Today the MCHS students cooked a delicious raspberry-chia jam and baked gluten free waffles. For this we used buckwheat, millet and cashew butter. Ground linseeds mixed with some water were taken as egg replacement. The grain we milled fresh in our mill. We also looked into the mill to the stones in order to understand how it works. As a yummy topping we cooked raspberry-chia jam. The chia seeds gave the jam a nice and thick texture. After cleaning up our work space we all sat down and enjoyed the food together. The students were keen on sharing the results of the afternoon with their teachers.