This year I haven’t baked any holiday cookies yet. I have been baking though. Like these donuts, that have been spiced with gingerbread spices – and this
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Review – Highspeed Blender Optimum G 2.1
(Contains Affiliate Advertising) Most of my recipes require a good, powerful blender. There are quite a few different brands of high-speed blenders on the market. Many years ago I purchased my first
Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)
Pancakes! Some have them for breakfast, some for afternoon coffee break, he he. They actually make a nice lunch box treat too.
Chocolate Donuts (Vegan, Gluten-free, Oil-free)
This recipe could have come to live yeeeaaars ago. That is the amount of time that I’ve had these doughnut molds in
Berry Vanilla Semifreddo (Vegan, Gluten-free, Fruit-Sweetened)
There are quite a few recipes with berries on my blog already. Because I simply love them so much! And they are so good for you 🙂
Chocolate Cookies (Vegan, Gluten-free, Fruit-sweetened)
Here is the recipe for the chocolate cookies that I have used for the
Vege Pasta Sauce (Vegan, Gluten-free, Oil-free)
Strange things are happening in my garden! Autumn is settling in but I have a massive cherry tomato plant in the garden.
Nut-Mylk Pulp Chocolate Cake (Vegan, Gluten-free, Oil-free)
Here is another good reason for making your own nut mylk! The leftover nut-milk pulp makes an amazing ingredients for baking. It allows for this super soft and moist texture that is pretty much oil-free!
Pumpkin Tarte Flambee / Flammekueche (Vegan, Gluten-free, Yeast-free)
This year I have re-discovered my love for pumpkins. My favourite option is simply baked pumpkin as a side dish to various savoury meals. If you get the right pumpkin, it just tastes so delicious!