cinnamon cakes:

If you try claiming you are not obsessed with cinnamon rolls or donuts with cinnamon glaze, I won’t believe you a bit, because I most definitely am. Even though these desserts are more than delicious, I frequently struggle with the massive amount of sugar, butter and wheat flour it contains. This is why I tried creating something similar taste-wise while being on the healthier side as well.


  • 200 ml oat milk
  • 2 tbsp plant based butter
  • 1 tbsp apple cider vinegar
  • vanilla extract
  • 50 ml maple syrup
  • 110g oat pulp
  • 130g wholemeal/whole wheat flour
  • 1 tsp of baking soda
  • 100g brown sugar
  • 120g powdered sugar
  • 10g cinnamon


  • for the cakes mix the wet ingredients in a bowl first:
    • 180ml oat milk
    • 2 tbsp melted vegan butter
    • 50ml maple syrup
    • 1 tbsp apple cider vinegar
    • a little bit of vanilla extract
  • then add the dry ingredients and whisk it together:
    • 110g oat pulp
    • 130g wholemeal flour
    • 1 tsp of baking soda
    • 1 tsp of cinnamon
    • 100g brown sugar
  • grease your muffin form (to avoid waste)
  • divide the dough into 12 molds
  • bake the cakes for about 25 minutes with 180-200 degrees
  • while the cakes are in the oven start preparing the cinnamon glaze
  • mix 120g powdered sugar with 8-9g of cinnamon
  • pour 2 tbsp of oat milk over the cinnamon and sugar mixture and whisk carefully
  • add a little bit of maple syrup and vanilla extract to your liking and personal taste (trust your gut)
  • mix with a whisk until the sugar and liquid parts turn into a glaze
  • when the cakes are finished baking let them cool off for a bit
  • then drip them into the glaze with the top or sprinkle the glaze over the tiny cakes and your healthy cinnamon rolls/donut alternative is ready to be shared and eaten up! 🙂

home made onion-bread

There is rarely anything better than a homemade bread with a thin layer of plant based butter. This is why I am always trying to come up with different variations and flavors while baking bread at home to spice this simple dish up a notch.


  • 300ml lukewarm water
  • 1 package of dry yeast
  • 450g whole wheat flour
  • 20g powdered sugar
  • garlic powder
  • salt
  • coriander
  • olive oil
  • 1,5 yellow onions
  • 1,5 red onions


  • mix the water with the package of dry yeast and let it sit/rest for about 10 minutes
  • while the yeast is processing mix the following dry ingredients together in a bowl: 450g whole wheat flour, 20g powdered sugar, 1 tbsp garlic powder, 1 tbsp salt, and 1/2 tbsp of coriander (not fresh one)
  • cut the yellow and red onions in rings or thin stripes
  • sauté the onions in a pan with a little bit of olive oil on medium to high heat and with the lid half on
  • season the sautéed onions with salt, garlic powder
  • after the 10 minute resting process mix the dry ingredients with the water and yeast and work the dough thoroughly (to prevent the dough from sticking to your bowl or pastry board add occasionally more flour)
  • after having knead the dough part it in three sections
  • sprinkle a little bit of flour on your working surface and either roll out the dough and fill it with some of the onions OR work the onions by kneading into every one of the three „dough-balls“ separately (this is essential in order to reach a quite frequent spread of the onions within the bread)
  • in the end combine everything to one large bread loaf
  • you can then either put it on the baking paper in your baking pan as it is or roll it out into a huge sausage and then place it in your baking pan in order to have a pretty pattern
  • before baking it I decorated the top with some leftover sautéed onions and sprinkled some more flour on it
  • bake it then in the oven for about 45-55 minutes with 200 degrees

red lentil curry:

I love Indian food, but I am way more experimental in the kitchen than in restaurants. During these lockdowns I experimented with spices and ingredients in my kitchen and came up with this dish quite close to the Indian food I love eating when going out. (I am that kind of white person that cannot handle too much spice so don’t worry, this is quite mild and arrangeable hotter if you want)


