Monday, October 31, 2016

Vegan Maple Pecan Pumpkin Cookies

Autumn cookies! I shaped them as big as burgers. They seem to taste even better after cooled in the fridge.

If needed, use only a gluten-free all purpose flour blend as suggested by the recipe itself. I used half oat flour (gluten-free) and half spelt (this has gluten). Depending on the flour you'll have to adjust baking time: I needed 25 minutes.

I also didn't use maple extract because there's no way I can find such thing here without having to pay an outrageous shipping fee. Just ignore it.

From Fragrant Vanilla Cake

Friday, October 28, 2016

100% Whole Spelt Bread with Sesame Seeds

I love spelt flour and try to use it whenever it’s possible as a substitute for wheat. This bread is so easy than any beginner could bake it without much fuss.


570g whole spelt flour, plus extra for dusting or adding to dough if necessary
2 tsp dry yeast
2 tsp salt
400 ml warm water
1 tsp coconut sugar (or any other sugar you want)
Sesame seeds to sprinkle/garnish


1. In a big bowl, mix well flour, yeast and salt.

2. Add water and sugar. Mix.

3. Work on the dough over a flat flour-dusted surface for 5 minutes or until it doesn’t feel too sticky anymore. If needed, add a little bit more flour.

4. Pour dough into a greased loaf pan or a silicon one. Dust the top with some flour and cover with plastic wrap. Let sit/rise for 45 minutes inside the oven (turned off!).

5. Remove bread from the oven. Turn oven to 200°C.

6. Remove wrap and brush top with water and sprinkle sesame seeds over it.

7. When oven is heated, slide the bread in and bake for 35-45 minutes or until bread has a nice crust and a hollow sound when thumped on the bottom.

8. Let it cool over a rack before removing from pan.

Inspired by recipe Vollkorbrot mit Sesam from a book called “Das große Buch vom Brot”, The Big Baking Collection 3.

Monday, October 24, 2016

Vegan Indian Masala Chai

Much better then coffee, TRUE. I'm having that everyday in autumn now. For the raw sugar, I used coconut sugar, my favorite, of course.

You can make your own masala blend here, so your morning bliss is ready in a few minutes.

From Vegan Richa

Friday, October 21, 2016

Monday, October 17, 2016

Fudgy Coconut Butter Brownies

I have a huge amount of brownie recipes to try, can't help it, I love them.

These are super rich and fudgy. You're gonna binge on them, be careful.

From: The Vegan 8

Friday, October 14, 2016

Creamy Vegan Pumpkin and Leek Penne Pasta

I bought a bunch of Hokkaidos and I'm having fun with pumpkin recipes. I just love them.

This dish was incredible. A super healthy and hearty pasta, perfect for autumn.

My twist: I put more pumpkin pouree and ignored the arrowroot to thicken, then it was creamy enough. I also used lamb's lettuce for the kale.

Not the prettiest picture, but man was it good!

From Fragrant Vanilla Cake

Friday, October 7, 2016

Raw Sweet Cherry Brownie Chunk Ice Cream

It's cherry time!!! With nutriotious brownies made with beets, raw sprouted buckwheat, flaxseeds, shredded coconut, cacao and dates (with added vanilla and salt).

I just made the brownies and the swirl. There was no ice maker involved and I blended frozen bananas chuncks with the sauce.

From Fragrant Vanilla Cake

Monday, October 3, 2016

Easy Creamy Peppered Country Gravy Mix

This vegan gravy is super easy and convenient, and guess what: it's also delicious. Pour it over potatoes, toasts, fries, whatever.

From For Real Life

I poured it over some baked wedges