Pumpkin seed spread :
What you need:
- 100 g curd
- 100 ml sour cream
- 20 g pumpkin seeds
- ¼ garlic clove
- 1 pinch of salt
- 1 pinch of pepper
- olive oil
- Pumpkin seed oil
Preparation:
Oil your Purora glass with a little olive oil to ensure that your ingredients are mixed evenly.
Then add all the ingredients to your glass and fill it up to the “Max” line with pumpkin seed oil.
Avocado Spread:
What you need:
- 2 avocados
- 2 class Cherry tomatoes
- some fresh basil
- some fresh rocket
- 1 pinch of salt
- 1 tsp lemon juice
- olive oil
Preparation:
Oil your Purora glass with a little olive oil to ensure that your ingredients are mixed evenly.
Cut the avocados and tomatoes into small pieces. Add all the ingredients to your glass and fill it up to the “Max” line with olive oil.
Hummus:
What you need:
- 200g chickpeas
- 20 ml olive oil
- 50ml water
- 1 tbsp tahini
- 1 pinch of cumin
- 1 tsp lemon juice
Preparation:
- Oil your Purora glass with a little olive oil so that your ingredients are mixed evenly.
- Then add all the ingredients to your glass and fill it up to the “Max” line with olive oil.
Gingerbread and almond spread:
What you need:
- 100 g whole almonds
- 60g coconut oil
- 1 tsp (5 g) cocoa
- 3 tbsp (45 g) yacon syrup (alternatively maple syrup or agave syrup)
- 1 pinch Bourbon vanilla
- 1 teaspoon gingerbread spice
- pinch of salt
Preparation:
- Roast the almonds in the oven at 165 degrees for 6 minutes
- Pour the cooled nuts into a Purora Gals and mix until cold
- Add the remaining ingredients and mix “cold”. If the spread is not creamy enough for you, mix again at the “cold” level
Tip: Use cinnamon instead of gingerbread spice, so the almond spread is in season all year round.
Cinnamon almond spread:
What you need:
- 100 g whole almonds
- 60g coconut oil
- 1 tsp (5 g) cocoa
- 3 tbsp (45 g) yacon syrup (alternatively maple syrup or agave syrup)
- 1 pinch Bourbon vanilla
- 1 tsp cinnamon
- pinch of salt
Preparation:
- Roast the almonds in the oven at 165 degrees for 6 minutes
- Pour the cooled nuts into a Purora Gals and mix until cold
- Add the remaining ingredients and mix “cold”. If the spread is not creamy enough for you, mix again at the “cold” level
Hazelnut chocolate cream – sugar-free and super easy
Ingredients for 1 glass:
- 100g dates (pitted and soaked)
- 50ml water (preferably from the soaked dates)
- 50g whole hazelnuts
- 2-4 tbsp cocoa powder (depending on taste)
- 1 pinch of cinnamon
Optional: a few raisins
Preparation:
Soak the dates overnight.
Alternatively - if you want to go quickly - you can soak the dates in hot water for about 20 minutes.
Halve the hazelnuts and roast them in the oven for approx. 8-12 minutes.
Allow to cool slightly and then process with 50ml water (it is best to use the date soaking water) in the purora ThermóTwist on mixer level 2 (42 degrees) until smooth.
Then add the well-soaked dates and the rest of the ingredients and mix again on mixer level 2. If necessary, the process can be repeated several times until a nice creamy consistency is achieved.
If necessary, add a little more water.
Allow the finished chocolate cream to cool and place it tightly closed in the refrigerator.
(shelf life approx. 1 week)
