The cookbook with 100 wholefood recipes was created in 2019 in honour of Emma Stoll, who began providing lunch for the employees of the company back in the 1950s.
Wholefood cuisine made easy
In the 1960s, Emma Stoll began to take an interest in wholefoods, which favour raw foods over cooked foods, plant-based foods over meat and carbohydrates over protein. She also changed the nutrition plan for employees and began biodynamic cultivation on the company premises in Dogern.
The recipes listed in the Sedus cookbook "100 wholefood recipes in honour of 100 years of Emma Stoll" have been tested and refined over decades.
This Easter, we would like to share a real cake classic from the cookbook: the Baden carrot cake.
Baden carrot cake
Ingredients for a 28 cm springform tin
- 5 egg yolks
- 3 eggs
- 7 tbsp honey
- Juice of ½ lemon
- 150 g carrots, grated
- 150 g almonds, ground
- 4 tbsp hazelnuts, ground
- 2 tbsp wheat flour, type 1050
- 1 pinch each of cinnamon and cloves (according to taste)
- 5 egg whites
- 2½ tbsp wholemeal breadcrumbs
For garnish:
- 150 ml cream
- 1½ tbsp honey
- ½ tbsp cocoa
- 1½ tbsp almonds, ground
- 1 carrot
Method
Beat the egg yolks and eggs with the honey and lemon juice until frothy. Add the pinch of cinnamon and cloves. Carefully stir the carrots, ground almonds, nuts and wheat flour into the foamy mixture. Finally, whisk the egg whites until stiff and fold into the mixture.
Sprinkle the buttered springform tin with the crumbs, pour the mixture into the tin and smooth it out. Bake in the oven at 175 °C for 60 minutes.
Leave the cake to rest for 1-2 days. Whip the cream until stiff, fold in the honey, cocoa and finely ground almonds and spread over the cake. Sprinkle finely sliced carrot strips on top just before cutting.
We wish you much success and happy Easter!
