Cooked with love, shared with joy

The modern Oxymel as a natural therapeutic agent.
 

INGREDIENTS

• 500 ml jar of fresh elderflowers
• 100 g organic apple cider vinegar
• 400g blossom honey from your neighbourhood
• Finely grated peel of an organic lemon

Preparation:
Pour all the ingredients into a jar and stir well.
Store in a cool, dark place for a week. The Oxymel can then be filtered.

Shelf life
Approx. 1 year if stored in a cool, dark place.

Application
As a tonic, dilute 50g Oxymel with 10 times the amount of water or tea and take throughout the day.
For respiratory diseases, take 1 teaspoon pure, repeat if necessary.

Effect
The flowers of the elderberry (Sambucus nigra) contain antioxidant flavonoids (especially rutin), have a diuretic, anti-inflammatory, analgesic and anti-rheumatic effect.

Rye flatbread with 20% spelt in a wholemeal version. 
The very soft dough gives the crumb an unusually coarse texture for rye baked goods. The flavour is incomparable, also thanks to the very subtle use of the typical South Tyrolean Schabzigerklees (bread clover) as a bread spice.
 

INGREDIENTS SOURDOUGH:

• 59g wholemeal rye flour
• 65g water (50oC)
• 12g starter
• 1.2g salt

Mix with a spoon and leave to mature at room temperature for approx. 12 - 16 hours.

INGREDIENTS PRE DOUGH:

• 59g wholemeal spelt flour
• 30g wholemeal rye flour
• 53g water (cold)
• 0.9g fresh yeast

Mix by hand to a firm dough and leave to mature for 12 - 16 hours at 12 - 16 oC.
 

INGREDIENTS MAIN DOUGH:

• Total sourdough
• Total starter dough
• 142g wholemeal rye flour
• 160g water (70 oC)
• 4.7g salt
• 12g beet syrup
• 1.5g of blue fenugreek

Preparation:
Knead all ingredients for 6 - 8 minutes on the lowest setting. Leave to rest at room temperature for 90 minutes. Gently place the dough on a well-floured work surface, flour it and portion it out using a dough card. Gently round the dough pieces with your hands and place on baking paper. Leave to prove at room temperature for 75 minutes without covering (the surface should dry out). Bake hot.

INGREDIENTS:

• 1.5kg apples, coarsely grated
• 250g cane sugar
• 300g walnuts, unground
• 300g hazelnuts, unground
• 400g figs, dried and finely chopped
• 30g gingerbread spice
• 0.25l rum 38%
   

Preparation:

• Mix all the ingredients well and leave to stand in the fridge for at least 12 hours.
• Add 1kg spelt flour, 2 tsp baking powder and a pinch of salt.
• Add a little water if necessary, as the dough should be soft to the touch
• Pour into a greased loaf tin.
• Bake for 15 minutes at 230o C and 20 minutes at 180o C until done
• Leave to cool, remove from the tin and leave to cool completely on a wire rack

A very moist wholemeal spelt bread with wholemeal and whole spelt grains. To make the grains pleasant to chew, they are cooked like rice before the dough is prepared. Roasted and ground stale bread adds extra moisture and a more intense flavour. The bread is only leavened with sourdough. Truly delicious and wholesome.

INGREDIENTS SOURDOUGH: 

• 83g water (40 °C)
• 92 g medium spelt meal
• 4.6 g starter
• 12 hours at 20 °C
   

INGREDIENTS COOKING PIECE: 

• 276 g water
• 1.4 g salt
• 138 g spelt grains
• 12 hours at 20 °C
   

NGREDIENTS SCALDED PIECE: 

• 46 g toasted bread (ground)
• 9.2 g salt
• 138 g
• Water (100 °C)
• 12 hours at 20 °C
   

INGREDIENTS MAIN DOUGH: 

• total scalded piece total cooked piece
• 147 g water (75 °C)
• 365 g wholemeal spelt flour
• 0.5 g optional: acerola cherry powder (mix with the flour)
• all the sourdough
   

Preparation:

• Mixing/kneading mixing
• Target dough temperature 27 °C
• Proof for 2 ½ hours at 20 °C
• Stretch and fold after 30 and 60 min.
• Stretch moulds tightly, roll in meal
• Place the end upwards in the loaf tin
• Proof for 4 ½ hours at 20 °C
• Baking temperature 250 °C falling to 200 °C
• (pan: 250 °C dropping to 230 °C, remove lid after half the baking time)
• Baking time 50 min.
• Release steam immediately (after 20 and 40 min.
• release steam

Tip: 
Box loaves invite you to utilise the full space in the oven. Double or triple the amount of dough and bake several loaves at once for the freezer or to give away. This also saves energy compared to baking individually.

Ingredients:

• 250 g quark
• 100 g crème fraîche
• 1 handful of wild herbs, fresh and finely chopped (dandelion, ground elder, ground ivy, nettles, daisies)
• Salt and pepper
• Herb salt

Stir all the ingredients together until slightly creamy and decorate with flowers.

THE MAGIC OF PLANTS
Handpicked forest and meadow herbs made into culinary delights.

