Nuts
A reinterpretation of a classic: This carrot cake is wonderfully moist and not too sweet. Instead of almonds, our ground cashews are used for this recipe. Recipe by Judith Erdin, streusel.ch
Oranges are wonderful in savoury cuisine. This wintry salad combines orange flavours with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina
These muffins are deliciously juicy – thanks in part to the pureed orange in the cake mix. Try it out! Recipe by Sophia Schillik, cucinapiccina
Offering them as present or snacking them on your own? These chocolate bites are so quick to make that you don't even have to decide. Recipe by Corinna Frei, Schüsselglück
Cashew flour doesn't only taste great as a substitute for butter or for thickening sauces, but also in baking. For instance, in these fluffy cardamom and orange madeleines. Recipe by Sarah-Vanessa, Velvet & Vinegar
Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide for proteins in the vegan version! Recipe by Andres Ehrensperger and Rafael Bölsterli, cookuk.ch
If you'd like to enjoy a little tropical spirit, go ahead and try out this granola recipe. It’s also ideal if you have a few overripe bananas left over from the last delivery.
An exquisite, yet straightforward recipe using gebana ingredients – sent to us by customer Alice Uhlmann.
Have you ever cooked with Jerusalem artichokes? This puree with whipped ricotta and caramelised pears has a surprisingly wonderful flavour. Recipe by Lara & Anja, Chrutstil
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