Tea Time Trio Mix Set

SAVORY BREAD & POGACHA MIX

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

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

Preparation:

Add 2 tea glasses (200 ml) water and 1 tea glass (100 ml) sparkling water to the entire dry mix. Mix well until all powder is fully incorporated into the liquid.

Shape the dough into small rounds and place them on a baking tray.

Optionally, you may add olives, sun-dried tomatoes, or cheese of your choice. If using egg, brush the tops with egg yolk. If not using egg, lightly brush the tops with water and sprinkle with sesame seeds, black cumin, oregano, or any topping you prefer.

Enjoy!

For a Bread Version:

Shape the entire dough into one large round loaf and place it in the center of the baking tray before baking.

Note:

Our recipes are formulated to be fully plant-based (vegan).
If you prefer to use egg, whisk 1 egg together with the liquids first, then combine with the dry mix.

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 2.5 tea glasses (250 ml) water and 2 tablespoons (20 ml) olive oil to the entire dry mix. Stir well and pour into a greased cake pan.

We recommend using a loaf pan or a firm, non-flexible baking mold.

Bake at 160°C (320°F) for approximately 40 minutes. Check doneness using the toothpick method. If the toothpick comes out clean, your cake is ready.

Do not remove from the pan before cooling.

Enjoy!

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 1 tea glass (100 ml) water and ½ tea glass (50 ml) olive oil to the entire dry mix. Mix until fully combined.

Shape into small pieces and place on a baking tray.

Bake at 160°C (320°F) for approximately 20 minutes. Baking time may vary depending on your oven. Cookies brown quickly, so please check regularly.

Enjoy!

Alternative Method:

Bake the cookies as bite-sized pieces and allow them to cool slightly. In a jar, mix coconut powder with cinnamon and cocoa (to taste). Add the cookies into the jar and shake gently until coated with the mixture.

Enjoy!