The adventure of a nut flavoured transformation beginns in Patagonia.

In this book, Stefanie Horn describes her path to the development of delicious “cheese” loaves made from nuts and seeds that ferment and ripen naturally. Step by step she explains simple to complex recipes up to technical data for a professional production of lactose-free seed loaves. Practical knowledge and biographical are alternating in a creative, clear and humorous manner.

The author points out a parallel between the fermentation process of seeds and a transformation of our world today. Inspiring for those who are interested in an independent food supply and want to know how something completely new is created!

The book was published in October 2019 by Pala Verlag.

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