Wholesome Yogi Recipes

Chickpea Bread


2.5 cups chickpea flour

three.5 cups water

1 teaspoon salt and black pepper

Dried oregano to style

three tablespoons olive oil


Combine all of the elements collectively and go away to face for three hours.Then pour right into a baking tray till you see a skinny layer for the bread – after which bake for at the very least 30 minutes till crispy. This tastes scrumptious with pesto sauce. See additional under for our pesto sauce recipe.

Our Favourite Bread Recipe


200g of rye flour

200g of spelt flour

7g of contemporary yeast

Half a teaspoon of Himalayan or rock salt

1 tablespoon of floral honey or molasses


Combine the elements, cowl and go away them to rise for 1.5 hours. Then combine the elements once more, form into bread, cowl and go away to rise for 1.5 hours.You may then add seeds like sunflower seeds or poppy seeds or pumpkin seeds after which bake within the oven at 180 to 200 levels centigrade for at lease half an hour. In case you like you may reduce three slashes with a knife within the floor and canopy with flour earlier than baking.

Our Vegan Pesto Recipe


Recent natural garlic

Natural tofu

Chilly pressed additional virgin olive oil

Salt and Pepper

Recent basil and if attainable contemporary kale

Pine nuts, sunflower seeds, pumpkin seeds, walnuts, brazil nuts and almonds


Mix all of the elements collectively and as soon as prepared put extra olive oil on prime so that you simply cowl the pesto.

Polenta Pizza

The polenta base may be very fast to make and is gluten free, too.


750ml vegetable inventory

175g immediate polenta

150g natural goat's cheese or natural tofu

75g contemporary chopped or blended tomatoes

1ttbsp additional virgin olive oil

1tstsp dried oregano

200g greens akin to artichokes, peppers and sundried tomatoes, olives, aubergine, courgettes and so forth.

Rocket leaves, to garnish


Preheat oven to 200 ° C. Line a big baking sheet with baking paper. Put the inventory in a big pan, carry to the boil and stir within the polenta. Simmer for five minutes, stirring constantly (watch out it might bubble – if that’s the case cut back the warmth), till the combination thickens. Stir in plenty of seasoning (generally we use contemporary floor black pepper and herbs akin to basil), then tip the combination on to the ready tray and unfold to make a circle. Go away to chill when you put together the toppings.

In a small bowl, stir collectively the contemporary chopped tomatoes, oil and oregano with 1 tablespoon of water to make a clean sauce. Unfold evenly over the polenta base leaving a 2 centimetre border.

Scatter over the goat's cheese or tofu and greens and prepare dinner within the oven for 15 minutes or till the cheese is effervescent and golden or tofu is cooked. Scatter over the rocket leaves, reduce into slices and serve.

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