Krunchy Spelt Nut with Amaranth

Organic crunchy spelt muesli with amaranth, cashews and almonds

Regular price
Regular price
Sale price
Unit price
12,77€  per  kg
Tax included. Shipping calculated at checkout.

Delivery in 2-4 working days

Rendering loop-subscriptions
0,00€ each
Purchase Options
Selling Plans
 Jeden Monat


Whole spelt flakes (wheat type)* 50%, agave syrup*, rice syrup*, sunflower oil*, rice extrudate* (rice flour*, barley malt*, sea salt), grated coconut*, almonds* 4.5%, cashews* 4.5%, whole spelt flour* (wheat type), puffed amaranth* 2.6%.

*from organic farming

Nutritional values/100g

Energy: 1976 / 471 kJ / kcal
Fat: 19g
of which saturated fatty acids: 4.4 g
Carbohydrates: 62 g
of which sugar: 18 g
Fiber: 6.4 g
Protein: 9.9 g
Salt: 0.03g

Allergy Advice

Contains gluten, cashew nuts and almonds. May contain traces of other nuts, sesame and milk.

Your wonderfully nutty Krunchy!

In Krunchy Spelt Nut we combine regional whole grain spelt flakes, puffed amaranth and roasted cashews and almonds to create a very special krunchy nut muesli. The alternative sweetness with agave and rice syrup finely rounds off the recipe.

With its nutty taste, amaranth underlines the fine aroma of the cashew nuts and sliced ​​almonds. This is how your day can start!


Baked with spelt from the fields of our local Barnhouse farmers.


Krunchy with Amaranth is also available in the variety Oat Raspberry.


Organic inspection body: DE-ÖKO-007

Krunchy Spelt Nut with Amaranth
Krunchy Spelt Nut with Amaranth
Krunchy Spelt Nut with Amaranth
Krunchy Spelt Nut with Amaranth

Fruity Krunchy Yogurt Cake


200 g Krunchy Spelt Nut

50 g almond paste

600 g Greek yogurt

80 ml pomegranate syrup

1 vanilla bean

2 packets agar agar (each approx. 30 g)

For the topping:

1 apple

1 lime


1/2 pomegranate




How to make it:

  1. Put Krunchy in a blender and crumble finely, add almond paste and blend to a sticky mass.
  2. For the first layer, mix 350 g of yogurt with the pulp of the vanilla bean.
  3. Heat 3 tsp of this mixture and then dissolve a packet of agar agar in it.
  4. Stir the agar agar mixture into the vanilla-yogurt mixture, pour it on the cake batter and put it in the fridge.
  5. Meanwhile, for the second layer, mix the remaining yogurt with the pomegranate syrup. Heat 3 teaspoons of this and dissolve the agar agar in it.
  6. Stir the mixture with the pomegranate syrup-yogurt and pour onto the first layer.
  7. Chill the cake for at least two hours.
  8. For the topping, cut the apple into thin wedges and brush with the juice of the lime. Then decorate the cake with the toppings.

Your Krunchy in 60 seconds