Grapoila Seed Flours & Gourmet Product Catalogue

Grapoila products win every year more and more Great Taste stars

About us

Grapoila vegetable oils are produced with the use of a clean and environmentally friendly cold-pressing technology, without any additives or preservatives. During cold-pressing we only use mechanical force to obtain the oil from the seeds. This way their valuable nutritional properties remain unchanged: the unsaturated fatty acids and the vitamines will not be decomposed during the process, so they can strengthen our health or nourish our skin.

Our environmentally friendly “zero waste” technology ensures that there aren’t any unused by-products. Every part of the incoming raw materials will be used for production, primarily for food products, but also for cosmetics and animal feed as well.

Our special pressing technology is under constant development to ensure the best quality at an affordable price, while having a range of products as diverse as possible. We currently use 19 types of seeds from which we press oil, produce seed flour, seed butter, and cosmetic products. The oils are packaged in dark colored glass bottles to conserve their outstanding quality as long as possible. The Grapoila quality has been recognized on the international stages: many of our oils and flours have won Great Taste stars, product prizes and innovation awards in the recent years.

We attribute great importance to buying our raw materials from Hungarian or other EU member states whenever possible so as to promote the development of local economies.

It is our mission to educate people to become more health and environmentally conscious. Our wholesome products are rich in unsaturated fatty acids and vitamins.

Our constantly widening organic product range consists of products manufactured on our certified production lines. The organic products are made of raw materials that have exceptional nutritional values and originate from certified organic agricultures.

Marianna Pinczés CEO

ZERO WASTE TECHNOLOGY

GRAPE SEED PRODUCTS FROM BYPRODUCTS OF WINERIES

HUNDREDS OF TONS OF POMACE RECYCLED WITH OUR SPECIAL TECHNOLOGY

HARVEST WINEPRODUCTION WINE POMACE WILL BE USED

NEW LINE: RECYCLING WIT OUR SPECIAL ZERO WASTE TECHNOLOGY

POMACE

SEPARATING, DRYING

GRAPE SKIN PURE GRAPE SEED

DRYING, MILLING

GRAPE

ZERO WASTE

SKIN

GRIST GRAPE SEED PELLETS

MILLING

GRAPE SEED FLOUR

COLD-PRESSING

NO WASTE GENERATED DURING MANUFACTURING

THE FALLEN CONTAMINATED MATERIALS ARE BURNT IN A BIOMASS FURNACE.

UNFILTERED GRAPE SEED OIL

SETTLING, PRODUCTION OF COSMETICS

GRAPE SEED OIL MUD

SETTLING, FILTERING

PURE GRAPE SEED OIL

LIPBALM WITH GRAPE SEED OIL

GRAPE SEED OIL SOAP

Oils

Raw Materials and the Production Process

From the very beginning, we knew that high-quality products can only come from highquality raw materials. In order to make good seed oil, we need to use fragrant, flavorful, clean, and flawless seeds. Our source materials are first examined and subjected to laboratory analysis. Using these results, we can determine the purity, the expected yield, and the quality of the material. The analysis is followed by pressing and tasting. If we are happy with the taste (since we know this is what matters most to our customers) we start producing, filtering, and bottling the oil.

Besides the taste we pay attention to health concerns as well: in the case of poppy seeds, for example, we also examine the morphine content, in case of apricot kernels the cyanide, and in case of the hemp seeds the THC content of the raw material.

Only naturally-dried seeds are used for production, which aren’t subjected to heat treatment (roasting). No additives, flavoring agents, colorants, or preservatives are used on the products during or after pressing. The cold-pressed oils and their by-products contain all the valuable nutrients of the raw material from which they come.

During production, we use a Zero Waste green technology. Even the raw materials we use are often the by-products of other industries, which were meant to be discarded. The first by-products of oil-pressing are the dry, low-fat pellets, that can be milled to produce glutenfree seed flours. These seed flours can be used by the bakery sector as excellent natural additives, or as substitutes for wheat flour. They can be used to enrich different kinds of diets.

