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Easter bread

Recipe and picture: Angela Griem, createrawvision.de

Special equipment:

Food processor with S-insert

High-performance blender

Ingredients

marzipan

- 200 g raw almonds, soaked in water for 10 hours

- 3 tbsp agave syrup

almond pomace

(you can also use the whole almonds as an alternative. However, the bread won't be quite as fine and will contain more fat)

- 300 g raw almonds, soaked in water for 10 hours

- 1 litre of water

grated coconut

(alternatively, you can also use the whole grated coconut. However, the bread will not be quite as fine and will contain more fat)

- 400 g raw shredded coconut

- 1 litre of water

Dough

- 200 g of the almond pomace on top

- 250 g of the coconut pomace above

- 50 g raw rolled oats, ground

- 100 g Markus Sweet sugar, ground (alternatively coconut blossom sugar, but then the bread will be slightly darker)

- 1 tbsp raw cashew butter

- 180 ml water

- 6 tbsp agave syrup

- ¼ tsp vanilla powder

- 1 tsp lemon zest, grated

- 8 tbsp raw coconut oil, melted

- 4 tbsp raw coconut butter, melted

- 2 tbsp psyllium husk flour

- 2 tbsp raw sultanas

Glaze

- 4 tbsp raw coconut butter, melted

- 2 tbsp raw coconut oil, melted

- 1 tsp agave syrup

decoration

- Sliced almonds

- Raw pistachios, chopped

Preparation

Marzipan

1. rinse the almonds thoroughly with cold water and then peelthe skin off the almonds. To do this, take an almond between your fingers and rub it gently back and forth. With most almonds, the skin will then come off very easily and simply.

2 Now leave the peeled almonds to dry thoroughly in the dehydrator for at least five hours or overnight.

3. process the dried almonds into flour in a high-speed blender and then knead well with the sweetener in a bowl using your hands.

4. flavour with sweetener and chill the marzipan for half an hour.

Almond pomace and coconut pomace

1. After the soaking time, rinse the almonds with cold water and place them separately from the grated coconut together with the water in a high-speed blender and blend for about one minute at the highest setting.

2. turn the nut milk bag inside out and hang or place it in a large container, for example in a large salad bowl. While holding the nut milk bag with one hand, pour in the almond milk or coconut milk with the other hand and then squeeze it through the nut milk bag with both hands. You are done when no more liquid comes out of the nut milk bag.

3. You can use the almond milk or coconut milk elsewhere, but you can now use the almond pomace or coconut pomace that remains in the nut milk bag for the Easter bread.

Preparation of the dough

1. process the almond pomace, coconut pomace, oat flour, Markus Sweet icing sugar, cashew butter, water, sweetener, vanilla powder and lemon zest in a food processor fitted with the S-insert to form a smooth dough.

2. add the melted coconut butter, coconut oil and psyllium husk flour and work into the dough. Ideally, knead the dough with your hands. Leave to soak for about 20 minutes.

3. flavour with agave syrup, vanilla powder and lemon zest and then work in the sultanas.

4. Shape the dough into equal-sized loaves and separate the top and bottom sides with a knife. Now add the marzipan, place the top back on the bottom and press closed with your fingers.

5. make a cut in the top of the bread with the knife and place in the freezer for at least two hours.

Preparation of the glaze

Mix all the ingredients for the glaze in a bowl with a fork and brush onto the bread. Immediately sprinkle with sliced almonds and chopped pistachios.

Tip

You can store the bread in the fridge or freezer.

You can also use almonds or shredded coconut instead of almond pomace and coconut pomace. But then the bread will not be as fine and will have a high fat content.

The production of almond and coconut pomace also produces almond and coconut milk in addition to the pomace. You can store this milk and useit as a base for muesli, for example.

Savoury waffles with smoked salmon

Recipe and picture: Angela Griem, createrawvision.de

Equipment:

Food processor with S-insert

Dehydrator or oven at 40 °C with open door

High-performance blender

Silicone waffle mould

ingredients

smoked carrot salmon

- 4 carrots as large as possible

- ½ bunch of 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

Waffles

- 150 g raw almonds, soaked in water for 10 hours and soaked for at least three hours.

- hours in the dehydrator

- 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

- 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

- 1.5 small onion

- pepper

- salt

Preparation

Smoked carrot salmon

1. slice the carrots lengthways into very thin strips using a V-slicer and place in a bowl or baking dish.

2. add all the other ingredients for the carrot salmon and knead briefly and lightly into the carrots with your hands.

3. leave to marinate overnight in the fridge. The next morning, gently massage the marinade into the carrots again with your hands and then leave to marinate for a further two hours at 42 °C in the dehydrator.

Waffles

1. Process the almonds, barley flakes and rolled oats in a high-speed blender to make flour and then place in a large bowl.

2. finely chop the carrots and onion in a food processor fitted with the S-insert and then add to the large bowl.

3. blend the peppers with the soaked tomatoes and soaking water in a high-speed blender until smooth and then add to the other ingredients in the bowl.

4. knead everything well with your hands and season with salt and pepper.

5. Mix in the psyllium husk flour and work into the dough again with your hands.

6. press the batter into the silicone waffle moulds, making sure that the batter is evenly distributed throughout the mould. Then leave to set in the freezer for at least two hours.

7. now remove the frozen waffles from the mould and then place them on a drying rack lined with drying film and leave to dry in the dehydrator at 42 °C for at least two hours.

8. then remove from the foil using another drying rack and turn over. Leave to dry in the dehydrator at 42 °C for a further two hours.

Dill cream

1. rinse the cashew nuts well with cold water and then blend all the ingredients for the dill cream in a high-speed blender until smooth.

2. flavour with onion, lemon juice, agave syrup, mustard, pepper and salt.

3. then add the dill and blend briefly in a high-speed blender on the lowest setting.

Composition

Arrange the waffles on plates and arrange the salmon on top. Add the dill cream as a topping.

Devices for preparation:

Discount -8%

Infrared dehydrator CI IR D5

Trocknen in Rohkost-Qualität für jede Küche!

€649.00* €599.00*

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Discount -27%

CI BS7 Power Blender black

Quite BEAUTIFULLY powerful

€549.00* €399.00*

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Ingredients from our shop:

Almonds

Natural almonds with skin from Europe

200 g (€23.75* / kg)

€4.75*

More Details

Cashew butter from Keimling natural food

Wonderfully creamy, amazingly valuable

250 g (€35.80* / kg)

€8.95*

More Details

Dr. Goerg Coconut oil

Premium organic coconut oil, natural, made from freshly harvested coconuts.

0.2 l (€29.95* / 1 l)

€5.99*

More Details

Psyllium husks

High in fibre, versatile.

250 g (€39.96* / kg)

€9.99*

More Details

Dr. Goerg Coconut butter

100 % organic coconut, particularly creamy

0.2 l (€29.95* / 1 l)

€5.99*

More Details

Dulse algae (lobster kelp)

100 g (€199.50* / kg)

€19.95*

More Details

Vita Verde BIO Olivenöl Peloponnes extra nativ in Rohkost Qualität

Vita Verde Organic olive oil Peloponnese

0.5 l (€31.90* / 1 l)

€15.95*

More Details

Cashew nuts without skin

Really raw - highest natural quality

200 g (€37.50* / kg)

€7.50*

More Details

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.

#keimlingnaturkost

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