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Breakfast

Pumpkin spice miso chia pudding
Pumpkin spice tiramisu baked oats
Sweet potato breakfast chocolate mousse
Yoghurt orange banana bread
Easy vegan Panettone style Muffins
Snickers style ganache overnight oats
Vegan apple cheesecake bars
vegan polenta porridge with lavender and roasted apricots
Vegan Chocolate covered strawberry granola
sourdough discard blueberry lemon donuts
Turmeric sunshine granola
Tiramisu overnight oats (vegan, gluten free)
Vegan Chestnut and walnutcream chocolate muffins
VEGAN BAKED CINNAMON RAISIN DONUTS
Fudgy Pumpkin Spice and Plum Bread
Chocolate ginger granola
Creamy cacao buckwheat porridge with blueberry nicecream
Miso and cinnamon stewed apples
Caramel popcorn and peanut butter-cinnamon granola
Cherry and shortbread chocolate chunk granola
Easy fermented overnight oats
Matcha lemon granola
Moist vegan chocolate zucchini donuts with cream cheese frosting
Crunchy Mocha Chocolate Granola
Cultured hazelnut and cacao spread
Toast Hawaii French Toast
Soft baked bircher muesli cookies
Fudgy Hot chocolate chickpea brownies

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Pumpkin spice miso chia pudding
Poached Pear Smoothie
Pumpkin spice tiramisu baked oats

My latest breakfast favorite

Miso in chia pudding might sound a little strange at first. But trust me – this combination is really delicious! The salty-caramel flavor of shiro miso, combined with pumpkin purée and mixed into a creamy chia pudding is definitely something you need to try. I currently found my obsession with Miso again and now I…

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Heyyyyyyyy, Miso in chia pudding: what do you say?

Heyyyyyyyy,
Miso in chia pudding: what do you say? Big yay or pass?

So, I think before you judge this combination by merely your imagination you should give this PUMPKIN SPICE MISO CHIA PUDDING a try. And then Iet me know if I could convince you that this isn’t just DELICIOUS.

Or maybe I didn’t even need to convince you, because you already knew how good Miso tastes in sweet things. And now you added this chia pudding to your snack list. Or a big dollop onto your oats. With some granola, and extra nuts and everything else that mustn’t be missing on the porridge bowl of your dreams!

You can get the full recipe on my blog, link in bio or my story for the next 24h. I hope you have happy taste-bud experience my friends✨🌟

I‘m back at making batches of poached pears 🙈

I‘m back at making batches of poached pears 🙈
Because:
1. They make a delicious porridge topping
2. I love them with some yoghurt and granola as snack or dessert … by the way, have you tried „pear Helen?“ yet? Because I promise this dessert will make your soul sing✨
3. This poached pear smoothie never disappoints :)

You only need a handful of ingredients, spices and the only elaborated step is preparing the poached pear (I suggest you make a couple more in advance).
You can use any nut or seed butter for that extra creamy texture, which makes the smoothie allergy friendly. If you want to, add some vanilla protein powder to adjust the smoothie to your needs or simply enhance the sweetness and flavor.

The FULL RECIPE is now on the blog! I hope you enjoy this spiced up smoothie as much as I do🤍

I hope you don’t mind me AGAIN trying to pitch m

I hope you don’t mind me AGAIN trying to pitch my savory spiced pumpkin muffins to you. But maybe it’s just proof of how much I love them.

As savory snack, as side for soups and stews, with some cream cheese or hummus,…I promise they are super easy to make, don’t let the long list of ingredients tell you otherwise. Plus they can be made gluten free and are naturally free of nuts :)
There are just a couple of spices to create that lovely warming flavor:

-oat flour (gluten free if needed) (oats ground into a fine flour)
- chickpea flour
-baking powder& baking soda
-spices like garlic powder, onion powder, fresh ginger and cardamom
- vegetable broth *
-pumpkin purèe
-apple cider vinegar
- Tahini
-a bit of extra virgin olive oil
-nust and seeds as topping (optional but highly recommended)

You can find the quantities and instructions on my blog. Just type „savory spiced pumpkin muffins“ into the search bar. Link to my website is in my Bio. I hope you enjoy them and if you do let me know how you like them.