The other by-product, the oil mud containing the fine microparticles of seeds, is formed during the settling of the oil. These muds - depending on their attributes - can be used as gourmet butters, sandwich spreads, or natural cosmetics as well.

Grape Seed Flour

Gluten free seed flours

Seed flours

Seed flours are produced by milling and sieving the “pellet,” the defatted residue from the oil pressing. To ensure the highest quality, our seeds are not treated with chemicals or heat. They are mechanically pressed so as to perfectly preserve in the end product all their original nutritional components.

By consuming seed flours, our body is nourished by all those vitamins, minerals, trace elements and valuable active agents which are found in the plants. They are a perfect vegan protein and dietary fibre resource, so they contribute greatly to our good state of health.

Our factory is licensed by the Association of European Coeliac Societies (AOECS) as a gluten-free manufacturer: raw materials containing gluten do not enter the production place.

Most of Grapoila seed flours have been also licensed by the AOECS to use the international cross-grain symbol for the best quality gluten-free food.

Grapoila seed flours are compatible with paleo and low-carb diets. They can serve as excellent natural additives to breads, cakes, and flour-mixtures in varying proportions. They can also simply be mixed in yoghurt, fruit juice, müsli, smoothies or shakes. For usage recommendations, suggested mixing ratios, please take a look at the icons in the nutritional table and at the end of the product descriptions.

For recipe ideas please visit our website: www.grapoila.com

for baking, tickening and shakes

Seed flours

To be used as a base flours

for baking, tickening and shakes

Maximum ratio to be mixed to a base flour. given in %.

Can be used as a thickener

For mixing into yoghurt, smoothies, muesli, or juice

For food coloring or flavoring

Poppy Seed Flour

This flour has a poppy seed taste without the crispy bits!

Because of its high mineral-content (iron, calcium, magnesium, phosphor), poppy seed flour can be beneficial in preventing osteoporosis and iron deficiency. It can also be a good supplement for calcium in case of kids with milk allergy.

Due to its low carbohydrate, high fibre and protein content, poppy seed flour fits into any diet. It is a great, fat-reduced substitute for ground poppy seeds with a longer shelf life. Poppy seed flour can be used instead of white flour in any recipe, where the taste is matching with the flavor of poppy seeds.

Ideal for making pastries and to spice up your muffins, doughnuts, fillings or even our bread.

Packaging sizes: 250 g, 500 g

Mustard Seed Flour

Mustard seed flour is also well known in Anglo-Saxon markets as mustard powder. Grapoila mustard flour is produced by milling the press residue after pressing the oil from the erucic acaid-free mustard seeds. It is a good source of vegan protein and boasts diverse amino-acids. It is ideal for flavouring salad dressings, curing meats and also for preparing homemade mustard. You can use it for breading meats as well, imparting a unique, pleasant taste to the entire meal.

If you are making homemade noodles, consider also adding some mustard seed flour to the dough.

Mustard seed flour is great for using in marinades, making it a better alternative to regular mustard, whose high acidity tends to harden meat.

Packaging sizes: 250 g, 500 g,

for baking, tickening and shakes

Almond Flour

Due to its high vitamin E content, consuming almonds helps in body recovery and fighting oxidative stress factors. It is rich in vitamin B-, P and also in minerals. Its protein and fibre content is high but quite low in carbohydrates.

It is a favourite flour for those following a gluten free or paleo diet. Its pleasent almond taste adds flavour to cakes, breads, brioches and muffins. It can also be used itself as a base flour. It can absorb large amounts of liquid and fat making it an excellent thickening agent. It is also perfect for breading.

We offer almond flour both in a fatty (the whole seed is milled, together with its oil content) and fat-reduced form.

