100g Coconut oil
100g Coconut milk
100g Maple syrup
5 Bars of Ombar Chocolate*
1 Cup Espresso
1/2 Bar of Ombar Chocolate *
40g Maple Sirup
- Soak Cashews overnight.
- Drain the Cashews and blend them with the coconut oil, coconut milk, and maple syrup.
- Part the cashew mixture in two.
- Blend one part with the chocolate bars and the other one with the Espresso and Cinnamon.
- To make the crust, reduce the almonds to small pieces in the food processor. Add all other ingredients and process until well combined and sticky.
- Press into a round cake tin lined with baking paper.
- Spread the coffee layer over the crust.
- Spread the chocolate layer over the crust.
- For an ombre look stir a little bit.
- Freeze for at least 4 hours.
- Decorate the cake with berries and chocolate.
400g All purpose flour
25g Vanilla sugar
44g Pudding powder
2 cups (134ml) Coffee
16g Baking powder
275ml Almond milk
+ Chocolate for decoration
- Preheat oven (170°C).
- Make coffee.
- Mix all the dry ingredients.
- Add the liquids and coffee.
- Lightly grease a cake tin.
- Pour or spoon the mixture into the tin and bake on the middle shelf of the oven for about 45-50 minutes.
- If you want to, you can melt some chocolate and use it to decorate the cake.
I´ve been at my grandma’s house last week for family dinner and she made these beyond deliciously fried apple rings. I literally died watching my family eating these yummy rings while I ate a raw apple because my grandma is used to make these with eggs. So I decided to veganise the recipe!
Honestly – I didn´t expect them to turn out that good… The smell and taste of these fired cinnamon apple rings immediately took me back to when I was a child.
100g All purpose flour
1 tsp Cinnamon
a pinch of salt
- Cut the apples into round slices and remove the core.
- Mix all the leftover ingredients.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil.
- Dip the apples into the dough (they should be covered as good as possible). Then drop them into the hot oil.
- Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
- Serve with cinnamon sugar/applesauce/vanilla ice cream.
300g All purpose flour
15g Baking powder
4 Drops butter vanilla flavor
1 tsp Apple vinegar
- Mix the flour, starch, baking powder and sugar.
- Blend the bananas, oil, soymilk, butter vanilla flavor and apple vinegar together.
- Combine the dry ingredients with the banana mixture and fill into muffin baking pans.
- Decorate with some berries, almonds and decorating sugar before you bake it at 180°C for about 30 minutes.
Today’s struggle: Blueberry or chocolate chip pancakes? If you are like me and can´t take any decisions – and this is a really hard decision – you just have to combine both of them (good decision).
110g Spelt flour
2tsp Baking soda
1tsp Apple vinegar
a pinch of salt
30g Chocolate chips
+ Topping of your choice
- Put all the dry ingredients into a bowl and stir.
- Put all the liquids and banana into a bowl and blend them.
- Combine the dry ingredients and liquid ones. And add the blueberries and chocolate.
Heat a lightly oiled skillet or griddle to medium-high heat.
Pour or scoop the batter onto the griddle.
Cook each side for 3-6 minutes, until lightly golden brown.
- Serve with the Topping of your choice (Blueberry jam, melted chocolate, fruits,…)
Download and print recipe: Blueberry Chocolate Chip Pancakes
Piña Colada for breakfast? Yes, please! Ok, this is not actually a cocktail, but milk rice with Piña Colada taste – and that’s pretty cool…
So are you ready to start your day with a Piña Colada Bowl?
150g Milk rice
200g Coconut milk
200g Pineapple juice (I used the drained liquid of can pineapple)
+ Topping of your choice
- Put all the ingredients into a pot and stir.
- Bring it to a boil, then reduce the heat and let it simmer for about 20 min. (Stir nonstop!)
- Serve with the toppings of your choice.
Download and print recipe: Piña Colada Bowl