#CRUNCHSPIRATION

· beat 125 g of soft butter until foamy

· pick off the lavender blossoms (without the green parts) and add them to the butter

· finely crush approx. 4 pepper corns and stir them in along with 1 tsp. of honey

· store cool

· wash the rocket, tear into small pieces if necessary

· wash the peach, halve and de-stone it, and cut it into wedges (briefly fry in a pan if desired)

· crumble 1/2 roll of goat cheese into small pieces

· arrange the ingredients on a plate

· season to taste with salt/pepper and oil/vinegar

· spread cream cheese onto a slice of our 5-Grain crispbread

· thinly slice a piece of carrot with a spiralizer

· cut red and purple radishes into thin slices

· add the carrot and radishes onto the crispbread - and some corn if you like

· garnish with cress

· spread cream cheese onto a slice of our Organic Chia & Oats crispbread

· cut red radishes into thin slices and place them on the crispbread

· garnish with untreated organic daisies, forget-me-nots and herbs

· top a slice of our 5-Grain crispbread with cottage cheese

· cut a piece of banana into slices; add them onto the cottage cheese along with some blueberries

· for additional sweetness add a spoonful of jam on top of the fruit

· garnish - e.g. with chia seeds and mint

· top a slice of our crispbread (e.g. Organic Quinoa & Amaranth) with cottage cheese

· halve an avocado an cut the flesh into slices

· briefly sauté the green asparagus tips in a pan

· julienne the courgette

· place the vegetables on the crispbread in an alternating pattern

· garnish with herbs

· pour 250 ml coconut water into a blender

· add 1 slice of Organic Quinoa & Amaranth, broken into pieces

· cut 1 banana and some fresh mango into pieces, add them into the blender along with raspberries

· blend until the texture is smooth and homogenous

 ·top a slice of our Organic Seeded Spelt crispbread with cottage cheese, add salt and pepper

· halve an avocado, take out the pit, peel it and cut it into slices

· place the avocado slices on top of the cottage cheese, drizzle over some lemon juice, and garnish with chives or coriander

· super convenient for the office!

· break our Organic Spelt & Muesli crispbread into bite-size pieces and put them in a jar

· cut your favourite fruit (e.g. bananas, strawberries) into small pieces and add them to the crispbread

· sweeten greek yoghurt with a little honey and add it to the jar

· decorate to your heart's content with chia seeds, cashews or fresh mint

· spread cream cheese and apricot jam onto the bottoms of half of a bag of Organic Spelt & Quinoa wholegrain snack

· carefully press another snack (topping on the outside) onto the cream cheese and jam to make a sandwich

Avocado & Radish Topping

· top a slice of our 5-Grain crispbread with cottage cheese, add salt and pepper

· finely slice an avocado and some red radish, put them on the cottage cheese

· sprinkle over some chives

Wild-Berry Topping

· top a slice of our Organic Spelt & Muesli crispbread with cotttage cheese

· add some blueberries and raspberries on top

· sprinkle over flaked almonds and fresh mint

· for additional sweetness drizzle a spoonful of honey over the berries

· super convenient for the office!

· break our Mixed Peppers wholegrain snacks into small pieces and put them in a jar

· cut your favourite veggies (e.g. peppers, cucumber, tomatoes) into small pieces and add them to the jar in layers

· add salad leaves (e.g. lettuce) and drizzle over a dressing of your choice

· garnish with sprouts, cress or herbs

· tip: shake the closed jar well to make sure the dressing is evenly distributed

· perfect for your lunch break

· top a slice of our Organic Quinoa & Amaranth with cottage cheese, add salt and pepper

· cut 1 cooked beetroot into slices and use a cookie cutter to get small heart shapes

· garnish with chives or other herbs

· soak a handful of sunflower seeds in water for about 1 hour

· quater 2 cooked beetroots

· grate some fresh horseradish

· give 1 small red onion a rough chop

· combine all of the ingredients in a bowl, add olive oil, salt, and pepper, then purée until smooth and creamy

Pear meets Walnut:

· spread crème fraiche onto 1 slice of our Sour Cream & Roasted Onion crispbread

· wash 1 pear and slice it finely

· place the pear slices and chopped walnuts onto the crème fraiche

· bake in an oven at 160 °C for about 5 minutes (fanned oven setting)

· drizzle over some honey and garnish with rosemary

Fig loves Pine Nuts:

· spread goat cream cheese onto 1 slice of our Sour Cream & Roasted Onion crispbread

· cut 1 fig and piece of red onion into slices

· place everything on top of the cream cheese and add pine nuts

· bake in an oven at 160 °C for about 5 minutes (fanned oven setting)

· garnish with fresh sprouts

· wash 1 red kuri squash, carefully cut it into pieces and remove the seeds

· cut the squash, 1 onion and 2 peeled, raw potatoes into chunks

· heat some olive oil in a pot

· briefly sauté squash, onion, and potatoes

· pour in enough vegetable stock to make the ingredients float

· let everything simmer for about 20 minutes, then purée in a blender

 · depending on how strong your longing for the Caribbean is add coconut milk :)

· season with salt and pepper, garnish with pumpkin seeds, cubes of feta, and rocket

· break 1 bag (110g) of our Apple & Cinnamon wholegrain snack into small pieces

· melt 150g of milk chocolate and 150g of dark chocolate together over a bain-marie

· add 15g coconut fat and 1/2 pack of vanilla sugar to the mixture

· let the melted chocolate cool down slightly and then fold in the wholegrain snack bits

· use 2 teaspoons to portion out clusters and place them onto a baking tray lined with parchment paper

· chill the crunch flakes for at least 1 hour before you start crunching