Today's Chef

OLGA LAITENBERGER

www.voll-korn.com

Olga Laitenberger is a food photographer, food stylist, and recipe developer with love to details based in Bonn, Germany. Her two biggest passions are food photography and healthy food.

Olga started as a hobby cook developing healthier versions of classic recipes for her family. In 2012 she started a blog to share her creations with other people. This stage was very exciting, since then, Olga began to improve and master her skills.

In 2017 Olga gathered a team of brilliant food photographers and nutritionists and founded a Magazine about healthy nutrition VOLLKORN (trans. as whole grains). The issue (300 pages) contains over 100 healthy recipes and 100 articles.

Today Olga works as a professional food photographer, recipe developer, and content creator. She mainly focuses on healthy food with wholesome plant-based ingredients. For her, as a mother and wife, it is important that the recipes she creates are not just delicious, but are packed with vitamins and minerals. They are great for everyone who loves food but cares about his health.

Most of her recipes are sugar-free or sugar-reduced, contain no gluten, milk products, and eggs. That's why they are also perfect for people with various food intolerances.

Vegan Galette with Berries

Gluten-free, sugar-reduced, vegan, protein-rich

Ingredients

100 g garbanzo flour

90 g almond flour

1 tbsp grounded linseeds

30 g coconut sugar

40 ml plant-based milk plus a couple of tablespoons for brushing the crust

50 ml coconut oil (melted, cooled)

400 g berries (fresh or frozen)

Instructions

1. In a bowl, mix garbanzo flour, almond flour, grounded linseeds, and coconut sugar.

2. Add the milk, coconut oil, mix until well combined.

3. Roll dough into a circle about 0,5 cm thick on a parchment paper.

4. Put the berries on top of the dough, leaving a 3 cm border around the edge. Fold the edge towards the center. Use parchment paper as help.

5. Brush milk over the crust, sprinkle the edges with almond leaves.

6. Transfer the galette on a baking sheet. Bake in the preheated oven about 40 min till golden, 180•

7. Serve with coconut yogurt or ice cream.

Galette with Peaches

Gluten-free, dairy-free, and sugar-free. Buckwheat crust, sweet sugar-free filling due to the ripe fruits and ice cream or coconut yogurt to serve. Sommer on a plate!

Ingredients

60 ml water

1 egg

60 ml olive oil

2 tsp maple syrup

125 g buckwheat flour

125 g rice flour

1 tsp baking powder

Instructions

1. Mix water, olive oil, egg, and maple syrup in a bowl.

2. Add 125 g buckwheat and 125 g rice flour, 1 tsp baking powder, mix well with hands.

3. Roll dough into a circle about 0,5 cm thick on a parchment paper.

4. Cut 3-4 peaches in thin slices, put on top of the dough, leaving a 3 cm border around the edge.

5. Fold the edge towards the center. Use parchment paper as help. Brush milk or egg yolk over the crust.

6. Transfer the galette on a baking sheet. Bake in the preheated oven about 30-35 till golden, 180•

OLGA LAITENBERGER

www.voll-korn.com