Name: Vegan Fudgy Bsisa Brownies
Prep time: 50 min
Cook time: 30 min
Total time: 80 min

Laklouka is soft, chewy, delicious traditional sweets from Tunisia made from raisins reduced to a paste, sugar, olive oil, flour,bsisa and sesame seeds.

Buckwheat Bsisa  Powder

Oat Bsisa Powder

Wheat Bsisa  Powder

Tunisian

Raisin sweets Soft Chewy and Delicious

Transfer the rinsed raisins into a food processor. Turn the food processor on and let it go until you have a thick paste.

Pour the water over the obtained dough, mix with a wooden spatula, then use a juice strainer  with fine mesh to extract the juice from the mixture

In a saucepan, pour the juice, oil and sugar, then mix and cook over low heat until you get a kind of thick syrup

Remove from the heat, add the plain flour, mix well with a spatula, and then return it to the heat and constantly stir for 10 minutes until it becomes sticky and firm. Stop cooking, then add the 1/4 cup of bsisa stir to obtain a dough that comes off the sides of the pan, add the sesames, continue to stir, and let it cool.

Use 1tbsp of oil to shape the laklouka into small pieces that will not stick to the hands and Decorate them with sesame seeds and almonds.

Laklouka : Tunisian cakes made with Raisin ,Bsisa and sesame seeds

Discover this typical gluten-free healthy dessert recipe that comes from Ancient Egypt.
Historically, the main ingredient for this dessert is tiger nuts which, together with honey and fruit, have been an essential sweetener in ancient Egyptian bakery and confectionery.
In Dokki Agriculture Museum in Cairo, there are tiger nuts illustrations from various periods of Ancient Egypt and the nuts found in tombs of all ages are said to have been used as a dessert.
The recipe of this dessert can be read from the representations on the wall of the tomb of an ancient Egyptian noble named Rekhmire.
I have recreated the proportions of the recipe of this cake based on another ancient Greek recipe based on flaxseed and honey, with a modern twist, since I`m using Bsisa Harmonia as a base which contains the tiger nut, almond, flaxseed hulled hemp seed meal and ancient Egyptian spices such as Aniseed and fennel seeds.

Bsisa Harmonia Powder

Egyptian 

The pharaoh's favourite cake 

Combine all the ingredients in a large saucepan and bring to a boil while constantly mixing everything with a wooden spoon. Simmer it on low heat until it thickens and is obtained. It must smell toasted, not burnt when thoroughly cooked; it will start emitting a pleasant smell.
Generally, after 10 minutes, the mixture will become really thick and taste less sweet than initially.

Pour the mixture onto a plate and let it cool enough to touch it by hand and become slightly more solid.
It will take about 25 minutes for the mixture to solidify enough to be moulded into a shape.

With your hands, shape the mixture into small cones and place it onto a ceramic plate. Wait until the cake cools to room temperature. To speed up the cooling process, put it into the refrigerator.

The Pharaoh's Favourite Cake  : Cone Cake with Tiger Nuts

This lovely Japanese dessert still reminding me of the beautiful memories in my life back in Japan with Sakura and Hanami with my friends.
Traditionally the Strawberry Mochi (Ichigo Daifuku) combines fresh soft mochi, sweet red bean paste, and a fresh strawberry.
I tried to revisit the recipe by replacing the sweet red bean paste with bsisa paste, and guess what! It is incredibly delicious !!! The soft and chewy mochi stuffed with fresh juicy strawberry and sweet Bsisa paste.
Indulge yourself with this beautiful and delicious Japanese delicacy revisited recipe!

Carob Bsisa Powder

Barley Bsisa  Powder

Rye Bsisa Powder

Bsisa Soprano Powder

Japanese

Bsisa Strawberry Mochi

 To make the Bsisa paste, start by mixing  1 1/2 cup of Bsisa and 1/4 cup of icing sugar. Once homogenous, pour the oil while mixing with hand, then add some water to form a consistent paste.

To make the mochi : Combine the rice flour and sugar in a microwave-proof bowl. Add water and mix until combined. Microwave it for 1 minute, stir, then microwave for another one more minute. Stir, then heat again for 30 seconds. Stir until it thickens and comes together.

Flour work surface with potato starch or cornstarch. Put the mochi on top and cut it into 12 pieces. Flatten the mochi into a circle (use more cornstarch if needed).

Wrap the strawberries with Bsisa paste. Put some cornstarch on your hands. Place flattened mochi dough and put the covered strawberry on it (with the tip facing down). Wrap it and pinch the bottom closed.

Bsisa Strawberry Mochi（ビシサいちご大福）

A delicious and fun way to include more whole grains, vegetable protein and fibre into your diet. With this flavourous healthy, and seriously satisfying burger recipe, you will get pleasure with some great health benefits.

Burger with Bsisa Patties

Mix 1 Cup Bsisa, onion,3 tbsp finely chopped coriander, 1 tsp finely chopped green chillies, 1 tbsp lemon juice, cumin, chilli powder, turmeric and salt.

