Yoghurt-bunnies with almonds

At Easter yeast-pastries are of course absolutely classical. Refined with yoghurt and almonds the Easter bunny tastes deliciously fresh and juicy. I just give you the total quantity right away as the bunny also is a great gift idea these days ;-)

For 8 little Easter bunnies:
For the yeast-dough:
9 oz. spelt flour (275 g, Type 630)
½ oz. raw-cane-sugar (15 g)
1 sachet of vanilla sugar
1/4 teaspoon salt
1 tablespoon almond butter (40 g)
1/2 sachet dry yeast 
2 oz. soy-yoghurt, almond (50 g)
1 fl. oz. oil (20 ml)
3 fl. Oz. almond-drink or any other unsweetened vegan milk (100 ml)
Some vegan cream to brush over the pastries

Mix the flour, sugar, vanilla sugar and salt in bowl. Dissolve the yeast into about 1 fl. oz. of the almond-drink and let it rise. Add the almond-butter, yoghurt, oil and the remaining almond-drink to the flour mix. Work it for about 5 minutes with your hands until the dough becomes smooth. Grease a mixing bowl with some oil and form the dough in it to a ball. Cover it with a dish towel and let it rise for about 2 hours. Due to the almond-butter the dough won’t double its volume within this period but will finish rising during baking. 
Dust your working space with some oil and portion 8 pieces out of the dough. At a time separate a small piece for the cute bunny tail. Form the bigger portions to about 6 inch (15cm) long dough strands and twist them two times within themselves. Form the small separated pieces to a tail and put it in the middle. Lay the pastries on a baking tray lined with baking parchment and bake them at about 350°F (180°C) at top/bottom heat for about 15 minutes till they become light-golden. 
Have a lot of fun trying out this recipe! Eagerly looking forward to Easter… ;-)


Chocolate Glazed Pumpkin Doughnuts

Any words needed?!

For 12 pcs.

For the donut dough (cake dough gets baked in a donut pan):
6 oz. hokkaido pumpkin (without seeds and paring exactly 3 oz.) (170 g/100g)
2 tablespoons water
1 tablespoon lemon juice
1 oz. dark choco drops (30 g)
4 oz. spelt flour (120 g)
2 oz. raw cane sugar (50 g)
1 pinch of cinnamon, salt and vanila
1/2 grated peel of an Orange
1 fl. oz. oil (30 ml)
2 fl. oz. sparkling water, unsweetened (50 ml)
2. fl. oz. orange juice (50 ml)

Cut the pumpkin finely and let it simmer with some water and lemon juice for about 15 minutes with the lid on over a low heat. Then smash it with a fork and let it cool.
Mix flour, sugar, spices and orange peel in a bowl. Stir oil, water and orange juice well. Then add the pumpkin. Pour the dough in greased pans and bake it at 330°F (170°C) for about 15-20 minutes.

HINT: If you don't have donut pans you can reduce the liquid ingredients by about 1 fl. oz. (30ml). Fill the somewhat drier dough in pastry bag and squeeze it as loops on a baking sheet.


Vintage Flower Cake

I love love love weddings! Everything is so beautifully decorated. The chapel and the ballroom adorned with ribbons and flowers. The whole atmosphere is so emotional and then when the bridal pair finally appears everyone cries.

This cake was my wedding present for one of my best friends. She decided for a Vintage-Cake with purple blossoms. Concerning the taste: we held the upper layers fruity-fresh with a lemon-cream filling, the lower levels was dedicated to the chocoholics with a truffle-cream filling.

Apparently the bridal pair loved their cake, so I am perfectly happy  ;-)


Pumpkin-apple-cake with streusels

Pumpkin season is there! Therefore my bakery now turns orange - that's yummy and tastes. Here a recipe for a juicy tray cake.

