Ingredients for crackers
For approx. 5 trays of crispbread (approx. 0.5 m2) in a standard dehydrator you will need
- 1 pack of Trestergold 540 g
- 1.5 litres of water (preferably filtered)
- 350 - 450 g vegetable juice pomace (our tip: celery stalks)
- Approx. 1 tsp salt (to taste)
- Approx. 2 - 3 tsp spices (to taste)
You can also divide the Trestergold mixture into thirds if you do not squeeze fresh juice every day. You will get 100 - 150 g of pomace from 500 ml of juice, which you then mix with one third of the mixture and 500 ml of water.
Preparation of crackers
Collect the celery or vegetable juice pomace over three days and store it open in a bowl in the fridge. Depending on which juicer you use, this will yield approx. 350 - 450 g of pomace. Place the pomace together with the water and the seed mixture in a bowl and mix both with a spoon or whisk.
Spread the pomace mixture approx. 2-3 mm thick on cling film or baking paper using a dough scraper (Schlesinger).
Pre-score the size of the crackers with a spoon handle. The crispbread can be easily divided later at these "predetermined breaking points". Gently remove the moisture from the dough in the dehydrator. To do this, dehydrate the mixture overnight at a maximum temperature of 42°C. Then remove the foil and leave to dry in the appliance for a further 16 hours, in any case until the crackers have become nice and crispy.
Dip ingredients
- 100 g cashew nuts, soaked
- 40 g macadamia nuts, soaked
- 80 g peeled courgettes
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp tamari
- salt, pepper to taste
Preparation of the dip
Make a fine cream from all the ingredients in a blender.
Season to taste and add a little water if necessary.
Ingredients
- 20 g coconut oil
- 250 g dates Medjool Gaint
- 50 g Plantforce Protein powder
- 40 g linseed
- 50 g cashew nuts without skin
- 50 g apricot kernels
- 2 tbsp chia seeds
- 20 g cocoa nibs
- 30 g rolled oats
Preparation
1. melt the coconut oil at approx. 30 °C. You can use a dehydrator or a water bath for this
2. grind the linseed in a high-speed blender (e.g. Vitamix).
3 Pit the dates.
4. place the dates, coconut oil and linseed in the blender jug of a high-speed blender (e.g. Vitamix) and blend on the highest setting until you have a smooth paste.
5. place the cashew nuts and apricot kernels in the blender jug and roughly chop at low speed.
6. mix the paste with the chia seeds and cocoa nibs.
7. shape the dough into an even rectangle (approx. 15 x 22 cm) and place in the fridge for 1 hour.
8. halve the rectangle and cut into approx. 3 wide strips.
Ingredients:
- 4-5 pieces of First Class pineapple
- Juice of one organic lemon
- Juice of one organic orange
- 1 apple
- 1 ripe avocado
- 1 stalk of mint
- 1 litre of water
Preparation
Place all the ingredients in a blender and blend on the highest setting until creamy. Garnish with mint leaves and serve.
Blenders and dehydrators
Ingredients for the recipes
0.2 l (€29.95* / 1 l)
€5.99*
200 g (€49.75* / kg)
€9.95*
200 g (€24.75* / kg)
€4.95*
800 g (€42.44* / kg)
€33.95*
Dried fruit
Nuts and seeds
200 g (€24.75* / kg)
€4.95*
200 g (€43.75* / kg)
€8.75*
200 g (€24.75* / kg)
€4.95*
Crackers and breads
Biscuits and confectionery
200 g (€32.50* / kg)
€6.50*
200 g (€29.75* / kg)
€5.95*
200 g (€42.50* / kg)
€8.50*
200 g (€33.75* / kg)
€6.75*
Our products are free from animal ingredients. For the love of nature and your health.
We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.
Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.
Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.
Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.
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