Heba Seed Flour 200g

BREAKFAST PORRIDGE Cooking Instructions: ¼ cup HEBA, ¾ cup boiling water, pinch of salt. Mix ingredients in a bowl and stir well. Allow to cool. PAP Cooking Instructions: 1 cup HEBA, 3 cups water, pinch of salt. Mix ingredients in a pot over the stove. Stir well, cook until boiling. KRUMMELPAP Cooking Instructions: 3 ports HEBA to 1 part water, pinch of salt. Bring water to boil. Add HEBA, stir with a fork until krummels form. Gradually add 1 more part water if needed. BREAD-IN-A-MUG Cooking Instructions: 3T HEBA, 1 egg, 3T water, ¼t baking powder, pinch of salt. Mix ingredients in a mug and stir well. Microwave for 2 mins at full power. Allow to cool before slicing. BREAD Cooking Instructions: 200g HEBA, 1T baking powder, pinch of salt, 4 large eggs, 2 cups water or milk. Heat oven to 200˚C. Mix dry ingredients. In a bowl, mix eggs and water/milk then stir in the dry ingredients, allow to stand for 10 mins. Pour into a lined and greased loaf tin. Bake for 10 mins then reduce heat to 190˚C, bake for a further 40-50 mins. Oven temperatures may vary. Allow to cool before slicing.