Are you in the mood for a tasty snack? Then choose from one of these delicious treats to satisfy your cravings!

Colorful Horseradish Salad (Mildly Spicy)

Ingredients:
1 bunch of horseradish
2 salad leaves
1 small onion
½ cucumber
½ garlic clove
1 teaspoonful of oil
½ teaspoonful of lemon juice
1 teaspoonful of mustard
Salt
Cane sugar

Preparation:
Slice the horseradish into circles and put them in a bowl. Add slices of cucumbers. Cut up the salad and add it to the horseradish alongside the cut onion and crushed garlic. Mix the oil, lemon juice, mustard, salt and bit of sugar into dressing. Add it to the salad and mix it all together.

Sweet Cucumbers

Ingredients:
10.5 oz. / 300 g. fresh cucumbers
3.5 oz. / 100 g. brown sugar
17 Fl oz. / 50 cl. white wine
8.5 Fl oz. / 25 cl. water
1 whole cinnamon stick
2 cloves
A pinch of lemon rind
Juice and rind of ½ organic lemon

Preparation:
Peel the fresh cucumbers, quarter them and remove the seeds. Cut them into small slices and cook them a little in boiling water. Let the water drip off and put them into a bowl. Cook the white wine, water, sugar, cinnamon and lemon rind along with the cloves, until it all becomes a thick substance. Decant and pour it on the cucumbers. Let it cool off and serve.

Banana Bread

Ingredients:
2 cups of whole meal flour
1.5 spoonful of edible soda
1 spoonful of salt
2 cups of coconut sugar
1 cup of walnut oil
4 soft bananas
1 cup of water
1 spoonful of vanilla extract

Preparation:
Take a small bowl and mix the flour, soda and salt in it. Then take a larger one and mix oil and sugar in it, adding bananas, water, vanilla after, mixing it well. Finally, add the flour mixture to it and mix it all well. Bake it on a greased baking tin for about 45-50 minutes.

Vegetable Salad from Sprouting Spelt with Honey Dressing

Ingredients:
1.7 oz. / 50 g. sprouting spelt corns
2.5 oz. / 70 g. chicory
1 small onion
1 oz. / 30 g. smoothly ground carrot
Basil
1 spoonful of quality, cold-pressed oil
Lemon juice
Salt
1 spoonful of honey

Preparation:
Cut the chicory into thin noodles and put them in a bowl. Add the thinly sliced onion, carrot, spelt and salt. Mix it gently, add oil and chopped basil. Sweeten the lemon juice with honey and pour it over the salad. Let it cool off. It goes particularly well on a slice of toast.