Vegan Burger Buns with Poppy Seeds

“Whats on your plate?”

  • 550g (4¼ cups) strong spelt flour
  • 350ml (1½ cup) lukewarm spring water
  • 2¼ tsp dry active yeast *Not alkaline, add or subtract*
  • 2 tbsp coconut oil*
  • 2 tbsp agave syrup
  • 1½ tsp salt
  • 1.5 tbsp poppy seeds
  • for the vegan egg wash:
  • 3 tbsp unsweetened almond milk *Hemp milk is also a option*
  • 2 tsp agave syrup
  • 1 tsp mild mustard *Not alkaline, add or subtract*
  1. To make the dough pour the flour into a bowl and create a well. Add the water and yeast, give it a gentle stir and let it rest at room temperature for about 10 minutes. It will be bubbly when ready.
  2. Add the coconut oil, agave syrup and salt and mix with a fork or hand mixer with dough hook attachments until it forms a sticky mass. Lightly dust your work surface with flour and tip the dough onto it. Knead it until it forms a soft and smooth dough. Don’t add too much flour, just enough to stop it from sticking.
  3. Grease the dough ball lightly to prevent it from sticking to the bowl and place it back into the mixing bowl. Cover it with a cloth and let it rest at room temperature for about an hour.
  4. Tip the dough onto a very lightly dusted work surface and press it down and knead it gently a few times. Cut the dough into 8 pieces. I do that by cutting it into 4 first and then half each piece.
  5. To shape the dough into round balls simply place it into your palm and pull the dough from the side to the centre and pinch it together. Repeat until you are happy with the shape.
  6. Place the balls onto a baking tray that is lined with baking paper. Cover them with a cloth and let them rest for another 45 minutes.
  7. Mix the ingredients of the vegan egg wash.
  8. Brush the unbaked buns with your vegan egg wash and sprinkle with poppy seeds.
  9. Bake in a preheated oven for 15-18minutes at 200°C (400°F) until golden brown on the sides and lightly browned on top.
* The coconut oil is not going to flavour your buns, it won’t be noticeable and is a butter replacement.

Recipe from The Greedy Vegan.
“We are what we eat.”

For more elaboration contact for a collaboration. Gratitude for the contribution to the moment.



Spelt Flour Tortillas

“What’s on your plate?”


READY IN: 1 hr

YIELDS: 8 tortillas


1 1⁄2 cups  spelt berries, ground in a mill or 2  cups  spelt flour

1  teaspoon sea salt

1 1⁄2 teaspoons baking powder

1  tablespoon oil (Avocado, grape seed are best)

3⁄4 cup spring hot water


1 In a bowl, mix all ingredients well.

2 Cover and let sit in a warm place for 20 minutes.

3 Divide into 8 equal parts and let sit, covered, another 20 minutes.

4 Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.

5 Preheat a skillet on medium high heat.

6 Place a tortilla into the skillet and watch until bubbles form. This won’t take long.

7 After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.

8 Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.

9 Refrigerate for later or remove the paper towels and freeze.

Recipe courtesy of Genius Kitchen

“You are what you consume.”

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Spelt Flour Pancakes

“What’s cooking?

Spelt flour is a ancient non-wheat grain used for pasta, cereals and other recipes. It’s great for individuals with wheat allergies plus gives the bodies nutrients.


  1. Spelt flour
  2. Fruit (optional)
  3. Spring water
  4. Grape seed oil
  • Instructions:
  • Mix together and let sit for 3 hours in the fridge. Pour into pan and fry till brown. If you add fruit, cut it up and mix in batch or add to top.
  • “What’s on your plate?”

  • Enjoy 🕉
  • Meraki
  • For more information contact
  • Alkaline Quinoa Mushroom Kale Patties


    1. 2 cups of spring water
    2. 4 cups of quinoa
    3. 1 cup of onions
    4. 1 cup of kale
    5. 1 cup of mushrooms
    6. 1 tablespoon of oregano
    7. 1 tablespoon of savory
    8. 1 tablespoon of grapeseed oil
    9. 2 cups of spelt flour


    Add cup of quinoa and water to pro on medium heat. Bring to a boil and then simmer for 15 mins or until water is evaporated. While quinoa is cooking add oil and salute onions and mushrooms with oregano and savory until cooked. Add quinoa, onion, mushroom to pan and mix together. Add flour to mix and form into a patty. Add oil to pan and until brown and serve.