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Recipes
Find here recipes that help you make the most of your gebana fruits.
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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.
The organic Greek kiwis keep well for two to three months when stored properly. A customer sent us a recipe that can preserve the kiwis for much longer. We tested the recipe and liked it so much that we want to share it with you.
Quick and easy compote with a wonderful cinnamon aroma. The compote goes well with creamy porridge or as a delicious topping for cakes. Recipe by Corinna Frei, Schüsselglück
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.
This sweet-spicy jam is made with only two ingredients and has an intense flavor. It is suitable as a side for cheese, meat, or as a seasoning in sweet dishes. Recipe by Doris, Cannelle Rebelle
Sweet-tart and sophisticated: These yeasted rolls with rhubarb and our almond butter and cashew flour are worth a try! Recipe by Marie-Thérèse from Küchenzauber
Grapefruit and fish go well together. For example in this recipe for char fillets pan‑seared on the skin. Recipe by Sophia Schillik, cucinapiccina
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.
Very salty oranges that smell wonderfully aromatic but are too salty to eat on their own. Combine them with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy
A chutney made from dried fruit? Yes, it works, says gebana employee and blogger Carolin Schaar. The chutney is versatile, quick to prepare, and keeps for a long time. Recipe by Carolin Schaar, CaroKocht
A wonderfully fresh salad with seasonal berries and green asparagus. Roasted cedar nuts and pistachios make it even crunchier. Recipe by Sophia Schillik, cucinapiccina
For everyone who loves sweets but doesn’t have much time to bake, this recipe is perfect. It comes from the USA and you can tell: simple, super quick and super sweet. But truly delicious!
For everyone who received oranges from Greece again in February, Carolin from CaroKocht created this wonderful recipe with our oranges. Sweetened only with dates, these cookies taste wonderfully of orange and tahini. Thanks to the included rolled oats, they are a perfect breakfast substitute when things need to be quick. With a cup of coffee they also get you through the afternoon slump. Have fun baking!
Spaghetti squash in almost any form is a dish that simply brings joy. Stuffed with tomatoes and topped with mozzarella it can even rival a lasagna. Recipe by farmer Regula Schneider from the Biohof Schore
For gifting or snacking yourself: These chocolate bites are so quick to make that you don’t have to decide. Recipe by Corinna Frei, Schüsselglück
This creamy vegan pudding works as a dessert or a filling snack and suits any season. Recipe by Carmen Baumann, The Good Mood
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
In this ketchup variation, zucchini, onions and curry are used in addition to tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied from kuechen-zauber.ch
The ideal snack for any break. What we especially like: the recipe requires no oven. The dates give the bars a very special texture "> try it! Recipe by Joana Sonnhoff, Foodreich.
Pumpkin takes center stage in this spicy-hot curry. It tastes best with basmati rice. Recipe by farmer Regula Schneider from the Biohof Schore
A very simple recipe that makes (not only) children's hearts beat faster. Recipe by Moana Werschler, Miss Broccoli
Oranges fit wonderfully into savory cuisine. This salad combines orange notes with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina
Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.