bioagros βιολογικά προϊόντα - Cooking

Category: Desserts


- 80gr quinoa (raw)

- 70gr raisins

- 150gr Oat flakes

- 150gr almonds (raw & no salted)

- 100gr Agave - Maple syrup

- 70 γρ sesame

- 2 fully grown bananas (200 gr. without peel)

- 100gr Tahini

- 2 tsp. Ceylon cinnamon

- 14gr chia seeds (1 tbsp.)

- Sea salt

- Zest from 1 orange

- 70gr water or orange juice



  1. Flush the quinoa out with water. We do this for 2-3 minutes and rub it with our hands. Boil for 10-15 minutes. 


  1. reheat your oven to 170oC in air and as long as we cook, we prepare the rest of the ingredients. In a large bowl add oat flakes, raisins, sesame, chia seeds, salt and cinnamon. 


  1. Crumble the almonds and add them to your mixture.


  1. Melt the bananas with a fork and add them to your mixture. Add the tahini and agave syrup and mix very well. 


  1. After the quinoa has boiled, rinse well and add it to your mixture. Add the Zest from an orange and the water or the orange juice and mix thoroughly. We try and add cinnamon or agave syrup if we think it is needed.. 


  1. Place baking paper on a 35 x 35 square plate and bake at 170oC in air for 25 minutes



- We can use instead of Agave - Maple syrup, Grape juice concentrate

Category: Desserts

- 100gr bean flour

- 250 ml coconut milk  (canned)

- 50gr coconut sugar  

- 30gr coconut oil

- Sea salt

- 2 tsp.Baking powder

- 1 tsp. Vanilla

-1 tsp. Chia seeds

- Banana
- Ceylon cinnamon
-honey or  agave syrup
- walnuts



  1. Melt the coconut oil.


  1. In a bowl add all the ingredients and mix.


  1. In a pan, put a little coconut oil, let it burn well and then lower the heat 7/9 and put a tablespoon in the pan. After a while (it swells and come off very easily), we turn it upside down and continue cooking.


  1. Serve with banana, cinnamon, walnuts and honey or agave syrup


Category: Main dishes

500gr Bioagros’ medium beans
1/2 teacup olive oil
1 clove of garlic
1 onion, chopped
100 gr small white mushrooms in slices
4-5 spoon parsley, chopped
1/2 tbsp.  celery, chopped
1/2 teacup hot water
400gr Concasse or 600gr tomato chopped
1 tbsp.  oregano
Salt and pepper

• From the previous night, soak the beans in plenty of water.
• The next day we strain the beans and rinse them with plenty of water.
• In a saucepan with cold water and a little salt, put the beans to cover them completely with water.
• After boiling, lower the heat and simmer for 45 minutes.
• We take them out of the fireplace and leave aside.
• In the meantime, add the olive oil in a baking pan, pour the onions, carrot and garlic, and bake at 180 ° C for 15 minutes until they are softened and colored.
• Remove the baking pan from the oven, add the beans, celery, parsley, 1/2 cup of hot water, salt and pepper.
• Return the baking pan to the oven and bake for 30 minutes.    
• Remove the baking pan from the oven again, gently stir the giant with a wooden spoon and we add the Concasse.
• we add salt and pepper, a little oregano and continue baking for 50-60 minutes at 180 ° C until the beans soften and the sauce is tied.