The Cookery Book
Chia Seed and Almond Biscuits
Ingredients:
40 g chia seeds (1.41 oz)
120 ml water (4 fl oz)
100 g almonds (3.53 oz)
1 tsp herb mix
1 tsp salt
For the sauce:
100 g sunflower seeds (3.53 oz)
1 tbsp olive oil
2 tbsp lemon juice
1 clove garlic and a pinch of salt
150 ml water (5 fl oz)
Helpful tips:
✅ Roll the dough as thin as possible — this is what gives the perfect crunch
✅ Let the crackers cool completely after baking so they become even crunchier
✅ Store in an airtight container for up to 5 days
Courtesty of Selesta 19.6.26
Flax Seed and Cheese Biscuits
Ingredients:
1/2 cup (80 g) flaxseed.
Grind half in a coffee grinder.
1/4 cup (40 g) chia.
1 cup water.
Mix well.
Check to see if the mixture has thickened.
Himalayan salt to taste.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
2 tablespoons sesame seeds.
1 tsp smoked paprika.
1 tsp turmeric.
2 tbsp olive oil.
A few cloves of garlic.
½ cup (50 g) regular grated cheese.
½ cup (45 g) grated cheddar.
Spray a baking sheet with vegetable oil.
Spread the dough evenly in a thin layer.
Make slits. Bake for 25–30 minutes at 350°F (180°C). Then reduce the temperature to 300°F (150°C) and continue toasting the bread in the oven, reducing the temperature by about 20°F (10°C) every 15 minutes, until crisp.
Almond and Parmesan Biscuits
Ingredients:
Recipe and Ingredients:
3/4 cup (70 g) almond flour.
Salt to taste.
1/2 tsp (1 g) oregano.
2.5 tbsp (30 g) chia seeds.
1.5 tsp (5 g) garlic powder.
1/2 tsp (2 g) baking powder.
1 tbsp (7 g) ground flaxseed. 0.9 cup (200 g) cottage cheese 5-9%.
1 egg.
Blend with an immersion blender.
1/3 cup (30 g) grated Parmesan.
I'll add the dry ingredients gradually.
Mix all ingredients well.
Let sit for 10 minutes.
Oil for frying.
Now I form the crackers.
2/3 cup (70 g) sesame seeds.
Cover with parchment paper and press down with a glass.
Bake at 350°F (175°C) for 12 minutes.
2 tablespoons chopped parsley.
2 cloves garlic.
1 tbsp (15 ml) olive oil and a pinch of salt.
1 avocado (200 g).
Mash with a fork.
A pinch of salt and black pepper. 1 tablespoon lemon juice.
Spread the garlic-green mixture on the crackers.
Reduce the heat to 300°F (150°C) and toast for 5-7 minutes until crisp.
Pizza Crust
Courtesy of Kochen Family
Ingredients:
Kochen family
Recipe and Ingredients:
1 cup (225 g) cottage cheese, drained.
2 eggs.
Salt to taste.
1 1/2 cups (150 g) almond flour.
1 tsp (5 g) baking powder.
1 tbsp (10 g) psyllium husk (optional).
Gradually stir in the dry ingredients.
Stir in the remaining dry ingredients.
Spray a baking sheet with water and line it with parchment paper.
Now you can spray it with vegetable oil.
Grease your hands with vegetable oil.
Form the pizza crust. Prick the edges with a fork.
Bake for 15 minutes at 180°C.
2 tbsp (80 g) Greek yogurt.
2 tbsp (40 g) cream cheese.
Salt to taste.
1 tsp (5 ml) mustard.
1 tbsp (10 g) grated Parmesan.
1 small clove of garlic, grated.
Brush the base with the prepared sauce.
1 mushroom.
Pat it dry in a frying pan greased with vegetable oil.
10 olives.
1/2 green bell pepper.
3 cherry tomatoes.
Pat dry with paper towels.
1/2 red onion.
120 g mozzarella.
5 tbsp (25 g) grated Parmesan. Bake for an additional 7 minutes.
