Plastic free
Aquafaba: whipped egg whites replacement
Ingredients
| 125 ml Bean or chickpea water (aquafaba) |
| ½ tsp. Tartar baking powder |
| Optionally |
| ½ tsp. Lemon juice |
| ½ tsp. Guar gum as a binder |
Preparation
Cook chickpeas or beans: Allow to soak at first for 12 h in water, drain spring water, rinse legumes thoroughly and put on to boil with fresh water. Only barely cover with water so that the water is well enriched for further processing. Boil for at least 2 h, then let sit overnight again if necessary. Then continue to process the thickened water. Alternatively, use canned beans/chickpeas and start preparing it immediately: Pour off water through a sieve into a bowl so that there are no remnants of the legume. Add tartar baking powder and whip with a hand mixer or food processor for about 3-6 min. To obtain a more firm snow, as needed for fluffy mousses or meringues, add lemon juice and guar gum. Sweetened with powdered sugar to be used even as whipped cream.
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.
Chiapudding topped with mango puree
Ingredients
| 60 g Chia |
| 400 ml Coconutmilk |
| 2 EL Agave syrup |
| 600 g Mango puree |
Preparation (depending on the size of the jar for 4-6 servings)
Mix the chia well with the coconut milk and sweeten with ca. 2 tbsp. agave syrup. Allow the mixture to absorb for about 20 minutes. Fill the glasses about halfway (according to glass size) with chia pudding and cover it with mango puree. Tip: Coconut milk can also be replaced with other vegetable drinks as you like. Then possibly dose with a teaspoon more chia seeds, as they are thinner than coconut milk. The sweetener can be substituted as liked - but a dark syrup dunks the clear white of the coconut milk.. Vary the recipe with spices, cocoa and fruit to taste.
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 dates medjool |
| 30 g coconut chips roasted |
| 70 g coffee-kick nut-fruit mix |
| 10 g coconutflour |
| Add coconutflour |
Preparation
Chop 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 dates medjool |
| 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 one Portion |
| 2 tablespoon Vanillezucker |
| 1/2 tablespoon cinnamon ground |
| 200g almonds- or fracture core mixture |
| 200g cane sugar |
| 100 ml water |
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. Tip: Dust with a handful of coconut flakes if needed.
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 white basmati rice |
| 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!
Lentil Flax Seed Balls
Ingredients
| For 2 servings |
| 100 g Lentils |
| 6/7 Tablespoons Flax Seeds |
| 200 ml Water |
| Salt, Pepper |
| 1 Tablespoon Coconut oil |
| For seasoning Spices like curry, paprika, turmeric, chili or parsley |
Preparation
Simmer lentils with double amount of water for about 10 minutes. Then add about 6-7 tablespoons of linseed and let it swell for about 10 minutes once again - if the dough is too soft, add more linseed.
Season with salt, pepper and spices. Form the mixture into small balls, add coconut oil to the hot frying pan and fry the balls until golden brown.
Tip: We have used our spices for the fine oriental flavor. The recipe is super variable and can be varied with seeds, nuts, vegetables and herbs of any kind.
A recipe that invites you to enjoy and experiment.
Serving suggestion: As a bowl in a salad:
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 |
| 1 egg |
| 60 g melt organic butter or margarine |
| 180 ml milk or alternative |
Preparation
Chop and roast macadamia nut kernels if needed. 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.
Exotic coconut rice pudding with mango
Ingredients
| 400 ml Coconutmilk |
| 200 ml Water |
| 1 Pinch Vanilla |
| 1 PinchSalt |
| 100 g White round grain rice |
| 50 g dryed Mango |
| Optional |
| ½ TL Cinnamon |
| After taste: Maple syrup |
| For decoration: Coconut flakes |
Preparation
Boil milk and water together with a pinch of vanilla (optional) and a pinch of salt. Add the rice and heat up again - cook on low heat for 10 min. Cut the mango into bite-sized pieces and toss in. Add cinnamon and maple syrup to flavor. Simmer again at low heat for 10 min, while stirring regularly to prevent the rice from sticking to the bottom of the pot. If needed: serve with a hint of cinnamon and maple syrup and decorate with coconut flakes.