This recipe is for half a tray

For the cake:
12 oz. wheat flour (350 g)
7 oz. raw-cane-sugar (200 g)
1 sachet vanilla suagr
3/4 sachet baking powder
2 tablespoons arrowroot
1 tablespoons lemon juice
1 apple, mid-size
5-6 oz. Hokkaido pumpkin (160 g)
3 oz. soy-yoghurt (100 g)
2 oz. oil (65 g)
10 oz. mineral water, unsweetened (300 ml)

Mix flour, suagr, vanilla sugar, baking powder and arrowroot in a big bowl. Peel and seed the apple. Clean and seed the pumpkin. Rasp or mix the apple and pumpkin. Then sprinkle with lemon juice to avoid browning

Add yoghurt and oil as well as half of the water to the dry ingredients and stir well carefully with an wire whisk. Add bit by bit some more water till the dough gets a regular structure. Then add apple and pumpkin.

Use a tray of about 8x8 inches ( 20x20 cm). Lay out with bake paper and roll out the dough.

For the streusel:
4 oz. wheat flour (120 g)
2 oz. raw-cane-suagr (50 g)
2 oz. vegan butter (65 g)
1 pinch of cinnamon

Work flour, sugar, butter and cinnamon with your fingers till the dough crumbles. Spread the streusels over the cake.

Bake at 320°F (160°C) circulation heat for about  45 minutes. In doubt do the toothpick-test. The cake is best enjoyed warm, but also holds fresh in the fridge for a couple days.



Just before the weekend an exquisite pasties recipe. As for a picnic, at the sea, or as refreshment during hiking and biking, it just engenders good mood. And the very best thing: you can enjoy them hot or cold!

Makes 8 pasties.

For the ratatouille filling:
6 oz. tofu/bean curd (150g)
4 tablespoons olive oil
1 shallot
Oregano, thyme, paprika, hot & sweet
1/2 teaspoon vegetable stock, instant
1 tablespoon tomato paste
1 carrot, small
1/2 bell pepper, red
2 tablespoon olive oil
1 pinch of sugar
1 teaspoon starch
1 tablespoon yeast flakes
8 oz. sieved tomatoes (200 g)

Crumble the bean curd into a hot pan. Roast in olive oil at medium heat. Stir steadily until it glazes golden-brown. Chop the shallots and add them together with the spices. Stir in the tomato paste and roast it. Dice the carrot and bell pepper finely and add it with the sugar. Roast everything till it's glassy, then add starch and yeast flakes. Season up to your taste. At last add tomatoes and let simmer everything till the ratatouille becomes pasty. Set aside and let cool down. In the meantime prepare the dough.

For the curd pasties:
16 oz. flour (400 g)
2 teaspoons baking soda/powder
1/2 teaspoon sea salt
1 good pinch sugar
8 oz. soy-yoghurt (200 g)
5 fl. oz. oil (120 ml)

Mix flour, baking soda, salt and sugar in a bowl. Add yoghurt and oil and stir everything with a spoon to a smooth dough. Roll it out on a floured worktop. Cut out 8 equal sized rectangles and lay them on a baking paper on a tray. Pour about 2 teaspoons ratatouille-filling on one side of the rectangle, then fold  the other side above. Use a fork to fix the edges. Bake at 200°C top-bottom-heat for about 15 minutes.

For the herb butter:
2 oz. vegan butter (50 g)
salt, pepper
mixed herbs

Spread the yet warm pasties with the herb butter.

Bon appétit and enjoy your weekend!



Muffinförmchen und Herzchen von Emil & Paula

Time for summer-parties and BBQ evenings, so what would be more natural than baking some cupcakes for a nice gathering. Here a juicy-fruity recipe that hopefully makes your day!

Makes 12 cupcakes.

For the sponge:
12 oz. spelt flour (300 g)
6 oz. raw cane sugar (140 g)
1/4 teaspoon vanilla, grinded
1 tablespoon starch
1/2 sachet baking powder
1 pinch of salt
3 fl. oz. oil (80 ml)
8 oz. soy yoghurt (200 g)
8 fl. oz. orange juice (200 ml)
10 oz. strawberries (250 g) (maybe mixed with other red berries )

Mix flour, sugar, vanilla, starch, baking powder and salt in a bowl. Add oil, yoghurt and orange juice, then stir everything nicely. Dice the berries and fold them in. Divide the dough onto 12 tins and bake them at 340°F (170°C)  top/bottom heat for 25-30 minutes.