Cheers to a first full week in November my friends✨🍁

Hey hey, it’s been a while👋🏻 I cannot bel

Hey hey, it’s been a while👋🏻

I cannot believe it is already a bit over mid October, time floats. At the speed of light🙈

Anyways, I cannot let fall pass me without sharing a single fall themed recipe, let alone, PUMPKIN SPICE recipe!!!
I love pumpkin so much and it’s one of the few veggies you’d find me adding into a sweet recipe…whether that’s pie, baked goods or (as in this case) breakfast. Preferably in form of these PUMPKIN SPICE TIRMAMISU BAKED OATS!

Now I don’t know about you, but to be honest, I personally truly love and miss the format of blogs and it started to sadden my heart that I have negotiated this little space of mine for longer now. Also, besides actually writing my recipes into a book, I would like to keep them somewhere that is not social media. And I hope you don’t mind most of any future recipes will be futures there. And that I start by „recycling“ a bunch because they deserve to claim their spot. AND please feel free to skip my little story time🙈

So, friends, as heavy as the world often feels and more heavy at certain times, I hope you are doing ok and I am sending much love. And warmth for your heart in form of lots of pumpkin spice. Take care✨🍁🥧

This truly feels like a *pinch me* moment friends— I was featured in the latest issue (Jul/ Aug) of @thrivemags .
Ever since discovering their magazine, with each page being beautifully curated, designed and illustrated I was a huge fan. And it is an understatement to say that it feels surreal (in a beautiful way) to find my recipes on a few pages beneath all those talented food photographers, bloggers, chefs, recipe developers,…out there. This just feels like a dream come true, thank you so so much @thrivemags for letting me become part of this and creating my magazine debut🥹🤍

What an honour to appear alongside Elaine from @wandering_chickpea , Carol from @vegeta.full , Ella from @365cleaneats , Woonheng from @woon.heng , Anneke from @lemonswiththyme and Kate from @herbivoreskitchen !!!

I wanted to share the news earlier with you, it was actually the main reason I took my camera all the way to the U.S. But unfortunately I was unsuccessful finding a single issue in Boston.
Dear USA people, make sure to grab a copy while it is still on stands. Otherwise you can also download the issue digitally if you are not in that corner of the world 🤍
And thank YOU beautiful people for your ongoing support, always✨🥰
I hope July and August have been loooooooooovely!

COLORFUL WHITE CHOCOLATE🌈✨ Admittedly, I’m

COLORFUL WHITE CHOCOLATE🌈✨

Admittedly, I’m not a big fan of white chocolate on its own. I loveeeee sweet things that lets the white chocolate sparkle alongside other flavors, but I am 100% a dark choc pal💫

BUT. White chocolate is perfect for infusing it with some extra flavor and (obviously) different colours🐚!!! Strawberry, raspberry, matcha, red, pink, yellow,… and in a blink your chocolate is suddenly more vibrant🌈 It is also a wonderful idea for a little gift for birthdays or other celebrations!

This is not really a recipe, but merely an idea what you could do whenever you want to add a special note to some white chocolates:

-white chocolate
-differently colored and flavored powders, like matcha, beetroot powder, turmeric, spirulina, freeze dried strawberries, raspberries, bananas, etc…blended into a fine flour,…whatever your heart desires!
-chocolate (Silikon) mold/ any form you like

1.Melt the chocolate.
2.Mix your powders of choice in different jars with enough chocolate to form a paste.
3. First add the colour mixes into your Silikon mold. You can get really creative with shapes and patterns if you like!
4.Add the rest of the (non coloured) white chocolate on top. Spread out carefully to avoid any smudging of the colours as good as possible.
5.Let cool in the fridge for at least 40 minutes until completely solid. Remove from the form. Enjoy!!!

Ok, So I was thinking if I can actually call this

Ok, So I was thinking if I can actually call this „ice cream“ since I know that it’s obviously not ice cream in a traditional Sense and I am by no means trying to replace it.
But as you might know, I am always on the lookout for new ways to prepare my breakfasts and after a longer period of randomly putting together my breakfast jars with whatever I had on hand, I got into the habit of freezing my weetabix overnight🙈
And that’s how my breakfast (weetabix) “ice cream” came to life. I also included a GF Version for my GF friends or in case you cannot find any weetabix!
You can make all different kinds of flavors and combinations and if you like the idea of these, I will definitely share more now that summer is approaching! Also, “breakfast ice cream” just sounds more fun, doesn’t it?

