Recipes

These rolls made from white and rye flour are ready in no time. They taste best while still warm. Recipe by Judith Erdin, streusel.ch

This cake made with cashews, coconut cream and fresh lime juice can be made without using an oven. Recipe by Sophia Schilik

These vegan, gluten-free blondies made from chickpeas and a seductive caramel glaze of nut butter prove that sweet indulgence is possible without compromise. Recipe by Estella Schweizer

An impressive dessert made from ingredients in your pantry? This cake makes it possible! Recipe by Lena Fuchs, Mein leckeres Leben

We hear it again and again: "What am I supposed to do with 13 kilos of oranges?" We can only smile tiredly, as we all know how quickly the 13 kilos disappear. But if someone really struggles with the amount, they might want to try this recipe from our customer Peter Schneider. Also works with other citrus fruits.

As inspiration for using the freshly harvested mangoes from Burkina Faso, we would like to present a recipe for pickled mangoes. The pickles go excellently with cheese dishes such as fondue, raclette or soufflé.

Slightly African, slightly Creole, somewhat personal interpretation  so describes Nicole Giger her curry, which she cooks with green bananas. Rice or flatbread goes well with it. Recipe by Nicole Giger, Mag's Frisch

Soon the delicious branch dates from Tunisia will be ripe. As inspiration for using these nutrient-rich fruits, we would like to present a recipe for a tasty date-carrot salad.

Cookies, guetzli, cookies, biscotto. No matter which name you prefer: These cashew cookies with cardamom are in a class of their own. Recipe by Sophia Ernst, Sophias Happyplace

This gluten-free and vegan cake is wonderfully moist and quick to make. Everything can be mixed together in a single bowl. It tastes best fresh from the oven. Recipe by Carmen Baumann, The Good Mood

Green bananas are an excellent ingredient for a warming stew. Combined with black beans, they drive away thoughts of the wet-cold spectacle that takes place outside our windows in winter. Recipe by Anna Lena Schmidt, Anna.Culina

Did you know you can make your own miso from green bananas? All you need is the right equipment and a bit of patience. Recipe by Edible Alchemy

A moist and filling quiche that can be prepared well in advance and tastes almost even better a day after baking than fresh from the oven. Recipe by farmer Regula Schneider from the Biohof Schore

Simple and nutritious vegan dip with roasted eggplants, tahini and cashew butter. When stored cold, it keeps for up to two months. Recipe by Carmen Baumann, The Good Mood

Pizza made from fonio!? Yes, says Moana Werschler, a.k.a. Miss Broccoli.

Fonio Pilau - West African ingredient meets East African cuisine. Pilau is a traditional dish from Tanzanian cuisine. It is especially popular on festive days like Christmas and is normally prepared with rice. Fonio also works wonderfully. Cinnamon, cardamom, pepper, allspice and a pinch of ginger turn the fonio into a true explosion of flavor. Recipe by Velvet & Vinegar, whose husband is from Tanzania.

As inspiration for using the nutrient-rich bananas, we would like to present a recipe for a tasty banana-fruit smoothie.

Our cashews make this warming soup wonderfully creamy. Give it a try! Recipe by The Golden Gut.

With this recipe you can use oranges completely and enjoy their flavor well beyond the season. As a seasoning, the orange peel paste gives dishes a fruity note. Recipe by Inés Lauber from Studio Inés Lauber

Fresh, crunchy and very easy to prepare: This salad with quinoa and fresh edamame convinces visually and in taste. Recipe by Nicole Weisswange, Lila Karotte

Creamy, protein-rich and very tasty: the Swiss blogger couple Prosper and Lisa have conjured up a delicious carrot-leek cream sauce with our cashew butter. Preparation is very simple – try it and experience our cashews from a different side.

A cream made from organic lemons with a meringue topping on a crispy base: sounds tempting, right? The tart tastes best cold from the refrigerator. Recipe by Nicole Giger, Mags Frisch.

In Puerto Rico people have found a very special use for plantains: they make lasagna from them. The dish is called Pastelón. In our version it is vegan and gluten-free. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar

The delicious sweet vanilla fonio is somewhat reminiscent of porridge and is suitable as breakfast, a snack, or a light dinner. The recipe comes from our gebana colleague Martin, who brought it from his homeland Benin.