Now gradually add 3/4 cup water until obtaining a thick dough mixture

Grease the surface of the shallow pan or any non-stick pan with some oil and heat the pan over medium-low heat.

Scoop out a lime size mixture, place it on the palm and gently press with another palm to flatten the ball and make round patties. 

Fry a batch of patties for 3-4 minutes, then flip and fry another side for another 3-4 minutes or until patties are evenly browned.

Assemble now the burger: Toast buns with sauce of choice, parsley, cucumber, onion, Bsisa pattie sliced  Avocado and tomato. 


Bsisa Chilla is a perfect late breakfast for a weekend, a delicious spicy Indian style pancake. Bsisa Chilla is a healthy, super nutritious, instant dosa that I regularly make in my house with Bsisa and veggies.

Indian

A delicious Spicy Indian Style Pancake

In a bowl, combine all the flours, add salt and mix well.

Add the buttermilk and water to the flour mixture and mix well and keep aside for 15 mins.

Heat the pan, then add the Ajowan seeds; let them heat for few seconds until the seeds crackle, which helps to draw out their flavour and allows their qualities to permeate through a dish.

Now add the chopped onion, ginger, cilantro, capsicum, carrot, chilli powder, turmeric powder, and the toasted ajowan to the batter and mix well.

Heat the Tawa or non-stick pan and wipe it with little olive oil .

When the pan becomes medium hot, pour a ladle full of batter on the Tawa and gently spread it thinly. Take care that it will not break while spreading.

Let it cook on medium to low heat till the top looks dry. Then drizzle a tsp of olive oil o over and around the edges of the pancakes, and then flip it over

Cook from the other side and drizzle a tsp oil around the edges, so the bottom sides also become nice and golden.

When chilla get cooked from both sides, remove it from the Tawa and serve hot.

Bsisa Chilla Recipe

These delicious crisp, golden walnut-shaped cookies filled with a very creamy, caramelly dulce de leche still reminding me of a lovely episode of my childhood in Czech.
These are perfect treats for holidays events like Easter or Christmas. Lovely food gift with a caramelly surprise inside!
I experimented with the following recipe using the Bsisa products as a partial flour substitute to give the cookies more special and unique flavours.
To cook these cookies, you may need a particular walnut cookie-shaped mould.
Unfortunately, it is pretty hard to find such walnut-shaped cookies moulds in the shopping centres in Australia. So I bought the non-stick electric walnut cake online.

You may find similar online like this one on  

Russian

Revisited Oreshki : The Dulce De Leche filled Walnut Shaped Bsisa Cookies

In a bowl of a stand mixer, combine all the ingredients for the shells (butter, powdered sugar, egg yolks, flours, baking soda, salt) and continue mixing for about 4 minutes until it clumps up and forms a chunky dough. 

Wrap the dough with plastic food wrap. Refrigerate dough for 30 min or up to 2 days if planning to bake these later.

Fill one teaspoon with dough, and then scoop it out with your finger. Roll egg-shaped dough balls. Make at least 24 to fill all the moulds (depending on what is your mould maker ). 

This is the fastest and easiest way to make dough balls. It will ensure all cookies are similar and the excess dough is not oozing out of the walnut cookies maker. In addition, you will have enough cookie scraps for the filling.

Preheat the walnut cookies maker. Once it is ready, place one ball into each cookie mould and gently press to close the lid.
Press just until clicked (same principle as with the electric pie maker ).
Bake for 2 minutes; the shells should be yellow-ish to lightly golden. Keep rolling the dough balls for another round while these are baking.

Remove baked cookie shells to a clean tray using a fork. Repeat the previous step until all the shells are baked. Then, trim the edges of each cookie for a perfect shape. 

To fill the cookies, you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about two teaspoons into each half or use a teaspoon and fill half of the shells.

Place the matching half on top of the filled half and squeeze them together. If the filling squeezes out the sides, scrape it with a knife or a spoon.
Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell-less crumbly as they are eaten.

These instant homemade Bsisa energy balls are easily customizable and have an amazing chewy texture. It is the perfect snack for your busy days. Super nutritious, they can be taken everywhere, at the office, in class or on camping.

Bsisa Energy Ball

In the food processor container, smooth the dates with the almond and Bsisa and the maple syrup.

Transfer the preparation to a bowl. Shape balls with your hands and decorate them. The balls can be kept for 10 to 15 days in the fridge in an airtight container

Bsisa Energy Balls

For a fresh approach to party nibbles, I offer you these magic little savouries that can be served warm from the oven or, if made in advance, frozen, defrosted and reheated.

Gruyere Muffins with roasted garlic and Bsisa

Turn on your oven to 180ºC or Gas Mark 4. Place the garlic cloves (still in their skins) in foil, drizzle with a bit of oil, and place in the oven (as it heats up) for 20 minutes. Remove and leave to cool.

In a large bowl, mix the dry ingredients, flours, baking powder, most cheese (hold back a few tablespoons for sprinkling later), rosemary, thyme and salt.

In a jug, beat together the wet ingredients, eggs (silken tofu), buttermilk (the water and the vegan sower cream mix), and oil. 

