Olive oil 6 tablespoons
Oatmeal 160 g
Honey4 tablespoons
Tablespoon salt
Baking powder 1 teaspoon
Nuts 60 g

COOKING INSTRUCTIONS 30 MINUTES
- Grind oatmeal in a blender until flour.
TOOL
Blender

- In a deep dish, mix oatmeal, honey, salt, and olive oil.
- Grind nuts
- Add the nuts to the “dough”. Knead it.
- Roll the balls the size of a walnut from the dough, place on a baking sheet covered with parchment. (Make sure there is sufficient distance between the balls, otherwise everything will turn into one big cookie.) Bake at 180 degrees for 15-20 minutes.
TIP FOR RECIPE
You can add corn flakes. If desired, sprinkle with powdered sugar at the end. With these proportions, about 20 cookies are obtained.

Rye flour 2 cups
Rosehip broth 1 cup
Buckwheat honey 2 tablespoons
Vegetable oil 2 tablespoons
Lemon juice 1 tablespoon
Salt 1/2 teaspoon
Caraway seeds 1 tablespoon
Ground coriander 1 tablespoon
Soda 1/2 teaspoon
COOKING INSTRUCTIONS 20 MINUTES

- Pour salt, soda, coriander, caraway seeds into flour.
- Pour oil, honey, lemon juice into the rosehip broth, mix everything, pour into the flour and knead the dough.
- Cut small pieces from the dough and form cakes with wet hands, spreading them on baking paper greased with vegetable oil.

TOOL
Chef’s knife
- Top with a knife to make shallow cuts in the form of rhombuses, lightly sprinkle with caraway seeds and set to bake at 190 degrees for 10-15 minutes.
TOOL
Oven thermometer

- Put the finished cakes in a dry saucepan, covering them with a lid, and allow them to cool slightly.
Cauliflower is very nutritious. Its protein is well absorbed by the body. It contains a high amount of essential amino acids, which are not found in other vegetables, is rich in vitamin C. In this, it is 2-3 times higher than white cabbage. It is not surprising that 50 g of cauliflower provide the daily rate of our need for vitamin C. Cabbage also has many vitamins B1, B2, PP, salts of iron, calcium, potassium, and phosphorus.

Nori dry seaweed 1 piece
Champignons 2 pieces
Cauliflower100 g
Green salad 1 piece
Red bell pepper 30 g
Young carrots¼ pieces
Cucumbers50 g

Chives1 piece
Soy sauce 1 tablespoon
Olive oil 1 teaspoon
Sushi rice vinegar 1 tablespoon
Honey ½ teaspoon
COOKING INSTRUCTIONS 30 MINUTES

- Wash and disassemble the cauliflower into inflorescences and load into a blender. Grind to the size of rice and season with vinegar and honey. Insist 10 minutes.
TOOL

Blender
- Peel the mushrooms, cut into strips and marinate in soy sauce and olive oil for 10 minutes.
- Wash carrots, peppers and avocados and cut into strips.
- Next, cook according to the standard principle of cooking rolls. On a sheet of nori put pickled cauliflower (instead of rice), carrots, cucumber, onion feather, pickled mushrooms and twist.
- Cut neat rolls with a sharp knife.