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
50 ml maple syrup
110g oat pulp
130g wholemeal/whole wheat flour
1 tsp of baking soda
100g brown sugar
120g powdered sugar
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! 🙂
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
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
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
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
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.
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.
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
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)
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)
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)
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.
300ml oat milk
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
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…)