Ingredients

1 piece Aronia Ciabatta

20 g cream cheese

15 g sliced figs

20 g soft and creamy cheese

6 g lamb's lettuce

Preparation

Cut the Arnonia ciabatta horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with lamb's lettuce .

Evenly distribute sliced soft cheese and sliced figs onto the lettuce. 

Enjoy it!

Ingredients

1 piece Aronia Ciabatta

45 g coleslaw

70 g pulled turkey

6 g mixed salad

Preparation

Cut the Arnonia ciabatta horizontally in the upper third and spread the lower half with coleslaw.

Evenly distribute pulled pork onto the coleslaw.

Garnish with mixed salad.

Enjoy it!

Ingredients

1 Kornspitz®

20 g cream cheese

10 g arugula

20 g salami

15 g sliced figs

20 g soft and creamy cheese

4 g white sprouts

Preparation

Cut the Kornspitz® horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with arugula.

Evenly distribute salami, sliced creamy cheese and sliced figs onto the arugula.

Garnish with white sprouts.

Enjoy it!

Ingredients

1 Kornspitz®

25 g curry spread

20 g seared chicken breast strips

6 g lamb's lettuce

Preparation

Make a horizontal cut in the upper third of the Kornspitz®.

Spread the lower half with curry spread and place a handful of chicken breast strips on it.

Garnish with lamb's lettuce.

Enjoy it!

Ingredients

1 Durum bread roll

50 g smoked salmon

15 g cream cheese

10 g arugula

6 g creamed horseradish

6 g red sprouts

2 g black sesame

Preparation

Make a horizontal cut in the upper third of the Durum bread roll. Spread cream cheese onto both sides and lay the arugula on the lower half.

Evenly distribute the strips of salmon onto the arugula.

Top with horseradish and garnish with sprouts and black sesame.

Enjoy it!

Ingredients

1 Durum bread roll

1 vegetarian frankfurter sausage

15 g sliced gherkins/pickles

2 g fried onions

Ketchup

Mustard

Preparation

Cut the Durum bread roll lengthways down the middle. Be careful not to cut all the way through!

Place the warmed frankfurter into the bread roll.

Top with pickles and fried onions and finish with a good squeeze of ketchup and mustard.

Enjoy it!

Ingredients

1 slice of My Urkorn

35 g beetroot spread

10 g lettuce

  3 g red sprouts

Beetroot Spread:

250 g cream cheese

210 g beetroot (grated)

salt, pepper

Preparation

Beetroot spread: Mix cream cheese and the grated beetroot togehter and season to taste with salt and pepper.

Spread the beetroot onto a slice My Urkorn and garnish with lettuce and red sprouts.

Enjoy it!

Ingredients

1 piece Urkorn Bread Roll

20 g cream cheese

10 g Lollo Bionda

50 g vegetable antipasti

10 g  feta cheese

Preparation

Cut the Urkorn Bread Roll horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with Lollo Bionda.

Evenly spread the vegetable antipasti and the feta cheese onto the Lollo Bionda.

Enjoy it!

Ingredients

4 Spelt Grape Seed Rolls or 8 slices of bread

250 g sweet potato

150 g Hokkaido pumpkin

150 g quark / cream cheese

1 clove of garlic

10 g walnuts

4 sprigs of thyme / 2 Tbsp. dried thyme

Salt and pepper

Preparation

Peel and roughly chop the sweet potato. Wash the pumpkin, remove the stalk and core and also chop roughly. Boil the vegetables in a little water for approx. 10 minutes until soft.

Use a stick blender to puree the cooked sweet potato, pumpkin, quark, garlic and walnuts. Remove the thyme from the stalk, add to the mixture and season with salt and pepper.

Spread onto rolls or bread and garnish with walnuts and thyme.

Enjoy it!

Ernährungsliebe preparation tip
Cook the pumpkin and sweet potato in very little water or, better yet, use a steamer. In this way, more vitamins and minerals are retained in the vegetables.

Ingredients

20g each of salmon, monkfish and cod

10g butter lettuce

10g apple

5g shallots

White wine vinegar

2g coriander

Preparation

Cut the fish into large cubes, then season with salt and a bit of white pepper.

Fry the pieces of fish on both sides until they have a light brown crust. Finely dice the shallots and add to the fish. Now marinate the fish with a few splashes of white wine vinegar.

