Unleavened bread (no yeast) traditionally cooked on a campfire. It's heavier than normal bread and is best eaten immediately.

Need: Dutch oven, parchment paper is ideal, a little oil otherwise.

Ingredients: 2 cups plain flour, 2 tablespoon butter (vegan OK), 3/4 cup milk (vegan OK), 1 teaspoon salt

Build a nice hot fire or Preheat regular oven to 400 F (no need to preheat the dutch oven)

Mix flour, salt and butter into a crumbly consistency.

Add milk and mix to a consistent dough.

Shape dough into a flat, round cake on parchment paper

Place parchment paper and dough into dutch oven and cover. In lieu of parchment paper, use a little oil inside the dutch oven to prevent sticking.

Place dutch oven in hot coals or at 400F oven for 45 minutes.

Remove damper. Outside should be a hard crust. Cool a few minutes then serve with butter and/or jam.

2 cups lentils. Boil an hour or so until soft. Faster if soaked overnight.

2 onions, chopped

Handful chopped carrots, celery any other veggies chopped up fine

Salt, spices to taste

1 cup rolled oats

Sautee onions and veggies

Combine all ingredients well in a large bowl

Hand shape mix into burgers and cook on medium heat until browned both sides. Serve as you wish.

Uncooked burgers can be frozen.

square dish or pan for baking mold - about 8 in square and min 2 in deep

Parchment paper to prevent sticking

🔥 preheat Oven 180C / 350F

🥕 150 g carrot

🥕 4 tbsp coconut oil

🥕 4 tbsp brown sugar

🥕 5 tbsp rolled oats

🥕 5 tbsp almond flour

🥕 2 tbsp milk

🥕 1 tsp cinnamon

🥕 1 handful raisins

chop ingredients finely to combine (food processor is best)

line baking dish with parchment paper and press mixture into the mold

🔥 bake 30 min at 180C / 350F

let cool / refrigerate overnight before cutting into bars.

1/2 cabbage, coarsely chopped

2 tbs Olive oil

1 large onion chopped

4 cloves garlic, crushed

1 whole celery, chopped

1 green bell pepper, chopped

4 cups vegetable stock/broth

6 oz can of tomato paste

6 cups water

basil

oregano

salt

in a large saucepan, sautee onion in olive oil until translucent

Add garlic, celery, green pepper and cabbage and sautee for a few minutes more

Add vegetable broth/water and spices

Bring to boil, reduce heat, cover and simmer for 45 mins

ingredients

• 2 shredded potatoes
• 1 onion, finely chopped
• 4 asparagus spears, finely chopped
• 3/4 cup rolled oats
• 1 teaspoon salt
• cooking oil (peanut is good)

method

• Heat a skillet or frying pan over medium heat
• In a large bowl, combine all ingredients except the oil
• Add cooking oil to pan - about a teaspoon per fritter
• Shape a small handful of the mixture into a patty
• Place 3-4 patties in the heated skillet and flatten gently with a spatula.
• Fry 5-8 minutes each side
• Serve with butter and salt to taste

Necessary stuff:

• Parchment paper
• Cling wrap
• Dutch oven with lid (cast iron or similar)
• Cooling rack or bread board
• Oven mitts (for handling dutch oven)

Ingredients:

• 2 cups water
• 4 cups flour
• 1 heaped teaspoon salt
• 1 heaped teaspoon instant yeast

Method:

• Microwave water about 1 min, pour into large bowl
• Add yeast, let sit for 5-10 min (yeast will sink)
• Stir in flour until dough is a soggy, consistent mass
• Cover bowl with airtight lid or cling wrap and refrigerate 1-3 days
• Spread a large piece of parchment paper on counter, and dump dough from bowl onto it. Make into a round shape, leaving room at the edges to pick it up with your hands and drop it into the hot dutch oven without burning yourself. (Use 2 sheets if needed).
• Place Dutch oven inside main oven and heat to 450 deg F (230 C) - about 30 min - bread dough should expand on the parchment