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Egg White

  • 1/2 teaspoon ground flax seeds mixed with 1 1/2 teaspoons water
  • 1/4 cup Thai coconut meat
  • 1/4 cup cauliflower
  • juice of 1/2 lemon
  • 1/4 teaspoon asafoetida powder pinch of salt

Egg Yolk

  • 1/2 teaspoon ground flax seeds mixed with 1 1/2 teaspoons water
  • 1/4 cup Thai coconut meat
  • 1/4 cup cauliflower
  • juice of 1/2 lemon
  • 1/4 teaspoon asafoetida powder pinch of salt
  • 1/8 cup pine nuts
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida powder
  • 1/8 teaspoon raw honey
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    Method

    • step 1

      Mix ground flax seeds and water. Let stand for 15-20 minutes until reaching scrambled egg consistency.
    • step 2

      In a food processor or high speed blender blend together all other egg white ingredients till smooth. Mix with the flax seeds.
    • step 3

      In a food processor or high speed blender blend together all egg yolk ingredients till smooth.
    • step 4

      Make a ball out of the egg yolk ingredients and then put in the middle of the egg white ingredients. Shape to egg form.
    • step 5

      Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) 5 hours, or until dry.
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