By Lynnie Stein / October 27, 2018


💜 the smells, color and the artistic nature of food.

I  ❤ everything about it and ❤ to share.

The greatest compliment … “can I have the recipe / put this one in your next book”.

This one is a hard to write … made from instinct and leftovers.

Blend strained fermented kvass scraps (beetroot, daikon, ginger and turmeric)

Mix .. the leftover nut and peanut butter jars approx. 1 cup in total with a dash of sweetness – local honey.

Mix in chia gel and left over soaked oats – approx. 1/2 cup.

Stir together, approximately 3 cups in total – tiger nut flour, green banana flour and pumpkin/sunflower seed flour + approx. 1/2 cup of goji, raisins, cacao nibs and coconut.

Add spice.

Add dry mixture to batter and stir well.

Spoon into tray and mark into slices with pizza cutter- approximately 25 bars.

Top with choice of frosting if desired.

1. Chocolate – 1/3 cup coconut oil 2 tablespoons honey 1/3 cup cacao powder, dash of beet kvass. Top with coconut soaked in beet kvass.

2. Blitz avocado, cacao and a dash of beet kvass and coconut cream kefir. Top with raspberries.

Happy weekend everyone! Here’s to happy gut bacteria.

❤ and bacteria, Lynnie Xxoo

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