Ingredients for 4 persons

1 bag Dr. Karg's wholegrain snacks (110 g) (e.g. Cheese & Pumpkin Seed)
   
  Mint dip:
150 g cream yoghurt (10 % fat in dry matter)
100 g goats cream cheese
1/2 Bund bunch fresh mint
some lemon juice
  salt
  pepper
   
  Banana dates dip:
150 g low fat curd (< 10 % fat in dry matter)
100 g yoghurt
1 small banana
5 dried dates
25 g ground almonds
1 teaspoon cinnamon
some honey

 

Spelt & Quinoa
with nutty quinoa and wholegrain spelt flour

Preparation

For the mint dip: Mingle cream yoghurt and goats cream cheese and stir until creamy.
Fold in the chopped mint leaves, season to taste with salt, pepper and lemon juice.
Garnish with mint leaves.

For the banana date dip: Peel banana and squeeze the pulp.
Cut the dates into small pieces.
Mingle the curd, yoghurt with the banana pulp, dates and grounded almonds. Season to taste with honey and cinnamon.

Serve the dips with your favorite Dr. Karg's wholegrain snack.

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