Packaging sizes: 250 g, 500 g HU-011-019

Almond Flour

Hazelnut Flour

Hazelnut flour is produced by milling the pellet after pressing the oil from the nuts. You can use it as a base-flour or as an additive for lessening the carbohydrate content of your food while giving it a slight hazelnut flavour. It can be used as a substitute for the breadcrumbs you typically use for breading or fillings. It is also declicious in cakes, pies, cookies, and crêpes.

The Grapoila hazelnut flour was prized with a Great Taste star in 2021.

Packaging sizes: 250 g, 500 g

for baking, tickening and shakes

Hazelnut Flour

Black Cumin Seed Flour

Black cumin seed has been well known since ancient times. Thanks to its antibacterial, antiviral and anti-inflammatory attributes it has long been widely used for medicinal purposes in the chinese and ayurvedic medicin, too. We can enjoy its benefitial effects by both consuming internally and using extrernally on skin.

The flour made from black cumin seed retains the same nutritional value and serves as an excellent baking additive and a good spice for bread doughs and savory baked goods.

Packaging sizes: 250 g, 500 g

Black Cumin Seed Flour

Paprika Seed Flour

Paprika seed flour, made from the seeds of paprika, is a real Hungarian curiosity. It has a lighter orange colour – not the fiery red associated with seasoning paprika. It is rich in fibre, minerals, proteins and natural colouring agents. This flour has a milder taste than paprika and can, therefore, be used more diversely in various dishes.It is ideal for preparing breaded meats, vegetables or savoury – especially Hungarian – dishes and dressings with double cream. You can spice up your dishes both with its taste and colour.

Packaging sizes: 250 g, 500 g

for baking, tickening and shakes

Paprika Seed Flour

Sea Buckthorn Seed Flour

Sea buckthorn is one of today’s most valuable medicinal plants. The seed of the crop is a vitamin bomb, it contains nutrients in a concentrated form which are suggested against lifestyle diseases.

It contains immunostimulant polyphenols, flavonoids, minerals, and other trace elements. Besides these, it is a real treasure trove of special ballast materials and fibers. It can be used as an additive in fruit pies or you can boost smoothies and shakes with it.

Packaging sizes: 250 g, 500 g

HU-011-009

Sea Buckthorn Seed Flour

Hempseed Flour

Traditional hemp seed has been known for centuries for its many nutritional benefits. It is rich in vegan protein, contains essential amino acids and has a high content of unsaturated fatty acids.

The flour’s high fibre content helps digestion. Since it is extremely easy for your body to absorb, it may help to maintain a strong and healthy immune system.

Hempseed flour can be used in many ways. You can bake pastries and bread using it. Whole wheat flour can be replaced by hempseed flour, and it can also be used with other types of seed flours in a 50-50% ratio. You can mix it into cereals and smoothies as it is a great source of vegan protein. Healthy, nutritious, protein-rich and very delicious.

Packaging sizes: 250 g, 500 g

version available ORGANIC

for baking, tickening and shakes

Linseed Flour

Linseeds (flax seeds) are rich in fibres, protein and minerals. It is the superfood of the European region. Contains a phytoestrogen (lignan) which may have a positive effect on the hormonal system, can facilitate ovulation and may reduce the unpleasant symptoms of menopause. When the whole seed is consumed, intestinal function is facilitated which helps digestion. Since whole flaxseeds often pass right through the digestive system, eating them in form of flour ensures that your body absorbs its valuable nutrients and vitamins. It may reduce the formation of gastric acid.

Traditional flours can be partially replaced by flaxseed flour. It can be mixed with salads, muesli or curd cheese. It is also an ideal thickener as it can absorb a huge amount of liquids and fats. It makes gluten free doughs more guey. You can add it to the dough or sprinkle on top of pastries and scones.

