Dates and coconut energy balls

This was actually a recipe for a crust for vegan tartelettes, but I could never make it work. A whole night in the freezer and the crust would still get soft again after a few minutes outside. But the crust mixture as such was very tasty, so I simply made small balls out of it…

Read More

Carrot bars with lemon glaze

This carrot cake will certainly be a nice addition to any Easter breakfast table. It’s soft, it’s spicy, the oats give it a slightly crunchy texture and ┬áthe lemon frosting – a nice kick. My best carrot cake so far, though I say it myself. It took me two or three months to finalize the…

Read More

Coconut and chocolate loaf

You will love this cake. The number of ingredients is minimal, the equipment you need is minimal, the time to make the batter is minimal, but the taste and texture is just superb. I can guarantee you will be asked about the secret ingredient that makes this cake so perfect. The secret is that there…

Read More

Orange tahini cupcakes

The inspiration for these cupcakes was a halva that a colleague brought from a trip to Greece. I immediately wanted to bake something with sesame. Only vegan, so, no honey. And no other artificial additives, which are so common in commercial halvas. And so I thought about tahini. But it took me a couple of…

Read More

Pastry cakes with poppy seed filling

December has been crazy this year. Time passed so quickly, I’ve been to Christmas market only once and I had to squeeze the shopping for Christmas presents in one afternoon. We’ll see whether they are going to be a success. What was definitely a success were the pastry cupcakes with poppy seed filling that I…

Read More

Cream cheesecake with an orange note

The biggest problem to overcome when baking a cheesecake from a recipe is… terminology. Ottolenghi’s book was written in English, but mine is a translation, and on top of that I live in Germany. Figuring out, which ‘cheese’ would work best with this recipe, took me cheesecakes. Not that I complain. And guess what? They…

Read More

Apple and walnut muffins

These muffins are a no-brainer: combine all the ingredients and bake. However, it took me a while to figure out the proportions. At first, I wanted to use pistachios, but we are in the middle of a walnut season, so it seemed like a waste not to use them. The muffins will be a perfect…

Read More

Cashew and raspberries ‘cheesecake’

Vegan cheesecakes are not for the lazy. They take time and effort. And patience, as anybody who tried blending sticky dates can confirm. But the result can be stupendous. A cheesecake without butter, eggs and – well – cheese? This cake will convince even the strongest skeptics. Crust 25 g sesame seeds 90 g walnuts…

Read More