Lean oatmeal cookies and Lean Honey and Rye Cakes with Raw Food Mushroom Rolls

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


  1. Grind oatmeal in a blender until flour.


  1. In a deep dish, mix oatmeal, honey, salt, and olive oil.
  2. Grind nuts
  3. Add the nuts to the “dough”. Knead it.
  4. 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.

    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

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

Chef’s knife

  1. 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.

Oven thermometer

  1. 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


  1. 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.



  1. Peel the mushrooms, cut into strips and marinate in soy sauce and olive oil for 10 minutes.
  2. Wash carrots, peppers and avocados and cut into strips.
  3. 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.
  4. Cut neat rolls with a sharp knife.

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