Remove the garlic cloves from their skins by chopping off the root end and squeezing the insides out. Add this garlic paste to the wet ingredients and beat. If any large lumps of garlic remain, squash them with a fork.

Add half of the wet ingredients to the dry ingredients and fold together gently to combine. Gradually add the rest of the wet ingredients until just combined. Be very careful not to over-mix (don't use a food mixer. Your muffins will end up heavy and dense).

Divide the mixture between six muffin cases, and sprinkle with the remaining gruyére. Bake for 20 minutes or until an inserted skewer comes out clean.

If there is one food I will never get sick of, it is ice cream!  Discover this Healthy Bsisa Vegan Whole Grains Ice Cream!!!!!  

Made with just three ingredients! Enjoy this quick and easy blender ice cream, either hard scoop or soft-serve style. It is also dairy-free and sugar-free.

Whole Grain Ice Cream

In a small pot or saucepan, combine the dates and the water and bring to a boil. Remove from heat and let the dates soak, covered, for 15 minutes.

Place a large, deep loaf pan or deep pan in the freezer.

In a blender or food processor, add your coconut milk and blend until smooth and creamy. Next, add your Bsisa and dates and blend until a thick and creamy texture remains.

Transfer the ice cream to the loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream every 20-30 minutes for the first hour.

Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.

To enjoy it soft-serve style, let it thaw to desired texture

Perfect for morning or afternoon tea, Apple Cake is a delicious option to enjoy. This recipe is purely an apple celebration, an easy way to enjoy cooked apples with special and unique flavours.

100% Whole Grains Apple Cake 

Preheat your oven to 180°C. Grease Bundt Cake Tin 21cm 

In a small bowl, mix the flour, cinnamon, baking powder and salt.

In a large bowl, mix the olive oil and sugar.

Add the egg and vanilla and mix until well combined. ( for the vegan option, I replaced the egg with 1/4 cup vegan natural yogurt)

Add the dry mix to the wet mixture, stirring just until combined. It will be very thick!

Add the apples and stir, just until combined.

Mix the sugar and cinnamon for the topping and sprinkle over the batter.

Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.

Then smother it with caramel and enjoy the magic

Whole Grains Apple Cake

Nothing is more delicious than warm, chewy chocolate chip cookies. Using Bsisa flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Bsisa cookies

Mix sugars, butter, vanilla and egg in a large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 5 cm apart onto an ungreased cookie sheet.


Bake 8 to 10 minutes or until light brown (centres will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Spanish horchata is a sweetened ‘milk’ beverage made from tiger nuts. Although the traditional horchata is made only with tiger nuts, our proposed recipe is made with  Bsisa Harmonia, a sweet, delicious, healthy combination of tiger nut, almond, flaxseed, and hulled hemp seed meal for maximum enjoyment.

Spanish

Revisited Spanish Horchata

Blend all the ingredients for several minutes until they have released bright white vegetable milk. 

To make a slushy and refreshing horchata, blend with some ice until it reaches the desired texture.
Traditionally the obtained mix is strained. However, in our recipe for maximum benefits, we advise not to strain it. just drink it straight away!

Savoury Bsisa pancakes are such a perfect easy side to prepare. You can place an individual one on each person's plate, or you can prepare it for a buffet. It goes well with really anything and everything and by itself for a healthy meal. 

In a bowl, mix the dry ingredients Bsisa flour, baking soda, and salt.

Add to the bowl the remaining ingredients: tofu(or eggs), oil, mixed vegetables, cilantro, peppers and ginger. Mix until just combined

In a non-stick pan add 1.5 tbsp of olive oil, let it warm up for 30 seconds, then spread the pancakes into small 6cm rounds and cook on low heat for 5 minutes without touching it.

After 5 minutes, make sure the pancake is not sticking to the pan anymore, then flip it upside down on a plate and slide it back into the pan (add ½ tbsp of olive oil to the pan), and cook for another 3 minutes on low heat

Flip upside down on a serving plate and enjoy as is, or sprinkled with some fresh herbs

Bsisa Pancake

BSISA Soprano Powder

BSISA Harmonia Powder

Carob BSISA Powder

Oat BSISA Powder

Buckwheat BSISA Powder

Rye BSISA Powder

Barley BSISA Powder

Wheat BSISA Powder

These sweet potato brownies are soft, gooey, and oh-so-chocolatey! So simple but delicious; they are gone in seconds!

Vegan Fudgy Bsisa Brownies  

To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 190°C  for about 25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over the top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Adjust oven temperature to 180 °C and line a Brownie Pan 20cm (or similar-size pan) with baking paper. Set aside.

To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and oil and stir to combine.

Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat Bsisa and stir until a thick, scoopable batter is achieved

Transfer batter to your pan and spread into an even layer using a spoon or rubber spatula. Then top with walnuts and chocolate chips (optional)

Bake on the centre rack at 180°C for 30 minutes. The brownie edges should appear slightly dry, and a toothpick inserted into the centre should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.

Lift out of pan and slice.  These brownies are delicious on their own but elevated with a scoop of ice cream and salted caramel.

Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.

Vegan Fudgy Bsisa Brownies

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