INGREDIENTS
2
Carrots, medium
250 g
Cranberries
250 g
Dried apricots
3
Field mushrooms
3 cloves
Garlic
1
Leek, medium
1
Orange, juice of big
1 tbsp
Oregano, dried
1 tbsp
Rosemary, fresh
2 tbsp
Sage, fresh
4 tbsp
Maple syrup
100 g
Buckwheat flour
50 g
Coconut sugar
1 tsp
Nutmeg, ground or grated
1
Red pepper
1
Salt and pepper
1
Olive oil
100 g
Almonds
100 g
Brazil nuts
100 g
Hazelnuts
4 tbsp
Milled flaxseed mixed with