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Transparentes Platzhalter Bild für die Struktur des Elementes
Transparentes Platzhalter Bild für die Struktur des Elementes

Raw vanilla crescents
A dream that melts in your mouth

Mehrere vegane Vanillekipferl liegen eng nebeneinander und sind mit Puderzucker bestäubt.

Ingredients:

  • 300 g raw almonds, soaked in water for 10 hours and dried in a dehydrator for at least 8 hours
  • 150 g raw shredded coconut
  • 1 tsp vanilla powder
  • 2 tbsp vegan sweetener or honey
  • 10 tbsp raw coconut oil
  • 3 tsp tiger nut flour or coconut flour for dusting

Preparation:

Process the almonds and coconut flakes separately in a high-speed blender to make flour.
Process the flour with the vanilla powder and sweetener in a food processor fitted with the S-insert until smooth and flavour with the vanilla powder and sweetener.
Add the melted coconut oil and process again.
The easiest way to do this is to shape the dough into a long roll with a diameter of 2 cm. Then cut off about 1 cm for each croissant, roll it between your hands and bend it into the right shape. Place the crescents on a baking tray lined with baking paper. If the dough is too crumbly, work in a little more coconut oil and chill the dough for about half an hour. You can also add a little water and leave it to cool.
As soon as all the croissants are ready on the baking paper, dust them with tigernut flour or coconut flour. To do this, take a small, narrow-meshed sieve and pour some of the flour into it with a teaspoon. Now use the teaspoon to push the flour back and forth in the sieve and dust it over the vanilla crescents.
Leave the crescents to set in the fridge for at least an hour.
Photo and recipe: Angela Griem | CreateRawVision

Biscuits with cherry filling
These biscuits not only look great, they taste great too.

Sechs vegane Haferkekse mit Kirschfüllung liegen in einer Metallform. Ein Keks ist angeschnitten und zeigt die Füllung. Im Hintergrund sind Walnüsse und Kokosblütenzucker zu sehen.

Ingredients for the dough:

  • 2 tbsp coconut oil from Dr. Goerg
  • 2 tbsp coconut blossom sugar
  • 2 tbsp vegetable drink
  • 50 g walnuts (finely ground)
  • 120 g rolled oats (finely ground)
  • ½ tsp baking powder

Ingredients for the cherry filling:

  • 50 g sour cherries (soaked overnight)
  • 2 tbsp black chia seeds
  • 2 tbsp agave syrup

Preparation:

Firstly, finely puree all the ingredients for the filling using a high-speed blender and leave to soak for at least 1 hour.
For the dough, knead all the ingredients together until you have a crumbly but not too crumbly dough.
You can add a little plant drink if necessary.
Then shape into small balls, flatten slightly and press a hollow into the dough with your thumb.
Place a dollop of filling in the hollow and bake in a preheated oven at 180 degrees for approx. 10-12 minutes.
Photo and recipe: Esra Rakic l Germany is(s)t vegan

Biscuits with chocolate cream
The vegan biscuits with chocolate filling are a treat and are incredibly tempting.

Mehrere vegane Kekse mit Schokoladencreme sind gestapelt und mit rotem-weißem Schnur gebunden. Ein weiterer Keks ist mit Puderzucker bestreut. Im Hintergrund steht ein Glas mit Schokoladencreme.

Ingredients for 10-12 biscuits:

  • 2 tbsp coconut oil from Dr. Goerg via Keimling natural food
  • 2 tbsp coconut blossom sugar
  • 2 tbsp plant drink
  • 50 g almonds from Keimling Naturkost (finely ground)
  • 120 g rolled oats from Keimling Naturkost (finely ground)
  • ½ tsp baking powder
  • 5-6 tsp vegan chocolate cream from Keimling Naturkost
  • Possibly icing sugar

Preparation:

Firstly, knead all the ingredients (except the chocolate cream) together until you have a crumbly but not too crumbly dough.
You can add a little plant-based drink if required.
Then roll out the dough to a thickness of approx. ½ cm, cut out the desired shape and place on a baking tray.
Bake the biscuits at 180°C in a fan oven for 14 minutes and leave to cool thoroughly.
Place half a teaspoon of chocolate cream on half of the biscuits and cover with a second biscuit.
If you like, you can now dust the finished biscuits with icing sugar.
Photo and recipe: Esra Rakic l Germany is(s)t vegan

Speculoos Bowl
Raw kale treat, for on the go or at home

Ingredients:

  • 1 frozen banana
  • 350 ml almond milk
  • 60 g rolled oats
  • 2 tbsp ground linseed
  • 2 tbsp almond butter
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground

Toppings:

  • granola
  • crumbled speculoos biscuits
  • banana
  • coconut chips
  • cinnamon
  • almonds

Preparation:

Place all the ingredients for the smoothie bowl in the blender and blend until smooth using the smoothie programme. Add more Christmas spices as desired.
Leave the smoothie bowl to thicken for 2-3 minutes. Then divide between 2 bowls and garnish with the delicious toppings.
Photo and recipe: Schnabula Rasa
Glas mit Dr. Goerg Bio Kokosöl, Etikett zeigt auf blauem Hintergrund eine aufgeschnittene Kokosnuss. Grünes Siegel mit der Aufschrift Bio und goldener Deckel.
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Enjoy every day with a clear conscience.
1
VEGAN QUALITY: PURELY PLANT-BASED

Our products are free from animal ingredients. For the love of nature and your health.

2
RAW FOOD: GENTLE PRODUCTION

We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.

3
PURE NATURE: FREE FROM ADDITIVES

Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.

4
WITHOUT PALM OIL: FOR THE SAKE OF THE RAINFOREST

Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.

5
ORGANIC FARMING: FOR 100% ORGANIC QUALITY

Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.

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