Ingredients:

• 1kg strawberries
• 4 tsp agar-agar
• 125ml elderflower syrup (sweetened with fructose)
• 500 g fructose
• 2 elderflower umbels
• Juice of 1 lemon

Carefully separate the elderflowers from the green stems and distribute them evenly into clean, prepared jars. Wash the strawberries, dry them on kitchen paper, remove the stems, and quarter them. Mix the strawberries with gelling sugar and elderflower syrup, then bring to the boil while stirring. In the meantime, stir together 125ml of water, lemon juice, and agar-agar in a cup. Once the strawberry mixture has come to the boil, add the gelling mix and let it simmer for another two minutes. Skim off any foam if needed. Pour the hot mixture into the jars over the elderflowers. Seal the jars and turn them upside down for about ten minutes.

Makes approx. 60 pieces | Time required: about 40 minutes (excluding chilling time)

Ingredients:

• 280g flour
• 210g butter
• 100g ground almonds
• 70g sugar
• 1 egg yolk
• 1 vanilla pod
• Pinch of salt

For decorating:

• 100g icing sugar
• 2 sachets of vanilla sugar

Mix the flour with the ground almonds, sugar and salt. Scrape the seeds from the vanilla pod and add them to the mixture along with the butter (cut into small pieces) and the egg yolk. Knead everything into a dough. Shape the dough into a ball, wrap it in cling film and chill in the fridge for about 30 minutes.

Preheat the oven to 180°C. Line a baking tray with baking paper. Form the dough into rolls about two centimetres thick, then cut into pieces about two centimetres long. Carefully shape each piece into a crescent (preferably while listening to some festive music). Place the crescents on the tray and bake on the middle shelf for around 10 minutes until golden.

Mix the icing sugar with the vanilla sugar. While still hot, roll the crescents in the sugar mixture, then leave them to cool on a wire rack.

Tip: Be sure to use blanched ground almonds – this gives the crescents a particularly delicate flavour and keeps them beautifully light in colour.

Background:
Our diet should be healthy and delicious while also offering protection and revitalisation for both body and mind. These biscuits are not only wonderfully tasty but are also said to have a balancing effect on your mood.

Effect:
These so-called “nerve cookies” are believed to have a strengthening impact on the nervous system. Eating them is said to cleanse the senses, calm and harmonise the mind, and foster a cheerful spirit. Cinnamon warms and relaxes, stabilises circulation, and has a positive effect on blood sugar. It also helps with digestive issues, acts as a disinfectant, and lifts the mood. Cloves are antibacterial and support digestion. Nutmeg is known for its aphrodisiac properties, relaxes muscle cramps, and is said to open the heart. Almonds are recognised for their cholesterol-lowering properties. Spelt is easily digestible and has an alkaline effect on the body.

Ingredients:

• 400g spelt flour
• 250g soft butter
• 150g raw cane sugar
• 200g ground almonds
• 2 eggs
• 20g ground cinnamon
• 20g ground nutmeg
• 5g ground cloves
• 1 pinch of salt

Place the flour in a large bowl or directly on your work surface. Distribute the softened butter in small pieces over the flour. Add raw cane sugar, ground almonds, eggs, and all spices, then mix, and knead into a dough. Chill the dough for 30 minutes. Roll it out to about 5mm thick and cut into shapes as desired. Place the biscuits on a baking tray lined with parchment and bake in the centre of a preheated oven at 180°C for 10–15 minutes. Depending on the size, a maximum of 4 biscuits per day is recommended. For children: 1 biscuit per day.

Tip:
For a vegan version, simply replace the eggs with 3 tablespoons of applesauce and use 250–300g of vegan margarine instead of butter.

Ingredients:

• 350g wholegrain rolled oats
• 200g spelt mealt
• 100g desiccated coconut
• 50g flaxseeds
• 50g sesame seeds
• 50g raisins
• 50g chopped nuts
• 50g honey
• 50g sesame oil
• 50g sunflower seeds

Mix all ingredients together, drizzle with sesame, walnut or olive oil, and coat with honey. Roast in the oven at around 180°C until light golden brown and caramelised.

Ingredients:

• 200g shelled and halved walnuts
• 20g sesame seeds
• 10 tbsp maple syrup

Toast the walnuts in a dry pan (no butter or oil). Take care not to burn them. Place the toasted walnuts in a bowl. While still warm, drizzle with maple syrup and sprinkle with sesame seeds. Mix well and allow to cool completely. Store in an airtight container in a cool, dark place. Enjoy a handful each day as a tasty energy boost.

Ingredients:

• 3 tbsp dried linden blossoms or peppermint
• 750ml water
• 250ml elderflower syrup
• 250ml apple juice

Pour boiling water over the linden blossoms or peppermint and let it steep. Strain. Add the elderflower syrup and apple juice. Enjoy warm or chilled.

This energising drink originates from Ayurveda – it refers to the traditional Indian science (veda) of a healthy and long life (ayus). It sees the human being as a unity of body, mind, and soul. This power drink is said to stimulate and awaken energy in both body and mind.

Ingredients:

• 60ml juice from fresh lemons (about 1)
• 150ml juice from fresh sweet oranges (about 2)
• 1.5l water (or still mineral water)
• 2 tsp freshly grated ginger
• 4 cardamom pods
• ¼ – ½ tsp black pepper
• 4 tbsp raw cane sugar

Mix the water with the lemon and orange juice, then add the ginger. Remove the cardamom seeds from their pods and crush them together with the black peppercorns into a fine powder using a mortar and pestle. Add the ground spices and the raw cane sugar to the juice mixture. Stir everything well once more and ideally enjoy the drink at room temperature.