BREAKFAST
Granola (vegan)
1 cup volume approx. 2.5 dL:
- 1 cup spelt flakes
- 1 cup oat flakes
- 1 cup coconut flakes
- 3/4 cup hazelnuts (chopped)
- 3/4 cup almonds (chopped)
- 1/2 cup quinoa puffs
- 1/2 cup amaranth puffs
- 1/2 cup sunflower seeds
- 1/2 cup maple sirup
- 1/2 cup rape oil
Mix all ingredients well in a large bowl. Spread the mixture on a baking paper that lies on a baking plate. Bake at 170 °C (circulating air) for 30 minutes. Churn well every 10 minutes. Enjoy with any kind of milk, yogurt and/or fruits.
1 cup volume approx. 2.5 dL:
- 1 cup spelt flakes
- 1 cup oat flakes
- 1 cup coconut flakes
- 3/4 cup hazelnuts (chopped)
- 3/4 cup almonds (chopped)
- 1/2 cup quinoa puffs
- 1/2 cup amaranth puffs
- 1/2 cup sunflower seeds
- 1/2 cup maple sirup
- 1/2 cup rape oil
Mix all ingredients well in a large bowl. Spread the mixture on a baking paper that lies on a baking plate. Bake at 170 °C (circulating air) for 30 minutes. Churn well every 10 minutes. Enjoy with any kind of milk, yogurt and/or fruits.
Birchermüesli (vegan)
- 150 g five grain flakes (wheat, oat, barley, millet, rye or any other)
- 50 g oat flakes
- 2.5 dL coconut milk
- 300 g yogurt (made of coconut milk) with berries (e. g. raspberry)
- 2 dL orange juice
- 2 tbsp chia seeds
- 2 tbsp brown sugar
- 2 apples (grated)
- 600 g berries (e. g. raspberries, blueberries, blackberries, strawberries, ...) fresh or defrosted
If you like: 200 mL vegan whipped cream
Mix all the ingredients (except for the berries and the whipped cream) well in a bowl and let it stand for half an hour. Fold in the berries at the end. If you like the müesli thicker you just add more oat flakes (or any other flakes) and if you like it better thinner then you add more coconut milk or orange juice.
- 150 g five grain flakes (wheat, oat, barley, millet, rye or any other)
- 50 g oat flakes
- 2.5 dL coconut milk
- 300 g yogurt (made of coconut milk) with berries (e. g. raspberry)
- 2 dL orange juice
- 2 tbsp chia seeds
- 2 tbsp brown sugar
- 2 apples (grated)
- 600 g berries (e. g. raspberries, blueberries, blackberries, strawberries, ...) fresh or defrosted
If you like: 200 mL vegan whipped cream
Mix all the ingredients (except for the berries and the whipped cream) well in a bowl and let it stand for half an hour. Fold in the berries at the end. If you like the müesli thicker you just add more oat flakes (or any other flakes) and if you like it better thinner then you add more coconut milk or orange juice.
Zopf
- 1 kg spelt flour
- 14 g instant dried yeast (or 30 g fresh yeast mixed with 1 dL milk)
- 1 egg and 1 egg yolk for brushing the zopf
- 1 tsp sugar
- 1 tbsp salt
- 150 g butter
- 4 dL milk (if you take dried yeast, you might add here 0.5 dL)
Melt the butter in a small pan. Take it off the hotplate and add the milk. Mix all the ingredients (except for the extra egg yolk) well by hand for 3-5 minutes. If you cut the dough with a sharp knife you should see air "bubbles" of about 0.5 cm in diameter. Let the dough rest and rise for an hour in a large bowl (put a damped towel over the bowl).
If you like you can divide the dough in two halves, so you get two zopfs of about 500 g each (you can freeze the zopf after baking as any other bread).
Divide the dough in two halves and make two rolls of about 3 cm in diameter and form a braid of these two rolls (if you don't know how there are a lot of tutorials in the internet). Brush the zopf with the egg yolk and bake it for around 30-35 minutes at 200 °C (circulating air). If you've got two zopfs (500 g each) bake them for 25-30 minutes.
- 1 kg spelt flour
- 14 g instant dried yeast (or 30 g fresh yeast mixed with 1 dL milk)
- 1 egg and 1 egg yolk for brushing the zopf
- 1 tsp sugar
- 1 tbsp salt
- 150 g butter
- 4 dL milk (if you take dried yeast, you might add here 0.5 dL)
Melt the butter in a small pan. Take it off the hotplate and add the milk. Mix all the ingredients (except for the extra egg yolk) well by hand for 3-5 minutes. If you cut the dough with a sharp knife you should see air "bubbles" of about 0.5 cm in diameter. Let the dough rest and rise for an hour in a large bowl (put a damped towel over the bowl).
If you like you can divide the dough in two halves, so you get two zopfs of about 500 g each (you can freeze the zopf after baking as any other bread).
Divide the dough in two halves and make two rolls of about 3 cm in diameter and form a braid of these two rolls (if you don't know how there are a lot of tutorials in the internet). Brush the zopf with the egg yolk and bake it for around 30-35 minutes at 200 °C (circulating air). If you've got two zopfs (500 g each) bake them for 25-30 minutes.
