Sizzling Roasted Oatmeal

About this recipe:

When on vacation in Tulum - Mexico, I got turned on to this wonderful roasted oatmeal breakfast. I've been eating it ever since. I eat it with my favorite yoghurt, but it also goes well with any milk of your choice. 

Ingredients:

• Jazzy's oatmeal mix

• coconut oil for roasting

• yoghurt or milk of your choice

• agave nectar to sweeten (I actually leave this out completely since the yoghurt has a tiny bit of sweetness to it)

1. Melt some coconut oil in a small frying pan.

2. Roast desired amount of oat mixture until golden brown. When the seeds start to pop, you know its time to munch.

3. Serve over your favorite yoghurt or milk. The oats & seeds sizzle when they hit your bowl.

Oatmeal Cookies

About this recipe:

I am in love with oatmeal cookies. They are so easy and delicious, and you don't have to feel guilty when eating them. Have some of the oatmeal mixture on hand so there's hardly any prep involved. Perfect for instant cookie gratification!

Preheat the oven to 350F.

Ingredients:

• 1.5 c. Jazzy's oats mix 

• 1/2 c. baby quick oats

• 1/4 milk of your choice (I used almond milk)

• 1/2 green sour apple, finely grated

• 2 t. glycerine based vanilla flavoring

• 1/2 t. baking soda

• 1/4 c. coconut butter

• squeeze of maple syrup, agave nectar or stevia for sweetness

1. Melt the coconut butter using the double boil technique.

2. Combine milk, vanilla, baking soda and sweetener in a mixing bowl. Stir.

3. Divide the oats mix in two. Blend one half of the mix in a blender with an S blade into a fine powder.

4. Add the oats mix and the fine oats mix meal into the bowl, mixing it well with the liquid ingredients.

5. Add the grated apple and baby quick oats. Mix into a nice batter.

6. Drop tablespoons onto a parchment paper lined baking sheet. Flatten to a cookie with the back of a fork or spoon.

7. Bake for 10 - 15 minutes at 350F. For extra crisp, turn the oven to 450F for the last couple of minutes, careful not to burn them.

8. Cool on a cooling rack and enjoy!

Jazzy's Oatmeal Mix

About this recipe:

In hard economic times its good to save a penny. Oatmeal is one of my staples that is very affordable. You can add to it what ever you like. I always keep a large jar filled with this mixture. Oats are an amazing source for good fibers, protein and full of nutrients such as vitamin E, zinc, selenium, copper, iron, manganese and magnesium. This mixture is great for roasting, cooking & baking.

Ingredients:

• baby quick oats

• dried shredded coconut flakes

• (raw) almonds

• (raw) sunflower seeds

• (raw) pumpkin seeds

1. Combine all ingredients (measurements to your liking).

2. Mix well and store in airtight container or jar.

Gluten Free Pizza Pesto

About this recipe:

I never thought making pizza was so easy, I always thought about having to flip up pizza dough above my head but is as simple as just following the instructions on the box. Finally you can decide what exactly what you put on it. Here's a simple pizza pesto.

Ingredients:

• 1/2 box (11 oz.) of pizza mix

• couple of scoops of arugula pesto, to learn how to make it click here

• green veggies to your liking, I used broccoli and sautéd spinach

• 6 sun dried tomatoes, soaked for 2 hrs, sliced finely

• your favorite pizza topping, I used feta but you can easily use a vegan cheese

• pine nuts

• pepper to taste

1. Prepare the pizza dough according to the box. My box told me that one whole box would yield two pizzas. Because I like my dough super thin, I decided to half it. Make sure to half all measurements accordingly. In the end I had enough dough for two thin crust pizzas.

2. After the dough has risen, split it in half. Drop one half on a greased pizza sheet. Spray some canola oil spray on your hands and press the dough out into a nice pizza bottom. Just make sure to make the outside a bit thicker.

3. Drop the pesto on the pizza bottom, spread out evenly with a spatula.

4. Decorate with your veggie toppings. 

5. Sprinkle with the cheese of your choice, sprinkle pine nuts.

6. Bake according to the directions on the box. Mine took 12 minutes at 450F.

7. When done remove from oven, let it cool for just a minute. Score with pizza roller.

8. Refrigerate left overs.

Will make two 13 inch thin crust pizzas.

