For this recipe you only need a few ingredients. It is vegan, gluten-free, sweetened with dates and without oil. I have used almond butter to replace oil. You can also use any other nut or seed butter.

Glazed with some chocolate and garnish with walnuts, these cookies were simply perfect! The combination of nuts and chocolate makes for a special flavour. If you live in Aotearoa New Zealand, I recommend the dark chocolate drops from TradeAid. They are perfect

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Chocolate Cookies (Vegan, Gluten-free, Fruit-sweetened)

Super easy chocolate cookies that don't take much time to make. The recipe is vegan, gluten-free, fruit-sweetened and without oil. They also makes a nice edible gift.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, Dates, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12 Pieces

Ingredients

• 100 g dates, pitted and chopped
• 170 ml water
• 50 g almond butter (or other nut/seed butter)
• 130 g rice flour
• 50 g buckwheat flour
• 3 tbsp FAIR-TRADE cacao
• 1 tbsp ground psyllium fiber
• 1/2 tsp baking powder
• some FAIR-TRADE chocolate for glazing

Instructions

• Preheat the oven to 170°C (top/bottom heat). Blend dates, water and almond butter with a stick blender until smooth.
• Mix the remaining ingredients in a bowl. Add the dates mixture and stir to combine.
• Roll out the dough between sheets of baking paper. Cut out cookies and place them on a baking tray. Repeat until the dough is used up.
• Bake for approx. 12 to 15 minutes. If desired, glaze with some FAIR-TRADE chocolate after they cooled down.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And I will never forget these images.

A very active vegan activist friend supplies me with food for though every day. And the lovely ladies from the German animal activist project Beautiful Commitment really shook me up and motivated me to do something.
I don’t want to be quite anymore! because that small amount of uncomfortable feelings is nothing compared to what the animals have to go through when they get killed against their will.
Today I learnt that we already have reached the critical mass of vegan people, so that we could seriously start to create change. But most vegans are silent. They don’t dare to speak up for the animals. I can relate, I was like that too. I can only ask to look into this subject again and again. And to remember why we chose to live a vegan lifestyle and what we want to achieve with it.

This is why I decided not to compromise anymore. Instead I will offer to create a true vegan feast, to show how delicious and easy vegan food can be.
And Christmas time is the ideal occasion to do just that. Because the contradiction couldn’t be stronger when we celebrate love but have dead animals on our plates, right?

It doesn’t have to be like that! Let us all create change for a better world by standing up for our values with all our heart and soul!
On my blog you can find heaps of inspirations for vegan meals. Also, my fellow vegan friend The Pesky Vegan has created a beautiful compilation of vegan recipes for kinder holidays
Happy holidays everyone!
Much love,
Jana

Makes approx. 22 cookies:

100g rice flour
70g tapioca flour
60g buckwheat flour
1 tablespoon ground psyllium fiber husk
1 teaspoon ground vanilla
1 teaspoon baking powder
2 pinches salt
70g white almond butter (or normal almond butter, or cashew butter)
70g rice syrup (or other liquid sweetener)
50ml water (use less if you’re using other liquid sweetener and add as much as needed)
A few tablespoons of ground desiccated coconut for “dusting” if desired

Instructions:

1. Mix all the dry ingredients in a bowl.
2. Combine the wet ingredients, ideally blending them in a small bullet blender or whisking them.
3. Add wet ingredients to the bowl with the dry ingredients and stir to combine. It should result in a soft dough that is still easy to form.
4. Form the dough into a ball, place in a small bowl, cover and let rest in the fridge for approx. 30 minutes.
5. When the dough resting time is almost up, preheat the oven to 170°C (top-/bottom heat) and line a baking tray with baking paper.
6. Take the dough out of the fridge and start forming little crescent shaped cookies, with wet, cold hands. To make it easier, you can form the dough into a roll first and then cut even portions that are just big enough to form one cookie each.
7. Place cookies on oven tray and bake them for approx. 10 to 12 minutes or until they turn slightly golden. If you wish to add the coconut dusting, give them a brush of water one at a time (while they are still hot) and roll them in the ground desiccated coconut. Please be aware that this dusting will fall off relatively easy.
Enjoy and Happy Holidays!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In the meantime, I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts. Well, it ticks all the boxes for me!

You might like it as much as I do and start quietly pleading those bananas to ripen up faster! Because ripe bananas is what it takes. If you like a plain or pure chocolate version you can also try this easy banana loaf recipe or this chocolate banana loaf.
I’m super happy with the texture. It is soft and moist but also easy to slice. And all that while avoiding gluten, eggs and oil! I love it!

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Spiced Banana Loaf (Vegan, Gluten-free, Oil-free, Fruit-Sweetened)

I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts.

