed on it.
• Bake 1,5 hours 170 degrees Celsius in a ventilated oven.
• Take out the bread and let it cool.

Lemba’s Bread Spice Mix

• 1 unit Vörtekrydda
• 3 units Sweetener (Sötströ)
• 1 unit Caraway seeds
• 1 unit Curry

Ingredients

• 1/2 medium-sized cabbage (white or red)
• 3 tsp salt
• 1/2 dl vinegar (24%)
• 1/2 dl apple cider vinegar
• 1dl stevia-based sweetener (e.g. Sötströ)
• Ground black pepper (optional but recommended)

Instructions

1. Grate the cabbage (the grated pieces will be small, this is fine)
2. Mix the cabbage with the salt
3. Put the mix in a bowl or on on a plate and then put a weighted bowl or plate on top of the cabbage to help squeeze water.
4. Leave for 30 minutes
5. Mix vinegar, apple cider vinegar and sweetener.
6. Pour out the squeezed-out water from the cabbage bowl, and mix in the mix from step 5.
7. Store the result in a glass jar. The liquid mix will likely not cover all the cabbage pieces, this is fine.
8. Put the jar in the fridge, eat within a week.