Good Morning Fruit Shake

About this recipe:

This delicious alkalizing fruit shake is an ideal way to start your day. It is always best to consume fruit on an empty stomach, it will help detoxify your system and will give you a great boost of vitamins, fiber, protein and energy for the rest of the day.

Ingredients:

• 2 kiwi's, peeled

• 1 sour apple, pitted

• 1 c. filtered water

• 2 shots of outdoor grown wheat grass, I get mine frozen

• 1 açaí berry smoothie pack, I prefer the unsweetened one

1. Put the kiwi's, apple and water in the blender, blend until smooth.

2. Add the wheat grass shots and açaí berry pack, transfer to glass.

3. Enjoy right away.

RAW Easy Traveling Powerbar

About this recipe:

It is always really hard to travel when you have dietary needs. These little power bars are super easy to make and will keep well in your cool lunch box. This is a no bake recipe and doesn't require a dehydrator!

Ingredients:

• 1/2 c. raw almonds

• 1/4 c. flax meal

• 1/2 c. raw shredded unsweetened coconut

• 1/4 c. raw cashew butter

• 1/4 c. puffed brown rice (serial section)

• 1/4 c. raw sunflower seeds

• 1/4 c. raw coconut butter

• 2 t. glycerine based vanilla extract

• pinch of salt

Optional:

• 1.5 oz. raw cocoa butter

• .75 oz. raw cocoa powder

• .75 oz. mesquite

• tiny squeeze of agave nectar

1. Chop the almonds in a blender with an S blade until fine.

2. Add the flax meal, coconut, cashew butter and salt. Mix. Transfer to large mixing bowl.

3. Melt the coconut- and cashew butter using the double boil technique, make sure to not overheat/burn it.

4. Add the melted buttes to the mixture and blend well.

5. Poor mixture in a 6 x 6 glass pyrex dish that is lined with wax paper.

6. Set in the freezer to harden.

Chocolate frosting:

7. Using the double boil technique, melt the cocoa butter, make sure to stir often and don't overheat. Turn off the burner but leave the bowl in the warming water.

8. Add the mesquite, cocoa powder and agave. Mix into a smooth chocolate. Leave the bowl in the pot of warm water to keep the chocolate in liquid form.

9. Take your pyrex dish out of the fridge and poor the chocolate on top.

10. Set in the freezer, score the chocolate with a knife after ten minutes, return to freezer until completely hardened. Wrap individually in wax paper.

Makes 8 small or 4 large power bars.

Best kept refrigerated or frozen until consumed.

RAW Cucumber Papaya Soup

About this recipe:

This wonderful cold soup works great in summer as a quick refreshing lunch. Papaya is full of proteolytic enzymes that helps digestion.

Ingredients:

• 1/2 green papaya, pitted and diced

• 2 cucumbers, diced

• thumb of ginger, minced

• 1 garlic clove, peeled & minced

• lime to taste

• black sesame seeds

• sesame oil

• optional: add freshly ground mint leaves

1. Blend papaya, cucumber, ginger and garlic until a smooth soup.

2. Spread over two soup plates, decorate with black sesame seeds and sesame oil. Spritz with fresh lime, sprinkle with freshly ground mint leaves. Makes enough for two.

Chai Tea

About this recipe:

A lot of the times when you get chai tea from a coffee shop it is loaded with sugars and all kinds of flavorings that you don't even know about. You can only really know what is inside if you make it yourself. Its easy, just get organic ingredients at your health food store and mix at home. This recipe is without the black tea so its completely caffeine free.

Ingredients:

1/2 T. fennel seed

8 cardamom pods, cracked with the blade of a knife

12 cloves

1 cinnamon stick, crushed

1/2 T. orange peel

8 anise stars

1 T. coriander seeds

1 inch piece of fresh ginger, grated

6 cups of water

1. Bring water to a boil.

2. Add fennel, cardamon, cloves, cinnamon, orange peel, anise stars, coriander seeds.

3. Boil for about 8 minutes.

4. Transfer tea water to a tea pot. Add the ginger to tea and allow to steep 5 minutes.

5. Drink with milk of your choice, sweeten with stevia or agave nectar.

Raw Choco-Coco Macaroons

About this recipe:

These choco-coco macaroons are absolutely raw and really really hard to resist. They don't take much effort to make but they take a while in the dehydrator. The result is a macaroon crisp on the outside and chewy on in the interior. Worth the wait. I found this recipe in a raw cookbook called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 3 cups of dried unsweetened coconut flakes