Course Banana Loaf

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana Loaf, gingerbread, oil-free, Spiced

Servings 1 Loaf

Equipment

• 20cm loaf tin
• Blender

Ingredients

For the banana loaf:

• 100 g hazelnuts ground
• 100 g rice flour
• 100 g buckwheat flour
• 25 g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium husk fiber
• 2-3 teaspoon chai spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 350 g banana approx. 3-4 bananas
• 150 ml water
• some extra sweetener if you like it more sweet

For the chocolate topping:

• 100 g FAIR-TRADE chocolate
• 35 ml plant milk

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line the loaf tin with baking paper.
• Mix the dry ingredients in a bowl.
• In a blender, blend the bananas and water creamy.
• Pour the banana mixture into the bowl with the dry ingredients. Swiftly stir it to combine.
• Spread dough evenly in the loaf tin. Place in oven and bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean. Should it brown up too quickly, cover it to protect it from direct heat.
• Let cool down completely before adding the chocolate topping. For the chocolate drizzle melt the chocolate by placing it in a cup that sits in a bowl with hot water. Occasionally stir until it is almost completely melted. Now add the plant milk and stir to combine.
• Drizzle the chocolate mixture over the banana loaf and garnish to your liking (I use chopped hazelnuts, pistachios, cinnamon bark and a star anise).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes one tray of ginger bread cookies:

For the cookies:
80g dates, pitted and finely diced
75ml hot water
100g rice flour
100g buckwheat flour
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon freshly ground flax-seed
2 – 3 teaspoon ginger bread spice
1/2 teaspoon baking powder
1 tablespoon tahini (or any other nut or seed butter, or 1/2 tablespoon coconut oil)
For the icing:
25g cacao butter
35g coconut flour
1/2 teaspoon ground coconut sugar

Instructions:

1. Place dates in a small bowl and cover with hot water. Cover the bowl and let soak for at least half an hour. Then blend until smooth, ideally using a a power bullet blender. (If you only have a large blender jug, I recommend making twice or more and store the extra date paste in the fridge or freezer for the next batch)
2. Preheat oven to 175°C (top/bottom heat). Mix all the dry ingredients in a bowl. Add date paste and tahini and mix well. Use your hands to knead the dough until it is thick and sticky. Should it be too crumbly, add a tiny bit of water (start with 1/2 tablespoon, it doesn’t take much).
3. Roll out the dough between two sheets of baking paper. Cut out the the ginger figures and place them on a lined baking tray. Repeat until the dough is used up.
4. Place in oven and bake for approx 15 minutes. Keep a close eye, they burn easily.
5.Let cool down on a cooling rack while preparing the icing.
6. For the icing, melt the cacao butter, suing the double boiler method. Then add coconut flour and ground coconut sugar. Mix to combine.
7. Place the icing into an icing bottle and let cool down a little before piping it onto the ginger bread figures.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

One of personal sweet favourites around Christmas time is gingerbread. It’s a classic thing in Germany and I just love the flavour, especially when combined with chocolate

So I decided to create a gingerbread inspired mug-cake, including spice and all things nice A perfect treat for those cold winter days. But, you know, it even tastes great in summer…

As always, this recipe for spiced mug-cake is vegan, gluten-free and also oil-free.

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Gingerbread Mug-Cake (Vegan, Gluten-free, Oil-free)

So I decided to create a gluten-free gingerbread inspired mug-cake, including spice and all things nice. A perfect treat for those cold winter days. But, you know, it even tastes great in summer…

Course Mug-Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword gingerbread, Mug-Cake, No Refined Sugar, Spiced, without egg, without milk

Servings 4 portions

Equipment

• Blender

Ingredients

For the mug-cake:

• 110 g rice flour
• 95 g buckwheat flour
• 45 g coconut sugar (a little more if you like it sweet)
• 2 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fibre husk
• 1-2 teaspoon spice I like a mix of ground nutmeg, cloves, cinnamon, allspice, ginger and cardamom
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 250 ml water

For the frosting:

• 35 g dates pitted and diced
• 125 ml water
• 35 g cashews soak them in water for at least 4 hours, then rinse and drain
• 1 tablespoon FAIR-TRADE cocoa powder

Instructions

• Preheat the oven to 210°C (top-/bottom heat). Sift all dry ingredients for the mug cake into a bowl.
• Add water to the bowl and mix well. Scoop dough evenly into oven-proof ramekins.
• Place ramekins on baking tray and bake covered for approx. 10 to 15 minutes, or until an inserted wooden skewer comes out clean.
• For the frosting, blend all ingredients until smooth. A powerful small blender is best for this.
• Drizzle the frosting onto the mug-cakes, garnish to your liking and serve while warm. Can also be enjoyed once cooled down.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The glazing in this recipe is completely nut-free. If you prefer a thicker, creamier glazing and are OK with cashews, I can recommend this one here.

As always, this recipe is vegan, gluten-free and without refined sugar. The glazing tends to get a little soft at room temperature. I recommend storing them in the fridge.

