Epi Food
  • About
    • PRESS & EVENTS >
      • PRESSE
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • RECIPES >
      • DETOX & CLEANSE FOOD
      • FATBURN FOOD
      • SKINFOOD
      • FITNESS FOOD
      • METABOLIC FOOD
      • FAMILY RECIPES
      • VEGAN FOOD
      • RECIPES WITH PARTNERS >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • OSTERMENÜ x Instyle Germany
        • WEIHNACHTSBÄCKEREI x netzshopping.de
        • EASY RECIPES x Epifizierte Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENUE x Hallhuber
        • CHRISTMAS MENUE x Glamour
        • AUTUMN MENUE x Hallhuber
      • RECIPES COLLECTION
    • GASTRO-GUIDES >
      • Spanien || Ibiza
      • Malaysia || Penang
      • Irland || Dublin & Umland
      • Holland || Amsterdam
      • Holland || Rotterdam
      • Spanien || Madrid
      • Spanien || Barcelona >
        • Barcelona
      • Deutschland || Berlin
      • Deutschland || Potsdam >
        • Potsdam Cafés
      • Deutschland || Frankfurt
      • Heimat || München >
        • Kustermann Event
      • Kroatien || Dubrovnik
      • Tschechien || Prag
      • Italien || Rom
      • Israel || Tel Aviv
      • Frankreich || Paris
    • GREEN
    • HEALTH NEWS
  • CATERING
    • REVIEWS >
      • CARMUSHKA SUMMERHOUSE
      • YOGALUNCH x World Avocado Organization
      • KINDERHOTEL x the lovelace hotel
      • SUPERFOOD x L'Oreal Garnier
      • BLOGGER MENUE x BloggerBoxx
      • PRESSDAYS x Hallhuber
      • FLYING BUFFET x Just EVE
    • PLANTBASED POP UP KITCHEN
  • VIDEOS
  • About
    • PRESS & EVENTS >
      • PRESS
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • RECIPES >
      • DETOX & CLEANSE FOOD
      • FATBURN FOOD
      • SKINFOOD
      • FITNESS FOOD
      • METABOLIC FOOD
      • FAMILY RECIPES
      • VEGAN FOOD
      • RECIPES WITH PARTNERS >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • EASTER MENU x Instyle Germany
        • CHRISTMAS BAKERY x netzshopping.de
        • EASY RECIPES x Epified Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENU x Hallhuber
        • CHRISTMAS MENU x Glamour
        • AUTUMN MENU x Hallhuber
      • RECIPES COLLECTION
    • GASTRO-GUIDES >
      • Spain || Ibiza
      • Malaysia || Penang
      • Ireland || Dublin & Countryside
      • Netherlands || Amsterdam
      • Spain || Madrid
      • Spain || Barcelona >
        • Barcelona
      • Germany || Berlin
      • Croatia || Dubrovnik
      • Germany || Frankfurt
      • Hometown || Munich >
        • Kustermann Event
      • Czech Republic || Prague
      • Germany || Potsdam >
        • Potsdam Cafés
      • Italy || Rome
      • Holland || Rotterdam
      • Israel || Tel Aviv
      • France || Paris
    • GREEN
    • HEALTH NEWS
  • CATERING
  • VIDEOS
  • SHOP & Co.
    • Online-Shop
    • Newsletter & Umfrage
    • AGB

RECIPES

LOW CARB MINI CHOCOLATE CAKE - flour- and sugar free little chocolate cakes with macadamia- pekan nuts

6/29/2019

0 Kommentare

 
Bild
Ingredients for 4 mini-cakes:
2 bananas
2 eggs
2 protein
3 heaped teaspoons cocoa powder
1 pinch of cinnamon
½ TL baking powder
2 tablespoons Seeberger pecans 
2 tbsp Seeberger Macadamia 
some fat for the cake tin
Mini Cake or Muffin Form