• 2 T. raw cocoa powder

• 1 c. maple syrup

• 1/2 c. coconut butter

• 1 T. vanilla extract

• 1/2 t. mineral salt

1. In a large bowl combine all ingredients and stir well.

2. Using an ice cream scoop or two spoons - spoon rounds of the mixture onto a dehydrator tray lined with Teflex.

3. Dehydrate at 115F for about 24 hours until crisp.

4. Store in the refrigerator for a week or freezer for longer.

Kefir Butter

About this recipe:

Now that you've learned to make your own kefir-sour cream, its easy to make your own kefir-butter, a butter that will have all healthy enzymes still in tact. It will taste better than any butter you've tasted before. All you need is a kitchen machine with S blade and some ice cubes on hand.

Ingredients:

• 2 c. kefir-sour cream

• ice water

1. Put the sour cream in a blender with an S blade. 

2. Blend on high speed, after a while you will notice that the consistency of the sour cream changes. The sour cream will split up in butter fat and butter milk.

3. Poor out the watery substance that has formed. This is the butter milk. You can also save this and use it for baking or cooking.

4. Continue to blend the butter, adding 1/4 cup of ice water (but not the cubes) to it. The ice water will separate all the butter milk from the butter. Strain out and repeat about 4 more times until the strained water is clear.

5. When done, scoop out the butter with a silicon spatula. Press down into a mold. This can be anything, I used a small sauce dish.

6. Press with the back of a spoon into the butter. You will notice that more water will come out of the butter. Strain and repeat until there's no more water.

7. Refrigerate for up to one week. Freeze for longer time.

Milk Kefir

About this recipe:

Milk kefir is a healthy probiotic drink that will help digestion due to its beneficial bacteria and enzymes. Store bought kefir is often cultured after pasteurization and has a ton of added sugar. Pasteurizing milk will destroy all healthy bacteria so when you make your own kefir, make sure to use raw dairy only. To read more about raw dairy click here.

Ingredients:

• 1 T. milk kefir grains, I got mine on Ebay.

• 1 c. fresh raw milk, room temperature

1. Sterilize a glass jar by submerging it in boiling water for 5 minutes. Take it out of the boiling water and set it on the counter. Cool for a minute.

2. Poor in the milk. Make sure the hot glass does not make the temperature of the milk rise to more than 80F. 

3. Mix in your kefir grains, screw on lid, shake lightly.

4. Wrap the jar in a towel and set the jar inside your oven with only the oven light on. This will make sure of a constant temperature of 72F. 

5. After 8 hours you want to shake up the glass to agitate the grains.

6. After 24 hours you will have a nice soured kefir. Take it out of the oven.

7. Strain out the kefir grains with a clean plastic strainer. Transfer the fresh strained kefir to a clean jar. Put the grains back in the brewing jar and repeat process.

8. Leave the freshly strained kefir out on the counter for another 24 hours. This will give the vitamins a chance to fully get to work.

9. Drink right away or refrigerate. You can repeat this process every day to make sure you have a fresh glass of kefir a day.

To find out more about kefir go to Dom's kefir making page.

Kefir Sour Cream

About this recipe:

Once you made a good batch of milk kefir it is really easy to make other cultured dairy goods such as a probiotic kefir sour cream. Just make sure you use raw, unpasteurized cream  as a starter. Kefir sour cream can also be used to make amazing tasting kefir-butter.

Ingredients:

• 3/4 c. raw cream

• 1/4 c. freshly strained milk kefir

1. Put the cream in a clean glass container.

2. Add the kefir and Stir with a wooden spoon. Put the lid on the container but don't seal airtight.

3. Leave out for 12 to 24 hours at room temperature.

4. Seal jar airtight and refrigerate.

To learn more about kefir making visit Dom's kefir making page.

RAW Kale Salad

About this recipe:

Kale is really healthy, specially when consumed raw. It has a ton of carotenes, vitamin C and B6, and many minerals including copper, iron and calcium. Its also a good source of dietary fiber.

Ingredients:

• 5 stems of kale, curly kind

• 1/2 avocado, diced

• 1 large heirloom or vine tomato, diced

• juice of 1/2 lemon

• 1 - 2 T. olive oil

• pepper & salt to taste

• handful of raw pine nuts for garnish

1. Pluck kale leaves off the stems, shred leaves into bite sized pieces. Wash thoroughly, add to mixing bowl.

2. Add the olive oil and lemon juice to the kale. Massage with your hands until the leaves become more soft. This could take a couple of minutes.