Packaging sizes: 250 g, 500 g

Linseed Flour

Golden Linseed Flour

Linseed flour generally is a versatile basic material for those on gluten free diet. From the two kinds of linseeds, the golden has slightly better nutritional values. But both have such unique characteristics, that most other wheat substitutes lack in. They are great thickeners, that is a nice feature if you make soups, purees, sauces, dips and creams. It is also a perfect gluten free baking additive: mixed in the dough it makes it more guey, making its consistency similar to the one regular doughs (from wheat flour) have. They are easy to supply at a reasonable price. Nevertheless, golden linseed flour has more pleasant, milder taste, so it is a better choice if linseed flour is used in larger ratio in any food.

Packaging sizes: 250 g, 500 g version available

Golden Linseed Flour

Rosehip Seed Flour

Rosehip is one of the most well known and most popular immunostimulants. It contains ten times as much vitamin C as lemons do. Vitamin C enhances the resilience of the body. Its flavonoids have anti-inflammatory and antibiotic effects. Pectins help our digestion system. Studies have shown that rosehip fruit activates the gene that is responsible for the formation of cartilage and collagen in our bodies.

By consuming its defatted seed flour, you can supply your body naturally with the water-soluble vitamins, minerals, trace elements, and other precious agents that can be found in plants, so they can effectively assist to protect your health. Consume this mildly sour flour with some yoghurt or juice or use it when baking cakes and pastries, especially shortcakes.

Packaging sizes: 250 g, 500 g HU-011-011

For recipes visit our website: www.grapoila.com

Red Grape Seed Flour

Thanks to its bio flavin content, red grape seed flour plays an important role in modern nutrition.

In certain cases (e.g. stress, sickness) the amount of free radicals increases and the body is no more able to produce enough antioxidants. As the body grows old or sick, it produces weaker antioxidants in diminished quantitites. This process can be counteracted by consuming red grape seed flour.

The grape seed flour is especially useful as an ingredient in bread production. It helps the yeast work and is a great colourant. Feel free to use it up to the given proportion when making bread or other kinds of dough.

Packaging sizes: 250 g, 500 g

HU-011-013

Red Grape Skin Powder

Red grape skin powder supports our health in many ways. The bioactive substances (resveratrol, polyphenols, melatonin) in grape skin have a high antioxidant content and provide full protection to our body.

It may promote a normal cholesterol level in the blood. It may be especially useful for diabetic patients.

It has an acidic, fruity flavour that goes well with chocolate, chocolate cakes and creams.

We also offer the unground, dry grape skin. It can be added to joghurt, smoothies, creams or to tea leaves so you can enjoy a fruity, grape-flavoured tea.

Packaging sizes: 250 g, 500 g

HU-011-015

for baking, tickening and shakes

Red Grape Skin Powder

Milk Thistle Seed Flour

Milk thistle has been considered for centuries as the most efficient medical plant for liver cleansing. Its liver-protecting and regenerating effects are well known. It is important to know that most of the seeds’ silimarin content is found in the dry parts. So for the milk thistle seeds’ liverprotecting benefits, it is better to choose the seed flour instead of the oil.

Milk thistle seed flour is rich in minerals and water-soluble vitamins. It has a particularly high protein, fibre and energy content.

It has a special, herbal taste and odour. Mix to shakes and smooties or add to pastry dough up to the given proportion.

Packaging sizes: 250 g, 500 g version available ORGANIC

Milk Thistle Seed Flour

Walnut Flour

Defatted walnut flour is low in calories but high in vegan protein. Amino acids found in the walnut kernel are essential for the human body. It may reduce high cholesterol level and increase insulin sensitivity which may reduce the risk of diabetes. Walnut flour contains minerals that are important for the body: zinc, phosphor, potassium, iodine and sulphur.

Feel free to include this flour into your diet by consuming it regularly. It can help in losing wheight and protein consumption can easily be completed with this vegan protein source.

It is a great ingredient for cakes/pastries or bread and brings back the taste of traditional, old-fashioned wholegrain breads. You can mix it in pancake batter and use for fish (especially salmon) dishes.

