Versatile Recipes with Organic Rosehip Seed Flour
Breakfast with Muesli with Rosehip Kernel Flour
Ingredients :
- 100g of oat flakes
- 2 tablespoons organic rosehip kernel flour
- 1 tablespoon honey or maple syrup
- 200ml almond milk
- A pinch of cinnamon
- Fresh fruit of your choice (e.g. berries, banana slices)
Preparation :
- Mix the oat flakes with the rosehip kernel flour and cinnamon in a bowl.
- Add honey or maple syrup and mix well.
- Pour in the almond milk and mix.
- Let the granola rest for a few minutes.
- Serve with fresh fruit of your choice.
Gluten Free Rosehip Cookies
A perfect snack for a snack.
Ingredients :
- 150g organic rosehip kernel flour
- 100g ground almonds
- 80g melted coconut oil
- 60g coconut blossom sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Preparation :
- Preheat the oven to 180°C.
- Mix the rosehip kernel flour with the ground almonds, coconut blossom sugar and salt in a bowl.
- Add the melted coconut oil and vanilla extract and mix until dough forms.
- Form small balls from the dough and flatten them on a baking tray lined with baking paper.
- Bake the cookies for about 10-12 minutes or until golden.
- Allow the cookies to cool completely before serving.
Vegan Pancakes with Rosehip Kernel Flour
A delicious and healthy breakfast or dessert.
Ingredients :
- 100g wholemeal flour
- 50g organic rosehip kernel flour
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 250ml of vegetable milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Oil for frying
Preparation :
- Mix the whole wheat flour, rosehip kernel flour, baking powder and ground flaxseed in a bowl.
- Add the plant-based milk, maple syrup and vanilla extract and mix until smooth.
- Heat a little oil in a pan.
- Pour small amounts of batter into the pan and cook the pancakes on both sides until golden brown.
- Serve pancakes with your favorite toppings like fresh fruit, nuts, or chocolate sauce.
Polenta with Rosehip Stones
An interesting variation on the Italian classic.
Ingredients :
- 200g of polenta
- 2 tablespoons organic rosehip kernel flour
- 1 litre of vegetable broth
- 50g grated Parmesan (optional)
- 2 tablespoons olive oil
- Salt and pepper
Preparation :
- Bring the vegetable stock to the boil and add the polenta.
- Let the polenta cook over low heat for about 10 minutes, stirring regularly.
- Add the rosehip kernel flour and cook for another 5 minutes.
- Remove from the heat and stir in the olive oil and Parmesan.
- Season with salt and pepper and serve the polenta hot.
Bruschetta with Rosehip Stones
A simple but tasty snack.
Ingredients :
- 1 baguette, sliced
- 2 tablespoons organic rosehip kernel flour
- 3 ripe tomatoes, diced
- 1 clove garlic, finely chopped
- Fresh basil
- Olive oil
- Salt and pepper
Preparation :
- Lightly toast the baguette slices.
- In a bowl, mix together the diced tomatoes, rosehip kernel flour, garlic and chopped basil.
- Add a little olive oil and season with salt and pepper.
- Spread the mixture over the baguette slices and drizzle with a little more olive oil.
- Serve the bruschetta immediately.
Rosehip Kernel Flour Pesto
A unique touch for your pasta.
Ingredients :
- 2 tablespoons organic rosehip kernel flour
- A handful of fresh basil
- 2 cloves of garlic
- 50g pine nuts
- 50g grated Parmesan cheese
- 100ml olive oil
- Salt and pepper
Preparation :
- Lightly toast the pine nuts in a pan without oil.
- Place the basil, garlic, toasted pine nuts and rosehip kernel flour in the blender.
- Blend the ingredients, gradually adding the olive oil until you obtain a smooth mixture.
- Stir in the Parmesan and season the pesto with salt and pepper.
- Serve the pesto with your favorite pasta.
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