

Nuts: Little power packs for your health
Nuts are not only delicious snacks, but also real health boosters. Rich in essential nutrients such as omega-3 fatty acids, vitamins, minerals and antioxidants, they actively contribute to your well-being. Regular consumption of nuts supports heart health, lowers cholesterol levels, stabilises blood sugar, promotes brain function and strengthens the immune system. As a versatile source of protein and fibre, nuts are an ideal addition to a balanced diet. Discover the healthy benefits of these little powerhouses and integrate them into your daily routine.
850 g (€28.82* / kg)
€27.24* €24.50*
Recipes

Winter porridge with rolled oats, oranges & cinnamon cashew nuts
Ingredients:
for 2 servings
Porridge
- 100 g rolled oats
- 600-700 ml plant-based drink or 600 ml water with 1 tbsp white almond puree
- 2 tbsp agave syrup
- ½ tsp cinnamon
- 1 orange (juice + zest)
Toppings
- 2 oranges
- 4 tbsp water
- 2 tbsp agave syrup
- 3 tbsp cashew nuts
- ½ tsp coconut oil + cinnamon each
Preparation
1. For the porridge, put all the ingredients in a pan and bring to the boil, stirring constantly. Heat and simmer for 8-10 minutes. If it becomes too thick, add more liquid.
2. for the toppings, peel the oranges and cut into slices. Fry in a pan with a tablespoon of agave syrup for a few minutes until the orange slices caramelise.
3. caramelise the cashew nuts with a tablespoon of agave syrup, coconut oil and cinnamon in a pan for 2 minutes.
Divide the porridge between serving bowls and serve with the oranges and cashew nuts!
Image and recipe: Germany is(s)t vegan!

Pumpernickel
Equipment
Infrared dehydrator as an alternative to a normal dehydrator
Food processor with S-insert
High-performance blender
Silicone loaf tin
Ingredients
- 200 g raw almonds, soaked in water for at least 10 hours
- 120 g dried buckwheat sprouts, ground
- 100 g raw hemp seeds
- 80 g raw and sprouted rolled oats, ground
- 500 g carrots
- 150 ml water
- 3 tbsp nama tamari
- 2.5 tbsp raw carob powder
- 2.5 tbsp raw cacao powder
- 4 tbsp coconut blossom sugar
- 1 pinch of salt
- 1 tsp caraway seeds
- 2 tbsp psyllium husks, ground
Preparation
1. Finely chop the almonds in a food processor fitted with the S-insert, add the buckwheat flour, oat flour and hemp seeds and process briefly. Process the carrots with the water, nama tamari, carob powder, cocoa powder, coconut blossom sugar, salt and caraway seeds in a high-speed blender to a puree and place in a large bowl. Add the flour from step one and knead everything with your hands to form a sticky dough.
2. Flavour with nama tamari, carob powder, cocoa powder, coconut blossom sugar, salt and caraway seeds.
salt and caraway seeds to taste. Then add the psyllium husk flour, knead into the dough
knead into the dough and leave to soak for at least ten minutes.
3. Pour the dough into the silicone loaf tin and smooth out thoroughly. You can use a spatula to help you do this. Now leave the bread to set in the freezer for
in the freezer for at least one hour.
4. Turn the frozen bread out of the silicone mould and place it on a drying rack
with drying film in an infrared appliance at 42 °C on infrared drying for approx.
two hours. If you don't have an infrared appliance, you can
alternatively dry it in a normal dehydrator. Then remove the
remove the bread from the film and turn it over. Leave to dry overnight.
overnight.
5. In the morning, cut the bread into slices and place on the drying rack.
on the drying rack. Leave to dry in the dehydrator for at least another hour.
for at least a further hour.
Image and recipe: Angela Griem | www.createrawvision.de
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