Weiter lesen
0 Kommentare

Chocolate Banana Bread with roasted almonds

10/5/2018

0 Kommentare

 
Bild

Weiter lesen
0 Kommentare

MAMA-MATCHA RAW CAKE

5/13/2018

0 Kommentare

 
Bild
Ingredients:

Base
1 pkg / 180 gr dates, approx. 4-5 hours soaked in lukewarm water
1 cup cashew flour
or 1 cup Cashews, soaked overnight in water
2 Msp. vanilla
1/2 teaspoon cinnamon

Cream:
1 tsp Matcha
1 cup cashew flour
or 1 cup Cashews, soaked overnight in water
5 tbsp almond milk
pinch of salt

Topping: 
Cocoa nibs & Matcha
Preparation:
  1. Puree soaked dates with some date water (the water in which the dates are soaked) to form a cream. Now fold in the cashew flour or cashews and puree again. 
  2. Fold the vanilla & cinnamon into the dough and place in a lasagna form lined with cling film & press flat.
  3. For the cream mix all ingredients and puree to a cream. This cream is now placed on the bottom and smoothed. 
  4. The still soft cake is now placed in the freezer for about 3-4 hours. 
  5. Remove from the freezer and immediately cut into small squares. The cake should now thaw for approx. 1 hour before it is ready for consumption. 
  6. The cake can be garnished with cocoa nibs and Matcha as well as dried blossoms. 
  7. Bon Epi-tit <3 !​
0 Kommentare

oat breakfast bars

3/28/2018

0 Kommentare

 
glutenfree, sugarfree, dairyfree, vegan, palmoilfree....simply healthy
Bild
Ingredients (for 9 bars)

Dough
3 bananas, mashed
1 cup oats
1 cup almond flour

Choco cream:
2 tbsp raw cocoa
4 dates, soaked
3 tbsp almond milk
1 banana, mashed
1/2 cup peanut butter (unsweetened)
1/2 tbsp cinnamon
Preparation:

  1. Mix all the ingredients for the dough and press flat on a baking tray lined with baking paper about 2 cm thick.
  2. Mix the Choco cream ingredients and pour onto the dough. Leave about 3 cm free at the edges, this dough is needed at the end for the crumble on the Breakfast bars.
  3. Now put into the oven for about 15 minutes at 180 degrees circulating air.
  4. After 15 minutes, remove from the oven and allow to cool. When the tray has cooled down, the breakfast bars can be cut. 
  5. The edges of the dough can be plucked and crumbled over the bars. 
  6. The bars are kept in the fridge for about 7 days. Bon Epi-tit <3 
0 Kommentare

Superfood Recipes from Amrei Korte (CI VITA)

3/25/2018

0 Kommentare

 
We were guests at the Superfood cooking evening at Kustermann. There were heavenly delicious recipes from nutrition coach & chef Amrei Korte. The recipes were kindly made available to us. ♡
Of course we don't want to withhold these from you. More picture & impressions can be found here!
Bild
Pomegranate-ginger cocktail ingredients: 
- Ice cream (crushed or diced) 
- grapefruit juice 
- pomegranate juice 
- lime juice 
- 2-4 tablespoons ginger syrup 
- vodka 
- sparkling water 
- Optional: mint, pomegranate seeds 
Ingredients for the ginger syrup: 
- 130 gr. Honey 
- fresh ginger root 
- 10 fresh mint leaves 
Preparation: 
Bring 130 ml water, honey and the sliced ginger to the boil in a saucepan. Simmer for a few minutes, then remove from heat, add mint, cover and leave to stand for at least 15 minutes. Pass through a sieve and place in a glass with screw cap (can be kept in the fridge for about 2 weeks) or use immediately. 
Fill one glass up to half with ice, add juices and alcohol, stir, decorate with mint and pomegranate seeds, fill up with water and enjoy.   