BRRAKFAST (WEETABIX) ICE CREAM:
chocolate strawberry, salted tahini vanilla cream and biscoff spread edition:

Base:
-3 weetabix*
-1/2 Cup yoghurt (I used soy)
-2 Tbsp protein powder
-1 Tbsp cacao powder
-1/2 banana
-handful of chopped strawberries, fresh or frozen

1. Crush weetabix into a bowl. Mash banana together with the yoghurt then mix with the weetabix, protein powder and cacao powder until smooth.
2. Mix in the strawberries, set aside.

Salted Tahini-vanilla cream:
-1/3 Cup Greek style yoghurt (I used soy)
-1/2 Tsp vanilla extract and/ or a bit of vanilla powder
-1 Tbsp smooth Tahini
-good pinch of salt (flakes)
-sweetener to taste

1. Mix all the ingredients until smooth. Spread into the Base.

Topping:
-1-2 good Tbsp biscoff spread

1. Melt it& spread it on top.
2. Freeze overnight.
3. In the morning, let thaw for 20-30 minutes OR leave in the oven with top& bottom heat at low temperature on for around 15 minutes (in summer the sun is best!).
4. Scoop into a bowl and enjoy!

*for a GF VERSION: use 1/2 cup gf oats and blend together with rest of the base ingredients, mix in the strawberries and proceed as recipe continues. You might need to thaw it for a bit longer though!

Why I love my Tahini rose rice crispy treats: •t

Why I love my Tahini rose rice crispy treats:
•they are easy to make
•you don’t need any “special” equipment
•you can make them higher in protein to suit your needs
•they are allergy friendly as they do not contain any gluten, dairy or nuts
•THEY TASTE DELICIOUS🫶🏻

If you would like to give them a try, head over to my site, link in bio🤍

Maybe you have felt this way at a point in your li

Maybe you have felt this way at a point in your life or maybe you are going through this wave of emotions right now: feeling a little lost. Rolling around with not too much of a plan but rather a sketch. Or maybe just the pen in your hand not even knowing WHAT your outline is going to look like.
Maybe I’d feel a little more comfortable if this would have just occurred recently. But I feel this way for a couple of years now. Back then, when I lost touch with pretty much everything that ever filled my heart with joy, with who I am or want to be.

Now my head is filled with ideas. Those things that lingered at the core of my heart before I started to struggle with my mental health are still remaining. BUT it feels as if I am “waking up”? Like a hedgehog after a long winters sleep. I know the directions I would like to go, but they seem to split into at least a hundred junctions. And as grateful as I am for having so many opportunities, I’m also scared and-sadly- disappointed in myself for managing „only“ a handful of things at one time—and feel like Im not even succeeding at those. It often sends me into a downward spiral of “but look at others, they can do X, Y and Z at the same time!”.⚡️
What I am really missing is this state of “flow” for the lack of a better word to describe it: when you are so absorbed in your element that you just keep going. Of course this doesn’t eliminate some stones in your way. But you are ready to take on these hurdles because you have a path you are so determined to follow. I know what this feels like, to push yourself for something because you know the purpose, your WHY, and therefore it makes so much sense to accept the downsides that come with it.

But maybe that’s what this “bluriness” in a way is teaching me: sometimes it just takes longer until we found a track that plays a familiar tune again. Sometimes it feels tiring to try and try again, to feel like we’re constantly failing. To still see our way through. And maybe we also have to accept that our expectations will often vary immensely from the reality.

You are brave. So please don’t give up now. Don’t turn around. There’s so much beautiful waiting for you.🤍💫

Time for some childhood nostalgia🥹💫 I’m n

Time for some childhood nostalgia🥹💫

I’m not the only one in my family who connects semolina pudding or porridge with little me: my dad always makes sure the cupboard is stocked up with some semolina!
I love it’s texture and how good it tastes, whether you serve it warm or cold🤍

This is a cold versions and its texture stays quite true to the name semolina „pudding“.