  • 1 cup of red lentils
  • 2 cups of vegetable soup
  • 1 large red pepper
  • a handful of cherry tomatoes (10 tomatoes)
  • pepper, salt, turmeric, curry and paprika powder
  • 125g rice
  • 1 block of smoked tofu
  • hot chili sauce
  • 1 tbsp olive oil


  • boil the lentils with the vegetable soup for about 10 minutes in a pan
  • add the chopped pepper and tomatoes, as well as the spices (I added a little bit of salt and turmeric, a few tsp of pepper, and a lot of paprika powder and curry powder)
  • let the lentils cook with the spices and vegetable for another 4-5 minutes on medium to high heat
  • cook the rice due to the instructions of the package (I used jasmine rice)
  • set the lentils aside and mix everything into a smooth thick mixture with a hand mixer
  • cute the tofu in 1 cm thick quarters
  • marinade the tofu in a mixture of 2 tbsp of hot chili sauce and 1 tbsp of olive oil
  • sear the tofu in a small pan for about 8 minutes until they develop a little crust
  • serve the rice, lentil sauce and crispy tofu in one plate

letter to my body:

Dear body!

I hate that you have acne sometimes. 
I hate that you gain weight in parts where I don't want it. 
I hate that you hurt sometimes and don't work the way I command you to and interfere with my life.
I hate that you are hairy.
I hate that you force me into doing things I do not enjoy.
I hate some of your scars.
I hate that some parts of you fold and wrinkle in strange ways.
I hate that you don't fit into some clothes. 

I love that you find ways to keep me healthy.
I love that you make me feel sexy sometimes. 
I love that you show me my limits and protect me. 
I love that you tell a history and remind me of my past.
I love that you carry me to the most wonderful places.
I love that you are stronger than I reckon most of the time.
I love that you remind me about the really important things in life on a regular basis. 
I love that you surprise me. 
I love that you are unique in your own way. 

I hate that I don't listen to you most of the time.
I hate that I have to inspect you every time I pass a mirror. 
I hate that I can never satisfied with you. 
I hate that I compare you to other bodies.
I hate that I talk bad about you every day.
I hate that I let you suffer sometimes as well.
I hate that I am not taking proper care for you sometimes.

But after all I love that you allow me to feel pain. 
And I love that you give me the opportunity to look at my weird flaws like redness, wrinkles or scars.
Most of all need I say that am I proud of you and love you for existing for me even though I do not treat you that way sometimes. And I miss the times when we weren't separated by thoughts and you and me felt like one... 

I once had all of these hateful thoughts stuck in my brain and felt like writing it down. It then took me a long time to write these loving points down and come up with what I actually like about my body. I wanted to share these things with you to make you think about your body and your relationship with it or so that you maybe feel like you can relate with what I am feeling and not feel alone anymore. Try being more appreciative with what your body allows you to do and do not limit your thoughts to what seems to be or go wrong. Work on your relationship with your body every day and try finding peace instead of fighting this huge part of yourself.

„my spring – pie“

This recipe is all about seasonal and regional ingredients. Besides the fact that a sunny Saturday morning in Spring couldn’t possibly be more relaxed and well spent better than on a stroll through the farmers market, I prefer buying seasonal and regional for several reasons.

A version of this recipe in the German language is also available on the blog of

ingredients for the pesto:

  • 20 leaves of wild garlic
  • 100ml olive oil
  • 2 tbsp of mustard
  • 1 tbsp of agave syrup

instructions for the pesto:

  • cut the wild garlic in fine stripes
  • mix all of the above mentioned ingredients in your kitchen-aid, smoothie maker oder with an electric six mixer until it results in a thick fluid

ingredients for the pie:

  • 250g fresh spinach
  • 1 leek
  • 2 carrots
  • 2 parsnips
  • 1 can of white beans
  • your home made wild garlic pesto
  • salt and dried herbs of choice (I recommend using a herb-salt mixture plus oregano and cumin)
  • quiche dough (I mostly use store bought vegan quiche dough)


