Manual Bianco di puro Tune Pro (page 33 of 38) (German)

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RECIPES FOR PRESET PROGRAM: SAUCE (CEREAL MILK)

CASHEWMILCH

Für ca. 1050 ml

INGREDIENTS

• 100 g of cashew nuts

• 1000 ml water

• salt or sweetener

PREPARATION

Fill the cashew nuts with fresh water

into the jar. Start the program “Sauce”.

Add almond milk with a little sweetener

season with salt.

ALMONDMILK

Makes approx.. 550 ml

INGREDIENTS

• 100 g almonds

• 500 ml water

PREPARATION

Place the almonds and water in the

blender jar, and blend using the nut

milk programme. Leave to stand for

a little while so the foam settles, then

pass through a hair sieve or nut milk

bag if desired. The almond milk will

keep for 1–2 days in the fridge.

TIPS

If you filter the milk after mixing it will

become milder and lighter.

HEMP MILK

Für ca. 550 - 775 ml

INGREDIENTS

• 85 g of hemp seeds

• 500 ml water

• 50 g of shelled hemp seeds

• 750 ml water

PREPARATION

Add all of the ingredients into the jar.

Blend using the sauce programme.

TIPS

If you filter the milk after mixing it will

become milder and lighter.

RECIPES FOR PRESET GRINDING

PEANUT CREAM WITH

CRANBERRIES AND CHOCOLATE

Makes approx. 220 g (9 tbsp, each approx. 25 g)

INGREDIENTS

• 150 g roasted unsalted peanuts

• 4 tbsp peanut oil

• 1 tbsp apple sweetener pinch of salt

• 30 g cranberries sweetened with

apple 20 g raw chocolate

PREPARATION

Place the peanuts, oil and apple

sweetener in the blender jar. Add the

salt, and blend using the nut flour

programme. Grind more finely on

setting 4, if desired.

Chop the cranberries and chocolate,

and fold into the peanut cream.

TIPS

Cranberries are anti-inflammatory,

and are often used to prevent bladder

infections.

CASHEW SPREAD

Makes approx. 150 g (approx. 7 tbsp)

INGREDIENTS

• 150 g Cashew nuts

• 30 ml sunflower or rapeseed oil

PREPARATION

Place the cashew nuts in the blender

and add 20 ml of oil. Blend using the

nut flour programme, adding a little

more oil if necessary. Push the mixture

down with the tamper.

Then continue blending manually at

setting 4 until the mixture has reached

the desired level of creaminess.

TIPS

You can also make other nut spreads

using the same method. You might

need to vary the amount of oil required,

depending on how fresh the nuts are

or how much oil they contain.

POPPY SEED AND

ALMOND SPREAD

Makes approx. 160 g (approx. 8 tbsp)

INGREDIENTS

• 10 g poppy seeds

• 100 g almonds

• 40 g dried apricots

• 5 tbsp vegetable oil

• 1 tbsp maple syrup

PREPARATION

Grind the poppy seeds more finely

using the nut flour programme.

Remove from the blender jar.

Place the almonds, dried apricots, oil

and maple syrup in the blender jar and

blend using the nut flour programme.

Grind more finely on setting 4, if

desired.

Fold in the poppy seeds.

NOTE

During the preparation of nut purees

you must continue to push the nuts

onto the blades with the tamper.

During this process the temperature

can increase. With a few short breaks

the puree as well as the device can be

cooled, if necessary.

(In case of overheating the mixer

switches itself of. After about 45

minutes it is ready for use again).

If the nuts are not ground finely

enough and large pieces remain, add

some extra oil.

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