1 cup (or 150 g) Whole Grain Buckwheat Flour
1 cup (or 150 g) Whole Grain Rice Flour
7 oz (200 g) Raw Cane Sugar
1/2 tsp Baking Soda
1 pinch of Salt

5 Tbs Lupine Flour
10 Tbs Water

3 1/2 oz (100 g) deodorized Coconut Oil
1/4 cup (60 ml) Water
3 tsp vegan Lemon Juice

1/2 cup (120 ml) Almond Milk

10 1/2 oz (300 g) Rhubarb
14 oz (400 g) Apples

Mix lupine flour with water. Melt coconut oil, and add lupine mixture, water, and lemon juice.
Separately, mix flour, sugar, baking soda, and salt in a bowl. Stir in the liquid mixture, and add almond milk until you have a sticky batter.
Cut up the fruit. Line a baking sheet with parchment paper, and spread the batter on it. Top the batter with the fruit.
Bake at 356 degrees F (180 degrees C) for 20 to 30 minutes.

7 oz (200g) vegan Dark Chocolate
8 3/4 oz (250g) Rice Flakes
1.75 oz (50g) Popped Amaranth

Optional:
Roasted Almonds
Millet Flakes
Gluten-free Rolled Oats

Spread the rice flakes on a baking sheet with parchment paper and roast them in the oven at 302 degrees F (150 degrees C) until they are golden brown and crispy.
Melt the chocolate in a large heat-proof bowl using a double boiler. Add the roasted rice flakes and stir and turn until everything is covered in chocolate. Add amaranth and repeat.
Let the cereal cool down and sit overnight. Break it out of the bowl with a tablespoon.
Mix with roasted almonds, millet flakes, and gluten-free rolled oats.

for Pizza, Nachos, Pasta, Fries etc.

2 Tbs deodorized Coconut Oil
3 tsp Lupine Flour
2/3 cup (150 ml) Almond Milk
1 level tsp Salt
1 level tsp vegan Mustard
2 tsp pure White Almond Butter (or pure White Cashew Butter)
2 level Tbs vegan Nutritional Yeast Flakes
1 tsp Arrowroot

Melt coconut oil in a saucepan. Stir in the lupine flour. Add half of the almond milk, and flavor with salt. Add mustard and almond butter. Stir in the nutritional yeast flakes.
Mix the rest of the almond milk with arrowroot, pour the mixture into the pan, and stir. Bring it to a boil, then turn down the heat, and let it simmer while stirring until it thickens as desired.
Pour on your dish and enjoy!

Frosting:
5 1/4 oz (150 g) deodorized Coconut Oil
4 Tbs pure White Almond Butter
3/5 cups (or 150 ml) Water
2 Tbs vegan Lemon Juice
1 level tsp Arrowroot
2 1/2 cups (350 g) vegan Powdered Sugar (from raw cane sugar)
1 Tbs finely ground Psyllium Husk

Melt coconut oil. Mix almond butter with lukewarm water, lemon juice, and arrowroot, add to coconut oil, and heat while stirring until the mixture thickens. Let it cool down, and put it in the fridge.
Add powdered sugar and psyllium husk to the cold cream, and stir fast and thoroughly. Whisk until you have a thick frosting. Put it in the fridge again.

Batter:
4 3/8 oz (125 g) deodorized Coconut Oil
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Clove Powder
8 oz (225 g) Raw Cane Sugar
3 Tbs Lupine Flour
9 Tbs Water
5 tsp vegan Lemon Juice
8 3/4 oz (250 g) Carrots, finely grated
1 4/5 oz (50 g) Almonds (or other nuts), chopped
5 1/4 oz (150 g) Almonds, ground
1 cup (or 150 g) Whole Grain Buckwheat Flour
2 1/4 Tbs (20 g) Arrowroot
1 tsp finely ground Psyllium Husk
1/3 cup (50 g) Corn Starch
2 level tsp vegan Vanilla Sugar
1 tsp Baking Soda
1 pinch of Salt

vegan Dark Chocolate (optional)

Melt coconut oil. Add cinnamon, nutmeg, and clove powder, and whisk until slightly fluffy.
Mix lupine flour with water, and add slowly. Add lemon juice. Fold in carrots and chopped almonds.
Finally, mix in ground almonds, flour, arrowroot, psyllium husk, corn starch, vanilla sugar, salt, and baking soda.

Bake at 365 degrees F (185 degrees C) for about 40 minutes.
Let it cool down, and spread the frosting on top.
Melt some chocolate in a double boiler and sprinkle the frosting with it.
Store in the fridge.

