Focaccia with sun-dried tomatoes

Focaccia Ingridients For 1 pan: 400 g of white flour 100 g of semolina flour 300-400 ml of water 1 tablespoon of sugar 1/2 fresh yeast salt about a third of a glass of sun-dried tomatoes (7.8 tomatoes) seasoned oil from a jar with tomatoes Preparation Boil 100 ml of water, add sugar and flour … Continue reading Focaccia with sun-dried tomatoes

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Vietnamese sandwiches with seitan and lemongrass (Bahn mi) Ingridients For 8 people: Preparation of seitan (wheat meat) from plain flour: 2 kg of wheat flour (type 500) and 1 L of water or 1 ½ cups of gluten flour (special flour) and 1 cup of water ½ tsp ground white pepper 1 ½ tsp onion … Continue reading Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Baked pasta with apples

Great recepies Ingridients For 2 people: 200 g gluten-free pasta (or other) 4 apples 100 g cashew nuts 1.5 teaspoons of salt 1 small lemon 1 tablespoon of yeast 1 teaspoon ground cinnamon 2 tablespoons sweetener (optional) a handful of raisins or cranberries Preparation Soak cashews in water for at least 1 hour. Boil water … Continue reading Baked pasta with apples

Fresh orange-chocolate cake

Ingridients Ingredients for the cake base: 200 g almonds 100 g dates (more if needed) 30 g fresh cocoa (or plain bitter cocoa) Ingredients for the filling: 500 g cashew nuts (soaked for 2 hours) 2 dcl of virgin coconut oil 1 dcl of agave syrup (more or less, depending on how sweet the cake … Continue reading Fresh orange-chocolate cake