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.
Punch
Ingredients
| For 8 portions |
| 2 TS Akazienhoney |
| 750ml applejuice |
| 250ml grapejuice |
| After any quantity Collina rosso Rotwein bio |
| 8 cinnamon sticks |
| A few cloves |
| A few anise stars |
| 1 orange |
Preparation
Put the apple juice, grape juice and some red wine together in the pot and heat on high. Cut the oranges into small slices and add them together with the acacia honey, the cinnamon sticks, anise stars and cloves. Let it "simmer" gently for another 5 minutes. Note: Since the alcohol evaporates during cooking, red wine can be added after cooking if necessary. Now fill the punch into glasses and enjoy. Bon appetite.
Rawlines (Raw pralines)
Ingredients
| For 10-15 Pralines |
| 10 Dates | 5 Plums |
| 200 ml Water, 100 ml for the dough, 100 ml for the filling |
| 1 pinch of salt |
| 6 tsp. Cocoa powder |
| 2 tsp. Christmas spices (Gingerbread spice) |
| 100g Chiaseeds |
| 50-100g Coconut flakes |
| 100g Nuts e.g. pecan |
| 2 tbsp. Cashew puree |
| 50g Nut Flour/Seeds/Rasps/Cocoa Powder of your choice to coat |
Preparation
Put the plums and dates in a high-powered blender with 100 ml of water and a pinch of salt. Blend until a homogeneous paste is achieved. Half of the cream to divide and set aside. In the other half 2 tsp cocoa, 1 tsp Christmas spice (here gingerbread spice) mix with the chia seeds and coconut flakes. Put nuts, e.g. pecans, in a grinder and blend to nut flour and then mix into dough. Allow the nut dough to be soaked for around 30 minutes. Process the second half of the cream with 100 ml water, the cashew puree, 4 tbsp. cocoa and 1 tsp. Christmas spice in a blender. Cover your work surface with some nut meal/coconut flakes/seeds and place the dough mixture on it. Take small pieces of dough and shape into small shells (3-5cm). If the dough is too soft, add more chia/nut flour. Fill the dough shells to below the edge with the prepared cream and cover with more dough. For easier filling of the chocolates, a silicone or ice cube mold can be used. Finally, coat the shaped chocolates in chia seeds/nut flour/cocoa powder and let them rest in the refrigerator for at least 1 hour (or overnight). in the refrigerator.
Chocolate crispies with natural date sugar
Ingredients
| For ca. 20 Crispies |
| 100 g Better Crunchy Crispy Nuts |
| 30 g Pecans |
| 40 g Date chocolate 72% from Makri |
| 30 g Almond paste brown |
Preparation
Put the Better Crunchy together with the pecan kernels in a kitchen device suitable for crushing nuts. Shred a little so that you get a uniform, chunky mass. Break the chocolate into pieces, place in a bowl and melt in a water bath. Then immediately combine chocolate, almond paste and the crunchy nut mixture thoroughly in a mixing bowl. Line a surface with baking parchment. Place small piles of the mixture on the paper with the help of two teaspoons. Let chill for about 20 minutes until the crispies are firm. Tip: If desired, any other Crunchy is possible to use. All ingredients of this recipe can be varied with comparable ingredients.
Vanilla crescents
Ingredients
| For 2 sheets |
| 560g wheat flour Type 550 | 160g raw cane sugar |
| 400g butter |
| 200g hazelnut kernels ground |
| 32g of vanillasugar and 100g powdered sugar |
Preparation
Knead the flour, sugar and chopped butter with the grounded hazelnuts to a dough and place it in a covered bowl in the refrigerator for 1 hour. Then form the dough into pencil-thick rolls and chop into 4-5cm long pieces. Shape them into small sickle moons, the classic crescent shape, and place them on a baking tray lined with baking sheet. Bake at 175°C top/bottom heat for about 15 minutes until the crescents take on a golden yellow color. Finally, mix some powdered sugar and vanilla sugar, turn the freshly baked crescents in it and let them cool down.
