Equipment:
- High performance blender
- Food processor with S-insert
- Quiche tin Ø 25 cm
- Pastry lattice
Ingredients
Pastry:
- 200 g raw cashew nuts, soaked in water for 2 hours
- 150 g raw almonds, soaked in water for 10 hours
- 60 g raw and sprouted rolled oats, ground
- 50 g coconut blossom sugar, ground
- 50 ml water
- 1 pinch of salt
- ½ teaspoon vanilla powder
- 1 tbsp psyllium husks, ground
- 4 tbsp raw coconut oil, melted
Filling:
- 700 g rhubarb
- 5 tbsp maple syrup
- 1 kg strawberries cut into small pieces
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1 pinch of salt
- 1.5 tsp psyllium husks, ground
- 2 tsp guar gum
Preparation:
Almonds and cashew nuts are best left to dry overnight, but for at least 6 hours, in the dehydrator at 42 °C for at least 6 hours and then process into flour in a high-speed blender. Peel the rhubarb, cut into thin strips and then mix with the maple syrup in a bowl. syrup in a bowl and leave to marinate in the dehydrator at 42 °C for at least five hours.
Mix the almond flour, cashew flour, oatmeal flour and ground coconut blossom sugar in a
food processormix well in a food processor fitted with the S-insert, then add the water, salt and vanilla powder and process to a smooth dough. Add the psyllium husk flour and melted coconut oil and work into the dough thoroughly with your hands. thoroughly into the dough. Then season with vanilla powder, salt and coconut blossom sugar and leave to soak for around 20 minutes.
Line the base of the quiche tin with baking paper cut to size. cut to size. Dust the edges with oatmeal flour.
Set aside a quarter of the dough and do not freeze under any circumstances. Pour the other three the other three quarters of the dough into the quiche tin and press firmly with your fingers. Make the up the sides and line completely with pastry. Leave to set in the freezer for at least
Add the strawberries, lemon juice, cinnamon and salt and marinate for a further hour in the
dehydrator at 42 °C.
dehydrator for a further hour at 42 °C.
Then add the psyllium husk flour and guar gum, stir well into the mixture and pour into
the quiche.and pour into the quiche tin. Then place in the freezer for two hours.
Roll out the reserved dough on a piece of cling film and cut into eight wider strips. cut into eight wider strips. Shape the strips with your fingers and then spread over the cake. over the cake. The strips look best when you alternate them around the other strips. around the other strips.
Ingredients "Strawberries"
- 200 g strawberries
- 1 tbsp agave syrup
- ½ lemon (juice)
- 1 tsp vanilla sugar
- cashew nuts
- mint/basil
Ingredients "Cashew cream"
- 200 g cashew nuts
- 200 ml coconut milk
- 2 tbsp agave syrup
- ½ lemon (juice)
- 1 tsp coconut oil
Preparation
Firstly, finely dice the strawberries and marinate with agave syrup, lemon juice and vanilla sugar.
Then blend all the ingredients for the cashew cream for 1-2 minutes until creamy. Then chill for 30 minutes.
Finally, layer the cashew cream and strawberries in a glass, chill for about 1 hour and serve with chopped cashew nuts and mint or basil.
Ingredients for the recipes
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Perfect for preparation
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
Discounted for a short time only!
Available, delivery time: 1-3 days
Available, delivery time: 1-3 days
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.