CINNAMON SEMOLINA PUDDING:
(Serves 1 or makes 2 desserts servings)
-1/3 Cup quick cooking (whole grain /spelt) semolina
-1 Tbsp vanilla custard powder OR cornstarch with 1/4 Tsp vanilla extract
-3/4 Cup plant milk (you might need to add up to a 1/4 more milk or water in case you cannot even stir it)
-1/2 creamy yogurt (preferably a Greek style or coconut one)
-1 Tbsp granulated sweetener (coconut, brown sugar etc.)
-3/4 Tsp cinnamon

1.Mix together the semolina, custard powder and sugar. In a small pot bring the milk to a boil. Quickly whisk in the semolina mix to make sure no clumps remain.
2.Cook on medium high heat for 5minutes, constantly stirring. Halfway through, add the yoghurt.
3.Once ready (the consistency should be a bit thicker than pudding by then), add the cinnamon and let cool for another 10 minutes.
4.Fill the mixture into molds or a ceramic bowl and let chill in the fridge overnight it for at least 1-2h.
5.Serve with your favorite toppings and enjoy⭐️

I feel like February is one of those months where

I feel like February is one of those months where the weather still can’t quite decide where to go (at least in the northern hemisphere—I know that for some of you it’s difficult to keep up with the heat atm🙈).
Now, my body is usually very brave in fighting off viruses and bacteria that cause it to become weak…but with the constant changes from cold to warm to windy to cold and rainy again, it’s not very happy at the moment.
The solution: lots of warming spices and dishes. And this of course includes HOT CHOCOLATE.
One of my favorite combinations is dark chocolate with berries, so I had to share my RASPBERRY HOT CHOCOLATE again with all of you!
Take care, stay warm (cool) and give this a try the next time you need a hug in a mug🤍🥰

RASPBERRY HOT CHOCOLATE:
-1 Cup plantmilk
-1-2 medjool date(s), pitted (you can also use smaller dates, but then I’d recommend you to double the amount!)
-1- 1 1/2Tbsp cacao powder
-1 Tbsp chopped dark chocolate (you could also use almond/ cashew butter for a less sweet version)
-2 handfuls (around 3/4 Cups/ 100g) frozen or fresh raspberries
-1 small chunk (about 2-3cm) beet (optional, for a more velvety colour)
-1 Tbsp chocolate or vanilla protein powder (optional)
-1/2 Tsp vanilla extract (optional)

1.Mix the milk with the cacao powder and add to a small pot alongside the date and chocolate. Let simmer on medium heat for around 3-4 minutes or until the chocolate has melted.
2.Add the warm mixture to a blender alongside half of the berries and the vanilla extract if using. Blend until smooth.
3.Meanwhile add the remaining raspberries to the same pot in which you just cooked the milk& let simmer until warm& soft.
4.Layer the raspberries onto the bottom of your favorite mug& pour the blended hot chocolate on top. Enjoy!!!

I haven’t made truffles in so long and these rem

I haven’t made truffles in so long and these reminded me how good homemade truffles are! They are also a lovely gift idea💫

Maybe kombucha in chocolate truffles sounds a little odd to you in the first place, but actually, the taste is very very subtle. And the berries add a „freshness“ to the intense chocolate flavor.
If you haven’t tried making your own truffles, I hope you get to try these soon🌸

BERRY KOMBUCHA TRUFFLES🍇🍓🫐:
-60g cacao powder
-3 Tbsp (30g) corn starch
-1 scoop (40g) vanilla (or chocolate) protein powder
-3 medjool dates (or smaller ones, around 60g pitted)
-150ml Kombucha(a natural flavor works perfect, but you could try it with different ones!)
-1/3 Cup (50g) fresh or frozen berries*
-2 Tbsp (30g) cacao butter, coconut butter or your favorite plain chocolate
-1 Tsp vanilla extract

1.Soak the dates for around 10 minutes in warm water.
2.Add the dry ingredients to a mixing bowl. Gently warm the cacao butter on the stove until it has melted.
3.Blend the berries, drained dates and kombucha in a blender until completely smooth. It might take a bit depending on how soft the dates are!
4. Once smooth, add the melted cacao butter, blend again for around 3 minutes and mix together with the dry ingredients in the bowl until well combined. Let sit in the fridge to form for at least 1h.**
5.Once the mixture is ready, roll into equal sized truffles (12-14). If you like, roll in extra cacao powder or ground freeze dried (straw)berries. Store in the fridge or freezer and enjoy!