Slice the lettuce and lay the strips onto half a cut Kornspitz.

Peel and quarter the apples and remove the core. Julienne the apple pieces, or simply grate them. Evenly spread the bits of apple onto the lettuce and top with the marinated fish. Last but not least, sprinkle chopped coriander over the fish.

 

Enjoy it!

Ingredients

1 piece Aronia Ciabatta

20 g cream cheese

30 g  grill vegetables

10 g  feta cheese

leaf-oak lettuce

Preparation

Cut the Aronia Ciabatta horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with leaf-oak lettuce.

Now place the grill vegetables on it.

Garnish the snack with feta cheese.

 

Enjoy it!

Ingredients

1 piece Kornspitz®

20 g cream cheese

3 slices of Serrano ham

2 g Radish sprouts

Preparation

Cut the Kornspitz® horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with rocket.

Now place the loosely rolled Serrano ham.

Garnish the snack with with Radish sprouts.

 

Enjoy it!

Ingredients

225 g chickpeas (steamed)

3 tbsp water

2 tbsp lemon juice

2 tbsp Tahini (Sesame paste)

2 ½ tbsp native olive oil

30 g baby spinach leaves

 2 pinch ground cumin

1 tsp hempseed 

Salt and pepper

Fresh sprouts as a topping (Radish-, Mung beans or Alfalfa sprouts)

Preparation

Rinse canned chickpeas well in a colander. Rinse the spinach and the sprouts with cold water. Set some spinach leaves aside for the garnish.

Mix all ingredients (except sprouts) in the food processor (or with a blender). Season with cumin, salt and pepper.

Spread a thin layer of hummus in a Chia krusti, place a handful of spinach leaves and spread a portion of hummus on top. Sprinkle with hemp seed and garnish with sprouts.

Enjoy it!

Ingredients

1 piece Kurkuma Sabia

20 g cream cheese

5 g mixed salad

4 pieces seared chicken breast strips

2 g beetroot sprouts

Preparation

Cut the Kurkuma Sabia horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with Lollo Bionda.

Now place the chicken breast stripes on top.

Top the snack with beetroot sprouts.

Enjoy it!

Ingredients

2 slices of "My Urkorn" bread

30 g cottage chesse

5 g mixed salad

2 slices of tomatoes

2 slices of cucumber

5 slices of radish

1 slice of salmon

2 g beetroot sprouts

Preparation

Evenly coat both slices of "My Urkorn" (average thickness 11mm) with cottage cheese. Spread a slice with the mixed salad and place the tomato, cucumber and radish on it.

Now place the second slice "My Urkorn" with the coated side up and put the loosely sliced salmon on it.

Top the snack with mixed salad and beetroot sprouts.

Enjoy the snack!

Ingredients

1 knotted Urkorn roll

20 g cream cheese

1 leafy Lollo Bionda

3 slices of tomatoes

3 half slices cheese

2 tablespoons sesame

5 g grated carrot
 

Preparation

Cut the knotted Urkorn roll horizontally in the upper third, spread on both sides with cream cheese and lay out the bottom with Lollo Bionda.

Now place the tomatoes and the cheese in a staggered position on top.

Garnish with the grated carrots.

Enjoy the snack!

Ingredients

2 slices of Spelt Actipan®

1 goat cheese roll

1 pear

2 tablespoons honey

1 rosemary sprig

2 tablespoons sesame

Preparation

Cut the pear into thin slices. Heat the pear-slices with honey in a pot until the honey turns liquid.

Place the sprig of rosemary in the honey and set aside. Toast sesame in a dry skillet . Toast the bread slices in the toaster or oven. Afterwards cover the bread with goat's cheese slices and the pear slices.

Drizzle with honey and sprinkle with sesame seeds.

Enjoy the snack!

Ingredients

250 g cottage cheese

210 g beetroot

1 slice of Actipan®

6 slices Avocado

5 g toasted pine nuts

Preparation

To make the cottage cheese and beetroot stack, place the cottage cheese into a bowl and mix together well.

Cut the beetroot into fine cubes. Place the cottage cheese into a bowl and mix it with the beetroot cubes.

The beetroot cottage cheese at max. Cool 7 ° C. It is refrigerated for 3 days.

Spread the slice of Actipan® (cutting thickness 12 mm) evenly with the beetroot cottage cheese.

Top the snack with a avocado slices and toasted pine nuts.

Enjoy the snack!