  • cut the carrots and parsnips into thin circles and chop the leek into tiny pieces
  • ferment the carrots and parsnips with 1 tbsp of olive oil on medium heat and with the lid on for about 5 minutes (they are ready when sticking a fork in one of them works smoothly)
  • set the carrots and parsnips aside and sauté the leek in a pan with some herb seasoned-salt on medium to high heat
  • add the washed spinach leaves and 2 tbsp of water to the leek
  • let the spinach „collapse“, which takes normally approximately 2 minutes with a closed lid
  • now add the can of white beans and season with some more herb seasoned-salt, cumin and dried oregano
  • preheat the oven to 180-200 degrees celsius
  • cover your baking dish with baking sheets and place the already prepared dough on top of it (you can either prepare a homemade one in advance or use a vegan „quiche and tarte-dough“
  • as basic layer spread the carrots and parsnips all over your dough
  • top the first layer with the spinach-bean-leek mixture and douse it with the wild garlic-pesto
  • fold the remaining dough on the sides into the middle and splash some water on the top of the dough
  • Bake your quiche or pie in the oven for 35 minutes with 180-200 Celsius degrees
  • enjoy your pie warm (and possibly also a glass of white wine)

protein pancakes with berry topping:

My relationship with sweet food is quite obvious.

ingredients for the pancake:

  • 100g flour
  • 150g oat meal/oat pulp
  • 30g oat flakes
  • 1 tsp baking soda
  • 1 tsp vanilla sugar
  • 260g bananas (two medium sized ones)
  • 200ml oat milk
  • 50ml mineral water
  • 100ml maple syrup
  • 3tbsp of melted plant based butter
  • 2 tbsp vegan protein powder (mine has a vanilla and toffee flavor)

ingredients for the topping:

  • 1 pck frozen berry mix (I used a mix of blueberries and raspberries)
  • 5 tbsp maple syrup
  • a handful of cashew nuts
  • 20g butter


  • mix the ingredients for the pancake dough with a hand whisk
  • fry the pancake in a pan with only a little bit of oil on medium heat and flip sides over as soon as a few bubbles appear on top of the pancake
  • meanwhile mix 2 tbsp of maple syrup with 20g of plant based butter in a pan on high heat
  • reduce the heat a little and add approximately one handful of cashews
  • stir occasionally and let the mixture thicken to caramelize the cashews
  • after 3 minutes remove the cashews form the oven and let them cool off
  • let the frozen berry mix defrost in a pan on medium heat with 3 tbsp of maple syrup and occasional string
  • in the end pile the pancakes up and add the toppings

fluffy bread:

Bread and butter. Even as a small child I loved the simplest dish I can think of, fresh bread with butter. Well, nowadays I make homemade bread and only use plant based butter, but the taste of this classic meal is just incomparable.


  • 400ml lukewarm water
  • 1 package dry yeast
  • 180g spelled flour
  • 330g wheat flour
  • dried thyme and dill
  • salt


  • mix the water with the yeast and let it rest for about 7 minutes
  • meanwhile combine all of the dry ingredients and season it with approximately 1 tbsp of each herb and 3 tsp of salt
  • add the water and work the dough with your kitchen aid or your hands (even though I own a pretty cool kitchen machine I prefer to work it with my hands until I reach a thick ball of bread dough)
  • cover the pot with cling film
  • let the dough rest in the warmest room of your flat for 2 hours minimum
  • shift the risen dough into a baking pan of choice
  • cover the top with a little bit of olive oil and add cuttings to the top of the dough
  • bake the bread for about 35 minutes with 180-200 degrees (until it has reached a thick light brown crust)

chocolate bars:

I am a total chocolate lover. From brownies and hot chocolate to fondue and many more chocolate flavored variations I certainly cannot resist most of the time. A few weeks back I was craving something sweet and chocolate flavored real badly so I decided to use what I was able to find in my kitchen shelves and baked these chocolate bars. Go and try it yourself! 🙂