3. Add the tomato and avocado, toss, drop in bowl(s).

4. Sprinkle with pine nuts and pepper & salt to your taste.

Makes one meal salad or two side salads.

Gluten Free Berry Pie

About this recipe:

I had some left over dough from making my Dutch apple pie. I also happened to have some berries and home made sour cream. This is the result, an oozing berry love pie. Yum!

Preheat the oven to 350F.

Ingredients:

• left over dough from Dutch apple pie

• handful of blackberries and raspberries

• few scoops of home made sour cream

• arrow root flower for dusting your work surface

• 1/2 egg yolk, beaten

1. Dust your clean work surface with some arrow root powder.

2. Roll out the left over dough. Divide in two. Use one piece to create pie bottoms, the other to create the tops. Cut out some cute shapes from the top piece.

3. For the pie bottom, cut out the shape of your pie shell. I had these mini heart shaped ones.

4. Press dough in into the bottom and sides of pie shell.

5. In a small mixing bowl, mix berries and sour cream, drop into pie shell.

6. Put a little egg yolk on the edge of the bottom crust, this will glue on the top.

7. Place the tops on, pressing the edge to close. Cut off excess dough.

8. Brush top with egg yolk.

9. Bake at 350F for about 15 minutes.

Gluten Free Dutch Apple Pie

About this recipe:

The secret to a good Dutch apple pie is to use sour apples and not add to much other sweetness. There's a reason why they named those super sour apples 'granny smith's'. Its because my Dutch granny always had the best apple pie! 

Preheat the oven to 350F.

Ingredients:

• 7 granny smith sour apples, skinned

• 1 T. cinnamon

• 1 T. pumpkin pie spice

• 1/4 t. cloves

• peel of  two organic lemons

• 1/2 T. glycerine based vanilla extract

• squeeze of agave nectar

For the crust:

• 2 c. gluten free flour, I used 1 cup of brown rice and 1 cup of sorghum flour

• 1/3 c. arrow root

• 1/3 soy flour

• 1 t. xanthan gum

• 1.5 t. baking powder

• 1 t. salt

• 1 egg, beaten

• 1/3 c. cold water

• 1/4 c. butter, cubed

• 1/3 c. sugar substitute, I used Erythritol

• squeeze of agave nectar

• 1 egg yolk, beaten

1. Sift all flours, xanthan gum, baking powder and salt into a large mixing bowl.

2. Add beaten egg, cold water, agave nectar and butter. Knead with your hands until you get a nice consistency.

3. Cut each skinned apple in 4 quarters. Slice each quarter into 6 to 8 slices - lengthwise.  Cut all slices in half. Toss in large mixing bowl.

4. Add spices, squeeze of agave, vanilla and lemon peel. Mix well.

5. Take 2/3 of dough, press on bottom and sides of a 9 inch spring form pan. If the dough is too sticky, dust your hands with arrow root powder.

6. Add all of the apple mixture into the pan, flatten out with your fingers or spoon.

7. Sprinkle a little arrow root powder on a clean surface. Drop other 1/3 of dough and roll out.

Cut into strips and use to decorate the top of the pie. Brush with egg yolk.

8. Bake on 350F for 30 - 40 minutes. Remove from oven to cool. Serve after ten minutes.

Healty Start Omelet

About this recipe:

This omelet will hold you over for a while, filled with vegetables its a healthy start of the day.

Ingredients:

• 1/2 red bell pepper, diced

• 1/2 zucchini, diced

• 2 eggs, beaten

• fresh herbs to your liking, chopped

• pepper & salt to taste

• handful of arugula leaves

• splash of olive oil

• ghee for greasing skillet

1. Whisk two eggs in a medium mixing bowl until foamy.

2. Add bell pepper, zucchini and fresh herbs. Mix well.

3. Drop into a greased hot skillet.

4. Wait until the top is not runny to flip over. You might want to use a plate. Fry another 2 minutes.

5. Transfer to plate. Decorate with arugula, splash of olive oil and pepper & salt to taste.

RAW Coconut Cream Pie

About this recipe:

The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.

