Baking in the wheat field: sustainable solar baking with Christian Vera

The combination of sun, wheat and figs

Figs have played an important role in nutrition since ancient times. Even Plato recommended a diet of figs, oats and fermented milk.
Christian Vera picks up on this tradition and combines it with modern solar technology – for baked goods that are both tasty and environmentally friendly.

Sustainable baking with solar energy

In Arequipa, Peru, where the sun shines around 300 days a year, Christian Vera uses a ULOG solar oven.
With temperatures of up to 140 °C, this oven enables emission-free baking without electricity or gas. The portable design makes it flexible to use –
ideal for sustainable baking projects in the middle of a wheat field.

Tradition meets innovation: recipes from the solar oven

Christian Vera has developed a variety of creative baked goods with the solar oven, including:

• Bucellatum – Roman wholemeal cookies based on an ancient model
• Fig coffee – roasted figs as a caffeine-free coffee substitute
• Hutzelbrot – traditional fruit bread with dried figs
• Wholemeal pretzel with fig seeds – hearty pretzel variant with extra nutrients
• Wholemeal fig bread – healthy and filling, perfect for everyday life

Sharing knowledge and providing inspiration

Inspired by the book “Cooking with the sun”, Vera deepened his knowledge at Solare Zukunft e.V. in Freiburg.
His commitment shows how important knowledge transfer and exchange are for the further development of sustainable practices.

Conclusion

With “Baking in the wheat field”, Christian Vera impressively demonstrates how climate-friendly baking works.
The use of solar energy not only reduces emissions, but also revitalizes traditional recipes.
This project is a wonderful example of creative sustainability in the kitchen.

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