Packaging sizes: 250 g, 500 g

for baking, tickening and shakes

Aprikot Kernel Flour

The apricot kernel - pressed and milled by us - is found inside the hard seed of apricot. It is rih in proteins, unsaturated and poly-unsaturated fatty acids, dietary fibres, iron, zinc, potassium, phosphor and magnesium. By consuming apricot kernel flour, we obtain its valuable inner compositions. You can add it to soups, juices, breakfast meals and to pastry doughs.

In Hungary every year there is a contest for dessert chefs. They enter their own cakes in two categories (regular and sugar free) and the strickt jury of professionals choose the year’s „Cake of Hungary” and the „Sugar Free Cake of Hungary”. We are proud, that in 2021, Grapoila Aprikot Kerner Flour was chosen by its creator chef Krisztian Füredi as main ingredient in the #1 Sugar Free Cake of Hungary.

Packaging sizes: 250 g, 500 g

„Rose of Beszterce” - #1 Sugar Free Cake of Hungary, 2021

Pistachio flour

The fat-reduced pistachio flour is a beneficial, gluten free raw material in the kitchen, what’s more, it is a gourmet delicacy. For the Grapoila pistachio flour first we obtain the seeds oil content by pressing the raw pistachio seeds with mechanical power, than the dry residue will be milled and sieved. As a result the flour’s fat content is very low. The yellowish-greenish flour can be used as a base flour for the butter and dough of pancakes, pies, and pastries. Or you can simply add it to shakes, mixes, breakfast meals, boosting them with vegan protein, vitamins (A, B, C), minerals (calcium, phosphorus, potassium, iron, zinc, magnesium, manganese, selenium, min fluor, cupper) and fibre.

Kiszerelések: 250 g, 500 g

for baking, tickening and shakes

Pistachio Flour

Sesame Seed Flour

Sesame seeds are great source of calcium and magnesium that may strengthen the immune system and helps protect muscles. Thanks to its high fibre content,- even in a small dose - it gives a feeling of fullness. In fact, defatted sesame seed flour has a low calorie and carbohydrate content.

It has many uses. Because it absorbs a huge amount of liquids and fats, it can be used as a thickener. However due to its slightly bitter taste, use it carefully! It is great for coating batter for meat and vegies.

Feel free to mix it with other kinds of seed flours.

You can make some extraordinary escalopes by substituting wheat flour with sesame seed flour.

Packaging sizes: 250 g, 500 g

Pumpkin Seed Flour

The Grapoila pumpkin seed flour has a characteristic taste and aroma, and a vivid green color. It was worthily honored by two stars in the Great Taste contest in 2020. It is source of valuable nutrients, its vegan protein content is more than 60 %. In fact, its amino-acid composition is closed to perfect: there are 8 kinds of essential amino acids present in large quantities. On the other, hand its carbohydrate and fat content is quite low, so it fits well in any healty-conscious diets. Due to its high phosphorus content, it may facilitate brain and neural processes, and may slow down and moderate the process of dementia.

Its possible uses are manifold.

Ideal for buns, scones and bread specialties, can be added to doughs in a ratio up to 30%. Its wonderful green color makes anything a bit extraordinary. Can be simply mixed in shakes, smoothies, yogurth, breakfast meals.

Packaging sizes: 250 g, 500 g

for baking, tickening and shakes

Pumpkin Seed Flour

Sunflower Seed Flour

The Grapoila Sunflower Seed Flour has won the two-star award at the Great Taste food contest in 2020, and has been shortlisted for the Innovation Award of the SIAL International Food Exhibition in Paris in the same year.

Sunflower is one of the best-known crops in Europe, its seeds and oil are known and consumed by almost everyone. However, sunflower flour is not as well known, even though it has high nutritional values and can be consumed in a variety of ways. The press residue of the cold-pressed seeds has a lower fat content than the whole seeds, but contains its valuable nutrients. It is recommended to use in any health-conscious diet, because its carbohydrate (sugar) content is extremely low, it has an exceptionally high protein and dietary fiber content and contains significant amounts of magnesium, zinc, selenium, manganese, copper and iron.

