Put these dry ingredients together in your stainless steel baking bowl.
I use stainless steel measuring cups for these measurements.

1/2 deciliter of fine ground flaxseeds
2 tablespoons of chia seeds
1 deciliter of sunflower seeds
1 deciliter of pumpkin seeds
1 deciliter of white sesame seeds
1/2 teaspoon of salt
1/2 deciliter of corn flour (fine ground)
1/2 deciliter of corn flour (coarse ground)

Stir well. Add 2 tablespoons of canola oil and then give it another very thorough stir. Add 3 deciliters of boiling water and then give it another heartfelt stir. Cover the top of the bowl with something and leave it on the counter. Set an alarm for 40 minutes. When the alarm goes off, set the oven to 150° celsius. Set an alarm for 20 minutes just so you don’t forget but keep checking the temperature. I use a thermometer inside the oven which I read through the glass. This helps me adjust the temperature so that it is actually right. When you reach 150° Celsius exactly or the alarm goes off, get out a shallow oven tray. I use two cork trivets to hold the oven tray in place on the kitchen counter. Place a piece of baking paper on the oven tray and cut it to size. Use a wooden knife to get the seed cracker dough out onto the tray. Put it in the middle along the long side of the oven tray. Place another baking paper on top of the dough. It has to be this way, otherwise the dough will stick to the rolling pin like you would not believe. Use the rolling pin to get the dough evenly distributed on the oven tray. It is very important that you distribute the dough evenly and thinly without leaving any holes. Sprinkle black cumin on the dough. Sprinkle crunched up sea salt flakes on the dough. Use both hands for this and don’t be shy with these salt flakes. Use the rolling pin to get the black cumin and sea salt flakes adhered to the dough. Use a pointed olling pin to add a bit of textured indentations on the seed crackers. Careful not to overdo this as it could lead to holes. Use a sharp knife to preCut the seed crackers to the desired size. This will help later when you crack the crackers to size. When the oven reaches 150° celsius exactly put the oven tray in the middle of the oven, unobstructed by anything else. Set an alarm for 37 minutes. When the alarm goes off, get the oven tray out of the oven and onto the trivets. Visually inspect and maybe also carefully bend the cracker to see if you got the degree of crispyness you want. Considering putting it back in the oven for another two minutes. If still not crispy enough yet still not cooked enough in some places you are done here for now. Try to do better getting the dough distributed evenly next time. If you got it right with just the oven, then congratulations, if not see below. Use a thin metal spatula to carefully get the seed cracker and the baking paper separated. Carefully slide the cracker over onto a sparse metal grate so that it can cool off and shed moisture unobstructed both above as well as below. Set an alarm for 40 minutes. When the alarm goes off, get out a clean dry tin can. Put a thin layer of rice on the bottom. Now gently crack your black cumin seed crackers to a palatable size that will fit into your can. I like to eat a piece or two after every meal.

If the oven did not cook the seed crackers to desired crispyness across the entire surface in the alloted time and you risk burning them by adding more minutes in the oven move on to The Dehydrator. Get the crackers cracked to size and put them into The Dehydrator and turn it up 70° Celsius. Check on them every couple of hours until you get the desired crispyness. If you have to you can leave them over night but proly then they’ll be a little on the dry side. This is tricky and there are a lot of unknown parameters at work here. Carefully monitoring that oven temperature has helped me a lot. As humidity levels increase or decrease with the changing seasons I have found that the oven time needed has changed between 37 minutes and 42 minutes. You will find your way I’m sure.

Fold and cut baking paper neatly into a small square oven dish. Mix up the dry goods in a big baking bowl.

6 deciliters of corn flour
2.5 deciliters of grahams flour
3.5 deciliters of wheat flour
2 pinches of salt
2 tablespoons of baking powder

Heat the oven to 200° celsius. Mix up these wet ingredients separately in a liter sized measuring pitcher.

1 deciliter of syrup
6 deciliters of oatdrank
2 tablespoons of apple cider vinegar
2 deciliters of auquafaba

Make sure everything is mixed real good before putting everything together in the big baking bowl. Use a stainless stell ball whisk to make sure there are no lumps. Pour the dough into the small square oven dish. Into the oven it goes for 25 minutes. Do the dishes while the bread is in the oven or else you’re never gonna do ’em. After you get it out of the oven it’s important that you let it cool down completely before putting it in some kind of food grade container because othewise the bread will get spongy from the heat and moisture coming from the bread. Go ahead and have some hot fresh bread while you are waiting tho, that’s fine. Put something that is nice and greasy on there, then maybe a lil herbal salt and or some nice hummus, maybe some thinly sliced fresh tomato could be good.

Measurements for 30 Seitanic Chörizos. Start by soaking 20 grams of dried chipotle, 5 grams of dried porcino mushrooms (Boletus edulis) in 3 deciliters of boiling water. Put 2 table spoons of balsamic vinegar and 1 deciliter of water into a sauté pan. Add 3 teaspoons of smoked paprika, 1 tablespoon of sambal oelek, 3 tablespoons of miso, 9 sundried tomatoes, 3 finely minced, large onions. Evenly distribute these ingredients with a wooden spatula. Bring to boil at maximum heat without the lid at first. Then add the lid and turn down the heat halfway. Keep checking in every couple of minutes to stir. Add one whole minced garlic after some of the water has had a chance to evaporate. Don’t leave for too long on the stove, as we still want some liquid left here. Save the water from the mushroom/chili soak in a jar for later. Get your blender out. Add 3 teaspoons of marjoram, 3 teaspoons of thyme (Thymus vulgaris), 3 teaspoons of gound coriander (brown powder, not green leaves), either 6 tablespoons of tomato puré or if you like your Chörizos hotter, 6 tablespoons of La Costeña Chipotles en adobo instead, 1 teaspoon of smoked salt, 1 tablespoon of balsamic vinegar, 200 grams of canned black beans and 3 table spoons of coconut oil (this is rock solid below 25° celcius, so plan accordingly). Start blending, and little by little, add in some of that spicy mushroom water from before. Proly you’ll end up adding about one deciliter´s worth. Take your time and work that blender in different modes to make this happen. It’s important to get this blend real smooth. Pour this hawt goup in a metal bowl and set aside to let it cool for a bit. After it has cooled down some, start kneading in 450 grams of gluten. Little by little add in some more of that spicy mushroom water from before. Proly you want to add about 1 deciliter, not more. Knead for about 5 minutes. Don’t knead it for too long or the Chörizos will get hard and dry. Split the dough into 50 gram pieces and roll into hot dog shapes. You should get around 30 Seitanic Chörizos depending on how you shape them. Roll the dogs into tinfoil. They should be tightish, but not too tight as that will make them hard and dry. Steam for one hour. Add in more boiled water every fifteen minutes. This last instruction is vital, otherwise you will burn your pot dry. Barbecue to perfection. Serve in wholegrain hot dog buns with all the fixens.

Measurements for two servings of every day luxury oatmeal. Start by pouring two deciliters of steelcut oats into a small saucepan. Add two tablespoons of ground flax seeds and one tablespoon of whole chia seeds. Pour in five deciliters of water. Stir lightly, only once, resist the urge to stir more than once here. Bring to boil. Stir throughly and decrease heat to medium heat for approximately two minutes. Stir in 112.5 grams (half a box) of organic frozen raspberries. Set heat to low and put the lid on. Leave the saucepan to do it’s thing for three to five minutes, depending on how hot you like your raspberries. Don’t leave it for too long tho. We don’t want to burn the oats or for the raspberry fruit juices to get everything all soggy. Serve with cold oatdrank, a dash of cinnemon and a finely minced organic apple.

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