Recipes & more
Dried mango, apricots, figs, dates, cherries, papaya, physalis, plums: they can all be much more than just a snack. gebana employee Carolin Schaar, who shares her passion for food on her blog, has documented the versatility of dried fruit and how to make use of even old, hard pieces. Recipes by Carolin Schaar, CaroKocht.com
When it comes to fresh oranges and lemons, we can think of a number of possible uses: pure, baked as a pie, cooked into a jam or preserved in salt. These ginger and citrus shots are our new favourite. Get ready for a healthy dose of flavour and vitamins. Recipe by Corinna Frei, Schüsselglück
No matter how you slice it, these cashew and cardamom cookies are in a league of their own. Recipe by Sophia Ernst, Sophias Happyplace
Crunchy roasted and seasoned nuts are simply delectable. That's why you can get them in a 1-kilo pack in the gebana online shop. But if you have a hankering for a different mix of nuts or different spices, you can easily prepare the nuts yourself at home. Recipe by Corinna Frei, Schüsselglück
Anyone looking for a plant-based alternative to milk is spoiled for choice in many places. Rice, oat, soy, quinoa, almond or cashew milk – the list goes on. What many people don’t realise is you can easily make this milk yourself. For instance, using Brazil nuts and cashews.Recipe by Anina Mutter, Ekkoist
A chutney made with dried fruit? Yes, it’s possible, says Carolin Schaar, gebana employee and blogger. This chutney is versatile, prepared quickly and has a long shelf life. Recipe by Carolin Schaar, CaroKocht
Green bananas are an excellent ingredient for a warming stew. Combined with black beans, they drive away thoughts of the wet and cold spectacle that takes place outside our windows in winter. Recipe by Anna Lena Schmidt, Anna.Culina
In Puerto Rico people have found a very special use for bananas: They cook lasagna with them. The dish is called Pastelón. In our version it is vegan and gluten-free. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar
A little African, a little Creole, with a personal twist – this is how Nicole Giger describes the curry she prepares with green bananas. The dish can be served with rice or pita. Recipe by Nicole Giger, Mag’s Frisch
Very salty oranges that smell lovely and fragrant but are too salty to eat alone. Combine with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy
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