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.


2 Apples

Frying oil

100g All purpose flour

20g Sugar

1 tsp Cinnamon

a pinch of salt

160ml Soymilk


  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).


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


  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?


150g Milk rice

200g Coconut milk

200g Water

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

+ Topping of your choice


  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


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).


300g Pumpkin

80g Rolled oats

170ml Coconut milk

230ml Water

30ml Orange juice

30g Maple syrup





  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:



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


  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:







Maple syrup if needed

(Coconut) Oil for the pan


130g Flour

15g Starch

25g Sugar

2tsp Baking Soda

50g Melted coconut oil

140g Almond milk

1tsp Vanilla


  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.



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


  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


Grilled Peach Pancakes

I love nearly every stone fruit, but me and peaches… that´s a very intense love haha. The consistency, the mixture of sweet and sour… it´s just everything that makes peaches so irresistible! And well, I guess I don´t have to mention that pancakes are one of the best things on earth…


3 Ripe peaches + Coconut oil

Maple syrup

Coconut milk

Blueberries and blueberry jam also matches perfectly


155g Spelt flour

2 tsp Baking soda

2 tsp Vanilla extract

30g Coconut oil

125g Coconut milk

60g Sparkling water

50g Cane sugar

1/2 Smashed banana



  1. Cut the peaches in half and remove the core.
  2. Mix all the ingredients for the pancakes.
  3. Heat 2 Pans with coconut oil in them.
  4. In one pan, you fry the pancakes till bubbles appear on the top, in the other pan you fry the peaches upside down.
  5. Serve them with some maple syrup.

Download and print recipe: Grilled Peach Pancakes

Mango Sticky Rice

As maybe some of you already know: I´ve been in Thailand some months ago and the first vegan food I found at the airport was mango sticky rice. At first I´ve been a little skeptical, but after the first bite I felt like this was the best food I´ve ever had. So  I ate Mango sticky rice every day… You might think I would have had enough after two weeks, but no… I still can´t get enough of it!



1 Mango

200g Sticky Rice

400g Coconut Milk

40g Sugar

a pinch of salt



  1. Steam the rice for about 23 minutes.
  2. Let the coconut milk simmer for about 10 minutes and stir throughout. Then add the sugar and salt.
  3. Pour half of the coconut mixture over the steamed rice and let it set for some minutes.
  4. If you want the coconut mixture to be more thick, you can continue boiling.
  5. Serve the rice with mango and the leftover coconut mixture.

Download and print recipe: Grilled Peach Pancakes

Vanilla Summer Oatmeal

Oatmeal is my favourite food for breakfast at cold days. But to be honest, you can also enjoy Oatmeal at spring and summer mornings. Especially when you combine fresh fruit with the yummy porridge… Ok, I have to admit that this recipe is pretty basic but sometimes it doesn’t have to be super fancy to be super yummy. You can also add a little bit more liquid and set it into the refrigerator over night to enjoy it cold the day after.


100g Rolled oats

470g Plantmilk (I used Cashewmilk)

1,5tsp Extractive vanilla

As much maple syrup as you want

Fruit of your choice


  1. Bring the Oats and the Plantmilk to a boil. Once it boils, reduce the heat and let it soak at low heat for some minutes.
  2. While soaking, prepare your topping (Fruits) and stir from time to time.
  3. Add the maple syrup, fill it into a bowl and add the toppings of your choice.

Download and print recipe: Vanilla Summer Oatmeal