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Ingredients
Ingredients- Nut Drizzle:
- 1 dl buckwheat
- 1 dl peeled hazelnuts
- 1 dl pistachios
- 1 dl sunflower seeds
- 1 dl pumpkin seeds
- 2 tsp. fennel seeds
- 1 dl dried cranberries
- 0.5 tsp. flake salt
- 0.5 tsp. crushed black pepper
- 3 tsp. olive oil
-
2 tbsp. Jakobsens Liquid Organic Flower Honey
- Honey glazed carrots:
- 500 g carrots
- 2 tbsp. olive oil
- Salt flakes
-
2 tbsp. Jakobsens Organic Liquid Flower Honey
- 0,75 dl orange juice
Preparation
PreparationNut Drizzle
1. Heat the oven to 175 °C.
2. Rinse the buckwheat in boiling water and then in cold water.
3. Coarsely chop the hazelnuts and pistachios. Mix all the ingredients in a bowl - except the olive oil and honey.
4. Mix the olive oil and honey in another bowl and pour over the nut mixture. Mix the nut mixture well.
5. Spread the nut mixture on a baking tray lined with baking paper and bake for 15-20 minutes - or until the nut mixture is golden brown.
6. Stir the mixture after 8 minutes. Then cool the nut mixture.
Honey glazed carrots
1. Set the oven to 225 degrees.
2. Scrub the carrots well in water, but leave the peel on. Place the carrots on a baking tray lined with baking paper. Sprinkle with oil and salt. Roast the carrots in the middle of the oven for about 15-20 minutes - or until the carrots are tender.
3. Mix the honey and orange juice together and pour over the carrots. Then bake the carrots for a further 5 minutes.
4. Sprinkle the nut mixture over the carrots and serve.
Product in the recipe
Product in the recipe
PRODUCTS
Taste the natural
We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.
See our products here
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