📝 RECIPE 1 – GREEN SEED CRACKERS WITH SPINACH
INGREDIENTS:
• 1 cup (100 g) ground flax
• ½ cup (80 g) chia seeds
• 3 tablespoons (30 g) pumpkin seeds
• 2 tablespoons (18 g) sunflower seeds
• 2 tablespoons (18 g) sesame seeds
• 1 tablespoon (8-10 g) psyllium husk powder
• Salt to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon (1 g) dried oregano
• 2 tightly packed cups (75 g) fresh spinach
• ½ cup (120 ml) water for puree
• 2 tablespoons (30 ml) olive oil
HOW TO MAKE:
1️⃣ Blend spinach with water into smooth puree
2️⃣ Mix all dry ingredients in a bowl
3️⃣ Add spinach puree and olive oil
4️⃣ Let mixture sit for 10-15 minutes to thicken
5️⃣ Spread mixture on parchment paper
6️⃣ Cover with second sheet of parchment
7️⃣ Roll out into very thin layer 1-2 mm thick
8️⃣ Score into squares with knife so they break easily later
9️⃣ Bake for 25-30 minutes at 350°F (175°C) until edges dry
🔟 Let cool completely for maximum crispiness
📝 RECIPE 2 – AVOCADO-SUNFLOWER SPREAD
INGREDIENTS:
• ¾ cup (100 g) sunflower seeds
• Boiling water for soaking
• Flesh of 1 avocado
• Fresh dill to taste
• Salt to taste
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Black pepper to taste
• 2 garlic cloves
• ½ cup (120 ml) water for blending
HOW TO MAKE:
1️⃣ Pour boiling water over sunflower seeds
2️⃣ Let sit for 10 minutes to soften
3️⃣ Drain water from seeds
4️⃣ Add all ingredients to blender
5️⃣ Blend with immersion blender until smooth and creamy
6️⃣ Serve immediately with crackers
7️⃣ Optional: Dry in oven 20-30 minutes at 300°F (150°C) for firmer texture
Thank you for watching and commenting!
Enjoy your meal!
Kochen Familie Cool 14.4.26
Keto Crackers with Avocado and Fish Dip
Recipe and ingredients:
1 cup flaxseed.
1/2 chia.
500 ml water.
leave for 15 minutes.
4 tablespoons sesame.
4 tablespoons sunflower seeds.
2 tablespoons pumpkin seeds.
a little salt.
sweet paprika.
turmeric.
oregano.
4 tablespoons olive oil.
spread everything on a baking sheet in an even layer.
I put it on siliconized parchment paper, so my crackers definitely won't stick.
I mark the shape of the crackers in advance.
Bake for 25-30 minutes at 180 °C.
Then dry in the oven at 150 °C.
For toast:
1 egg.
1/2 avocado.
A little lightly salted red fish.
parsley.
2 tablespoons grated Parmesan.
You only need a boiled yolk here.
A little lemon.
black pepper.
1 tablespoon soft cheese.
Avocado Pancakes
Ingredients:
-
1 1/4 cups rolled oats (120 g)
-
1 medium ripe avocado
-
2 large eggs
-
1/2 teaspoon salt (to taste)
-
1 tablespoon lemon juice (about 15 ml)
-
1 cup milk, dairy or plant-based (250 ml)
-
1 tablespoon coconut oil (15 g)
-
Optional: a pinch of ground black pepper
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Method
-
Whizz the oats in a blender until it turns into a fine powder, sieve into a basin.
-
Mix eggs, salt and lemon juice in a separate bowl and whisk until well blended.
-
Into a clean blender, add the flesh of one avocado and one glass of milk and blend until silky smooth.
-
Now add the liquid to the egg and whisk until smooth.
-
Add one tablespoon of coconut oil to the mixture and mix well.
-
Gradually add the oat flour and seasoning and mix well until you have a smooth batter.
-
Lightly grease a shallow pan, add one ladle of batter and cook until slightly golden, flip and cook the other side.
-
You can now add to your batch of pancakes.
-
Cover with a clean cloth to keep them warm and moist.
One cup of oats - whizz to flour
One apple chopped and whizzed with 200 ml water
Combine - stand for 10 mins
Add a well mashed banana and one egg
Fry small mounds on an oiled pan, flip and cook both sides.
One cup of oats - whizz to flour
Add one egg
Add 3 tablespoons of plain yogurt
50ml water
1 tsp Vanilla extract
Whisk everything - add some lemon juice and flour and whisk some more.
Peel, core and finely slice two pears
Melt butter and some oil, lay pear slices overlapping on base of pan
Cover with the oat batter.
Cook for ten minutes with lid on and then turn out onto a plate and serve.
Cup of oats into serving dish
Add 200 ml milk - mix well - add two eggs, mix well.
Mash two ripe bananas and add to mixture with some Vanilla Extract.
Peel, core, finely slice two apples and lay in neat rows onto top mixture, dust with cinnamon.
Bake for 30 mins at 180C
Cup of oats
50g walnuts - whizz
Core 2 apples, cut into chunks add 30 ml water and puree.
Combine ingredients with some vanilla extract
Spoon into muffin molds and cook at 200c for 30 mins
Ingredients
• Peanuts — 20 g / 0.7 oz
• Almonds — 20 g / 0.7 oz
• Cashews — 20 g / 0.7 oz
• Walnuts — 20 g / 0.7 oz
• Sunflower seeds — 20 g / 0.7 oz
• Pumpkin seeds — 20 g / 0.7 oz
• Rolled oats — 60 g / 2 oz
• Dried cranberries — 20 g / 0.7 oz
• Raisins — 20 g / 0.7 oz
• Honey — 2 tbsp
• Egg white
• Cinnamon
• Ginger
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Salt
Mix together, using pastry cutters, spoon onto greased baking sheet at 180C for 12-18 minutes