8 Tbs pure White Almond Butter
4 Tbs Rice Syrup (optional)
3 2/5 cups (800 ml) lukewarm water

Mix almond butter and rice syrup in a beaker. Slowly add lukewarm water while stirring fast and thoroughly. (It’s easiest to use a blender.)
Store in the fridge.

The rice syrup is optional, but this amount does not really sweeten the almond milk. It only completes the taste and is highly recommended.

2 3/4 oz (or 75 g) Sunflower Seeds
8 3/4 oz (250 g) Whole Spelt Flour (or Whole Wheat Flour)
7 oz (200 g) First Clear Spelt Flour (or First Clear Wheat Flour)
1 3/4 oz (50 g) Lupine Flour
2 1/4 Tbs (20 g) Arrowroot
1 level tsp Salt
2 cups (or 450 ml) lukewarm Water
1 tsp vegan Sugar
3/4 oz (21 g) vegan Fresh Yeast (or 1/3 oz (9 g) vegan Dry Yeast)
6 Tbs High Oleic Sunflower Oil

Roast the sunflower seeds in the oven at 300 degrees F (150 degrees C) until the kitchen smells of them.
Mix flour, arrowroot, roasted sunflower seeds, and salt in a large bowl.
Add sugar to the water, stir, add yeast in small bits, and stir with a fork until completely dissolved.
Pour the liquid into the bowl, mix, and add oil. Knead until you have a smooth dough. (It should be just a tad stickier than you would like it to be. If it is too smooth, use more water next time.)
Cover, and let rise in a warm place for 30 minutes. Knead the dough again, and stretch it out in a loaf pan covered with parchment paper. Cut lengthwise along the top. Cover, and let rise again in a warm place for 45 minutes. Cut along the top again.
Preheat the oven at 435 degrees F (225 degrees C). Put a small heat-proof bowl with water in the oven, add the loaf pan, and bake for approx. 40 minutes.
Let the fresh bread sit on a paper towel overnight to soak up any excess moisture. Replace the towel with a new one the next day.

This is almost as juicy as plain white bread, but much, much better.
It is also a great base recipe for further bread creations. (Tomato bread? Try pieces of dried tomato instead of the roasted sunflower seeds, use olive oil, form a flatbread, and reduce the baking time.)

Soft Formula for Flexible Hold

100 g refined Peanut Oil
50 g virgin Coconut Oil
50 g Berry Wax (Rhus Verniciflua Cera)
100 drops Benzoin Absolute Oil 60% (Styrax Tonkinensis, Alcohol)

Pour the peanut oil into a glass beaker and add the berry wax. Melt it in a double boiler until completely dissolved. Add coconut oil, and stir until completely dissolved. For fragrance, add benzoin absolute oil and stir thoroughly. Pour into a jar and close it.

Let the pomade cool down, and put it in the fridge for at least 3 hours. Store it in a very warm place (at least 86 degrees F / 30 degrees C) overnight, and let it sit at room temperature the next day.

Yes, kids, this is the best pomade ever.

If you want a stiffer pomade, increase the amount of berry wax and decrease the amount of peanut oil by the same ratio.
Always leave the amount of coconut oil at 25%.
Do not use less than 25% berry wax.
If you use more berry wax, you will also have to use more benzoin absolute oil.

Stronger Formula for Hot Weather

90 g refined Peanut Oil
60 g Berry Wax (Rhus Verniciflua Cera)
50 g virgin Coconut Oil
150 drops Benzoin Absolute Oil 60% (Styrax Tonkinensis, Alcohol)

3 ½ cups (500 g) All-Purpose Flour
1 tsp vegan Sugar
1 tsp Baking Soda
½ tsp Salt
1 cup (or 250 ml) vegan Soy Yogurt
2 1/8 cups (500 ml) Almond Milk (or Oat/Rice/Soy Milk)
7 tsp vegan Lemon Juice
4 Tbs Vegetable Oil*
2 Tbs Lupine Flour (or Soy Flour)
4 Tbs Water

In a cup, stir lupine flour into water. Mix all the other dry ingredients in a bowl. Mix soy yogurt, almond milk, lemon juice, oil, and the contents of the cup. Add to the bowl and stir well.

Fry in an oiled pan until there are bubbles on top, then flip and let the pancake fry until it is golden brown.

Serve and drown in maple syrup.

*I use deodorized high oleic sunflower oil most of the time, but if you want something fancier, I suggest virgin peanut oil or macadamia oil for this recipe.

