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.

Banana Berry Muffins


300g All purpose flour

40g Starch

15g Baking powder

100g Sugar

4 Drops butter vanilla flavor

2 Bananas

70g Oil

190g Soymilk

1 tsp Apple vinegar



Decorating sugar



  1. Mix the flour, starch, baking powder and sugar.
  2. Blend the bananas, oil, soymilk, butter vanilla flavor and apple vinegar together.
  3. Combine the dry ingredients with the banana mixture and fill into muffin baking pans.
  4. Decorate with some berries, almonds and decorating sugar before you bake it at 180°C for about 30 minutes.
  5. Enjoy!


Pumpkin Cinnamon Rolls

Ingredients dough:

200g Almond milk

20g Yeast (fresh)

80g Pumpkin

450g All purpose flour


40g Cane sugar

Ingredients filling:

250g Pumpkin

30g Cane sugar

3tsp Cinnamon


  1. Steam the pumpkin (Filling and dough). When the pumpkin is soft, you can puree it.
  2. Warm up the almond milk, add the yeast, 80g pumpkin puree, the sugar and stir till combined. (Never heat it over 39°C!)
  3. Add the flour and the salt and knead for about 3 minutes.
  4. Cover with a towel and let rise until double in size, about 1 hour.
  5. Preheat oven (180°C).
  6. Mix all the ingredients for the filling.
  7. On a lightly floured surface, roll out the dough into a thin rectangle.
  8. Brush the dough with the pumpkin mixture.
  9. Starting at one end, tightly roll up the dough and situate seam side down. Cut into 3cm sections and put into a pan. Bake for about 30-45 min.
  10. Frost with a simple mixture of icing sugar and lemon juice.

Vegan Banana Tiramisu

As you can guess I´m a little bit Tiramisu obsessed lately… ( I uploaded a Tiramisu recipe last month too…) But since I discovered the fullness of this mixture, I can barely think of something else…

If you haven´t tried one of my Tiramisu recipes yet, you´re definitely missing something…


1-2 Bananas


Ingredients chocolate Biscuit:

230g All purpose flour

15g Baking soda

20g Cocoa

100g Sugar

30g Starch

130g Oil

230g Soymilk

1 tsp Cinnamon

Ingredients cream:

390g Vegan Curd

375g Cashew butter

10g Lemon juice

40g Agave Sirup


1. Preheat Oven (180°C)

2. Mix all the dry ingredients for the biscuit, then add all the liquids and stir.

3. Put it for about 25 minutes into the oven.

4. While the biscuit cools down, mix all the ingredients for the cream.

5. Layer the biscuit with the cream and fresh bananas and sprinkle with cocoa. (If you want, you can also soak the biscuit in some coffee.

Moist chocolate nut cake


200g Vegan chocolate

Some nuts

Ingredients Dough:

50g Shredded cashews

350g All purpose flour

50g Cane sugar

15g Baking soda

75g Maple syrup

110g Nut nougat

1tsp Vanilla

174 tsp Cinnamon

50g Oil

30g Starch

340ml Soymilk

1 tsp Apple vinegar


  1. Preheat oven (180°C)
  2. Mix all the dry ingredients for the dough.
  3. Add all the liquids.
  4. Grease your baking tin.
  5. Bake for about 30 minutes (Always control with a wooden stick.)
  6. Melt the chocolate, pour it over the cake and sprinkle with the nuts.

Download and print recipe: Moist chocolate nut cake

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


Summer Buns

Cinnamon Buns always feel like coming home, don’t they? I don´t know why, but I always associate Cinnamon Buns with baking in my nana´s kitchen when it´s cold outside, which is kinda funny because we never did that… But I guess I´m not the only one who pictures a situation like this when it comes to Cinnamon Buns.

But as I just said, I always think about cold days when I think about these litte scandinavian baked goods. So I wanted to create a more summer like version. And well, here we go.



Icing sugar

Lemon juice



310g Spelt flour

160g Whole grain spelt flour

60g Brown sugar

1/4 tsp Salt

155g Soymilk

80g Margarine

20g Yeast

150g Apple puree


100g Margarine

230g Brown sugar

3tsp Cinnamon

4tsp Vanilla



  1. Put the flour, sugar and salt into a big bowl and mix them.
  2. Put the soy milk, margarine and apple puree in a pan and slightly warm it up (Stir constantly). Try to reach body temperature, add the yeast and don’t stop to stir. Attention: When the temperature is over 40°C, the yeast bacteria will die and the buns won´t rise, so in this case, let it cool down before you add the yeast.
  3. Knead the flour mixture and the soy milk mixture together (knead 3 minutes).
  4. Cover it with a kitchen towel and let it rest in the sun (or any other warm place) for about an hour.
  5. Continuing with the filling, melt the margarine and mix it with the sugar, cinnamon and vanilla.
  6. Preheat the oven (180°C)
  7. Cover your worktop with flour and roll the dough into a square shape.
  8. Brush the dough with the filling (you can also fill it with some berries if you want to).
  9. Roll the dough up into a long starting at the long side. Then cut into 12 slices. Place the rolls cut side down on a with a baking sheet covered baking tray.
  10. Bake rolls in preheated oven until golden.
  11. Mix about 1/2 cup icing sugar with a little bit lemon juice and pour it over the buns (it works best if you let them cool down first).
  12. Top the buns off with some berries and nuts.

Download and print recipe: Summer Buns

Vegan Strawberry Tiramisu

Ok to be honest- there are a few recipes that are harder to imitate plant based than Tiramisu. In some case you might have to stop trying to recreate the exact same taste. But that doesn’t mean it should taste worse or completely different.

I´ve already tried different vegan Tiramisu recipes and I never really liked them… They were just not creamy enough…. I nearly gave up on vegan Tiramisu, until I had no cashews at home and replaced them with cashew butter… lots of cashew butter…. and well, I guess this was one of the best experiments I did so far….

Let yourself surprise by the incredible full and creamy taste of this vegan tiramisu!




1 Cup of coffee



200g Flour

100g Brown Sugar

2tsp Baking soda

55g Oil

190g Sparkling Water


380g Vegan curd

420g Cashew butter

40g Maple Syrup

1tsp Vanilla extract

13g Lemon juice



  1. Preheat your Oven (160°C circulating air).
  2. Mix all the ingredients of the dough.
  3. Cover a flat baking tin with baking paper and fill in the dough.
  4. Put the Biscuit into the oven till you can prick in it with a wooden pick without dough sticking onto it.
  5. While the Biscuit cools down, you can go on with the cream, which is very easy:  You just have to combine all the ingredients and stir till it´s a super creamy mass. If you like it more or less sweet, feel free to add more or less Maple Syrup.
  6. For the last step, quickly soak the biscuit in the coffee, layer it with strawberries and the cream and sprinkle it with cocoa.

Download and print recipe: Vegan Strawberry Tiramisu


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