- 200 g flax
- 50 g sesame seeds
- 40 g sunflower seeds
- 50 g walnuts
- 50 g almonds
- 50 g Spelt flaour
- 50 g butter
- 2 -3 eggs
- 1 tbs chia
- A bit himl. salt
Put the flex and chia in water before you use in the crackers, minimum 30 min before use. Chop up nuts in very small pices, and add it all together. Spred mixture on a baking tray and use a pizza cutter to make pieces as you want before you put in the oven.
I really think this is the best cracker I have made!
180 celsius in oven, in 55 minutes (it depends on your oven )
- 150 grams of water almonds (8 hours)
- 150 grams of water walnuts (8 hours)
- 1 celery sticks (cut easily)
- 2 carrots (cut easily)
- 1 handful parsley (fresh)
- 1 / 2 red bell pepper
- 6-7 oil-based sun-dried tomatoes or (soaked in water)
- 5 small spring onions or 3 large
- 1 teaspoon garlic
- 1 teaspoon paprika
- 1 / 2 tsp himalaya salt
- 1 tablespoon tamari
Mix to a rough mass that resembles a dough in food processor with S blade. Gradually add in the olive oil (preferably with oil from the sundried tomatoes) so that the masses get a nice consistency. You can also use a blender, just use enough oil or weater 
Put the mass in a salad leaf and enjoy your meal! One of my favorites!
- One big onion
- One leek
- 2 bic carrots
- 2 paprika red or green
- a bunch of parsley
- A bit himl. salt
- A bit of pepper
And if you like add some celery,spring onions and cabbages.
I use a vegtable soup from knorr as a base, and add this vegetables and add 1, 5 litres with water- enjoy!
bottom:
- 1, 5 cups raw cocoa
- 2 dl almondflour (health) / or nuts
- 2 tablespoons coconut oil
- A pinch of salt
Filling:
- 2 cup raw cocoa powder
- 1 tablespoon carbon (to)
- 3.5 tablespoons of coconut oil
- 500 grams of dates
- 2.5 tsp raw vanilla powder
Fresh raspberries for garnish
Template nuts into flour, or use almondflour. Mix in cocoa, coconut oil (melted)
and salt in the flour. Spread mixture in a thin layer in a round cake tin with baking pair.
For the filling, you mix all the ingredients for concise nose is creamy. Put the filling over the cake base and place it in the refrigerator for a couple hours. May well be right in the freezer too. If you prefer, you can put the bottom in the freezer for 1 hour first and then pour in the filling. This then takes a longer time.
Serve with raspberries and enjoy the best raw chocolate cake you’ve ever tasted!
