VEGAN OMELET MIX

Ingredients:
Chickpea flour, sodium bicarbonate, salt, oregano, sweet red pepper powder, black pepper, cumin, turmeric

To Add (Per Pack):
2 teaspoons tahini (10 ml)
2 teaspoons vinegar (10 ml)
2 tea glasses (200 ml) water

Preparation:

Add water, tahini, and vinegar to the entire dry mix. Stir until fully combined and smooth. Pour into a preheated pan and cover with a lid. Cook over medium-low heat.

Do not attempt to flip before the bottom is golden. Once firm and set, carefully flip and cook the other side. Your omelet is ready.

Alternative 1:

One pack serves 4 people. Use a 24–27 cm pan and cook in two batches, or divide according to desired portion size.

Alternative 2 (Vegan Menemen Style):

Prepare your tomato base in a pan. Instead of cracking eggs, pour in the liquid omelet mixture and stir to create a vegan-style menemen.

PAN BREAD MIX

Ingredients:
Raw buckwheat flour, psyllium husk powder, ground flaxseed, sodium bicarbonate, salt

To Add:
3 tea glasses (300 ml) water

Preparation:

Add water to the dry mix and stir until fully combined. Pour into a preheated, greased pan. The dough will be soft and spreadable. Shape with a spoon or make smaller flatbreads.

Cook until the bottom is golden, then flip and cook the other side.

Alternative 1:

The dough supports various fillings. Add oregano, sun-dried tomatoes, sesame seeds, nuts, or oats to enrich nutritional value.

Alternative 2 (Pan Pizza):

Spread the dough thinly in a greased pan. Once the bottom starts browning, add toppings of choice, cover with a lid, and cook until ready.

Note:
All recipes are formulated for plant-based (vegan) nutrition. If preferred, 1 egg may be whisked with the liquids before mixing with dry ingredients.

SAVORY POGACHA & BREAD MIX

Ingredients:
Raw buckwheat flour, psyllium husk powder, ground flaxseed, nutritional yeast, sodium bicarbonate, salt

To Add:
2 tea glasses (200 ml) water
1 tea glass (100 ml) sparkling water

Preparation:

Add water and sparkling water to the dry mix. Mix well. Shape into rounds and place on a baking tray.

Optional add-ins: olives, sun-dried tomatoes, cheese.
Brush with egg yolk if desired, or brush with water and top with sesame seeds, black cumin, or herbs.

For a bread version, shape into one large loaf and bake.

RAISIN COOKIE MIX

Ingredients:
Dried mulberry, oat flour, raw buckwheat flour, raisins, almond flour, coconut flour, ground flaxseed, tapioca starch, psyllium husk powder, sodium bicarbonate

To Add:
1 tea glass (100 ml) water
½ tea glass (50 ml) olive oil

Preparation:

Add liquids to the dry mix and combine well. Shape into small pieces and place on a tray.

Bake at 160°C (320°F) for 20 minutes. Monitor closely as browning may vary by oven.

Alternative:

Coat warm cookies in a jar mixture of coconut powder, cinnamon, and cocoa. Shake gently to cover.

SOFT CAKE MIX

Ingredients:
Date powder, oat flour, ground flaxseed, coconut sugar, sodium bicarbonate, psyllium husk powder, cinnamon

To Add:
2 tea glasses (200 ml) water
1 tea glass (100 ml) water or sparkling water
¾ cup (150 ml) tahini

Preparation:

Add liquids to the dry mix and combine well. Pour into a greased 17–19 cm cake pan.

Bake at 170°C (340°F) for 25–30 minutes.

HAZELNUT CAKE MIX

Ingredients:
Date powder, hazelnut flour, almond flour, gluten-free rice flour, ground flaxseed, cocoa powder, coconut sugar, chia seeds, sodium bicarbonate

To Add:
2.5 tea glasses (250 ml) water
2 tablespoons olive oil (20 ml)

Preparation:

Add liquids to the dry mix and stir. Pour into a greased loaf pan.

Bake at 160°C (320°F) for 40 minutes. Check with a toothpick. Do not remove from pan before cooling.

GINGER COOKIE MIX

Ingredients:
Dried mulberry, oat flour, raw buckwheat flour, almond flour, coconut flour, ground flaxseed, tapioca starch, cinnamon, psyllium husk powder, ginger, sodium bicarbonate

To Add:
½ tea glass (50 ml) water
½ tea glass (50 ml) olive oil

Preparation:

Mix liquids with the dry mix. Shape and place on a tray.

Bake at 160°C (320°F) for 20 minutes. Monitor closely.

Alternative:

Coat slightly cooled cookies in coconut powder, cinnamon, and cocoa by shaking in a jar.