  • 100g melted dark chocolate mixed with 1 tbsp of oat milk (for a creamy texture)
  • 180g flour
  • 100g cocoa powder (I used one with sugar)
  • 40g powdered sugar
  • 50g brown sugar
  • 1tsp baking soda
  • 200ml oat milk
  • 60g melted butter
  • 1 tbsp peanut butter


  • melt 100g dark chocolate with 1 tbsp of oat milk under constant stirng on low heat until you reach a creamy liquid texture
  • mix all of the ingredients named above in a bowl
  • place baking paper in a baking pan of choice (use a smaller one and a square shape)
  • spread the chocolate mass into the baking pan
  • bake in the oven for 20 minutes with 200 Celsius degrees
  • let it cool of a little then cut oblong pieces
  • top the chocolate bars with either self-made chocolate glaze (I just melted chocolate added some agave sirup and oat milk) or peanut butter (works with every nut butter pretty well)
  • Enjoy your easy home made chocolate bars! :))

spinach tortilla tarte:

By now you surely recognized my love for spinach. This creation is something substantial, ideal for about 4 people. I wanted to create a dish right between spinach lasagna and spinach crepes. I hope you guys love this meal as much as I do.


  • 350g flour
  • 300ml oat milk
  • 150ml water
  • 1 tbsp food starch
  • 1 tsp of baking soda
  • oregano, basil and thyme
  • a little salt
  • frozen „young spinach“
  • 1 tbsp flour
  • a big knife point of butter
  • 1 pack of vegan feta


  • mix the flour, water, oat milk, food starch, baking soda, thyme, oregano and basil and salt together
  • when you have achieved a quite fluid dough fill up a medium sized pan
  • flip the tortilla over when the dough seems to darken a little into a more yellow color
  • if you are more of a multi tasking cook than me you can prepare the spinach simultaneously to the tortillas
  • for the spinach preheat the cut a o,5 mm thick piece of your plant based butter and melt it in a pan
  • add 1 tbsp of flour to the butter and mix properly
  • then add the frozen spinach and let it defrost on low to medium temperature while stirring almost constantly
  • place a baking paper in a round baking dish
  • then stack the ingredients as follow: first place a tortilla in the bottom then lay out the tortilla with vegan feta (I love the violife one) and then top with 1-2 tbsp of spinach mixture repeat this process and finish with a tortilla on the top
  • place the baking dish with the tarte in the oven with 150 degrees for about 10-13 minutes
  • after taking it out and letting it cool off a little overturn the tarte for a prettier serving

cookie trio:

I am sure you have realized by now that everything containing oats are my go to ingredients, may it be oat milk, oat meal or oat flakes. Besides the nutritional benefits of oats, they are high in fiber and vitamins and contain anti-oxidants, I really like the filling flavor to it that make you put down the third or fourth cookie of the day and allow you to enjoy more the following day. (Which is also a great thing to take into consideration while trying to loose weight! But I think saving the indulgence up so I have a sweet I can look forward to and have also prepared myself is FAR more important than a number on a scale…)


  • 100g powdered sugar
  • 50g brown sugar
  • 200g oat meal
  • 150g spelt flour
  • 100g melted plant based butter
  • 150ml oat milk
  • 1 tbsp cocoa powder
  • a hand full of chocolate chips mix white and dark vegan chocolate (topping for variation one)
  • a little bit of white chocolate chips and a handful salted and roasted peanuts (topping of the second version)
  • some white chocolate chips and about 12 cut macadamia nuts (third ,and last but surely not least, topping variation)


  • mix the the powdered sugar, brown sugar, oat meal and spelt flour
  • now add the melted butter and oat milk
  • divide the mass into three even masses in three separate bowls
  • for the chocolate cookie version add the cocoa powder and the white and dark chocolate chips
  • to the other two masses mix the missing toppings in
  • place the cookies on a baking sheet (per flavor there will be four cookies)
  • decorate the cookies before putting them into the oven with left over toppings for a cute look
  • bake them for 15 minutes with an estimated heat of 180 degrees (apologies here but my oven doesn’t show the numbers so I often just guess…)