Chickpea Flour Buns

3 cups chickpea flour

2 tbsp ground flax seeds

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

In a large bowl, whisk all the above ingredients. 

2 cups water

1 tbsp apple cider vinegar

1 tbsp maple syrup

3 tbsp psyllium husk powder

In a separate bowl, immediately, whisk all the wet ingredients including psyllium husk powder, as the mixture thickens quickly. Let the mixture rest for 5 minutes. 

Preheat the oven to 325 degrees F.

Mix the wet and dry ingredients into a sticky dough. 

Lightly wet the hands and divide the dough into 6 sections of a bun pan. 

If adding sesame seeds, brush the dough with water first.

Bake the chickpea flour burger for 50 minutes, until deeply golden.

Let the buns cool completely before slicing.

Sesame seeds for topping

Soure: elavegan

Taste Note: Tastes 

Serves: 6

Ragi Buns

1 cup ragi flour

1/2 tsp salt

1 tsp coconut sugar

1 tsp dried oregano

1 tsp red chili flakes

3 tbsp psyllium husk

Mix all the above in a bowl. 

1 and 1/2 tbsp coconut oil

Mix the oil.

1 and 1/4 cup water

Add water little at a time and mix well until it becomes soft dough. 

Preheat the oven to 350F

Close the bowl and keep aside for 10 minutes, so that it absorbs all the water and holds a good shape.

1/2 tsp baking soda

1 tbsp lemon juice / apple cider vinegar / white vinegar

Add baking soda, lemon juice / apple cider vinegar / white vinegar, mix well. After adding soda, you have cook it immediately.

white and black sesame seeds for topping.

Grease the baking tray, shape the dough into buns, top them with sesame seeds and bake for 40 minutes.

Let the buns cool down before slicing.

Source: Homemade Happiness With Manisha

Taste Note: Tastes 

Teff and Seed Bread

 115 grams rice flour

100 grams potato starch

85 grams teff flour

50 grams / 2 ounces ground almond

1 tsp baking powder

1 tsp psyllium husk

1 sachet fast acting dried yeast

1/2 tsp salt

Add all the above to the food processor

60 grams coconut oil

Add oil, process until it forms crumbs.

400 ml of luke warm water

1 tbsp blackstrap molasses

Mix blackstrap molasses with the warm water. Add this into the food processor and process to form a thick batter.

2 tbsp mixed nuts (Sesame Seeds, sunflower seeds, flax seeds)

Add mixed nuts to the food processor and run for few seconds.

Spoon the mixture to a clean bowl, cover with a cling film, leave to raise for 1 hour.

Preheat the oven to 400 F

Grease the loaf pan, spoon the dough into the pan, allow to raise again for 15 minutes.

extra seeds for sprinkling

Allow to bake for 40 minutes or until its golden and cooked though.

Cool in the loaf pan for 5 minutes, remove from the pan and place on a cooling rack.

Source: christinebailey

Taste Note: Tastes 

Lentil Bun

60 grams yellow split moong dal, soak for 4 hours

Wash and drain well the soaked moon dal.

1/4 tsp salt

Blend with salt and make thick, smooth batter. (No need to add any water, for 1 bun I added 2 tbsp of water and the batter became very watery and for the next bun, I didn't add any water)

1 tsp Psyllium husk

1 tsp coconut oil

1/4 tsp baking soda

1/2 tsp apple cider vinegar or lemon juice

Stir in Psyllium husk, oil, baking soda, and apple cider vinegar. Mix gently.

1/4 tsp mixed herbs (optional) - I used 5 rosemary / bun

1/2 tsp sesame seeds (optional)

Apply oil onto the baking pan. 

Shape into a bun, add to the baking pan. Add mixed herbs, sesame seeds.

Bake at 350 F degrees for 20 to 25 minutes, until golden and a toothpick comes out clean.

Allow the bun to cool for 10 minutes before slicing.

Serves: 1

Taste Note: Tastes good, not bad, ok, baby said, it tasted like Adai.
Source: neerusbakes

Rad's Upma / Idly Rava Upma

1 tsp coconut oil

2 cups Idly rava

Roast the rava.

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

1/4 cup cashews, chopped

10 red chilies, seeds removed

1/2 cup onion, chopped

white parts of green onion, chopped

Saute onions.

2 tomatoes, chopped

Saute till tomatoes softnes.

1 tsp ginger, chopped

1 cup carrot, chopped

1 cup beans, chopped

1/2 cup potato (1 small), chopped

1/2 cup peas

Add all the veggies, saute.

1 tsp salt

1 cup water

Add water and cook the veggies for 10 minutes in medium flame.

1 and 3/4 tsp salt

7 cups water (1: 3 and 1/2 ratio)

Add salt, water, allow to boil.

2 cups Idly rava

10 broccoli florets

Add rava, broccoli, simmer, close the pan and cook for 10 minutes. Mix after 5 minutes, make sure it has enough water.

cilantro leaves, chopped

mint leaves, chopped

green parts of green onion, chopped

1 tbsp ghee

Add all the above and mix well.

Taste Note: Tastes AWESOME

Yields: 10 cups

Serves: 4

Creamy Tomato Basil Pasta

1/2 onion, chopped
2 garlic cloves

2 tsp red chili flakes with seeds

1/2 tsp salt

2 and 1/2 cups tomato

Allow to cool.

1/4 cup cashews, soaked for 30 mins

Grind all the above.

1 pound pasta

1 tbsp salt

Cook Pasta for 15 minutes.

4 carrots, chopped

1/2 eggplant

1/2 zucchini

1/2 yellow squash

3/4 cup peas

1 tsp salt

Cook all the above for 10 minutes

10 broccoli florets

Cook for 5 more minutes.

Mix everything

Basil leaves, chopped

Tastes AWESOME

Baked Pears

2 just ripe pear

1 tsp melted coconut oil

2 tbsp coconut sugar

1 tbsp maple syrup

1/4 tsp ground cinnamon

1/2 of 1/8 tsp ground nutmeg (1/8 tsp for 4 pears)

1/8 tsp ground ginger (1/4 tsp for 4 pears)

1/2 tbsp apple cider vinegar (1 tbsp for 4 pears)

1 tbsp lemon juice

Preheat the oven to 350 degrees F

Set out 9 x 13 or smaller baking dish.

Half pears, remove and core with a small measuring spoon.

Place the cut side up in the baking dish.

Top with coconut oil, coconut sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, apple cider vinegar and lemon juice.

Flip cut side down, bake for 30 minutes or until tender (a knife inserted should easily slide out, bake longer as needed for larger / firmer pears)

Carefully remove from the oven, flip cut side up and bake for additional 5 minutes to slightly caramelized the tops. 

Enjoy as is or with vanilla coconut yogurt or coconut whipped cream or vanilla bean coconut ice cream!

Drizzle the remaining "caramel" sauce left over in the pan for extra flavor and decadence.

Source: minimalistbaker

Taste Note: Tastes