Recipes
Lacto-Fermented Tomato Sauce
White Beam Hummus
Wild Garlic Veloutè
Gluten-Free Sourdough
Yield: 2kg, 1 loaf tin
What you’ll need:
1020g white rice flour
455g sorgun flour
225g tapioca flour
225g potato starch150
40g psyllium husk (grind fine in spice grinder)
Chia seeds
Homemade Kombucha
Yield: 4.5 Litres
What you’ll need:
4 litres filtered water
200g raw sugar
2 tbsp organic green or black tea
400ml starter tea or unpasteurized neutral organic kombucha
1 scoby per fermentation jar
Cultured Cashew Butter
Yield: 500g
What you’ll need:
75g raw cashews
160ml water
1⁄2 capsule acidophilus
250g refined coconut oil
1tsp liquid sunflower lecithin
64g Rapeseed oil (or other neutral oil)
5 tsp carrot juice
1⁄4 tsp salt