Almonds are very nutritious thanks to their fatty acids, minerals and trace elements. They are also a staple food. Ginger root, with its fresh, sharp taste, can similarly work well in cooking, and perfectly offsets the sweet, bitter dark chocolate
Preheat baking oven to 180 °C (convection 160 °C). Finely chop the ginger sticks, and roughly chop the almonds. Melt the dark chocolate and butter on a low heat, and leave to cool. Beat the eggs and raw cane sugar until creamy, and stir in the butter/chocolate mixture. Add the chopped ginger sticks and almonds, sift the flour, and fold in. Spread the mixture over a tray lined with baking paper (approx. 35 x 21 cm), and bake on the middle shelf for approx. 20 minutes. Make sure the brownies are still moist inside. Dust the baked and cooled dough with cocoa powder, and cut into pieces (approx. 3 x 3 cm). To decorate, halve the ginger sticks, dip in the melted chocolate, and stick onto the brownies.
Simone Filipowsky is more than happy to travel 15 km to get to her favourite ice-cream parlour. She also loves a challenge when cooking. Colours play a particularly major role in her maginative creations, though the primary focus is on natural products.
As an organic specialist in nuts, dried fruit and coconut products, we currently employ 80 members of staff, and our product range includes more than 120 different products - all at organic quality, of course! MorgenLand is part of the entire production chain from cultivation to marketing, and thus promotes organic farming worldwide.