*If you use frozen berries I suggest you slightly warm them. Otherwise the cacao butter will get firm again too quick while blending!
**In case the dough shouldn’t firm up enough in the fridge, let it sit in the freezer for a while and cover in dark chocolate afterwards so they will hold their shape!

To be honest, I’m not really celebrating Valenti

To be honest, I’m not really celebrating Valentine’s Day…actually only until a couple years ago I could remember the exact date without seeing all the advertisements. Because I believe that love is something we should celebrate every day and I am grateful for having love in my life, for being surrounded by lovely people, especially on those days where I feel a little more empty and low🤍

Buuuuut it IS the perfect excuse to share some pink dominated recipes and I wanted to bring back my „red velvet“ inspired oat smoothie bowl! To be honest, I’m having a cold at the moment and I’m still rather sticking to my warm porridges. But I cannot wait for the weather to finally get warmer and sunnier and you can actually turn this into a warm smoothie bowl and add some granola on top if you’re like me and love a little more texture🥰🌸

RED VELVET OAT SMOOTHIE:
(See notes for a warm version)
-1/2 Cup oats, soaked*
-1 Cup plant milk (Frozen into cubes)
-1 frozen banana
-large handful of (frozen)raspberries
-1/2-3/4 Tbsp cacao powder
-1 Tbsp flaxseeds
-1-2 Tbsp chocolate or vanilla protein powder
-1 Tsp vanilla extract
-beet powder or a small handful of beet chunks, for more colour
-sweetener (syrup, etc.) to taste

1.Let the frozen ingredients thaw for about 5 Minutes. Meanwhile blend the oats with the beets or beet powder until smooth. Add the flaxseeds and protein powder and blend a bit more until it forms a thick „batter“.
2.Add the rest of the ingredients to the blender and blend until smooth. You may need to add more liquid and/or scrape down the sides. Adjust the sweetness to your liking, I find it sweet enough, but you might want to add some syrup or other sweetener.
3.Top the oatsmoothie with your favorite toppings and enjoy🌸

*depending on how much water you added to the oats, the smoothie will be creamier or runnier.
**WARM VERSION: skip the freezing part, Blend the oats into a fine flour. Blend the banana together with the plantmilk, berries, flaxseeds, cacao powder, protein powder, vanilla extract and beet (powder) if using, then cook with the oat flour. Top with some granola for extra texture and all your other favorite toppings!

I know, I’ve shared the recipe for these WHITE C

I know, I’ve shared the recipe for these WHITE CHOCOLATE AND CRANBERRY COOKIES several times, but they finally found a permanent spot on my blog now! PLUS I included both versions to make them—one with almond butter/ Tahini only and the other one with a mix of almond butter (Tahini)& vegan butter to create a melt-in-your-mouth texture!

Here’s everything you need for the cookies. You can also easily make them gluten free if needed:

-OAT FLOUR (I make my own by blending oats in a powerful blender. You can also use GLUTEN FREE ONES)
-CORNSTARCH
-BAKING POWDER
-MAPLE SYRUP (or any other light liquid sweetener like rice syrup etc.)
-PLANT MILK
-VEGAN WHITE CHOCOLATE
-CRANBERRIES
-PINCH OF SALT

Depending on which version you make either:
-ALMOND BUTTER/ TAHINI
-VEGAN BUTTER

Find the full recipe on my site!💫

Just a tiny collection of all things sun☀️ and

Just a tiny collection of all things sun☀️ and the most beautiful flowers taking a sun bath because I am already waiting to welcome spring💐🌸🌟

Here’s to *21*💫 I am just so incredibly happy

Here’s to *21*💫
I am just so incredibly happy that I get to experience the beauty of being here. And growing is a big part of that. A wonderful part. There’s lots to look back on with each year passing and lots things to experience in the future. And many more sprinkles to eat🌈
Plus, 21 rhymes with beautiful things…like fun, sun, pretzel bun, cinnamon (kind of),…
So here’s to many more birthdays with one and all the other units inbetween🥰🪴🪐