Weiter lesen
0 Kommentare

Brownie inspired Chocolate Dream

8/3/2017

0 Kommentare

 
Bild
Did anyone here say chocolate and brownie?
We're in!
Today we have a gluten-free, nut-free and vegan chocolate cake with lovechoc chocolate for you, which was really delicious - at least for 20 minutes, because then it was already completely eaten.
By the way, the cake is very juicy and doesn't have the crumbly cake consistency you're used to. This is due to the relatively small amount of flour used for the cake.
Bild
Ingredients:
1 sweet potato
3 bananas
1 Msp. vanilla powder
1 pinch salt
160 ml coconut rice milk
10 heaped EL rice flour
1 pkg. baking powder
1 tablespoon coconut oil (+ to grease the oven mould)
1 bar of chocolate sweetened with coconut blossom sugar, e.g. from Lovechock​
Zubereitung:
  1. Wash the sweet potatoes, cut into 4 equal pieces, cook and let cool.
  2. Remove the skin.
  3. Pour the sweet potato pieces into a blender.
  4. Peel the bananas. Coarsely chop two of them and put them into the blender. Cut the third banana into small cubes and put aside.
  5. Break or chop half of the chocolate into small pieces.
  6. Add milk, salt, coconut oil and vanilla to the mixer.
  7. Puree everything to an even mixture.
  8. Pour the mixture into a mixing bowl and mix well with the rice flour and baking powder.
  9. Fold in banana pieces and chocolate pieces.
  10. Place the dough in a suitable oven dish greased with coconut oil and place in the oven at 180°C for 70-80 minutes.
  11. Test the dough with a toothpick. If liquid dough sticks to the toothpick, simply leave in the oven for another 5-10 minutes.
  12. Take it out of the oven and let it cool overnight.
  13. The next day melt the other half of the chocolate (if necessary heat some more greasy coconut milk with the chocolate, then the chocolate becomes creamier) and spread over the chocolate cake.
  14. Either serve immediately or as soon as the chocolate has hardened.
  15. We have garnished the cake with frozen fruits.
0 Kommentare

Granola Cake

8/2/2017

0 Kommentare

 
Bild
Ingredients for a Ø 26 springform 
1 1/2 cups oat flakes
1/2 cup ground linseed
5 tbsp honey * or vegan: agave syrup
4 tbsp coconut oil native
4 tbsp soy or coconut yoghurt
2 tbsp brown almond paste 
Coconut oil for the cake tin
Berries or fruits of your choice/season
Nuts, seeds or superfoods as garnish

*Choose a regional German honey, because mixtures from EU countries usually contain industrial sugar. If your honey is a mixture you can see it on the label. Another indication: A large glass of German honey CAN't cost less than 5 €. 
Preparation
  1. Distribute coconut oil in a springform pan so that the cake dissolves better after baking. 
  2. Put the oat flakes on the bottom of the pan. Sprinkle with linseed. 
  3. Put honey and coconut oil in a pot and heat on the stove so that it becomes liquid.
  4. Now spread the honey-coconut oil liquid on the oat flake linseed base. 
  5. Place the springform pan in the oven at 150° C top and bottom heat and bake for about 5 minutes until the top layer is golden brown.
  6. Now let the base cool down.
  7. When the base has cooled, spread the yoghurt of your choice on the base. Spread the almond paste with a spoon. 
  8. Now you can garnish your cake as you like. Whether fruits of the season or nuts, seeds & superfoods you are completely free in your choice. 
  9. Bon Epi-tit <3 !
Bild
0 Kommentare

Best Pancakes inspired by The Juice House

7/31/2017

0 Kommentare

 
Bild
Anyone who has read our recently published "Restaurants & Cafés in Barcelona" blog post may have noticed how much we loved the pancakes at "The Juice House" Barcelona.
Since the owner of the Clean Eatings Restaurant was so kind and told me the recipe for the pancakes, I immediately stood in the kitchen and tinkered.
These splendid specimens came out. This variant is even gluten-free.
But if you don't want to join the gluten-free trend, you can of course also use normal spelt flour or use oat flakes in a mixer to make flour.
Have fun trying it out and enjoying it!
♡
Ingredients (1 person):
1 Flax Egg (mix 1 tbsp flax flour with 4 tbsp water and soak)
1 egg
100 g rice flour 
150 ml rice milk
½ banana
4 dates, cut into fine slices
½ TL Cinnamon
1 coated teaspoon baking powder
coconut oil
 
