Tuesday, 14 June 2016

The Healthiest Bread in the World

  • 1 1/2 cup oats
  • 1 cup sunflower seeds
  • 1/2 cup grounded linseeds
  • 1/2 cup nuts of your choice (optional)
  • 4 tbsp. phyllium seeds
  • 3 tbsp. nigella sativa seeds (optional)
  • 2 tbsp. chia seeds
  • 1 tsp. Himalayan salt
  • 1 3/4 cup water
  • 3 tbsp. melted coconut oil
  • 1 tbsp. sweetener of your choice (I use date syrup)

1. Add all the ingredients into a bowl and mix them well.

2. Leave it for 2-3 hours or overnight.

3. Pour it into a bread tin and place it into the oven for around 50-60 min. (175°C) 

*If the bread is still soft after that time take it out from the tin and put it into the oven for few more minutes.

*I always use silicone bread tin as it is a lot easier to take it out. If you don't use it spread some coconut oil on it.



Wednesday, 1 June 2016

Vegan Savory Spread a'la Lard Spread

  • 2 cups (300ml) extra virgin coconut oil + 2 tbsp. for frying
  • 2 large white onions
  • 1 apple
  • 2 tbsp.dried marjoram
  • 1 garlic clove
  • Salt and pepper to taste

1. Pour 2 tbsp. of unrefined coconut oil into a pan, add chopped onions and fry until golden brown.

2. In the meantime, peel one apple, grate it using a grater, press the garlic clove and add into the pan. Fry for 2-3 min.

3. Add marjoram, salt, pepper and other spices of your choice into the pan.

4. Stir everything together and turn off the gas.

5. Pour 2 cups of extra virgin coconut oil and let it melt. 

6. Cool it down and stir every now and then.

7. When it hardened a bit (still soft) pour the mixture into the containers.

*Store it in a room temperature so it will be soft and easy to spread on a piece of bread.