Have fun partying!

Cep-pasta with asparagus and shitake

I discovered the cep-pasta a while ago, and it waited for a special occasion, today we finally combined it with yummy asparagus and shitake - mmmh!

For 2-3 dishes:

1 lb asparagus (400 g)
1 pinch of sugar
10 oz. shitake (250 g)
3 spring onion
2 tablespoons olive oil
Salt, pepper and nutmeg
10 oz. unsweetened vegan cream (250 g)
1 tablespoon vegan butter
1 tablespoon yeast flakes
1 teaspoon agave syrup
1/4 bunch parsley
10 oz. cep-pasta (50 g)

Peel asparagus, cut in pieces and cook it with a pinch of sugar in salted water for about 10 minutes. Take the asparagus out the pot and collect the asparagus-water in a cup.
Roast the shitake-mushroom in olive oil. As they turn dark brown add rings of spring onion and season well. Add asparagus and fold it with some butter, as well as yeast flakes in the mushrooms. Taste with agave syrup and pour in 2 fl. oz. asparagus-water. Then stir in the vegan cream. At last add some chopped herbs.

Refine the pasta in plenty of salted water. Arrange pasta with asparagus-mushroom-vegetables and decorate nicely with some parsley.


Pomegranate- & Lemon-Cake

I love summer birthdays. You can celebrate outside, invite endless people and sit all night long next to the bonfire and watch the heavens and the stars. Easy guess - my birthday falls in winter :-(
But my good friend just had her birthday and so I worked the summer directly into her birthday cake.

As the core removal of pomegranates raises questions over and over again, here my try which hopefully leaves the kitchen in it's original colors:
1. Use a ripe fruit. This tastes much sweeter and more aromatic and doesn't make half the mess.
2. Roll the pomegranate (not yet cut) with your open hand on the counter top and put some pressure on it so that the seeds inside become loose.
3. Cut the fruit into two halves. Put a mesh on a small bowl and lay the pomegranate on top, then put over the inside to the outside and remove carefully the seeds. Collect the juice in the bowl.

This recipe makes a sponge cake of about 7 inches (18cm).

For the cage:
10 oz. wheat flour (250 g)
1 tablespoon starch
1 tablespoon manihot starch (available on Amazon or Asian food shops)
1/2 sachet baking powder
4 oz. raw cane sugar (100 g)
2 sachets vanilla sugar
1 pinch of salt
rind of a lemon
3 fl .oz. oil (80 ml)
2 tablespoons soy yoghurt, unsweetened
6 fl. oz mineral water, unsweetened (160 ml)
2 tablespoons lemon juice
1/2 pomegranate

Mix the flour, starch, baking powder, sugar, salt and lemon rind in a bowl. Add oil, water, yoghurt and lemon juice and stir everything nicely. Remove the seeds of the pomegranate like described above and add them as well.

Grease a 7 inch baking tin and pour in the dough. Bake at 340°F (170°C) (circulation) for about 50-60 minutes. After about 15 minutes cut the cake one inch deep alongside. Leave the cake to cool in the tin, then remove it carefully and ice with sugar powder or colored glazing.

You can download the pattern for the pennant-chain here. Have fun!

Pomegranate drink

The temperatures show us what's it all about. And so I am vegetating between melon slices, trips to the lake, fruit salad and refreshments. Just about to sip my drink I thought of sharing my moment with you. So please find here the recipe for my favorite pomegranate tipple

Makes about 1/4 gal.

For the drink:
6 ice cubes
1/2 pomegranate
2 table spoons lemon juice
25 fl. oz. mineral water (750 ml)
8 fl. oz. water (250 ml)

Remove the pits carefully out the pomegranate and fill them together with the juice in a carafe. Add ice , lemon juice and water. Then garnish with some Thai-Basil and ready to dip the straw.

Enjoy summer!