Sauce:
6 soaked dates
1 tbsp cocoa powder
100 ml soy rice milk

Topping:
4 strawberries
​4 pistachios
Preparation:​
  1. Pour all ingredients for the pancakes into the blender and mix until a smooth dough is obtained.
  2. Heat about 1 teaspoon of coconut oil in a pan at level 6.
  3. Swivel the pan so that the oil can spread all over the pan.
  4. If there is too much oil in the pan, simply pour the rest into a cup and use for the next pancake.
  5. Put 2 tablespoons of the dough mixture in the middle of the pan and carefully spread it round with the spoon.
  6. Fry the pancake for 2-3 minutes, then carefully remove it from the pan with a spatula and turn it around. Brown for another 2-3 minutes.
  7. Repeat until the dough mixture is used up.
  8. Puree all ingredients well for the sauce.
  9. Arrange the pancakes on a plate, add the sauce and garnish with strawberry slices and chopped pistachios.
0 Kommentare

Polenta waffles with chocolate cream

7/7/2017

0 Kommentare

 
Bild
We love food - and especially we love waffles!
Today we have a gluten-free variant with apple.
Please note that we used silicone moulds for the oven.
By the way, this works great.
Simply heavenly tasty were the good ones ... once time back please! 
Ingredients (4 waffles):
1 sour apple (e.g. Elstar)
40 g coconut oil
100 g corn flour
1 teaspoon baking powder
1 coated teaspoon cinnamon
2 eggs
40 g coconut blossom sugar
1 small pinch of salt
100 ml soy rice milk
Silicone Waffle Baking Mold

Topping:
1 small diced apple
1 small diced flat peach
1 Msp cinnamon
pomegranate seeds
 
Ingredients (chocolate cream):
1 avocado
2 tablespoons raw cocoa powder
2 tablespoons date syrup
100 ml soy rice milk
1 Msp. vanilla powder
1 pinch salt
Preparation (chocolate cream):
1. peel and core the avocado.
2. put all ingredients in a bowl and puree well.
Preparation
  1. Wash apple and grate unpeeled or cut into very fine pieces. Drain in a sieve.
  2. Heat the coconut oil until it is liquid and allow to cool briefly.
  3. Mix corn flour, baking powder and cinnamon.
  4. Beat eggs, coconut blossom sugar and 1 pinch of salt for 3-4 minutes with a hand mixer until foamy.
  5. First stir in the milk and then the flour mixture, then fold in the apple rasp.
  6. Place the silicone waffle baking tin on a baking tray lined with baking paper and spread the dough in the tin.
  7. Bake in a hot oven at 200°C (180°C circulating air) in the middle of the oven for 10-12 minutes.
  8. Remove the baking tray and pan from the oven and leave to stand for 2 minutes. Take the waffle dish out of the baking tray and lift it off.
  9. Bake the waffles for another 10 minutes, then place them on a grid and let them cool.
  10. For the garnish, mix the topping, except the pomegranate seeds, and prepare the chocolate cream.
  11. Place the waffles on a plate, spread the topping on top, arrange the chocolate cream on top and garnish with pomegranate seeds.
Bild
0 Kommentare

