From us for you:

Exclusive recipes from Laura's Deli

The owner of Laura's Deli Laura Koerver shares her favourite brunch recipe and the best afternoon snack with us.
Delicious and healthy.
Bon appetit!

Game Changing Chocolate Chip Cookies

Linseed | Almonds | Coconut

_MG_0375

Game Changing Chocolate Chip Cookies

Makes about 20 pieces

3 tablespoons of ground flaxseed
200 g coconut oil (solid)
450 g coconut blossom sugar
300 g almond butter
300 g almond flour
100 g coconut flour
3 tsp baking powder
120 g dark chocolate, chopped

Mix the ground flaxseed with 9 tablespoons of water & put it aside. Stir coconut oil and coconut blossom sugar in the food processor or with a hand mixer to a creamy mass in about 5 minutes. Add the flaxseed porridge and mix it in. Then add the almond butter.

Mix almond flour, coconut flour, baking powder and chocolate in a second bowl. Gradually add this dry mixture to the moist mass and mix everything into a smooth dough.
Put the cookie dough in the fridge for about 30 minutes.

Preheat the oven to 175 ° C and cover a baking sheet with baking paper. Form balls (75 g each) from the cooled dough. Place 6 balls one after the other on the baking sheet and press them flat with your hands. Approx. Bake for 14 minutes.

Super Green Detox Smoothie

_MG_1005-Edit-Edit

Super Green Detox Smoothie

For one portion

100 ml coconut water
About 2 cm fresh ginger
1 tsp Laura's Deli Detox Powdermix
½ Handful of parsley
1 handful of spinach leaves
1 apple, quartered
75 g pineapple pieces
3 ice cubes

Place all ingredients in a blender and mix.

Beetroot Shakshuka

CUMIN | FENNEL SEEDS | CHILI

_MG_1016

Beetroot Shakshuka

2 portions

2 cloves of garlic
1 tablespoon coconut oil
½ tsp. ground cumin
¼ TL Fennel seeds
½ teaspoon paprika powder, sweet
1 red chilli pepper, chopped
2 tubers beetroot
1 tin of chopped tomatoes (400 g)
leaves of 1-2 twigs thyme, chopped
Salt
Pepper from the mill
4 eggs
100 g feta
Coriander leaves for garnishing

Peel and chop the garlic. Heat the coconut oil in a frying pan and sauté the garlic over medium heat. Add the cumin, fennel seeds, paprika powder and chilli, roast for 1-2 minutes until the spices start to smell.

Peel the beetroot and grate it in the pan. Add the tomatoes and thyme, salt and pepper and simmer for 2 minutes over medium heat.

Reduce heat and press four depressions into the beetroot mixture with a spoon until the bottom of the pan is visible. Beat the eggs into the depressions and let them slide in carefully.

Place the lid on the pan and let the contents of the pan simmer for 8-10 minutes at medium heat. Then add half of the feta and let the dish simmer until the cheese has melted.

The shakshuka is ready when the egg white is solid and the egg yolk is still liquid. To serve, take the dish out of the pan and place it on a plate, garnish with the remaining feta and fresh coriander. Serve with bread as desired.

GREEN RICE AND EGG BOWL

ASPARAGUS | RICE | ALMONDS

_MG_2248

For 4 portions

150 g celery stalks
150 g green asparagus
100 g spring onions
100 g Edamame, seeds released
Salt
4 eggs
1 tablespoon vinegar
1 tsp chili flakes
50 g Parmesan cheese, roughly sliced
300 g Arborio rice
Pepper from the mill

Topping

50 g sesame seeds
50 g almonds, chopped
1 small bowl of cress

Herb pesto

40 g mixed herbs in season, pulled off leaves
80 g Parmesan cheese, grated
20 g pine nuts
Salt
Pepper from the mill
Lemon juice
50 ml olive oil


For the pesto, chop the herb leaves in the blender with all the other ingredients except the oil. Meanwhile, slowly run in the olive oil until the desired consistency is achieved. Season the pesto with salt, pepper and lemon juice.

For the topping, roast sesame seeds and chopped almonds in a 170 °C hot oven for about 15 minutes or in a dry pan.

Clean the celery and cut into thin slices. Cut asparagus into pieces of about 2 cm length. Clean, wash and chop the spring onions.

Cook the green vegetables and the edamame in boiling salted water for about 4 minutes until al dente. At the same time cook the rice in a second pot in salted water according to the instructions on the packaging.

Put olive oil in a pan, add vegetables and rice. Spice with salt and pepper. Add 4 tablespoons of herb pesto and flip everything through briefly. In a wide pot poach the eggs in vinegar water.

Divide the rice-vegetable mixture into four bowls, place 1 egg on each and garnish with pesto, the roasted sesame-almond topping, Parmesan shavings, cress and chili flakes.