Ingredients filling:

1/2 c. coconut milk

1/4 c. fresh coconut meat

1/2 c. raw coconut butter

1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)

pinch of salt

1/2 t. vanilla

1 t. lecithin

dried coconut flakes for decoration

1. Blend coconut milk, meat, dates, vanilla and salt until smooth.

2. Add lecithin and coco butter and blend until smooth. Set aside.

Crust:

1/2 c. almonds, finely chopped

1/2 c. fine almond flour

1 T. date paste

1/4 c. agave nectar

1/2 c. coconut butter, crumbled

3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.

4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.

5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.

6. Refrigerate for at least one hour to harden it.

7. They are kept best in the fridge until consumption. You can also freeze them for longer time.

Flowery White Tea Mix

About this recipe:

Organic silver needle white tea is some of the most sought after tea. It grows in the northern district of Fujian, China. It is only harvested for a few days in early spring the prep of the tea is governed under strict requirements. The tea is packed with antioxidants and is lowest in caffeine of any type of tea.

Ingredients:

• Organic silver needle white tea

• Organic lavender, dried

• Organic peppermint, dried

• Organic rosebuds, dried

1. Mix ingredients to your liking. Store in airtight container.

2. Brew a cup of tea, I use about 1 T. per small cup.

3. Sweeten with a drop of stevia or add a splash of your favorite milk.

Creamy Oatmeal Pancakes

About this recipe:

Every sunday morning in my house we eat pancakes. I came across this oatmeal pancake recipe that is just to die for. If you are iffy about gluten contamination in oats, make sure to find a absolute gluten free brand that you like.

Ingredients:

• 1/2 c. wild rice pancake&waffle mix by Arrowhead Mills

• 2 eggs

• 1/2 t. mineral salt

• 1.5 c. cooked oatmeal, I used rolled oats

• 1/2 c. milk to your liking, I used unsweetened almond milk

• 1 T. canola oil

• a little ghee for greasing your non stick skillet

1. Combine pancake mix, salt, canola oil, eggs and milk. Mix well.

2. Stir in the cooked oatmeal, make sure it is cooled down first.

3. Grease a small non stick skillet. Poor batter into the skillet.

4. Don't touch the pancake until bubbles appear on top. Flip the pancake.

5. When done transfer to a warming plate in your oven (200F).

6. Eat with your favorite topping. I use coconut oil and maple flavored sugar free syrup.

Makes about 20 mini pancakes or 10 small pancakes.

RAW Sea Veggie Salad

About this recipe:

Sea vegetables have been shown to cleanse the body of toxic pollutants. The alginic acid binds with heavy metals in the intestines and eliminate them from your body. Sea veggies also enriches the bloodstream, assist in metabolism, promote healthy skin and are very high in mineral content.

Ingredients:

• fresh sea vegetables, soaked and drained

• cucumber, diced

• sunflower sprouts

• juice of half a lime

• optional: avocado, diced

1. Mix all ingredients in a mixing bowl and enjoy fresh! No extra salt needed.

Teeccino Latte

About this recipe:

When you are trying to get healthy, the fist thing you should eliminate from your diet is coffee (and alcohol!). We all know this can be pretty hard. I found this wonderful alkalizing drink that actually has a ton of benefits and healthy nutrients. Teeccino is rich in inulin, a fiber that helps improve digestion and it increases the absorption of calcium and minerals.

Ingredients:

• one or two scoops of Teeccino powder (my favorite flavor is CHAI)

• filtered water

• milk of your choice

1. Brew just like regular coffee. I used my stove top espresso maker.

2. Heat the milk of your choice and froth it up to a lovely foam.

3. Fill a cup 1/3 to half full with Teeccino, top if off with frothed milk.

4. Sweeten to taste with stevia or agave nectar.

Macadamia Pesto Salmon

About this recipe:

Salmon is high in protein and full of 'good fats' such as omega-3 fatty acids. It also has a ton of vitamin D, B12, B6, niacin, selenium, calcium and magnesium. Salmon seems to have lower levels of mercury than other fish. Just make sure to buy wild salmon to reduce your exposure to higher levels of heavy metals and contaminants such as present in most farmed fish.

Preheat the oven to 400F.

Ingredients:

• 2 pieces of fresh wild salmon

• handful of raw macadamia nuts, chopped

• two handfuls of arugula leaves

• small handful of raw pine nuts

• splash of olive oil

• dash of cayenne pepper

• pepper & salt to taste

1. To make the pesto, chop the pine nuts in a blender with an S blade. Add the arugula leaves and olive oil. Blend until you have a nice smooth pesto. Set aside.

