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Recipes

Cooking with love and finest organic ingredients.

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Avocado cream with pumpkin seeds

Zutaten

For 3 portions
1 avocado
1 half lemon squeezed
A pinch of natural sea salt
A pinch of pepper black ground
A large tablespoon of paprikapowder sweet
A little bit of leeks fot the topping
A handfull of pumpkin seeds dark green

Preparation

The avocado is cut in half and the inside is removed with a spoon and immediately sprinkled with lemon juice. The avocado is pureed with the spices in a blender. In a coated pan, roast the pumpkin seeds without fat until they begin to smell. After that, the seeds should be allowed to cool a little. The avocado cream is served together with the pumpkin seeds. When you like it more spicy, add the leeks into it. The cream tastes especially good with toasted bread/rolls.

Couscous pan with cashewnuts

Ingredients

For 2 portions
1/2 zucchini
1/2 red paprika and 1/2 yellow paprika
1/2 onion
about 10 small broccoli florets
5 cherry tomatoes
1 garlic finely chopped
200g couscous wholemeal
300ml vegetable broth
1 tablespoon coconut oil nativ
2 tablespoon sojasauce Shoyu sojasauce (wheat)
about 40g cashew nuts 240er premium
1 Lime
2-3 tablespoon oil olive oil
a little bit of pepper und sea salt

Preparation

First, wash the vegetables. Cut the zucchini and peppers into small pieces, and the onion into slightly larger pieces. Cut the broccoli into small florets. Quarter the cherry tomatoes, peel and finely chop the garlic clove. Put the couscous in a saucepan and pour the vegetable broth over it. (about 320ml). Then add 1 tablespoon of coconut oil and let everything steep, covered, for about 6 minutes. While this is going on, heat the oil in a pan or wok, add the vegetables and season with the soy sauce. Let the vegetables simmer for 6 minutes and stir. Now add the couscous and cashews and mix thoroughly or arrange separately from the vegetables on a plate. Finish with salt and pepper and drizzle with a little lime juice if desired. Enjoy your meal!

Date-Curry Dip

Ingredients

For 3 portions
150 g pitted dates
300 g cream cheese
200 g sour cream
1 clove of garlic
½ tsp curry powder
A pinch sea salt

Preparation

Chop the dates and garlic very finely or chop them in a mixer. Add the remaining ingredients and stir in. Season to taste with curry and salt. This dip tastes excellent with grilled meats or on baguettes, lye pastries and ciabatta.

Energy balls coffee

Ingredients

For 2 portions
100 g coconut dates
30 g coconut chips roasted
70 g coffee-kick nut-fruit mix
10 g coconutflour
Add coconutflour

Preparation

Chop coconut dates and coconut chips fine until a homogeneous mass is formed (e.g. crusher, mixer). Chop coffee-kick medium fine and knead with the coconut flour under the date coconut mixture. Roll balls of 2-3 cm diameter and roll in coconut flour. Keep in a closed tin in the fridge and consume within 14 days.

Energy balls hemp seed

Ingredients

For 2 portions
100 g coconut dates
30 g coconut chips roasted
70 g Nut fruit mix superfood
20 g hemp seed
Add+ hemp seed

Preparation

Chop coconut dates and coconut chips fine until a homogeneous mass is formed (e.g. crusher, mixer). Chop nut-fruit mix superfood medium fine and knead with the hemp seed under the date coconut mixture. Roll balls of 2-3 cm diameter and roll in hemp seed. Keep in a closed tin in the fridge and consume within 14 days.

Fine Date Pralines

Ingredients

For 4 portions
30 g green pistachio kernels
100 g marzipan paste
250 g medjool dates
150 g dark chocolate coating

Preparation

Roast 20 g of the pistachios without oil in a pan, allow to cool, chop finely or grind (e.g. crusher, mixer). Chop 10 g for decoration. Knead the marzipan with the pistachios. Remove seeds from Medjool dates and cut in half. Shape the marzipan mixture into kernel-sized pieces and fill the date halves with them. Melt the chocolate coating and coat the Medjool dates with it. Decorate with chopped pistachios.

