Recipes with Grahams

Graham's pizza in the pan

Dough: Dissolve the yeast into the water, add the graham flour and half of the wheat flour, and stir around. Add the last whale dumplings to the dough until the dough gets the correct consistency. The dough is kneaded together and let it rise for half an hour.

Grundballdej

Warm and Cream fraiche (36 degrees) and dissolve the yeast. Add liquid Becel, salt, sugar and egg. Stir well with a hand mixer or stirrer. Add corn & amp; Grahamsmelet and stir around. Add the wheat flour gradually and stir until the dough almost does not s

Low fat chocolate cake

The dry mix is ​​mixed. Water and eggs are whipped in the flour mixture and the apple is turned in. Bake at 175 degrees for 45-60 min. (No hot air) in a breadcrumb. tips: 50g. Coconut flour and 50g.solicy kernels give the cake an extra boost.

Low fat pancakes

Mix all that dry. Whip with an electric whip, milk, egg and oil in. tips: Bake on a slip-light pan by medium heat. I use a soup for a pancake and "shake it" until it is the size of a dessert plate.

Grove sausage with garlic

Milk and water lunes, yeast dissolves in it. Add oil and garlic. The flour, cayenne, salt and sugar are stirred together, then added to the liquid. The dough will be very sticky at this time, butter may. Put your hands into oil to knead it without sticking too

Breadbread with bran and grahamsmel

Bring grahamsmel and bran in a bowl, pour the boiling water over. Stir the mixture together and let it stand for a day or night, covered with film and at the kitchen temperature. Then stir in the warm water and let the mixture be lukewarm before the yeast is

Healthy 02

The yeast is stirred in the lukewarm water. The other ingredients are added and the dough is thoroughly kneaded. Add optional Grahamsmel, but do not get too firm. The dough is covered and raises a loose place for approx. 30 min. Take the dough on the table

Sandwich bread III

Stir the yeast into lukewarm milk and stir with the other ingredients. The dough is kneaded well and raised for a slight spot for 1 hour. Reel the dough again and roll it to two sausages. The sausages are pressed a little flat and the surface is scrat