• In a bowl, mix dry ingredients well
• Add the liquids and mix them all with a few strokes until you form a smooth dough (avoid the temptation to play with dough and don’t overmix)
• Divide dough into 3 little balls and shape them with wet hands
• Brush a little more almond or butter milk and sprinkle kalonji, poppy, cumin or sesame seeds
• Bake in oven at 180degrees celsius about 15 minutes, until it turns into slightly brown crust
• Eat warm with your homemade cheese!

• Heat a small saucepan and melt the ghee at medium to low heat. Add spices, sunflower, and sesame seeds toast for a minute so that spices give their aroma
• Add the raisins, quinoa flakes (or grain of your choice) and mix them well with spiced ghee. You can add the protein powder and mix well
• Add a little hot water, just to cover the ingredients. Mix well and simmer at low heat, covering partially. Keep some hot water next to it and as it absorbs very quickly, add a bit more slowly. You can also replace this next part of water with milk and adding it slowly as the porridge cooks
• Cook about 10 minutes until everything is soft and cooked but not too dry. It should have a creamy texture
• Meanwhile toast almond and coconut shaves in a small pan until they turn into lightly brown color
• Serve warm with a drizzle of honey or maple/date syrup

• Set the oven to 160 degrees celsius
• Brush half the the oil into your heat resistant dish
• Place the fruits or marmalade on the bottom
• If you are not using marmalade, drizzle a little maple or date syrup
• Sprinkle oats, seeds, coconut, almond, spices, vanilla and salt
• Drizzle rest of the oil on top
• Bake for about 15-20min or until the opt is golden brown and fruits are cooked
• Enjoy with a ginger-cardamom-hibiscus tea!

For Marmelade

• For marmalade, simply cook the cut plums with a little bit of water and spices like cinnamon, clove, star anise, vanilla. You can add 1-2 dates, or raisins to make it sweeter if your plums are not sweet enough. First bring to boil and then simmer until they are soft. Add chia seeds (I added 2 tbs for about 1kg plums) before or after blending the plums in a blender or food processor and mix them all. Pour to jars while they are hot, seal well and let them cool. I keep them in the fridge just in case.

• Drain quinoa and wash very well under running water. Then boil in water for about 7-9 minutes (like pasta) with a pinch of salt and keep it al dente (like pasta again!). Drain and keep aside.
• Drain mung beans and boil and when the white foam appears on top of water, drain it again and put into new fresh water and boil one more time until they are soft enough. Do not add salt as it gets harder to cook.
• Meanwhile toast your seeds and pine nuts in a dry pan until they are lightly brown color and leave them aside to cool.
• In a big bowl, mix quinoa, mung beans, chopped herbs and mix well.
• Mix your sauce in a small jar and shake well.
• Add mango, avocado, half of seeds and pine nuts, and the sauce and mix them all gently with 2 table or salad spoons.
• Place this mix into your serving dish and sprinkle the remaining seeds and pine nuts and if you have/prefer, the coconut shreds-mango shreds and chilli pepper mix.
• Decorate with herbs and 1-2 fruits as well