Tarte flambee

Ingredients

Dough
250g spelt flour Typ 630
100ml warm water
2 tsp olive oil
1 pinch of nature seasalt
Cream
400g Soy quark
150g vegan fresh cheese
1/2 lemon (juice)
1 tsp apple cider vinegar
as you like nature seasalt
as you like black pepper ground
as you like garlicpowder
Coating
Vegan Halloween
2 red onions 1 zucchini
150g Cherrytomatoes 1/4 little pumpkin
1 parsley 200g goat cheese
a handful of pine nuts a handful of pumpkinseeds dark green
2 tsp Shoyu Soy sauce

Preparation

In a large bowl, mix all the ingredients for the dough and knead thoroughly. Divide into two equal-sized pieces and roll out for the base on a smooth and floured surface. For the cream, mix the ingredients and spread a thick layer on the tarte flambée base. For the Halloween version, cut the goat cheese and pumpkin into small cubes. Fry the pumpkin cubes in a pan for 2-3 minutes with some soy sauce. Cut the zucchini slices into thin slices, you can cut these with "scary faces" if needed. Now spread all the ingredients on the dough. For the vegan tarte flambée, cut the onions into small rings. Also cut the tomatoes into small thin slices and then cover the dough with them. Sprinkle with pine nuts. Each tarte flambée goes into the oven for about 10-15 minutes at 180 degrees. When the dough takes on a brown-golden color, the tarte flambée is ready. Enjoy your meal.

Roastet almonds

Ingredients

For 1 portion
1/2 tablespoon cinammon ground
1 pack vanilla sugar
100 ml water
200g almonds brown
200g cane sugar

Preparation

Put the sugar, vanilla sugar and cinnamon in a stainless steel pan and mix. Then add a little bit of water and bring to simmer. Add the almonds and cook on high heat continue to cook until the sugar acquires a dry consistency. Then turn the temperature to medium and stir, until the sugar starts to melt and the almonds start to shine. Finally, place the almonds on a baking sheet, pull them apart with forks and let them cool sufficiently. Bon appetite.

Hazelnut oat cookie

Ingredients

For 1 portion
100g wheat flour type 550
100g oat flakes fine
95g cane sugar white
1 egg
4 tablespoon milk
1 tablespoon baking powder
50g hazelnut kernels
As needed powdered sugar from cane sugar

Preparation

For the yeast plait put the ingredients in a bowl. Knead the whole thing with the mixer at the highest setting for about 5 minutes until a smooth dough is formed. Now cover the dough with a kitchen towel and let it rise until the dough has approximately doubled (approx. 45 minutes). Place the dough on the worktop and knead again briefly. Divide into three equal parts and roll into strands. Make a plait from these, brush with lukewarm oat milk (nice browning) and sprinkle with sugar crystals and sliced almonds. Let the plait stand for another 10 minutes and then Bake in a preheated oven at 200°C for approx. 20 - 30 minutes.

Yeast plait

Zutaten

For 1 portion
750g wheat flour type 550
125g raw cane sugar
18g baking yeast dried
375ml lukewarm oat drink unsweetened gluten free
100g butter
Alternatively: 100g baking margarine
1 prize of sea salt fine naturally pure
2 eggs reasonable quantity of egg replacement
2 tablesoon of hailsugar
2 tablespoon of sliced Almonds

Preparation

For the yeast plait put the ingredients in a bowl. Knead the whole thing with the mixer at the highest setting for about 5 minutes until a smooth dough is formed. Now cover the dough with a kitchen towel and let it rise until the dough has approximately doubled (approx. 45 minutes). Place the dough on the worktop and knead again briefly. Divide into three equal parts and roll into strands. Make a plait from these, brush with lukewarm oat milk (nice browning) and sprinkle with sugar crystals and sliced almonds. Let the plait stand for another 10 minutes and then Bake in a preheated oven at 200°C for approx. 20 - 30 minutes.

Horchata - Tigernut Milk Refreshing traditional drink from Spain

Igredients

Für 2 Portionen
250g tigernuts peeled
1.5 litres of water
some lemon peel, if you like
150-200g raw cane sugar
If you like cinnamon

Preparation

Soak the almonds in water for 12-25 hours until they have absorbed enough water. Put 500ml water, the tigernuts and optionally some lemon zest into the kitchen blender and puree very finely (alternatively use a high bowl and blender). Add the rest of the water and filter through a cloth. Stir in the sugar and chill the milk. To serve, put some crushed ice in a glass and fill up with horchata. If you like, sprinkle some cinnamon on top.

