Bran

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

For the CAVATELLI: • semolina flour (about 350 grams) • wheat bran (about 50 grams) • About 3/4 cup warm water (about 200 grams) • For the SAUCE: • mussels (about 2.5 kg) • canned cannellini beans, drained (about 500 grams) • garlic cloves • Extra-virgin olive oil, • grape or cherry tomatoes • Freshly ground black pepper, • Fresh parsley, rosemary, and chili pepper,

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •

wheat bran • oat bran • heaping tablespoon Greek yogurt • salt • instant yeast • egg whites