For 2 servings (8 of 10cm diameter pancakes) Ingredients (Pancakes) 30g Carwari Sesame Flour White 30g Chickpea Flour 30g Corn Flour 1 Teaspoon Bicarbonate Soda 1 Teaspoon Carwari Rice Vinegar 2 Teaspoons Carwari Red Miso 150ml Soy Milk Vegetable oil to grease frying pan >Topping 1 - Smashed Avocado 1 small avocado mixed with 1 teaspoon of Carwari Tamari Soy Sauce >Topping 2 - Instant Picked Radish Carwari Brown Rice Vinega 3 -4 julienne radish pickled with mixture of 1 table

Ingredients Radish - Sliced (Pickled Vinegar) 2:1 ratio of Carwari Brown Rice Vinegar and Carwari Light Agave Nectar A pinch of sea salt Rosemary (Optional) Method 1. Mix Brown Rice Vinegar and Light Agave Nectar in the ratio of 2 to 1 and a pinch of sea salt. 2. Place sliced radish into a jar and pour the sweet vinegar, then put rosemary. 3. Cover and refrigerate at least 30 minutes before serving. #Pickles #Vegan #Vegetarian #Vegetables #Glutenfree

For a small jar Ingredients 100g Ginger - Peeled and thinly sliced 80ml Carwari Rice Vinegar 40ml Carwari Agave Nectar (Light) A pinch of salt Method 1. Cook the sliced ginger in boiling water with a pinch of salt for 30 seconds, drain and cool. Pat dry. 2. Place Rice Vinegar and Agave Nectar in a small sauce pan over medium heat. Once it starts boiling, take off from the heat. 3. Put the ginger and the vinegar mixture into a jar and set aside to cool. It can be stored in the