31 March 2013



1.5 cup wholemeal flour
1.5 cup oats
8 tbsp vegetable oil
1 tbsp organic cane sugar
pinch of salt
cold water

20 fresh dates 
100 g raisins
handful almonds
1/2-1 cup water
1 tbsp lemon juice
almond flakes


in a large bowl combine oats, flour, oil, sugar and salt. gradually add water while mixing/kneading.
mix until the dough is elastic; form into a bowl and let it rest in the fridge for 20 min.
place washed and cut dates, raisins and cut almonds into a saucepan. add water and simmer over law heat until the dates are soft and water is reduced (10-20 min). add lemon juice and set aside to cool.
preheat the oven to 180 degrees C.
place the dough in a backing pan (1 cm thick) and cover with the topping; sprinkle with almond flakes and put the backing pan in the oven for 40 min (or until the almond flakes start to brown).

happy easter!

30 March 2013



1 cup yellow split peas
250 g canned chickpeas
2 onions
2 garlic cloves
4 tbs olive oil
1/2 cup wholemeal flour
1-2 tbs marjoram
1 tbs thyme
salt/pepper to taste
sesame seeds


wash, drain and cover split peas with cold water. let it soak for a few hours. replace the water and bring to boil. reduce heat, add marjoram and simmer covered for 1 h. add chickpeas (washed and drained), chopped onion, thyme, salt and pepper and simmer for another 10 min. remove from heat and set aside for 15 min.
preheat the oven to 180 degrees C.
add olive oil and flour; place the mixture into food processor and process until mostly smooth.
place it into the oiled loaf pan and sprinkle with sesame seeds. bake for 1 h or until the seeds and sides start brown.