Thanks to its soft taste and good consistency, this flour can be used in many ways in the kitchen: it is a great thickener, and a perfect, glute-free alternative to the wheat flour. (When baking it may color the dough green. To avoid this add a little ascorbic acid, honey or lemon juice). You can also mix it into yogurt, cereal, smoothie or shake, and it will be an excellent morning „protein cocktail”.

Kiszerelések: 250 g, 500 g HU-011-025

with Sunflower Seed F lour Gluten Free Cra kers

INGREDIENTS:

100 g sunflower seed flour, 100 g cheddar cheese, 60 g butter

Mix flour, cheese and a pinch of salt with cold hands, or in a blender. Cut cold butter into small pieces and add to the mixture. Combine all ingredients until they form a ball, use some water if necessary. Let it stay in refrigerator for about an hour. To avoid sticking, roll dough out under a layer of plastic foil. Cut into small pieces and lay them on a lined baking sheet. Can be sparkled with sunflower seeds. Bake at 180˚C on fan mode for appr. 10-12 min. or until it gets brown.

for baking, tickening and shakes

Gourmet Specialities

Packaging size: 200 g

Just like the seed flours, the seed butters are the results of our environmentally consciuos approach and the zero waste technology we use. Tho oil mud is one of the side products of the oil pressing, containing large amount of cold-pressed oil, as well as the seeds’ fine particles. They are concentrated source of the valuable, natural nutrients of the seeds. without any additives.

Walnut Butter

It is not only delicious, but healthy too. This table spread is rich in minerals, especially in magnesium. It strengthens the immune system. Due to its special taste, it goes well with sweet cakes as well as with sandwiches, salads, and dressings.It can be mixed into cake creams and goes well with other sweets as well. It’s been shortlisted for the SIAL Paris Innovation Award 2020.

Pumpkin Seed Butter

Our pumpkin butter is made from the hulless seeds of the oil pumpkin without roasting and flavouring. You can use it with pasta, pastries, salads, and it is great as a dip too.

Pistachio butter

It is our novelty for the lovers of pistachio flavor. It is 100 % natural from raw seed without additives, preservatives, sugar. However, it can be further seasoned and sweetened by taste or mixed with mascarpone or heavy cream. Can be used for pastries, cakes, fillings, it may flavour pancakes, macarone, breakfast meals. It has high content of unsaturated fatty acids, that support the cardio-vascular system. It is also rich in vitamins and minerals.

Almond Butter

Almond butter is the product that settles down to the bottom of the oil after the cold pressing of almonds, and contains all the valuable vitamins that can be found in almonds, but in a concentrated form. Its high vitamin E content has an antioxidant effect. Its choline content, which plays a role in increasing brain activity, is also outstanding. The minerals potassium, magnesium and calcium are also present in large quantities.

Almond butter is versatile: it can be added to cake creams, baked into muffins or used in sandwich creams. For breakfast, serve it with toast.

Hazelnut butter

Instead of artificially flavored hazelnut spreads, you can use a completely natural hazelnut butter made entirely of Turkish hazelnuts. It can be put on toast, into muesli, smoothies, shakes, and sweet pastries. You can make your own healthy hazelnut spread by mixing hazelnut butter with cocoa, cream and sweetener.

Hempseed Butter

It is an oily butter made from tested hempseeds without additives. Hempseed is known for its many beneficial effects on health. Due to its high protein content (2025%), it is very popular among vegetarian consumers. Its fiber content is high (35%), so it may have a mild colon cleansing effect.

We can replace our mineral needs easily with consuming hempseed butter. It is high in zinc, magnesium, potassium, calcium, sulfur, iron, and phosphorus. Due to its high oil content, it is a good source of Omega-6 and -3 fatty acids, vitamin E, fito nutrients and antioxidants.

