Fried Cinnamon Apple Rings

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.

Ingredients:

2 Apples

Frying oil

100g All purpose flour

20g Sugar

1 tsp Cinnamon

a pinch of salt

160ml Soymilk

Instructions:

  1. Cut the apples into round slices and remove the core.
  2. Mix all the leftover ingredients.
  3. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil.
  4. Dip the apples into the dough (they should be covered as good as possible). Then drop them into the hot oil.
  5. 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.
  6. Serve with cinnamon sugar/applesauce/vanilla ice cream.

Blueberry Chocolate Chip Pancakes

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).

Ingredients:

110g Spelt flour

50g Sugar

30g Starch

2tsp Baking soda

90g Banana

100g Soymilk

15g Oil

1tsp Apple vinegar

a pinch of salt

30g Chocolate chips

40g Blueberries

+ Topping of your choice

Instructions:

  1. Put all the dry ingredients into a bowl and stir.
  2. Put all the liquids and banana into a bowl and blend them.
  3. Combine the dry ingredients and liquid ones. And add the blueberries and chocolate.
  4. Heat a lightly oiled skillet or griddle to medium-high heat.
  5. Pour or scoop the batter onto the griddle.
  6. Cook each side for 3-6 minutes, until lightly golden brown.
  7. Serve with the Topping of your choice (Blueberry jam, melted chocolate, fruits,…)

Download and print recipe: Blueberry Chocolate Chip Pancakes

Piña Colada Bowl

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?

Ingredients:

150g Milk rice

200g Coconut milk

200g Water

200g Pineapple juice (I used the drained liquid of can pineapple)

+ Topping of your choice

Instructions:

  1. Put all the ingredients into a pot and stir.
  2. Bring it to a boil, then reduce the heat and let it simmer for about 20 min. (Stir nonstop!)
  3. Serve with the toppings of your choice.

Download and print recipe: Piña Colada Bowl

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Pumpkin Porridge

It´s pumpkin season! I already posted a vegan pumpkin porridge on Instagram a year ago and had to make it again to share it with you. You´ll be surprised how good it tastes (so was I once).

Ingredients:

300g Pumpkin

80g Rolled oats

170ml Coconut milk

230ml Water

30ml Orange juice

30g Maple syrup

Tumeric

Cinnamon

Nuts

Instructions:

  1. Cut the pumpkin into slices and remove the seeds.
  2. Steam the pumpkin till it´s soft and strain it.
  3. Put all the ingredients except the nuts into a pot and bring it to a boil.
  4. Let it simmer till it reaches a creamy consistency.  Don´t forget to stir!
  5. Roast the nuts.
  6. Serve with some coconut cream.

Download and print recipe: Pumpkin Porridge

Red Velvet Pancakes

Vibrant colored food seems to be a huge trend for some time. Red velvet cake is actually not that new but still fascinating. And the good thing about it is that you don´t even need any food coloring. Rootbeet is the secret ingredient to get the red color. And you don´t have to be afraid that it would taste like rootbeet because it doesn’t.

If you´re still skeptical just give it a try:

 

Ingredients:

150g All purpose flour

25g Rootbeet powder

50g Sugar

50g Oil (I recommend coconut oil because of the taste.)

1 Ripe smashed banana

150ml Soymilk

1tsp Vanilla

1tsp Apple vinegar

2 tsp Baking soda

+Topping of your choice

Instructions:

  1. Mix all the dry ingredients.
  2. Add all the liquids and the smashed banana.
  3. Preheat a pan with on medium heat and grease it with some oil.
  4. Using 3 spoons each, cook the pancakes till bubbles appear on surface, turn and cook further until cooked through
  5. Topp them of with the topping of your choice ( I used soy yogurt, different kinds of fruit and some icing sugar.).

Download and print recipe: Red Velvet Pancakes

Almond Pancakes

Pancakes are kinda the most delicious way to start your day. And as if simple pancakes themselfs wouldn´t be perfect enough, I added ground almonds and combined them with soyjoghurt and two of my favourite fruits – Blueberries and Bananas.

So if you also want to enjoy these fluffy goods, here comes the recipe:

 

Ingredients:

Soyjoghurt

Blueberries

Almonds

Banana

Maple syrup if needed

(Coconut) Oil for the pan

Pancakes:

130g Flour

15g Starch

25g Sugar

2tsp Baking Soda

50g Melted coconut oil

140g Almond milk

1tsp Vanilla

Instructions:

  1. Mix all the dry ingredients for the pancakes.
  2. Add the almond milk, oil, vanilla and stir
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Brown on both sides.
  4. Serve with soyjoghurt, blueberries, slices bananas, some extra almonds and maple syrup if needed.

 

Peanut butter​-Banana Nicecream

Ready for some healthy* vegan food porn nicecream? Well, then you should definitely try this out! You can enjoy this delicious nicecream at warm summer days and thanks to the spices and peanut butter it´s also great for cold winter days. So no matter which season it is, grab your ripe bananas and freeze them!

*healthy if you leave the peanut butter caramel and chocolate sauce haha.

Ingredients:

Nicecream:

760g Frozen bananas

180ml Cashewmilk (or any other plant based milk)

70g Peanut butter

1/2tsp Cinnamon

1tsp Vanilla

1tsp Cacoa

Peanut butter sauce:

200ml Water

100g Brown Sugar

70g Peanut butter

1tsp Vanilla

1/2tsp Cinnamon

Chocolate sauce:

150ml Plantbased milk

60g Chocolate

30ml Maple syrup

Instructions:

  1. Put all the ingredients from the peanut butter caramel sauce into a pod and bring it to a boil. Lower the heat and let it simmer for about 10 minutes. Fill it into a jar.
  2. Heat the plant based milk for the chocolate sauce and pour it over the chocolate. Let it set for 3 min before you add the maple syrup then stir it. Fill it into a jar.
  3. Put all the nicecream ingredients into a high speed blender and blend it till its smooth. Depending on how long the bananas have been frozen, you might need more or less plant milk. You can also freeze it if you want it to be less liquid.
  4. You can layer the nicecream with the sauces into a jar, or you simply pour the sauce over it.

Download and print recipe: Peanutbutter Banana Nicecream

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