NEW RECIPE VIDEOS
OFFICIAL PARTNER
WELCOME TO THE NEFF'S DELICIOUS CUISINE !
Together with Neff we have created new, tasty and simple recipes for you to bake and cook.
INGREDIENTS
  • 1,5 cups/180 grams of oat flakes
  • some cinnamon
  • ½ cup/ 175 grams of Tahini
  • 1,5 cups/300 g pitted dates, soaked approx. 2 hours or 20 min in hot water

PREPARATION
  1. Puree 300 grams of soaked dates.
  2. Add 180 grams of oat flakes to the pureed dates.
  3. Fold 175 grams of Tahini.
  4. Add ½ teaspoon of cinnamon and refine with a little salt.
  5. Form 10 buscuits from it and cover a baking sheet with baking paper at 180°C. Bake for 10 min.
  6. Epi-Food & NEFF wish Bon-Epi-tit !
INGREDIENTS
  • 500 grams spelt flour
  • 200 ml beet root juice, lukewarm
  • 2 tbsp balsamic vinegar cream
  • 1 cube fresh yeast
  • 250ml lukewarm water
  • 1  tbsp agave syrup
  • 1 teaspoon salt
  • 150 grams of pithy oat flakes
  • 1 handful hazelnuts, whole
  • grease for the mould

PREPARATION
  1. Place 250 ml lukewarm water and 200 ml lukewarm beetroot juice in a bowl.
  2. Crumble 1 cube of fresh yeast and dissolve in it.
  3. Add 1 teaspoon salt, 1 tablespoon agave syrup and 2 tablespoons balsamic cream and mix well.
  4. Sift 500 grams of spelt flour over it and knead with a mixer. Add 150 g oat flakes and stir in.
  5. Finally add a handful of hazelnuts and stir in as well..
  6. Grease the bread baking tin with a little coconut oil.
  7. Add the dough and spread evenly.
  8. Place the bread in a non-preheated oven and set the temperature to 200°C.
  9. After 15 minutes, cover the tin with aluminium foil and bake for a further 55 minutes.
  10. Then turn off the oven and bake the bread for another 10 minutes in the closed oven.
  11. ​Epi-Food & Neff wish you a good appetite!​
RECIPE VIDEOS
KITCHEN HACKS