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Gaia Cuisine  Gaia Cuisine  bietet eine große Auswahl an vegetarischen Speisen
Restaurant-Bewertung gesamt: Unbewertet

Höttinger Gasse 6
6020 Innsbruck

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www.cuisinegaia.at/
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Ansprechpartner:
Nagpal Sanyo

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  Mo   Di 11-22
  Mi 11-22   Do 11-22
  Fr 11-22   Sa 11-22
  So 12-23

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RESTAURANTS » TIROL » KUFSTEIN » INNSBRUCK » GAIA CUISINE
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Restaurants in Innsbruck : Restaurant "Gaia Cuisine " in Innsbruck (kufstein / tirol)

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Küche: International Das Restaurant bietet eine Vielzahl an vegetarischen Gerichten.  
Restaurant-ID: 35409
Portraitaufrufe bisher: 34.948
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Restaurant Gaia Cuisine  in Innsbruck Restaurant Gaia Cuisine  in Innsbruck


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1 month ago

GaiaCuisine

Rice Crackers:

Yield: approx. 35 [1.5”] crackers

Ingredients:
• 1/2 cup brown rice flour*
• 1/2 cup whole almonds*, ground into flour (or use 3/4 cup almond flour)
• 2 tbsp ground flax
• 1 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp dried thyme
• 1 tsp dried rosemary
• scant 1/4 tsp baking soda
• 2 tbsp sesame seeds
• 1/4 cup water
• 1/2 tsp olive oil

1. Preheat oven to 180 degrees C and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
4. Bake at 350F for 18-20 minutes until slightly golden in colour. I baked mine about 18 mins. and next time I will bake them for a couple mins. longer to get them crisper.
5. Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.
*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
... See moreSee less

Rice Crackers:

Yield: approx. 35 [1.5”] crackers

Ingredients:
• 1/2 cup brown rice flour*
• 1/2 cup whole almonds*, ground into flour (or use 3/4 cup almond flour)
• 2 tbsp ground flax
• 1 tbsp nutritional yeast 
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp dried thyme
• 1 tsp dried rosemary
• scant 1/4 tsp baking soda
• 2 tbsp sesame seeds
• 1/4 cup water
• 1/2 tsp olive oil

1. Preheat oven to 180 degrees C  and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
4. Bake at 350F for 18-20 minutes until slightly golden in colour. I baked mine about 18 mins. and next time I will bake them for a couple mins. longer to get them crisper.
5. Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.
*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.

1 month ago

GaiaCuisine

RAW SALTED CARAMEL SLICE

Yield – 12 bars

INGREDIENTS
Base
• 1 cup almond flour or blanched almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup refined coconut oil
• 4 Medjool dates
Caramel
• 1 1/4 cup Medjool dates
• 1/4 cup nut butter of choice (I used peanut butter)
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
Chocolate topping
• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup

INSTRUCTIONS
1. Prepare a baking tray with parchment paper. Set aside.
2. Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
3. Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
4. In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and salt until smooth and creamy. Evenly spread the mixture on top the base of the pan. Place the pan back in the freezer for 30 minutes until the caramel sets.
5. Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly.
6. Pour the chocolate mixture on top of the pan and spread evenly.
7. Place the pan in the fridge for 2 hours to let the bars set.
8. Cut into squares and serve.
... See moreSee less

RAW SALTED CARAMEL SLICE

Yield – 12 bars

INGREDIENTS
Base
• 1 cup almond flour or blanched almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup refined coconut oil
• 4 Medjool dates
Caramel
• 1 1/4 cup Medjool dates
• 1/4 cup nut butter of choice (I used peanut butter)
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
Chocolate topping
• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup
 
INSTRUCTIONS
1. Prepare a baking tray with parchment paper. Set aside.
2. Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
3. Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
4. In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and salt until smooth and creamy. Evenly spread the mixture on top the base of the pan. Place the pan back in the freezer for 30 minutes until the caramel sets.
5. Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly.
6. Pour the chocolate mixture on top of the pan and spread evenly.
7. Place the pan in the fridge for 2 hours to let the bars set.
8. Cut into squares and serve.

