spread

  • 3 oranges
  • 3 tbsp local raw honey
  • 1 tsp orange flower water
  • 3 tbsp chia seeds
  • 3 tbsp orange zest

Puree the oranges in the blender until the mixture is smooth. Add honey and orange blossom water and stir. Taste and add sweetness, if you want. Pour the mixture into a clean, sealable glass jar and stir in the chia seeds and orange zest. Leave to thicken, stir after 15 minutes and put the jar in the fridge for about 1 to 5 hours. Use on top of pancakes or other goodies! Store in a refrigerator in a closed jar. Use within a week.

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STRAWBERRY BUTTER

  • 5-7 fresh strawberries (or ½ cup of freeze dried strawberries)
  • ¾ cup unsalted butter, room temperature
  • 1 tbsp honey
  • a pinch of black pepper & sea salt

Melt the butter until soft. If you use freeze dried strawberries, put them into a blender and puree until powder. Put all the ingredients into a blender and blend until the mixture is smooth. Let the butter thicken a little bit in the fridge.

VEGAN STRAWBERRY FRESH CHEESE

  • 5-7 fresh strawberries (or 1 cup freeze dried strawberries)
  • ½ cup cashews (steeped for at least an hour)
  • 1 ¼ cup plain tofu
  • 1 tbsp juice of a lemon
  • 1 tsp coconut syrup
  • 1 tbsp almond oil (or other mild vegetable oil)
  • ½ tsp bourbon vanilla
  • a pinch of black pepper
  • a pinch of sea salt
  • 3 tbsp almond milk (or other dairy-free milk or water)

If you are using the freeze dried strawberries, first chop them into a powder in a blender. Place all ingredients into a blender and blend until smooth thick paste. Line a small bowl with a plastic wrap and press the mixture tightly into a bowl with a spoon. Cover the bowl and let the cream cheese sit in the fridge overnight. In the morning make a ball or stick from the mass. Serve for example with breakfast buns. Store in the refrigerator in a sealable jar or wrapped in foil or plastic wrap.

Try Strawberry butter or Strawberry spread for example with these poppy seed bread rolls!

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½ cup soft butter

¼ cup almond milk (or other milk drink)

1 tbsp local honey

vanilla seeds or ½ tsp vanilla powder

Put softened butter, almond milk, honey and vanilla in a bowl and beat until creamy, fluffy and white. Store in a refrigerator. Spread over chocolate bread for instance. Works wonderfully with chocolate bread.

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(2 dl)

  • 1 cup liquid organic honey
  • 1 cup hard, crystallized organic honey
  • ¼ tsp vanilla powder

Measure and place both sorts of honey in a blender, mix at low or medium speed (I used Vitamix, the lowest speed). Let the blender run for about 10-15 minutes, depending on the machine. You’ll see how the color of the mixture becomes lighter. If necessary, turn the blender off, so it does not overheat. Finally, mix in the vanilla powder. Pour the mixture into a clean and dry glass jar. Store in room temperature or in the fridge. Whipped honey becomes a little bit stiff in the cold.

Whipped honey can be used as a spread, in baking, with yogurt, fruit or however you wish!

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  • 1 cup organic butter
  • 1 cup cold-pressed organic oils according to your taste (e.g. olive oil, almond oil, hemp oil, flax seed oil…)
  • spices and herbs such as dill, rosemary, thyme, black pepper, lemon peel and garlic.

Let the butter melt at room temperature until soft. Scoop it into a blender and add oils. Blend until smooth. Add spices you want. Pour the mixture into a box or jar and refrigerate.

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