Ingredients
- 500 g raw macadamia nuts, soaked in water for 10 hours
- 180 ml water
- 1 tbsp rice vinegar
- 1 tsp rice miso
- 1 tbsp truffle oil
- 1 tbsp raw almond paste
- 4 tbsp yeast flakes
- ¼ tsp pepper
- ¼ tsp salt
Preparation
Rinse the macadamia nuts with cold water and then blend with the water and rice vinegar in a high-speed blender using the masher until smooth. Make sure that the mixture does not get too hot. If this happens, switch off the appliance, allow the mixture to cool and blend again later. More water may be needed if the mixture does not blend easily. In this case, only add the water carefully, one tablespoon at a time.
Place a nut milk bag in a deep bowl or large cup. Pour in the mixture from the blender, seal the bag and then place it in a sieve. Place the sieve on top of the deep bowl or large cup and weigh it down with a heavy object. This will allow any excess water to drain out.
Leave to rest in a warm place for about 24 hours.
Now pour the cream into a bowl and mix with the remaining ingredients. Cover with a towel and leave to ferment in a warm place for another 24 hours.
Then pour the cheese mixture into a round mould from which it can later be squeezed out, for example muffin tins, snack boxes or similar.
Press into the cheese with a chopstick to release any air and then smooth out the mixture. Leave the mould to freeze in the freezer for around three hours.
Press the frozen mixture out of the mould and place on a dehydrating film in the dehydrator. Dry in the dehydrator at 42 °C for around 24 hours until an even crust has formed,
Then place the Brie in an open box lined with kitchen paper and leave to ferment in the fridge for another three days. The Brie can then be eaten or left to mature for a few more days.
Ingredients
- 80 g raw mulberries
- 80 g raw almonds, soaked in water for 10 hours1 50 g raw coconut flakes
- 500 ml water
- 3 raw dates
- 1 tsp orange zest, grated
- ½ tsp cinnamon
- 150 g raw coconut flakes
Preparation
Process all the ingredients, except the coconut flakes, in a high-speed blender.
Leave the porridge to cool completely, then briefly mix the coconut flakes into the mixture and flavour with dates, orange zest and cinnamon.
Under no circumstances should you process the grated coconut in the blender right from the start, as otherwise the whole mixture may tip over and no longer taste good.
Carrot smoked salmon ingredients
- 4 carrots, as large as possible
- ½ bunch dill, plucked from the stalks
- 1 tsp rice miso
- 1.5 tbsp kelp powder
- 1.5 tsp dulse seaweed
- ½ tsp smoked salt
- 1.5 tbsp lemon juice
- 5 tbsp raw olive oil
- pepper
Waffle ingredients:
- 150 g raw almonds, soaked in water for 10 hours and dried in the dehydrator for at least three hours
- 150 g raw and sprouted barley flakes
- 60 g raw rolled oats
- 300 g carrots
- 1 small half onion
- ½ yellow, medium-sized sweet pepper
- 10 g dried tomatoes, soaked in water for 20 minutes
- 150 ml of the soaking water from the tomatoes
- pepper
- salt
- 1.5 tsp psyllium husks, ground
Dill cream ingredients:
- 160 g raw cashew nuts, soaked in water for 2 hours
- 150 ml water
- 50 ml lemon juice
- 1 tsp raw mustard
- 1.5 tsp agave syrup
- 1.4 small onion
- pepper
- salt
Smoked carrot salmon
Waffles
Dill cream
200 g (€54.75* / kg)
€10.95*
500 g (€11.90* / kg)
€5.95*
250 g (€39.80* / kg)
€9.95*
0.5 l (€31.90* / 1 l)
€15.95*
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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