2. Clean the fish under cold running water. Dry with a paper towel.

3. Drop the fish - skin down - in a pyrex oven dish, sprinkle with cayenne pepper. This will aid the digestion of the protein.

4. Brush the top of the fish with pesto. Sprinkle with chopped macadamia nuts.

5. Brake at 400F for about 15 to 20 minutes. Make sure to not burn the nuts.

6. Serve hot paired with steamed asparagus or broccoli.

Serves two.

Coconut Kefir 'cheese'

About this recipe:

After making your coconut kefir you are left with a lot of yummie coconut meat. The meat just by itself has a lot of sugar and won't be good for any of the sugar free diets. Here's a way to ferment it, making it into a pro-biotic cottage style 'cheese'. Spread it on a cracker or sprinkle on a salad.

Ingredients:

• meat of young thai coconuts

• 1/4 c. coconut kefir

1. Scoop all the meat out of the coconut shells with a spoon.

2. Blend in the blender until its smooth. Add the coconut kefir. It will make a nice brine.

3. Transfer to an airtight container.

4. Let is sit out at room temperature for 24 hrs.

5. Refrigerate and enjoy!

To learn more about kefir making visit Dom's kefir making website.

Coconut Kefir

About this recipe:

Kefir is one healthy probiotic drink. Coconut kefir has amazing side affects: it stops sugar cravings, it aids digestion of all foods, it has a tonifying affect on the intestines, it cleanses the liver, it contains high levels of valuable minerals including potassium, natural sodium, calcium and magnesium. It increases energy and gives you an overall feeling of good health. Who can say no to that! Coconut kefir fits right into a candida and sugar free diet, better than its dairy variant.

Ingredients:

• juice of 4 young thai coconuts

• 1 c. of water kefir grains. I got mine on ebay, they ship dried and all you have to do is rehydrate them

1. Crack the coconuts, to learn how click here.

2. Transfer the juice into a large clean canning jar. Make sure the juice is at room temperature.

3. Add the kefir grains, close the lid to your canning jar.

4. Set in your cupboard for 24 (more sweet) to 48 (more sour) hours. The liquid will get a milky color. If your house is cold and old like mine, set it in the oven with only the oven light on. This way it is a constant 71F.

5. Strain out the grains with a plastic strainer, use these to start your next batch right away.

6. Transfer the strained liquid to clean glass drinking jars and leave out on your counter top for another 24 hrs. This allows the vitamins to increase.

7. Refrigerate. Add a splash of lime and few drops of stevia to taste.

8. Drink half a cup with every meal for optimum benefits.

9. Repeat process every two days.

note: Scrape out the meat from the left over coconuts and set aside. You can use this to make a great coconut kefir cheese. To see how click here.

To learn more about kefir making visit Dom's kefir making website.

Gluten Free Buckwheat bread

About this recipe:

I found this recipe on this fantastic website, its a really great way of baking bread because you don't even need a bread maker! It freezes really well, just slice it before you freeze it.

Preheat the oven  to 375F.

Ingredients:

• 1/2 c. buckwheat flour

• 1/2 c. soy flour

• 1 t. cream of tartar

• 1/2 t. baking powder

• 1 t. mineral salt

• 1 t. ground ginger

• 1 t. ground cinnamon

• 3/4 c. quinoa flakes

• 1/2 c. whole buckwheat grains, pre soaked 1 -2  hrs

• 3/4 c. sunflower seeds, pre soaked 1 - 2 hrs

• 1.5 c. soy, almond, rice or hemp milk. I use unsweetened almond milk

• canola oil spray for greasing your cake pan

1. Grease a 8 x 8 cake pan with canola oil spray.

2. In a large mixing bowl, sieve buckwheat flour, soy flour, raising agents, seasoning and spices.

3. Add the quinoa flakes, drained buckwheat grains, sunflower seeds and milk of your choice. It should be of pouring consistency.

4. Poor the mixture in the greased pan.

5. Bake at 375F for about 50 minutes to an hour.

6. Remove from oven, allow to cool. Divide bread into four quarters, focaccia style. Slice each quarter to create a 'sandwich' of two halves, you will have 8 slices in the end. If the inside of your bread is still moist, return the 8 slices to the oven on a cookie sheet, moist side down on the bottom of the oven for another 10 minutes.

7. Store in a bread tin for a few days, in the fridge for a week or in the freezer for a couple of months.