Everyday recipes

1 serving

Amaranth with roast pumpkin, pistachios and maple syrup

Cooked amaranth combines with roast pumpkin and a sauce of lemon and maple syrup. Pistachios go on top as the final element.

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1 serving

Apple fritters with oats and bran

Oats and bran first absorb water. Grated apple, egg components, ginger, cinnamon and wholemeal rye flour are then added.

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1 serving

Baked avocado with egg and salmon

Smoked salmon and egg bake in the avocado hollow. The scooped-out flesh is used as a spread for sourdough rye bread.

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1 serving

Banana avocado smoothie with millet flakes

Avocado and banana are blended with millet flakes, light coconut milk 6%, linseed oil and water. All ingredients go into the blender.

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4 servings

Banana mango bread with chia

Banana and mango go into a batter of rice, millet and coconut flours and soaked chia.

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1 serving

Bread with carrot spread and peeled tomato

A spread made from carrot weighed after cooking combines butter, lemon and chives. Spread on wheat bread and serve with skinless tomato.

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1 serving

Celery, apple and kiwi smoothie with maple syrup

Celery, apple, kiwi and linseed form the blended base. Rice drink and maple syrup are added after blending; the source garnish is a celery leaf.

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1 serving

Chicken liver pâté with onion and thyme

Liver with onion and seasonings is fried, combined with balsamic vinegar and blended. The smooth mixture goes into a tin greased with a separate oil portion, and the finished pâté is served with fermented cucumber.

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1 serving

Cocoa coconut omelette with desiccated coconut

Cocoa, coconut flour and coconut milk 19% are combined with an egg mixture based on whipped whites. The thin omelette is fried covered on one side and finished with desiccated coconut.

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1 serving

Cocoa omelette with almonds and coconut

Erythritol, vanilla extract, coconut milk 19% and cocoa join whipped egg whites. Yolks, almonds and desiccated coconut are mixed in before frying covered on one side.

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1 serving

Coconut omelette with dates, raspberries and warm spices

Dates, coconut flour, cinnamon and garam masala are added to blended eggs. Raspberries are arranged on the mixture in the pan before frying covered on both sides.

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1 serving

Coconut pancake with banana sauce

Eggs and coconut flour make a fried pancake. The topping is made by blending banana, coconut milk 19% and desiccated coconut.

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1 serving

Egg bake with courgette, spinach and bacon

Diced courgette, shredded spinach and bacon are combined with eggs in an oven bake. Salt, pepper and turmeric are its seasonings.

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1 serving

Egg roll with avocado, tomato and sesame seeds

A thin pancake of eggs and coconut milk 19% forms the outer layer of the roll. The filling combines avocado, tomato, sesame seeds, olive oil, apple cider vinegar and parsley.

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1 serving

Eggs in tomatoes with onion and garlic

Peeled tomatoes are stewed with onion, garlic and seasonings before eggs are added. The final stage is covered over a reduced heat.

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1 serving

Eggs with bacon and fresh cucumber

Bacon goes into the frying pan with clarified butter first, followed by eggs. Cucumber is served beside the finished dish.

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1 serving

Fluffy coconut omelette with mango

Stiffly beaten egg whites form the base of a coconut flour omelette. The finished omelette is spread with coconut paste and served with sliced mango.

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1 serving

Folded oat omelette with nectarine and almonds

Nectarine goes inside a folded omelette with oats and cinnamon. Chopped almonds are toasted separately and scattered on top at the end.

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2 servings

Graham bread in egg with tomato and chives

A savoury dish for two plates: warm graham bread in an egg coating and fresh tomatoes with chives.

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1 serving

Marinated herring with vegetables and rye bread

Rinsed and dried marinated herring combines with tomato, drained fermented cucumber and onion. Separately weighed olive oil finishes the dish served with wholemeal rye bread.

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