themoon.food

I had two bowls. In the first I mashed ca. 15 cranberries, mixed with ca. 2 Tbsp. coconut oil and ca. 3 Tbsp. apple sauce. In the second bowl i added ca. 150g Kamut flour, half a Tsp. baking powder and maybe half a Tbsp. stevia.

I am actually not at all sure if the measurements are accurate, because I always follow my intuition and feeling when I bake. It should still be easy to recreate this, even if there is a little bit less of this and a little more of that, as long as you bake with good intentions and don’t think too much about what you are doing the result is going to be 100% awesome and satisfying.

After stirring both bowls well i added the liquid part to the flour and stirred with a wooden stick until it was all one. It was a bit too moist so I slowly added flour until the consistency was nice.

Then I devided the dough into 2 smaller and 2 slightly bigger pieces and used my hands to flatten them so they were around maybe 5mm high and put them on a parchment paper on a baking tray. On top I put some coconut flakes.

I guess I had them in the oven on 375°F (180°C) for 10 minutes maybe a little longer, but they were in just the right amount of time.

When I tried them after they cooled down I was very much satisfied with the result. They taste sooo good, way better than my moms cookies and are so much healthier.

I used only organic ingredients.

the kind of rice you are using. While this stuff cooks, put your 1 good handful of Mache Salad (or any other kind) into a bowl and cut the Tomato into little pieces and add to the bowl. Now prepare the Avocado, cut into little pieces and add to the bowl. Also add Dill and Cilantro to the bowl and mix well. While you do that make sure the Okra has enough water and does not burn. It should be ‘done’ by now (don’t over-cook it). Add the Okra to the bowl. Give it a stir! As soon as the Rice is cooked put it into the (already quite muddy) bowl and mix well.

Dressing: Mix in a glass 1 part of freshly squeezed Lemon Juice with three parts of Olive Oil and add a little bit of Dijon Mustard. Now use a fork to stir the stuff together or put a lid on the glass and shake well.

blend until Salt dissolved. Then slowly pour the mix into the large bowl and stir with a wooden spoon or with hands (I suggest starting with a spoon to avoid sticky fingers). Then carefully add more water until all the spelt sticks together nicely and start using your hands to finish the dough. If it feels too sticky add a little bit more flour until tender. This should not take more than 5 minutes. Start rolling and garnishing the dough right away, so it still is fluffy when you put it into the oven.

Start with the Tomato sauce as a foundation. Use your fingers to tear apart some Basil and Thyme Leaves and put them on the Tomato Sauce. Now add the Butternut Squash pieces, as many as you like (cook them first in water for 2-3 minutes to unfreeze them, drain well). Next add the Daiya Cheese (I wouldn’t use too much) and some Olives.

Now you’re ready to put the pizza(s) into the oven and bake for approximately 10 minutes. Enjoy.

Directions:

In a large bowl sift together the spelt flour, baking powder and salt. Pour in the almond milk, eggs and melted butter; mix until smooth.
Heat a lightly oiled pan over medium heat. Pour the batter into the pan using approximately 1/4 cup (50ml) for each pancake. Brown on both sides.

Serve hot alongside sliced organic bananas, organic blueberries, organic yoghurt. Sprinkle with organic cinnamon.

3 Handful Salad (any kind) *
1 Big Tomato *
1 Cup Quinoa *
Kidney Beans (1 Can – Eden Foods) *
2 Handful Okra, quarter and cook 7min.
1 Avocado
Green Olives *

Dressing: 1/3 Freshly squeezed lemon juice
2/3 Olive Oil
1Tsp Dijon Mustard