Login
Recipes
Here you’ll find our favourite recipes and ideas to help you get the most out of every bulk pack.
Filter products
Have you ever cooked with passion fruits? They give sweet and savory dishes a fruity-fresh note. We have put together a number of usage ideas for you.
Dried mango, apricots, figs, dates, cherries, papaya, physalis, plums: they can all be much more than just a snack. gebana employee Carolin Schaar, who shares her passion for food on her blog, has documented the versatility of dried fruit and how to make use of even old, hard pieces. Recipes by Carolin Schaar, CaroKocht.com
The cashew nut is a versatile ingredient that shines in the kitchen in any situation. You just have to know how to best bring out its unique qualities. Here’s a guide to getting the most out of cashews.
Bananas are always the same shade of yellow. That’s a shame, because we’re missing out on a lot of flavour. But with a bit of know-how, we'll never have to be bored by yellow again.
In recent weeks we delivered green bananas to our customers for the first time. Bringing 18 kilos of bananas to perfect ripeness bit by bit was a small challenge! This time, our gebana activists supported us in the search for great recipes.
Cashew, almond, macadamia and peanut butter give a wonderful boost to any dish – for breakfast, dinner and everything in between.
Limes are more aromatic and milder than lemons, usually seedless. Every part, from juice to peel, can be used. Sophia Schilik shares tips to get the most out of them.
Dried mangos are every bit as versatile in the kitchen as fresh ones. With the right recipes, they shine in desserts and cakes as well as in savoury dishes.
Tender squid skewers, refined with garlic, lime and Pimientos de Padrón. The grilling season can begin! Recipe by Sophia Schilik
Fresh limes give this fish curry with mussels a wonderfully intense aroma. 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
This cake made with cashews, coconut cream and fresh lime juice can be made without using an oven. Recipe by Sophia Schilik
Are you looking for ideas to process our kid goat package from the Prättigau? Illona Lötscher, the daughter of one of the producer families, has compiled a selection of recipes for the various cuts in the package for you.
Carrots, dark chocolate and our cashew butter make these cupcakes a special treat. Recipe from The Golden Gut
Fancy an aromatic dip for your next apéro? Try our feta dip with a date-olive topping. Recipe by thehungrywarrior
You can also cook with dried cashew apples. This dip is a great vegan alternative to mayonnaise and goes well with various dishes! Recipe by Michaela Frank, head chef from Zurich.
This broccoli-apple-date salad combines crunchy broccoli, fresh apples and sweet dates. Recipe by thehungrywarrior
Our cashews make this warming soup wonderfully creamy. Give it a try! Recipe by The Golden Gut.
Christmas cookies with a twist! Try these vegan cookies made from dates, almonds and the ancient millet variety fonio. Recipe by Sandra & Alex, www.mein-kraeuterkeller.de
Tender lamb combined with the sweet aroma of apricots and butternut squash, seasoned with ras-el-hanout and saffron. Recipe by Corinna Frei, Schüsselglück.
This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time. Recipe by Lena Fuchs, Mein leckeres Leben
These vegan bars made with our cluster dates are quick to make and require no oven. Recipe by Milena Krais, www.milenakrais.de
Beets, spinach, pine nuts and a spicy orange-ginger dressing make this salad a very special treat. Recipe by Lena Fuchs, Mein leckeres Leben
Our cashews make the béchamel sauce in this vegan lasagne beautifully creamy. You can vary the vegetables in the casserole depending on the season.Recipe by Shabnam Rebo, The Hungry Warrior