Golden holiday cookies

With Christmas just around the corner, enjoy our Alver-fueled, easy-to-make, and healthy alternatives to Christmas cookies. Our versatile and gluten-free recipe allows for the use of different nuts so be sure to be creative, post your results and tag us.

Batch size: 20 – 30 cookies depending on cookie cutters

Preparation time: 30 minutes



  • 100g pecan nuts
  • 100g almonds
  • 1/2 tsp Alver golden chlorella powder
  • 40g powdered sugar
  • 5 Medjool dates
  • 1/2 tsp ground cinnamon
  • Juice from 1/2 lemon
  • Milk (any kind)


  • 50g powdered sugar
  • Milk (any kind)


  1. Preheat oven to 200°C
  2. Blend all cookie ingredients in a food processor. Add milk slowly and gradually until a rough dough forms. Don’t over-blend the dough, there should be visible nut pieces in it.
  3. Roll out the dough about half a centimeter thick on a « floured » surface (you can use flour, maïzena or powdered sugar)
  4. Cut out the cookies with your favourite holiday cookie cutters and place them on a lined baking tray
  5. Bake for about 5-7 minutes then allow them to cool completely before adding the golden glaze
  6. For the golden glaze, stir all ingredients in a bowl
  7. Add milk slowly and gradually until a thick paste forms
  8. Dip the cookies, face-down, in the glaze then allow the glaze to set
  9. Enjoy!

Banana, spinach, peanut-butter protein smoothie

The best way to start the day is with a delicious smoothie: banana, spinach, peanut butter, cashew milk and vegan protein from Alver (Golden Bean or Golden Pea). Depending on your needs and goals, these three superfoods are the perfect source of vegan protein to complement plant-based meals.


1 cup plant-based milk (almond, cashew, or coconut milk)
2 cups baby spinach
2 frozen bananas
2 tablespoons peanut butter
1-2 tbsp golden bean or golden pea
Chia seeds

Put all ingredients in a blender. Mix until desired consistency is achieved. Pour into a glass and sprinkle with chia seeds.

Herbal crackers

Crackers are the ideal snack between meals – with or without a dip. If they are homemade with herbs and rich in protein, crackers are a real highlight.


  • 150 g white or wholemeal flour
  • 2 tsp golden pea
  • 45 g margarine
  • 60 ml of water
  • 2 teaspoons of dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Preheat the oven to 180 °.

Put all ingredients in a bowl and knead briefly to form a smooth dough.

Roll the dough out, about 2 mm thick on a lightly floured work surface. Cut the dough into small rectangles, prick with a fork and place on a baking sheet lined with baking paper. Bake crackers in the middle of the oven for 15 minutes. Then let it cool down briefly and serve with hummus or another favorite sauce.


For 4 people

Hummus is an oriental specialty that is mainly made from pureed chickpeas or field beans. Traditionally, hummus is eaten with pita bread, but the dip also goes well with crackers, bread or fresh vegetables.


  • 200 g cooked chickpeas
  • 1 tbsp golden chlorella
  • 1 tbsp tahini sesame nut
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove of garlic
  • 1/4 teaspoon cumin
  • 1 sip of water
  • Salt and pepper to taste

Put all ingredients in a food processor and puree until smooth. If the hummus is too thick, add a little water or olive oil. Put the hummus in a bowl and serve with some paprika, pepper and olive oil.

Power Balls

For around 20-25 balls

We all know the story: you are hungry, but there is no time for an extensive meal. Power balls are the perfect snack for moments like this. They’re full of healthy nutrients and filling. The preparation is quick and easy.


  • 200 g of oatmeal
  • 100 g dates, pitted
  • 50 g chia seeds
  • 150 g walnuts
  • 2 tbsp golden chlorella
  • 150 g peanut butter
  • 2 tbsp agave syrup
  • 1/2 teaspoon salt

Put all ingredients in a food processor and mix well.

Shape the mixture into about 1 tablespoon sized balls. Serve immediately or store in a covered container in the refrigerator.

Sweet potato wedges with guacamole

Roasted sweet potato wedges with guacomole are ideal as a healthy snack or as a side dish, for a BBQ lunch of dinner. They are a tasty change from traditional potato fries and wedges, and the addition of guacamole makes it even tastier.


  • Sweet potato wedges
  • 1 teaspoon rosemary
  • 1 teaspoon paprika
  • 1 avocado
  • 1 tomato
  • 1 shallot
  • Coriander
  • 1 teaspoon golden chlorella
  • Pinch of salt and pepper

Put all the ingredients in a bowl and mix well so that all of the wedges are coated. Place the wedges on a baking sheet and bake in the oven at 190 ° C for 45 minutes.

In the meantime prepare the guacomole: mash the avocado, chop the tomato, shallots and coriander, mix everything in a bowl and add lime juice. Add 1 tablespoon of golden chlorella for extra protein and texture.

Chapati Bread

Originally from India and traditionally made without sourdough, Chapati bread is a true delight. All you need is flour, water and salt. This bread is a perfect accompaniment to Indian daal, or a vegetable curry.


  • 250g whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon Alver Golden Bean
  • Lukewarm water

Sift the flour on a flat surface. Add salt, golden bean powder, and water. Knead the dough until it is smooth and elastic.

Place the dough in a bowl, cover with a clean, dry cloth and let it rise for two hours.

Then cut the dough into eighths and shape each piece into a ball. Press each ball flat and form flat cakes, approx. 15 cm in diameter and 3 mm thick.

Dust a pan (cast iron if possible) with flour and begin to heat. Put only one flatbread in the pan at a time. If you have hobs with flames, you can heat the bread in them until it puffs up. Bake each side for 1 minute, until you begin to see brown spots or bubbles. Then take the bread out of the pan and serve hot.