It is a great base of spreads, dips, stuffings, sauces.

Sesame Seed Butter

Sesame seed is an ancient nourishment, sometimes even called the “king of seeds.“ In ancient China, expectant and nursing mothers would receive a small bag of sesame seeds even during famines. Due to its high calcium content, this seed had an important role in the ancient East-Asian region, where milk and dairy products were practically unknown. A basic ingredient of the eastern cuisine. Can be added to pastas, wok dishes, great for hummus and dips.

Vegan Mayonnaise

Our vegan mayo was made from the finest ingredient with no additives, in harmony with our pholosophy and the vegan guidelines. Oil is fundamental when preparing a mayonnaise. Instead of the usual, refined cooking oils we use pure cold-pressed sunflower oil. Moreover, Grapoila Vegan Mayo features 100% natural emulgents: to reach the ideal consistency we use defatted seed flours that are results of our Zero Waste production. Seed flours have high nutritional values on their own, too, so by using them we boost the mayo with vegan proteins, vitamines and minerals. We increase the fibre content by additional bamboo fibre and reach the desired sourness by adding apple vinegar and lemon juice. All of this have contributed to a mild, tasty and healthy - vegan and gluten free mayonnaise, a real gourmet sauce for those who do not want to sacrifice any culinary delights for being healthy and eco-conscious!

• from cold-pressed oil

• no additives

• 100% natural ingredients

• without eggs

Recipes

Pork Tenderloin Noodles with Mustard Seed Flour

Ingredients:

500 g g pork tenderloin

200 g wheat flour

50 g mustard seed flour

4 eggs

salt, freshly ground pepper

dried and fresh basil

1 Chili

1 tbs Mustard seed oil

Mix together the flours, 1 teaspoon salt, and the eggs, then knead it until you get a silky, no-lump noodle dough. Wrap it in foil and set it in the fridge for 30 minutes. Preheat the oven to 150°C for the meat.

Roll the cooled down pasta dough to the thickness of about one, then stepwise make it thinner and thinner with a pasta maker. Once you reach the proper thickness (thinness) fold it up with plenty of flour, then cut it into stripes with a knife. This way you will get flat, broad noodles, like tagliatelle or fettuccine.

Flavor the tenderloins with salt, pepper, and dried basil, then fry the edges of the meat in mustard seed oil over high heat. Roast it in the oven at 150°C for 20 minutes to get it well done.

Boil the freshly made noodles for 2-3 minutes in salty water, drain them, transfer them onto a plate, and serve them with the sliced meat, sliced chili, fresh basil. Sprinkle with a bit of mustard seed oil.

Further recipes on the website: www.grapoila.com

flavoring, decorations

Poppy Seed Meringue Cake

Ingredients:

250 g dry bread rolls

5 eggs

100 g sugar

400 ml milk

25 g apricot jam

25 g Pumpkin seed

flour

25 g Poppy seed

flour

50 g sugar

2 apples

juice of half a lemon

25 g sugar

1 tbs cinnamon

50 g powdered sugar

1 tsp wine vinegar

Mix the milk, 100 g of sugar, an egg and 4 egg yolks with a whisk and pour onto the sliced rolls. Arrange the soaked slices on the bottom of the cake pan. Top this layer with apricot jam. Mix together the pumpkin seed flour, poppy seed flour and 50 g of powdered sugar, then sprinkle this mixture on top. Peel and slice the apples then sprinkle with lemon and sugar. Arrange the apple slices nicely around the poppy seed layer and bake the cake in the oven at 16 0°C for 30 minutes.

In the meantime, beat the egg whites until firm, then add the powdered sugar and the vinegar and continue beating until stiff peaks form.

Remove cake from the oven, pile up the foam and form small peaks on top. Bake at 150°C for another 10 minutes.

Cold-pressed oils for salads, cold dishes,

Pumpkin Seed Flour