1 cup (140 g) Wheat Gluten Powder
6 Tbs Lupine Flour
2 Tbs Chickpea Flour
1 cup (235 ml) Water
4 Tbs Olive Oil
1 Tbs Toasted Sesame Oil

8 cups (or 2 l) Water
2 Tbs Noble-Sweet Paprika
2 tsp Cumin
1 tsp Salt

Mix gluten powder, lupine flour, and chickpea flour in a bowl. Add water and oil, and stir quickly.
Knead the dough until it is smooth. Stretch it out as far as possible.
(This works best if you lay the dough out flat, pat and stretch it, then quickly flip it around, pat and stretch it again, and so on.)
Cut into desired shapes.

Bring the water to a boil, and stir in spices. Turn down the heat, add the patties, and let simmer for about an hour.
(Of course, you can add herbs and spice to taste, or vegan vegetable broth.)

Take the patties out of the water, and let them drain. Marinate and let them sit in the fridge overnight or at least for a couple of hours.

Fry in a pan and/or in the oven.

The patties turn out best if you fry them in a pan on low heat for 20 to 40 minutes and flip them every 5 to 10 minutes, then put them in the oven at 350 degrees F (175 degrees C) for up to 40 minutes.

Instead of marinating, you can cover the patties with a crispy crust. Stir 2 tablespoons lupine flour into 6 to 8 tablespoons water and drag the patties through it. Mix vegan breadcrumbs or chickpea flour with vegan nutritional yeast flakes and cover thoroughly. Fry the patties in a pan on low heat with some vegetable oil until the crust is golden brown and crispy.

For a healthier, eco-friendly way to wrap your food all you need is:

• Pure Cellophane Bags
• 100% Recycled Aluminum Foil

Put the food into a cellophane bag, fold the open end, and wrap everything in aluminum foil.

The aluminum foil will keep the food fresh and moist, while the cellophane will prevent direct contact with the aluminum.

Be sure to you use pure cellophane!

You can recycle the aluminum. Pure cellophane is organic waste.

8 3/4 oz (250 g) vegan Soy Yogurt
3 1/2 oz (100 g) white Sunflower Seed Spread
1 3/4 oz (50 g) deodorized Coconut Oil

1 tsp vegan Lemon Juice
1 1/2 Tbs vegan Balsamic Vinegar

1/2 Tbs vegan Sugar
1/2 tsp Salt
1/4 tsp Pepper

1 clove of Garlic, chopped or pressed
1/2 Onion, diced or grated

Chives and other herbs to taste (e.g. Garden Thyme, Oregano, and the like)

Mix everything in a blender, or melt the coconut oil and use a handheld mixer or stir by hand. Store in the fridge.
Enjoy!

2 3/4 cups (or 500 g) vegan Mayonnaise
1 cup (or 250 g) vegan Tomato Ketchup
White Pepper
Noble-Sweet Paprika
1 large head of Garlic, grated (or Garlic Powder)

Mix the mayonnaise with the ketchup.
Flavor with pepper and paprika.
Add as much garlic as it takes to replace the sourish taste of the ketchup with a sweetish savor.

 
It’s amazingly easy, but still amazing.
The huge amount of garlic is actually the “secret ingredient.” Be sure not to use too little.

For 12 buns:

1 ½ cups (355 ml) Almond Milk (or Oat/Rice/Soy Milk)
1 cup (235 ml) Water
1 3/4 oz (50 g) deodorized Coconut Oil

4 ½ cups (640 g) All-purpose Flour
1 2/5 oz (40 g) vegan Instant Dry Yeast
2 Tbs vegan Sugar
1 ½ tsp Salt

1 Tbs Lupine Flour (or Soy Flour)
3 Tbs Water

In a small saucepan, heat almond milk, water, coconut oil until very warm, but not over 120 degrees F (50 degrees C).
In a large bowl, mix together 40% of all the flour, and yeast, sugar, and salt. Mix milk mixture into flour mixture.
In a cup, mix lupine flour with water, and then mix it in.
Stir in the remaining flour, 10% of the whole amount at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Cover, and let rise for about 15 minutes.

For Burger Buns: Divide dough into equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly.
Cover, and let rise for 15 to 20 minutes.
(To apply sesame seeds, use a little arrowroot mixed with water.)

For Hot Dog Buns: Shape each piece into a 6x4 inch (15x10 cm) rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal.
Cover, let rise about 10 to 15 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

32.5 g Jojoba Oil
7.5 g Candelilla Wax
15 g Zinc Oxide
10 drops Tea-tree Oil
45 g fine Healing Earth (Loess)

Pour the jojoba oil into a glass beaker and add the candelilla wax. Melt it in a double boiler until completely dissolved. Mix in the zinc oxide (use a sieve!) and add the tea-tree oil. Mix in the healing earth.
Pour into a small jar and let sit in the fridge overnight.