{"id":9309,"date":"2025-10-07T16:47:43","date_gmt":"2025-10-07T13:47:43","guid":{"rendered":"https:\/\/bioagna.lt\/?post_type=atsiliepimai&#038;p=9309"},"modified":"2025-10-07T16:47:45","modified_gmt":"2025-10-07T13:47:45","slug":"rytas-b-%e2%98%85%e2%98%85%e2%98%85%e2%98%85%e2%98%85","status":"publish","type":"atsiliepimai","link":"https:\/\/bioagna.lt\/en\/feedback\/rytas-b-%e2%98%85%e2%98%85%e2%98%85%e2%98%85%e2%98%85\/","title":{"rendered":"Morning B. \u2605\u2605\u2605\u2605\u2605"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>The recipe for the dough?<\/strong> \ud83d\ude0b I only use whole wheat <strong>spelt flour<\/strong>. Spelt is a natural, non-hybridised wheat, and all the parts of the grain are needed as <strong>prebiotics<\/strong> for our good gut bacteria to grow.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Addendum I saw that there were people wanting a recipe, and I usually make everything by eye. So I had to work \ud83d\ude0a - think, measure and check. I'll write it down for a small quantity, just to try it out. Double the rate yields a medium pizza pad. For the measurement I took the correct large tablespoon. \u2705 Spelt flour 3 tbsp. \u2705 4 tbsp of any LIVE drink. \u2705 0.5 tbsp. 5 tablespoons of baking soda with 8 tablespoons of boiling water. (Pour that batter after it has cooled!) \u2705 2-3 tbsp sesame oil (sesame, as it does not become toxic at high temperatures) \u2705 Salt After mixing the batter, leave it to ferment for at least 30 minutes. If for pizza, add pizza seasoning, black peppercorns. If for a sweet bake, 1-2 tablespoons of agave syrup or honey. For gingerbread, gingerbread spice with a good dry mix of raisins + prunes. The dough is runny. It is best to pour it in a thin layer on a mould lined with butter paper. You can bake a test quantity perfectly without the tin \u0104 I bake it at 200\u00b0C. I did not record the time. It depends on the thickness of the cake. L.fits the grated apple- banana- cinnamon- melted butter spread. When the surface of the pastry is almost set, spread the top of the pastry immediately and bake for at least another 30min. Similarly with vegetable spread or pizza \ud83c\udf45\ud83c\udf36\ufe0f\ud83e\udd55\ud83e\udd66 toppings - bake the surface of the paddock once it has firmed up with the tomato sauce, sprinkle with pizza seasoning and add your favourite toppings, and bake it again. By the way, veggie pizza is delicious with guacamole sauce made from smashed avocado, lemon, chilli or garlic, a little chopped tomato and salt \ud83e\udd51\ud83e\udd51\ud83c\udf4b\ud83c\udf36\ufe0f\ud83c\udf45\ud83e\uddc2 I enjoy it with a glass of lively beverage with a million friends of the gut \ud83d\udc9a<\/p>","protected":false},"template":"","class_list":["post-9309","atsiliepimai","type-atsiliepimai","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rytas B. \u2605\u2605\u2605\u2605\u2605 - Bioagna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bioagna.lt\/en\/feedback\/rytas-b-\u2605\u2605\u2605\u2605\u2605\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rytas B. \u2605\u2605\u2605\u2605\u2605 - Bioagna\" \/>\n<meta property=\"og:description\" content=\"Te\u0161los receptas? \ud83d\ude0b A\u0161 naudoju tik viso gr\u016bdo speltos miltus. Spelta yra naturalus, nehibridizuotas kvietys, o visos gr\u016bdo dalys reikalingos kaip prebiotikas m\u016bs\u0173 gerosioms \u017earnyno bakterijoms augti. Papildymas Pama\u010diau, kad yra norin\u010di\u0173 recepto, o \u012fprastai visk\u0105 dedu i\u0161 akies. Tad teko paplu\u0161\u0117ti \ud83d\ude0a &#8211; apgalvoti, i\u0161matuoti ir patikrinti. Sura\u0161ysiu ma\u017eam kiekiui, t.tikss pabandymui. 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