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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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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
These pickled pears are perfect for processing larger quantities of pears or apples. Cinnamon, star anise and vanilla give them a unique aroma. Recipe by Sarah-Vanessa, Velvet & Vinegar
Okara - a by-product of tofu and soy milk production - can be used in many ways. For example in these spicy pancakes. Recipe by Sarah-Vanessa, Velvet & Vinegar
Winter salad to fall in love with: This fresh blood orange salad with beets and red chicory brings color to the dark season and is ready in no time. Recipe by Corinna Frei, Schüsselglück.de
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
These oven-roasted pumpkin wedges are quick to prepare and make a wonderful side dish. A dip made from our cashew butter perfectly complements their flavor. Recipe by Carmen Baumann, The Good Mood
The classic of oriental cuisine made from puréed chickpeas is very easy to prepare. Here you will find the basic recipe as well as instructions for beetroot hummus. Recipes by Shiruna from My Elephant Kitchen
These spicy lentil patties can be enjoyed plain as finger food or in a veggie burger. Recipes by Shiruna from My Elephant Kitchen
These cookies are made entirely without any wheat flour and are baked only with cashew flour. This gives them a wonderfully caramel-like aroma in combination with the sugar. Highly addictive! Recipe by Sarah-Vanessa, Velvet & Vinegar
This colorful bowl with lots of vegetables and protein sources is full of flavor. A highlight is the homemade hummus. Recipe by Shiruna from My Elephant Kitchen
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!
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
This lentil salad is ready in no time and is great to prepare in advance. Roasted hazelnuts round off its flavor. Recipe by Sophias Happyplace
Pumpkin takes center stage in this spicy-hot curry. It tastes best with basmati rice. Recipe by farmer Regula Schneider from the Biohof Schore
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.
This Lemon, Basil, and Artichoke Pasta is a dinner winner! lf you are looking for a different kind of pasta recipe, you need to try this out. The lemon and basil add a lot of freshness to this dish, the artichoke hearts are crispy on the outside and buttery on the inside. Spiee it up with a bit of chili if you feel like it. Recipe from Shirunga, my Elephant Kitchen
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
A tasty side dish for autumn and winter meals. Aceto Balsamico and honey perfectly complement the pumpkin flavor. Recipe by farmer Regula Schneider from Biohof Schore
Sweet-and-sour pickled beans with a touch of pink peppercorns - a taste sensation! When stored cool, the beans can be kept for up to five months. Recipe by Carmen Baumann, The Good Mood
If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina
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
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