RASPBERRY OAT CAKE WITH CHOCOLATE FROSTING:
START BY MAKING THE FROSTING:
-1/3 ripe avocado
-1/3 Cup creamy yoghurt (I used a Greek style soy one)
-1- 1/2 Tbsp dark chocolate
-1 1/2 Tbsp raw cacao powder
-splash of maple syrup
-pinch of salt
1.Melt the chocolate.
2.Add all of the ingredients into a tall jar and blend until completely smooth with the help of an immersion blender.
3.Let cool in the fridge.

MAKE THE CAKE:
-1/2 Cup oats ground into a fine flour
-1 Tbsp chia seeds
-1 Tsp baking powder
-1/2 medium-large banana
-1/3 Cup plant milk (I used soy)
-small handful of raspberries
-some beetroot powder/ natural pink food coloring (optional)
1.Blend the banana, raspberries, chia seeds and milk (and beet powder/ color if using) until smooth. You can also do this with an immersion blender.
2.Add the mixture alongside the rest of the ingredients into a small mixing bowl, mix until a smooth batter forms and let rest for about 5 minutes.
3.Meanwhile prepare a small ramekin or tiny round baking form by greasing it with a little veg butter/ oil.
4.Add the batter and bake for around 20-25 minutes. Let cool completely.

To assemble:
-extra thawed/ fresh raspberries (depending on the season)
1.Slice the cake in half once she’s completely cooled. Add a few Tsp of the chilled frosting onto the top of the base. Assemble some raspberries in the middle.
2.Top with the other cake half. Spread the remaining frosting onto the cake.
3.Let sit in the fridge overnight to let the frosting thicken up a bit more or eat immediately. Don’t forget to tip the cake with lots of sprinkles!!!💫

Some reminders from my heart to yours: You are mor

Some reminders from my heart to yours:
You are more than allowed to slow down.
You don’t need to constantly push and push. Whether those things are actually happening or not—even stressing yourself all the time is pressure enough.

Maybe you are blossoming and blooming in the work and things you do right now and that is absolutely beautiful!

But if that’s not the case, you can take a step back.
You are allowed to take time and reflect on the things in your life and shed light on what’s most important to you in your life at the moment.
You are allowed to take a different path.
You are allowed to reinvent yourself until you reach a place that feels right for you to linger.
You don’t have to do everything everywhere all at once.
You don’t have to wait until the storm has fully emerged— you can start whenever you hear the thunder rumbling in the distance.

Look, I know we have our obligations. We have our jobs, school, education…we have certain responsibilities we need to be in charge of. But often, when we are caught up in the wheel of constantly doing and hustling and rushing, we tend to feel guilty for taking a break. And we forget about the things that are very important to us.

I know it’s hard in a world that’s so fast paced.
But you are not lazy. You are not „not hard working enough“.
This is you showing up for yourself. This is you creating the life you deserve, the happiness you deserve, the health you deserve like you would wish it for every other being in this world.

Never not a bad time to think about breakfast…an

Never not a bad time to think about breakfast…and now I wish I could start 2023 with some Miso pumpkin spice chia pudding🙈

No, really, breakfast foods are my favorite and I always love to come up with new ideas and recipes. And I wanted to take this opportunity of 2022 coming to and end to thank you all for being here and supporting this little account🥹🤍

I wish you all the best for 2023 and I cannot say this often enough, BUT:
If it helps you to see the beginning of a new year as new start, as relief, than let’s celebrate it that way!
But if it feels draining and fills you with anxiety: it’s just another day. The hop from December the 31st to the 1st of January is just another night. There’s no “big line” drawn between those two days. It’s a matter of view🌟

There’s enough time to change the things you want to change, habits that aren’t serving you, your overall view onto life. And it doesn’t matter what the digits of the year say. It’s NOT TOO LATE, Okay?

Sending you all the best wishes and love and hugs✨🤍🥰

Ps.: the recipe for this chia pudding is in a reel a couple posts back!

