Empty the contents of the package into a bowl, add 150 ml of cold water and form a dough. Let it stand for 5 minutes. With floured hands shape the dough and place onto a greased baking sheet. Add your favourite topping (tomato puree, ham, mushrooms, vegetables, cheese, etc). Bake in an preheated oven of 180°C for 15-25 minutes depending on your oven. Keep checking!
Take 200 ml carbonated water and 100 ml of vegetable oil. Mix in a bowl with a whisk until smooth. Add pieces of chocolate and stir briefly. Pour the mixture into a greased mold (ca 20 cm). Bake at 180 degrees C for 45 min. Check with a wooden stick and if necessary bake for another 5 minutes.
Take 300 ml of water, 2 tablespoons (20 ml) of apple cider vinegar, 2 tablespoons (20 ml) vegetable oil and some gluten-free flour. Mix in a bowl and pour to the baking tin, let stand for 30 minutes, knead briefly. Place the tin and a bowl of water to the pre-heated oven and bake at 210° C for 50 minutes.
Take 250 ml of water, 2 tablespoons (20 ml) of apple cider vinegar, 2 tablespoons (20 ml) vegetable oil. Mix in a bowl and pour to the baking tin, let stand for 30 minutes. Place the tin and a bowl of water to the pre-heated oven and bake as follows: at 225° C for 10 minutes, at 200° C for 60 minutes.
Take the sourdough, 350 g of buckwheat flour, 150 g of soy flour, Biovegan dry yeast 9 g, 1 teaspoon of salt, 375 ml of warm water.
Stir the dry ingredients. Add water and knead well. Cover and set aside for 1 hour in a warm place. Then knead again and place in a greased tin. Place in a cold oven with a cup of water. Heat to 180 degrees and cook for ca 60 min.
wholemeal spelt flour*, bread cultures (*Certified organic ingredient)
Nutritional value of 100 g
Energy value 1511 kJ / 357 kcal
Fat 2,2 g
including saturated fatty acids 0,4 g
Carbohydrate 65 g
including sugars 0,8 g
Protein 15 g
Salt 0,01 g
Fibers 8,7 g
Store in a dry and cool place.
Contains gluten, may contain almonds, mustard and soy.
Price per kg: 66,33 €
Method of preparation:
Take the sourdough, 700 g of spelt flour, 300 g of rye flour, 2 packages of Biovegan dry yeast 9 g, 2 teaspoon of salt, 750 ml of warm water.
Stir the dry ingredients. Add water and knead well. Cover and set aside for 2 hours in a warm place. Then knead again and place in a greased tin. Place in a cold oven with a cup of water. Heat to 180-200 degrees and cook for ca 80 min.
May contain gluten, nut, soybeans, celery and sesame.
Price per kg: 53,27 €
Pectin is obtained from apple pulp. In an acidic environment pectin has gelling properties contributing to thickening of the liquid. Pectin is a great gelling agent for domestic fruit jams, jellies and marmalades, fruit juices, as well as fillings used in sweet desserts. It can also be used in milk drinks, fruit drinks and ketchup.
How to use:
Add when the berries are cooked soft. 30 g of pectin for 2 kg of berries and 1 kg on sugar.
Take 1 kg of fruit or juice. Mix 600 ml of cold water with 22 g (approx. 2 tablespoons) of the gelling agent. Add 4 tablespoons of lemon juice. Then add 300 grams of sugar or any other sweetener. Bring to boil while mixing and cook for ca 3 minutes. Pour the hot jam into jars, close and leave standing on the lid.
Agar agar is used as a gelling agent, thickener and stabilizer. Excellent alternative for animal gelatin.
Method of preparation:
Dissolve agar agar in warm water. Heat to boil and leave to cool. It takes 2-3 hours to form a solid jelly. Agar agar keeps its consistency at room temperature. Very fine structure: 0.80 g / 500 ml (0.16%) Light structure: 1.50 g / 500 ml (0.3%) Hard structure: 5.00 g / 500 ml (1%) Very hard structure : 7.00 g / 500 ml (1.4%)
Contains gluten, may contain mustard, sesame, soy.
Price per kg: 56,33 €
Is enough to get approx. 1,5 kg of bread.
Method of preparation:
For making the bread take 1 bag of Biovegan Rye Sourdough extract, 700 g of spelt flour, 300 g of rye flour, 2 bags of Biovegan glutenfree yeast 9 g, 2 tsp salt, 750 ml of lukewarm water. Put all dry ingredients to big bowl and mix them carefully. Add water and knead well. Cover and leave in a warm place for 2 h. Knead again and place in a greased bread form. Put a bowl of water in the pre-heated oven and bake at 180-200 ° C for about 80 min. Leave to cool before cutting.
Ingredients: 1 bag of BioVegan Rye Sourdough liquid, 500 g wheat flour, 2 bags of organic yeast, 2 teaspoons of salt, 750 ml lukewarm water, 1 teaspoon of sugar or sugar substitute. Mix the half of the flour, yeast, salt and sugar. Then add 750 ml of water and mix to a smooth dough. Add BioVegan rye sourdough liquid. Mix well and add the remaining flour gradually. Cover the dough an wait for it to rise about half size in a warm place. Knead the dough again. Pour into 1-2 greased baking tins and let it stand covered again, until the dough becomes half bigger again. Put the dough into the cold oven with a bowl of water beside it. Bake for about 50-60 min. at about 200° C. Leave to cool.
100 g Energy value: 1388 kJ / 329 kcal Fat 0.2 g including saturated fatty acids: 0.2 g Carbohydrates 68.7 g including sugars 28.3 g Fiber 17 g Protein 4,5 g Salt 0,02 g
May contain sesame, mustard, soy lecithin.
Price per kg: 18,45 €
Ecological carob seeds are obtained from the pods of a carob tree. When dried and ground it can be a substitute for traditional cocoa. Carob is recommend for all kinds of pastries, desserts and toppings.
May contain gluten, peanuts, other nuts, sesame and soy
Price per kg: 5,63 €
Baking soda is an excellent substitute for chemical agents. You can use it to clean virtually all surfaces in your home. Soda may be used also as a foodstuff: replaces baking powder, yeast and softens hard meat.