    Autor

    Feli & Alex ♡
    Your Epi-Food chefs

    Kategorien

    Alle
    Alkaline
    Autumn Recipes
    BBQ
    Beauty
    Bowls
    Breakfast
    Buddha Bowls
    Cake
    Carmushka Summerhouse Recipes
    Carmushka Winterhouse
    Christmas
    Concentration
    Cookies
    Dessert
    Detox
    Digestion
    Dishes
    DIY
    Drinks
    Easter
    Family
    Fatburn
    Gluten Free
    Kids
    Libido
    Low Carb
    Menu
    Mexican
    Muscle Power
    Paleo
    Proteins
    Recipes For Kids
    Sa
    Salad
    Sides
    Smoothie
    Snacks
    Soups
    Starters
    Superfood
    Sweet Snacks
    Vegan
    Veggie
    Zero Waste Cooking

    RSS-Feed

Impressum   Datenschutzerklärung   Contact

COPYRIGHT © 2019 BY EPI-Food

  • About
    • PRESS & EVENTS >
      • PRESSE
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • RECIPES >
      • DETOX & CLEANSE FOOD
      • FATBURN FOOD
      • SKINFOOD
      • FITNESS FOOD
      • METABOLIC FOOD
      • FAMILY RECIPES
      • VEGAN FOOD
      • RECIPES WITH PARTNERS >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • OSTERMENÜ x Instyle Germany
        • WEIHNACHTSBÄCKEREI x netzshopping.de
        • EASY RECIPES x Epifizierte Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENUE x Hallhuber
        • CHRISTMAS MENUE x Glamour
        • AUTUMN MENUE x Hallhuber
      • RECIPES COLLECTION
    • GASTRO-GUIDES >
      • Spanien || Ibiza
      • Malaysia || Penang
      • Irland || Dublin & Umland
      • Holland || Amsterdam
      • Holland || Rotterdam
      • Spanien || Madrid
      • Spanien || Barcelona >
        • Barcelona
      • Deutschland || Berlin
      • Deutschland || Potsdam >
        • Potsdam Cafés
      • Deutschland || Frankfurt
      • Heimat || München >
        • Kustermann Event
      • Kroatien || Dubrovnik
      • Tschechien || Prag
      • Italien || Rom
      • Israel || Tel Aviv
      • Frankreich || Paris
    • GREEN
    • HEALTH NEWS
  • CATERING
    • REVIEWS >
      • CARMUSHKA SUMMERHOUSE
      • YOGALUNCH x World Avocado Organization
      • KINDERHOTEL x the lovelace hotel
      • SUPERFOOD x L'Oreal Garnier
      • BLOGGER MENUE x BloggerBoxx
      • PRESSDAYS x Hallhuber
      • FLYING BUFFET x Just EVE
    • PLANTBASED POP UP KITCHEN
  • VIDEOS
  • About
    • PRESS & EVENTS >
      • PRESS
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • RECIPES >
      • DETOX & CLEANSE FOOD
      • FATBURN FOOD
      • SKINFOOD
      • FITNESS FOOD
      • METABOLIC FOOD
      • FAMILY RECIPES
      • VEGAN FOOD
      • RECIPES WITH PARTNERS >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • EASTER MENU x Instyle Germany
        • CHRISTMAS BAKERY x netzshopping.de
        • EASY RECIPES x Epified Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENU x Hallhuber
        • CHRISTMAS MENU x Glamour
        • AUTUMN MENU x Hallhuber
      • RECIPES COLLECTION
    • GASTRO-GUIDES >
      • Spain || Ibiza
      • Malaysia || Penang
      • Ireland || Dublin & Countryside
      • Netherlands || Amsterdam
      • Spain || Madrid
      • Spain || Barcelona >
        • Barcelona
      • Germany || Berlin
      • Croatia || Dubrovnik
      • Germany || Frankfurt
      • Hometown || Munich >
        • Kustermann Event
      • Czech Republic || Prague
      • Germany || Potsdam >
        • Potsdam Cafés
      • Italy || Rome
      • Holland || Rotterdam
      • Israel || Tel Aviv
      • France || Paris
    • GREEN
    • HEALTH NEWS
  • CATERING
  • VIDEOS
  • SHOP & Co.
    • Online-Shop
    • Newsletter & Umfrage
    • AGB