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Rye Spelt Wholemeal Bread
This dough needs to rise for four days. On the first, day, mix 100 ml of water with 100 g whole grain rye flour and stir. Each day, add 100 ml water and 100g wholemeal flour to the dough and stir.
On the fifth day, add 20 tablespoons of Ankerkraut's Bread Spice, 2 tbsp salt, 800 g spelt flour, a small piece of yeast and about 250-350 ml of water to the mix.
Knead the dough well with your hands (if necessary, water or flour can be added) until the dough is very difficult to knead.
When the dough is ready, place it in a bowl and cover the bowl with a tea towel. Allow it to rise for at least 4-6 hours in a warm place.
When the dough has risen nicely, bake it on a baking sheet for 30 minutes at 250 degrees. Then reduced the temperature to about 200 degrees and bake for 20 minutes.
Peanut Butter Couscous with Turkey and Leeks
Cut the turkey meat into small pieces, season with the Adios Salt Sharp Vegetables Mix spie and then fry in coconut oil by Ölmühle Solling.
Chop the leeks into thin rings, season them with the Adios Salt Sharp Vegetables Mix and fry them in coconut oil for a few minutes. Reduce the heat and let simmer for a few minutes to soften.
For the peanut butter couscous, bring about 125 ml water to a boil and stir in 60 g couscous. Let soak for 5-10 minutes.
Stir in 1-2 tablespoons of peanut butter.
Finally, arrange everything as you like and season with the Adios Salt Sharp Vegetables Mix and the Just Greens Blend.
Vegan Banana Coconut Oatmeal
Heat coconut oil by Ölmühle Solling in a small saucepan and mash a banana into it with a fork.
Add 3-4 tablespoons of oatmeal to the mix and stir to roast slightly. Then add 150 ml of water and cook the mixture over low heat. Add more oatmeal or water if necessary.
Once your oatmeal has cooked, add coconut flakes and refine with cinnamon and honey. Top with a banana and more coconut flakes. Enjoy!
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