Caramelized Sunflowerkernels

Ingredients

For 1 portion
5 EL water
5 EL raw cane sugar
220g sunflowerkernels
1/2- 1 tsp cinnamon

Preparation

Mix water, sugar and cinnamon until the sugar has dissolved a little. Roast the sunflower seeds in a coated pan for a few minutes. Add the cinnamon-sugar solution and stir until the seeds are slightly crispy. Leave to cool on baking paper. Great as a topping for fruit salad, yoghurt, muesli or for nibbling. Variation: For typical caramel, add no water and a little less cinnamon to the pre-roasted seeds in the pan, always stir well until the mixture is firm, then place on baking paper.

Coconut curry with leeks

Ingredients

For 2 portions
1 whole leek
2 carrots
1 garlic clove
1 piece ginger (thumbsize) or ginger powder
150g basmati rice wholemeal
2 tablespoon coconut oil
3 teaspoon curry powder
1 teaspoon turmeric ground
1 teaspoon cumin ground
A pinch of sea salt natural fine
150g chickpeas
100g peas (frozen)
Coconut milk 400ml (Sobald im Sortiment -> verlinken)
50g Peanuts (roasted and salted)

Preparation

Cut the leek into small strips and wash thoroughly. Carrot is peeled and cut into small pieces. Finely chop the garlic and mix it with the ginger powder, in parallel cook the rice. Now we heat the coconut oil in a pot, which we fry hot with the ginger and garlic. Next, we add the carrot and leek, which are sautéed for another 5 minutes. The spices (cumin,curry, turmeric) are added and everything is mixed well. The chickpeas are added to the pot together with the coconut milk and simmer on medium heat. At the end, simmer the peas and coconut curry for another 5 minutes, adding the remaining coconut milk to any consistency. Turn off the heat and let everything simmer for another 10 minutes or so. The curry is now served with the rice and garnished with the peanuts if desired. We wish you a good appetite!

Macadamia chocolate muffins

Ingredients

For about 12 muffins
300 g wheat flour type 550
17 g tartar baking powder with corn starch
150 g cane sugar
100 g chocolate coating drops plain
1 pinch of sea salt
75 g macadamia nut kernels finely chopped and roasted
1 egg
60 g melt organic butter or margarine
180 ml milk or alternative

Preparation

Mix flour, baking powder, sugar, chocolate, salt and nuts in a bowl. Mix egg, butter and milk and add to the flour mixture. Mix everything briefly. Pour the batter into the muffin tin lined with muffin tin and bake in a preheated oven at 200°C for about 20 minutes.

Muesli bar protein

Ingredients

Für 1 Portion
3 tblsp apple puree
3 tblsp chia seed black
4 tblsp peanut butter fine without salt (alternatively other nut butter)
180 g muesli lowcarb protein plus
20 g coconut flour
60 g agave syrup

Preparation

Mix apple puree and Chia, leave to swell for 5 minutes. Knead with the other ingredients to a firm dough. Spread the dough about 1 cm thick into a 26 cm Ø springform pan, press firmly and bake for 15-20 min at 180-190°C. Cut into bars or diamonds. Results in about 15 pieces. Store in a cool, dry place and consume within 14 days.

Vegetarian pasta casserole

Ingredients

For 4 portions
250g Dinkel-spirals
1 zucchini
1 bell pepper
1 carott
A little bit of olive oil or coconut oil
150g Cherrytomatoes
150g corn in jar
1 parsley
250g rubbed mozarella
1 tablespoon currypowder
A pinch of seasalt
A tablespoon hemp seed hulled

Preparation

Simmer the spelt spirals in a pot of boiling water for about 7 minutes. Cut the carrot, zucchini, parsley, cherry tomatoes and bell pepper into small pieces. Remove the pasta from the heat and drain through in a colander. Now put the spelt spirals back into the pot and mix with a little olive or coconut oil. Add the bell pepper, zucchini, carrot and cream and simmer for about 5 minutes. After the cream has thickened, add the cherry tomatoes, parsley, corn and mozarella and cook for another 4 minutes. Season with salt and curry powder if needed. Finally, sprinkle with hemp seeds. Alternatively, do not mix in the mozzarella but place the pasta and vegetable mixture in a baking dish, sprinkle with mozzarella and bake in the oven at 200°C for about 10 minutes. Enjoy your meal.