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60 Jahre Bode Naturkost

Recipes

Cooking with love and finest organic ingredients.

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Date-Curry Dip

Ingredients

150 g organic pitted dates Art. 42510
300 g organic cream cheese
200 g sour cream bio
1 clove of organic garlic
½ tsp organic curry powder Art. 40608
seesalt Art. 41706

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

100 g organic coconut dates Art. 48078
30 g organic coconut chips roasted Art. 42308
70 g organic coffee-kick nut-fruit mix Art. 48080
10 g organic coconutflour Art. 40357
+ organic coconutflour Art. 40357

Preparation

Chop coconut dates and coconut chips fine until a homogeneous mass is formed (e.g. moulinette, 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

100 g organic coconut dates Art. 48078
30 g organic coconut chips roasted Art. 42308
70 g organic nut-fruit mix superfood Art. 48051
20 g organic hemp seed Art. 48084
+ organic hemp seed Art. 48084

Preparation

Chop coconut dates and coconut chips fine until a homogeneous mass is formed (e.g. moulinette, 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

30 g organic green pistachio kernels Art. 42689
100 g organic marzipan paste
250 g organic Medjool dates Art. 42505
150 g organic dark chocolate coating

Preparation

Roast 20 g of the pistachios without oil in a pan, allow to cool, chop finely or grind. 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.

Yeast plait

Zutaten

750 g wheat flour type 550 organic Art. 20525
125 g raw cane sugar organic Art. 22100
18 g baking yeast dried organic Art. 20751
375 ml lukewarm oat drink unsweetened gluten free organic Art. 22846
100 g butter organic Art. 12248
alternatively: 100 g baking margarine Art. 12222
1 prize of sea salt fine naturally pure Art. 21711
2 eggs reasonable quantity of egg replacement

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

250g tigernuts Art. 42905
1.5 litres of water
some lemon peel, if you like
150-200g raw cane Art. 42007 or coconut palm flower sugar Art. 40871
Cinnamon, if you like Art. 40641

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

5 EL water
5 EL raw cane sugar Art. 40608
220g sunflowerkernels organic Art. 42618
1/2- 1 tsp cinnamon organic Art. 40641

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.

Macadamia-Schoko Muffins

Zutaten

300 g Weizenmehl Typ 550 bio Art. 20525
17 g Weinsteinbackpulver mit Bio-Maisstärke Art. 40722
150 g Rohrohrzucker bio Art. 22100 oder Dattelzucker bio Art. 25007
100 g Kuvertüre Drops Zartbitter bio Art. 20331
1 Prise Meersalz Art. 41706
75 g Macadamianusskerne fein gehackt und geröstet bio Art. 22318
1 Bio-Ei
60 g Bio-Butter oder Margarine zerlassen
180 ml Bio-Milch oder Alternative

Zubereitung

Mehl, Backpulver, Zucker, Schokolade, Salz und Nüsse in einer Schüssel vermengen. Ei, Butter und Milch verrühren und zu der Mehlmischung geben. Alles kurz verrühren. Teig in die mit Papierförmchen ausgelegte Muffinform füllen und im auf 200° vorgeheizten Ofen ca. 20 min backen.

Muesli bar protein

Ingredients

3 tblsp apple puree organic Art. 21002
3 tblsp chia seed black organic Art. 48068
4 tblsp peanut butter fine without salt organic (alternatively other nut butter) Art. 21201
180 g muesli lowcarb protein plus organic Art. 48067
20 g coconut flour organic Art. 40357
60 g agave syrup organic Art. 42019

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.