Multilateral Comenius projectMultilateral Comenius project

The Fairytale of the European The Fairytale of the European G(old)en FutureG(old)en Future

This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible

for any use which may be made of the information contained therein.

Elderflower syrup (cordial)

•3 l water

•2,5 kg sugar

•40 fresh elderflower heads

•3 bio lemons, sliced

•50 g citric acid

Remove any dirt or bugs from elderflower heads.

In a large bowl boil water, add sugar and stir well. Leave to cool. Add flower and

sliced lemons.  Cover with a lid and leave in a cool place for 24 hours (up to 36).

After that time remove elderflower heads and lemon slices, add citric acid, stir and

make sure that is dissolved. Strain the mixture through clean muslin into sterilized

glass bottles. Serve mixed with still or sparkling water, slices of lemon and some mint

or lemon balm.

Spelt bread•260 g spelt flour•2 full teaspoon baking powder or cream of tartar•1/2 teaspoon salt•2 tablespoon olive oil•1 tablespoon hemp seed•1 tablespoon flax seed (ground or whole)•1-2 tablespoon sunflower seed•2,5 dl mineral water•1 tablespoon sour cream or yoghurt

Preheat oven to 190-200 °C. 

Put flour (sifted), baking powder and salt in a bowl. Stir. Add olive oil, seeds (hemp seed, sunflower seed, flax seed) and mineral water. Mix briefly. Add sour cream or yoghurt and mix again. Dough is quite sticky and wet. Move the dough on a pan covered with baking paper and form a loaf. Sprinkle with sunflower seeds and bake for 40 minutes. When done, wrap it in a kitchen towel and allow it to cool.