1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Add
the yeast water and mix well.
Make a well in the flour and pour in
the yeast water and olive oil.
Add
the yeast water and mix in.
Add the dry goods to
the yeasted water and mix / knead by hand for 20 minutes or by machine with a dough hook for 10 minutes.
I just added them in
the yeast water mix before adding the dry ingredients and let it rest there for about 10 min for the seeds to expand.
Then transfer the soaked rice into a blender, along with the coconut flakes, warmed coconut milk, spices (nutmeg, cinnamon, ginger and vanilla extract), salt, sugar and
yeast water and blend to break up the rice granules.
Pour
the yeast water in the hole, add salt and olive oil and start working.
Make a well in the center of the flour and pour in
the yeasted water.