Last Christmas spiced recipe for a last minute des

Last Christmas spiced recipe for a last minute dessert on New Year’s Eve. And I highly recommend you try it, whether you make it for you& yourself the next days or for friends and family to celebrate together😌✨

GINGERBREAD, WHITE CHOCOLATE AND BERRY TIRAMISU:
Gingerbread „sponge“:
-50g oats (blended into a fine flour, or just use store bought oat flour)
-1 Tbsp cornstarch (10g)
-1 Tsp baking powder
-1/2 Tsp baking soda
-3 Tsp ground flaxseeds
-50g brown (or coconut/date) sugar
-3/4 Tbsp gingerbread spice
-2 Tbsp (40g) apple sauce
-1/4 Cup plantmilk (I used almond)
Vanilla layer:
-300g silken Tofu
-1/4 Cup (40g) cashews, soaked overnight or in hot water for around 1-2h
-2 Tbsp cacao (or coconut) butter (30g), melted
-3 Tbsp maple syrup (45g)
-1 Tsp vanilla extract
-200g mixed berries
-1 shot Espresso

1.Preheat the oven to 200C. Ina bowl combine all the dry ingredients for the sponge. Whisk together the apple sauce and plantmilk in a glass and combine with the dry ingredients in the bowl until you get a smooth batter. Let sit for 10 minutes.
2.Meanwhile prepare a small baking tin by greasing it with a little olive oil& lining it with a piece of parchment paper. Once ready, add the batter to the tin and bake for 25 minutes. Let cool. Using the top of the jars you will serve your tiramisu in, cut out 4 circles. Save the remaining crumbles.
3.Drain the cashews and add the alongside the silken Tofu, melted cacao butter, syrup and vanilla extract to a blender. Blend until completely smooth.
4.Gently warm the berries until they are soft enough to mash.
5.To arrange each jar, start by adding a circle of gingerbread sponge, drizzle 2 Tsp Espresso on top, let soak for a bit and then add a layer of vanilla cream, a layer of berries and a bit of the leftover crumbles. Top them with another Tsp espresso and a layer of vanilla. Repeat with each jar. I suggest you do every layer simultaneously, so the amount will be equal in all jars!
6.Let chill in the fridge for at least 1h. Dust with some cacao powder and enjoy!

SWIPE to see the breakfast idea these straw stars

SWIPE to see the breakfast idea these straw stars hide💫

Me still trying to get out all the festive spiced recipes I didn’t share🙈 and I probably could do so all year long, so if you are down for gingerbread recipes in July, I’m in🍪

No, really, I am pretty sure you’d enjoy these BREAKFAST MINCE PIE any morning.
I have actually never had mince pie, so the filling is just based on what I have seen in other recipes🥰✨

BREAKFAST MINCE PIE:
“Crust”:
-1/2 Cup oats, ground into a fine flour
-2 Tbsp vanilla protein powder (alternatively you could use 1 Tbsp more oatflour& 1 Tbsp granulated sweetener of choice)
-1 Tbsp ground flaxseeds
-4-4 1/2 Tbsp plantmilk

Filling:
-1 apple (or pear), chopped into cubes
-1/4 of an Orange, chopped
-large handful of mixed berries
-1 Tbsp each of raisins, dried cranberries and mixed citrus peels (roughly chopped)
-1/4 Tsp orange zest
-1/2 Tsp cinnamon
-pinch of (freshly) ground nutmeg

1.Place all the ingredients for the filling EXCEPT the berries into a small pot alongside 3 Tbsp water. Simmer one medium heat for around 10-15 minutes until the fruit are soft. You may have to add splashes of water throughout the process to avoid everything from burning. Add the berries at the end and cook for 2-3 more minutes.
2.Meanwhile make the crust: Mix the ingredients together and roll out the dough between a piece of parchment paper. It should be around 1/2 cm thick and large enough to cover your bowl.
3.Place your bowl with the upside facing downward onto the dough and cut out a circle around the edges of the bowl. Then cut out a star of the circle. Press the remaining dough into your bowl to form a rim (the bottom doesn’t have to be covered).
4.Add the filling to your bowl, place the star on top and bake in the oven at 200C for around 15-20 minutes. Enjoy as is or with some (frozen) yoghurt!

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