Hildegard von Bingen was a Benedictine, abbess and an important universal scholar of the Middle Ages. She was an excellent healer and many of her herbal mixtures and recipes have been preserved and used to this day. As a healer, she was extensively involved with the superfoods of the Middle Ages and thus brought monastic medicine to its present level. The physical well-being of all humans was very close to her heart and she developed many of her recipes in such a way that “health tastes good”. Still today, her “nerve-supporting cookies” are baked around the world.
Today they are better called “stress-relieving biscuits”. Three superfood spices play an important role in these biscuits: cinnamon, nutmeg and cloves.
For Hildegard von Bingen, nutmeg was a universal remedy for strengthening nerves, concentration and acumen. It is also said to detoxify and purify the blood. Carnation in turn brings energy and cinnamon lowers the blood sugar level. All three spices have an antibacterial effect and calm the stomach.
The recipe is used today in a slightly modified form, in the Middle Ages considerably higher doses of the spices were processed because the biscuits were actually also used as a remedy. Their stress-relieving effect is enough for us today.
300g spelt flour
200g ground almonds
150g agave syrup or honey
1 very ripe banana
1/2 tsp grated nutmeg
1 tsp clove powder
3 tsp cinnamon powder
1 pinch salt
1 pinch of pepper
How to do
Knead all ingredients, form into small heaps and bake in a preheated oven at 180°C for 20 minutes on a baking tray lined with baking paper. After half the baking time, turn the biscuits once.
If you want the vegan recipe, just dip the butter into a vegan alternative and use agave syrup instead of honey.
Please note: Nutmeg in excessive quantities has a hallucinogenic effect, so adults are recommended to eat a maximum of six biscuits a day, children should eat a maximum of three.