1. now it’s official, every tenth day at tibits is vegan! This is the opportunity for everyone to get to know the diversity of vegan cuisine and to feast with relish without a guilty conscience.
On vegan days, all hot dishes on the buffet are vegan. You will find many vegan options (marked with a v ) in the salads and desserts every day.
While Tibits has been inviting its guests to discover vegetarian cuisine for over ten years, the four Frei brothers are now going one step further and inviting their guests to explore vegan cuisine with relish.
The next vegan days in November are the 8th, 17th and 26th.
2.
Because Christmas is coming soon, tibits is not only offering a delicious biscuit recipe, but is also revealing
www.tibits.ch
recipes for delicious Advent drinks – ready for an aromatic, vegan and contemplative pre-Christmas season?
The biscuit recipe from tibits does not contain any animal products. And allergy sufferers with a sensitivity to gluten or soy are also well catered for with the “chocolate hazelnut snowballs”. Preparation is very simple. The white chocolate balls are a great gift for an Advent dinner and go wonderfully with a mulled wine aperitif. You can find all the details here .
RECIPE CHOCOLATE HAZELNUT SNOWBALLS
Preparation time: 30 minutes
Yields: approx. 40-50 balls
Ingredients
200 g dark chocolate
370 g hazelnuts, ground
25 g buckwheat flour
1 pinch of salt
150 g oat milk
200 g cane or coconut blossom sugar
80 g powdered sugar
Preparation: 1. preheat the oven to 180 degrees Celsius. Spread the ground hazelnuts on a baking tray lined with baking paper and bake for 5 minutes. roast. Set aside and leave to cool.
2. grate the chocolate with a grater (be careful not to melt it, otherwise the balls will not be fluffy when baked). Mix loosely in a bowl with the hazelnuts, buckwheat flour, salt and cane sugar. Add the oat milk and mix to form a dough. Cover with cling film and leave to rest in the fridge for 10 minutes if you need to make it quickly – but it is better for the taste if you leave the dough in the fridge overnight.
3 Check the oven temperature (180 degrees) and line two baking trays with baking paper. Take the dough out of the fridge at the last minute so that it is as cold as possible. Shape the “snowballs” into pra- line size, turn in the powdered sugar, spread on the tray and bake each tray for 8 – 10 minutes until a pretty net pattern adorns the surface of the balls. Leave to cool on the tray (the balls are still quite soft immediately after baking). If you prefer white “snowballs”, turn the cold balls once more in powdered sugar.
The chocolate hazelnut snowballs can be stored in a sealed tin in a cool place and enjoyed throughout the Advent and festive season.
3. all good vegan things come in threes: tibits & Hiltl’s first joint cookbook “VEGAN LOVE STORY” has been available in specialist shops since October 2014.
This beautiful work naturally also contains exclusively vegan recipes.
