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Recipes
Here you’ll find our favourite recipes and ideas to help you get the most out of every bulk pack.
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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.
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.
Crepes in a completely different way: Try this variation with beets, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben
Upma is a thick, savory cereal porridge. Traditionally the Indian dish is made with semolina. The fonio used here gives it an intense, nutty flavor. Recipe by Shiruna, My Elephant Kitchen
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
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.
Delicious vegan fonio burger patties with a touch of heat from the used ras el hanout. The grain fonio is not only wonderful on its own but can also be easily processed into burger patties. Recipe by Sarah, Velvet & Vinegar.
Mangoes from starter to dessert! Inés Lauber from Studio Inés Lauber has created a menu for us that uses both our fresh and dried mangoes. All recipes are vegan.
Excellent breads can be baked from the millet species fonio. Whether aromatic fonio sourdough bread with a nutty flavor or gluten-free bread based on your own fonio starter fonio is the basis for these delicious bread recipes. Recipes by Alexis Görtz, Edible Alchemy
Fonio flour is ideal for crêpes because it keeps its shape when flipping and absorbs added spices well. Recipe by Alexis Görtz, Edible Alchemy
Savory patties made from fonio and parsnip. Together with the peanut dressing, a delight served warm or cold. Recipe by Nicole, Lila Karotte
This nut cheese convinces with its creamy consistency and intense flavor. The recipe can be prepared with the nuts of your choice. Recipe by Alexis Goertz, Edible Alchemy.
Okara is a by-product of soy production and can be used very well in savory dishes, such as these kale falafels. Deliciously golden brown and crispy fried and served with a fresh salad and a yogurt sauce, they taste especially good. Recipe by Sarah-Vanessa, Velvet & Vinegar
Cocktail pro Daniel Kirner has created a series of fruity fresh drinks for us using gebana ingredients - for a load of summer in a glass!
Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.
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
Vanilla and kiwi? It works! This is how you conjure up a tasty compote from them. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar