INGREDIENTS:
300 g oat flour, gluten-free + 50 g oat flour for rolling dough
80 g Tiger almonds, planed
2 tbsp pistachio jam
90 g rapeseed oil
120 g honey
1 egg OR 3 tsp chia seeds + 2 tsp water
1 tsp gingerbread spice
1 Msp. vanilla

PREPARATION:
Fry sesame seeds in a small pan without oil and set aside.
Clean the porcini mushrooms and cut them into fine slices. Brown with some rapeseed oil until golden brown. Bring the vegetable stock to the boil.
Meanwhile dice silk tofu, wash spring onions and cut into fine rings.
Divide into four small bowls together with Wakame. Squeeze the lime and divide the juice as well.
Spread one teaspoon soy sauce on each bowl.
Remove some vegetable stock and mix with miso in a bowl.
Remove the vegetable stock from the heat and add the miso-soup mixture to the pot and mix.
Divide the miso soup into four bowls, add some roasted sesame seeds and roasted porcini mushrooms and serve.

​Preparation 

1. Put all ingredients in a blender and mix for 1-2 minutes.
2. Use a tablespoon to press circular blobs onto a baking tray lined with baking paper. Take care to leave some space (approx. 2-3 cm) between the biscuits. Bake at 180 degrees for 12 minutes.
3. Take them out of the oven and let them cool on the baking tray.
4. Then store the biscuits in a biscuit tin. The biscuits can be kept for up to eight weeks, depending on how they are stored.

Sweet potatoes are the perfect winter food for us, because they warm somehow from the inside. In combination with feta & avocado they simply taste heavenly. Try it yourself ;)