Das Frühstück ist die wichtigste Mahlzeit des Tages! Wie wäre es mit einem veganen Haferporridge mit geröstetem Bucheckernöl und eingekochten Pflaumen?

Die Kürbiszeit ist in vollem Gange! Deshalb hat Sternekoch Dennis Puchert sich ein ganz besonderes WALDGOLD-Rezept überlegt

Sift the flour and baking powder into a bowl and add the salt and sugar and mix. Mix the oat milk, beechnut oil, vanilla pulp and lemon juice in a separate container. Add the oat milk mixture to the flour mixture and mix until smooth. Put the dough in the fridge for 20 minutes and preheat the oven to 180°C in the meantime. Thinly brush the madeleine molds with grease and divide the batter among the molds. They should be ¾ filled with batter. Bake in the preheated oven for 15-18 minutes (depending on the baking dish). When the madeleines start to turn slightly golden on the surface, remove the mold from the oven, turn out onto a cooling rack and let cool completely.

Cook delicious salmon trout with your beechnut oil. Cut the salmon trout lengthwise into 2 cm thick strips. Season evenly with the smoked salt. Grate the lemon peel with the help of a fine grater. Spread the lemon peel grate over the salmon trout strips and rub lightly.