Summer Cake Pops

What a feeling....
Finally the sun comes out and with it the fantastic summerly mood. So I had fun to welcome the summer and to create some worshipping Cake Pops. The little ones are filled with pineapple and a ganache of white chocolate.

For 12 pieces.

For the biskuit:
4 oz. flour, type 405 (100 g)
2 oz. raw cane sugar (50 g)
1 tea spoon baking powder / natron
1 tea spoon starch
1/4 tea spoon vanilla, grinded
Zeste of half a lemon
1 table spoon lemon juice
1 fl. oz. oil (20 ml)
4 fl. oz. mineral water, unsweetened (100 ml)

First mix the flour, sugar, natron, starch, vanilla and lemon zeste in a bowl. Add the lemon juice, oil and water and mix everything to a smooth dough.
Fill the dough into two greased 4 inch (10cm) baking pans and bake them at 320°F (160°C) for about 15 minutes. Let them cool down properly.

2 oz. white chocolate drops (40 g)
½ oz. oat based cream (10 g)
2 oz. pineapple, dryed (50 g)
juice of a passion fruit

For the ganache melt the choco-drops together with the cream in a water bath and stir till the ingredients form a homogeneus bulk. Cut the pineapple finely or give it to the mixer.

Crumble the biskuit in a bowl and mix it together with the ganache, pineapple and passion fruit juice. Form 12 balls and stick in the cake pop stick.

For the dekor:
10 oz. cake pop icing or white chocolate (250 g)
1 tea spoon fruit powder cassis
sugar flowers

Melt the icing in a water bath, then stir cautiously in the cassis powder. Stick the Cake Pops into the icing one after the other and let them dry and cool on aluminum-foil. Decorate with sugar flowers up to your choice.

Have fun!



This weekend we had a little party. On that occasion I of course served some small delicacies with a buffet. Amongst others I prepared vegan-mince-strudel, walnut-pesto-croissants and the above mentioned pumpkin-green-spelt-balls.

To prepare this seasonal delicacy here the recipe.

For 24 pcs.:
7 oz. Hokkaio pumpkin (without seeds) (200g)
salt, pepper, thyme
olive oil

Slice the pumpkin into a casserole and season it with thyme, salt, pepper and some olive oil. Bake it golden-brown at 350°F (180°C) for about 20 minutes.

8 oz. tofu (250g)
1 onion
1/2 bunch of parsley
2 tablespoons soy yoghurt
1 dry white bread
1/2 carrot, grated
1-2 tablespoons lemon juice
1 tablespoons yeast flakes
1 teaspoon starch
1/2 tablespoons thmye, dried
6 seeds of Pimento, grinded
1/2 teaspoon Paprika
3 tablespoons unripe spelt grain (Grünkern), grinded

Smash the one half of the tofu with a fork and roast it with olive oil at medium heat. Dice the onion finely and add it. Season with salt, pepper and paprika.

Dice the other half of the tofu and put it together with the yoghurt, bread, carrot, lemon juice, yeast flakes, starch and spices in a mixer. Add the pumpkin and mix again. Season to taste with salt and pepper.

Mix the two prepared tofu-bulks in a bowl and stir in the unriped spelt grain. 

Form the bulk to 24 small balls and roast them in olive oil also at medium heat.

These appetizers can be enjoyed either hot or cold and are especially delicious at Christmas Season!

I wish all of you a wonderful fourth advent!


Salad with diced feta

Salad is just brilliant for the body's defenses, especially at the current winterly weather.

For 3 portions:

1/2 lettuce
2 tomatoes
1/2 cucumber
4 mushrooms

juice of a quarter lemon
4 tablespoons olive oil
salt, pepper
fresh herbs

7 oz. vegan feta cheese (200g)
2 tablespoons sunflower seeds
3-6 slices of wholewheat bread

Wash the salad and slice it finely. Mince the tomatoes, cucumber and mushrooms just as you want. Season the salad with the lemon juice, olive oil, spices and the fresh herbs.

Dice the feta cheese and roast it quickly in some olive oil, finally add the sunflower seeds and stir-fry everything. Enjoy the salad with fresh bread or baguette...wonderful!

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