1 month ago

GaiaCuisine

Creamy Quinoa Porridge with Flaxseed

Ingredients
• 1/2 cup quinoa flakes
• 1 tbsp ground flaxseed
• 1 pinch cinnamon
• 1 pinch cardamom
• 1 pinch clove
• ½ tsp ground turmeric
• 1/2 cup coconut milk (carton, not canned) or any other milk of choice
• 3/4 cup water
• extra milk (or water) to thin out porridge as desired
• maple syrup to serve
• toppings to serve
Instructions
1. Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
2. Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
3. Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.
... See moreSee less

Creamy Quinoa Porridge with Flaxseed

Ingredients
• 1/2 cup quinoa flakes
• 1 tbsp ground flaxseed
• 1 pinch cinnamon
• 1 pinch cardamom
• 1 pinch clove
• ½ tsp ground turmeric
• 1/2 cup coconut milk (carton, not canned) or any other milk of choice
• 3/4 cup water
• extra milk (or water) to thin out porridge as desired
• maple syrup to serve
• toppings to serve
Instructions
1. Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
2. Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
3. Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.

1 month ago

GaiaCuisine

Buckwheat pancakes

Yield - 12 small pancakes
INGREDIENTS
• 1 cup / 125 g buckwheat flour*
• pinch salt
• ½ tsp gluten-free baking powder
• ½ tsp baking soda
• 2 tbsp maple syrup
• 1 tbsp lemon or lime juice
• ½ cup full fat coconut milk + ½ cup water OR 1 cup of any plant milk
• 1 heaped tbsp (ideally smooth) peanut butter
• 2 tsp oil for frying
1. In a mixing bowl, combine flour, salt, baking soda and baking powder.
2. In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of peanut butter in the mixture.
3. Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture. Add more water (1-3 tbsp) as needed – depends on how thick your coconut milk was. If you like your pancakes thick add less water, if you prefer them thin add more.
4. Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray).
5. Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking the pancakes until lots of little bubbles form and burst. If you flip them before the bubbles burst they may end up undercooked.
6. Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.
... See moreSee less

Buckwheat pancakes

Yield - 12 small pancakes
INGREDIENTS
• 1 cup / 125 g buckwheat flour*
• pinch salt
• ½ tsp gluten-free baking powder
• ½ tsp baking soda
• 2 tbsp maple syrup
• 1 tbsp lemon or lime juice
• ½ cup full fat coconut milk + ½ cup water OR 1 cup of any plant milk
• 1 heaped tbsp (ideally smooth) peanut butter
• 2 tsp oil for frying 
1. In a mixing bowl, combine flour, salt, baking soda and baking powder.
2. In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of peanut butter in the mixture.
3. Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture. Add more water (1-3 tbsp) as needed – depends on how thick your coconut milk was. If you like your pancakes thick add less water, if you prefer them thin add more.
4. Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray).
5. Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking the pancakes until lots of little bubbles form and burst. If you flip them before the bubbles burst they may end up undercooked.
6. Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.

1 month ago

GaiaCuisine

Carrot and cauliflower “hummus”
• Yield: 1 1/2 - 2 cups
Ingredients
• 600g whole carrots (about 6 large carrots)
• 4 tablespoons olive oil, halved and divided
• 1/2 head of small cauliflower, roughly 2 1/2 cups
• 1/8 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoons cumin
Instructions
1. Preheat the oven to 415 degrees.
2. Line the whole carrots and cauliflower florets on a large baking sheet and coat 2 tablespoons olive oil.
3. Bake it for 30-45 minutes on 180 degrees C or until carrots and cauliflower are soft and slightly caramelized.
4. Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
5. Store in the refrigerator.
... See moreSee less

Carrot and cauliflower “hummus”
• Yield: 1 1/2 - 2 cups
Ingredients
• 600g whole carrots (about 6 large carrots)
• 4 tablespoons olive oil, halved and divided
• 1/2 head of small cauliflower, roughly 2 1/2 cups
• 1/8 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoons cumin
Instructions
1. Preheat the oven to 415 degrees.
2. Line the whole carrots and cauliflower florets on a large baking sheet and coat 2 tablespoons olive oil.
3. Bake it for 30-45 minutes on 180 degrees C or until carrots and cauliflower are soft and slightly caramelized.
4. Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
5. Store in the refrigerator.

 

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