I love these vegan cinnamon muffins topped with pears for breakfast from time to time: instead of preparing my bowl with chia oats I put the ingredients in the dough – together with ground almonds, applesauce and maple syrup. That’s why I call them „breakfast muffins“. They are not very sweet and also a healthy… WEITERLESEN


Autumn and winter is pumpkin time! I especially love the Hokkaido pumpkin because you don’t have to peel it and it tastes very aromatic. Usually I use pumpkin for savory dishes. But pumpkin is perfect for savory AND sweet dishes, so I created this simple recipe for pumpkin muffins. I know that in the US… WEITERLESEN


Fresh figs taste like summer vacation at the Mediterranean for me – even though they also grow in the Southwest part of Germany. But the best figs in Europe are probably in Greece and France. They ripe until late autumn, so I still try to get them as often as possible these days. The funny… WEITERLESEN


apfelkuchen-vegan

I so love apples! Especially when I can harvest my own in the garden. When our apples are ripe I bake a lot of crumbles or this tart which is vegan and glutenfree. For the crust I used almonds, buckwheat, coconut oil and coconut blossom sugar. The apples I mixed with lemon juice, maple syrup… WEITERLESEN


Roher Blaubeer-Cashew-Cake

Sometimes it has to be cake! This one is vegan, raw and without refined sugar but with powerful superfoods like chiaseeds and blueberies. Raw Blueberry Cashew Cake Makes 1 small cake (15 cm diameter) Dough: 8 large, soft dates (80 g) 50 g sunflower seeds 3 tbsp. chia seeds Filling: 150 g cashew nuts 1… WEITERLESEN