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Cinnamon Star Christmas Cookies (Vegan, Gluten-free, Nut-free)

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The vegan glazing in this recipe is completely nut-free.

Course Christmas cookies, Cinnamon Star

Cuisine German

Diet Gluten Free, Vegan

Keyword Christmas, Cinnamon Star, Cookies, without Nuts, Without Refined Sugar

Servings 30 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 150 g sunflower seeds
• 3 tablespoon psyllium fibre husk
• 3 tablespoon coconut sugar
• 3 teaspoon cinnamon powder
• 1/2 teaspoon baking powder
• 3-4 tablespoon water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Grind the sunflower seeds to a fine flour and transfer to a bowl.
• Preheat the oven to 190°C (top-/bottom heat). Add the remaining dry ingredients to the bowl and mix well.
• Pour in just enough water to make a knead-able dough.
• Roll out the dough between two sheets of baking paper. Then use cookie cutter to shape cookies and place them on baking tray. Repeat until all dough is used.
• Place in oven and bake for approx. 12 minutes or until the cookies just start to turn golden-brown. Let cool down completely before adding the icing.
• For the icing, melt the ingredients in a cup that sits in warm water. Let cool down a little before applying.
• Store in air-tight container and keep chilled.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

I have used hazelnuts for the dough, but you can also use almonds or other nuts.

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German Cinnamon Star Cookies (Vegan, Gluten-free)

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

Course Christmas cookies

Cuisine German

Diet Gluten Free, Vegan

Keyword Biscuits, Christmas, Cinnamon Star, Cookies, without egg, Without Refined Sugar

Servings 50 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 290 g hazelnuts
• 90 g coconut sugar
• 3 tablespoon psyllium fibre husk
• 2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1-2 pinches salt
• 1/4 cup water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Preheat the oven to 180°C (top-/bottom heat) and line baking tray with baking paper.
• Pulse the hazelnuts until finely ground and transfer to a medium sized bowl. Add remaining dry ingredients and mix well.
• Add water to the bowl and stir well until combined. Scoop the dough onto a sheet of baking paper, place another sheet of baking paper on top and roll out until approx. half a centimeter high.
• Use cookie cutter to cut out stars and place them onto baking tray. Knead the remaining the dough to a ball, place on baking paper, cover with additional baking paper and roll out again and cut out cookies. Repeat until dough is finished.
• Place tray in oven and bake for approx. 8 to 10 minutes. Let cool down before glazing.
• For the glazing, melt ingredients in a double boiler. Then let cool down a little until the liquid becomes thicker again. Use a teaspoon to place a small dollop in the middle of a cookie and pull glazing to the corners.
• Let cool down until set. Store in air-tight container in a cool and dry place.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

When I think of Christmas cookies, vanilla cornets always come to mind. But these ones are also gluten-free and vegan

I was really pleased how they turned out. And I managed to take some photos before they were all gone…

For approx. 20 cornets you’ll need:

3/4 cup (105g) rice flour
1/2 cup (60g) tapioca starch
1/2 cup (75g) finely ground macadamias (alternatively blanched almonds or walnuts)
1/4 cup + 1tablespoon (40g) buckwheat flour
1/4 cup (45g) coconut sugar
1 tablespoon psyllium fibre husk
1/2 teaspoon baking powder
1-2 pinches salt

1/4 cup coconut oil, melted
1/4 cup water
1/2 teaspoon vanilla paste or vanilla essence

some coconut flour or coconut milk powder or caster sugar for garnish

Preparation:

1. Mix all dry ingredients in a medium sized bowl.

2. Add coconut oil, water and vanilla paste and mix well. Then knead with your hands until the dough forms into one big clump that doesn’t stick to the bowl. Place in fridge for 15 minutes.

3. In the meantime preheat the oven to 190°C (top-/bottom heat). Line the baking tray with baking paper.

4. Remove the dough from the fridge, knead the dough until smooth again and roll it into several roughly finger-thick rolls. Cut off approx. 2 inch long pieces. Roll them until smooth and shape into cornets. Place on baking tray.

5. Bake at 180° for 5 to 10 minutes. Then roll in or sprinkle with garnish of your choice while still hot. You can also dip one end in chocolate.

6. Let cool down properly and store in air-tight container.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This sauce is perfect with all sorts of meals. I have just had it with my favourite spicy potato wedges and sauteed green beans. It was delicious!

I recommend to make this sauce a few hours or even a day in advance, so it can cool down. Once you heat it up again, the flavours will taste even better.

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Brown Onion Gravy (Vegan, Gluten-free)

This vegan and gluten-free sauce is perfect with all sorts of meals. I have just had it with my favourite spicy potato wedges and sauteed green beans. It was delicious!

Course Gravy

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Keyword Brown Gravy, Christmas, nut-free, Onion, soy-free

Servings 2 cups

Equipment

• stick-blender

Ingredients

• 1 large brown onion
• some cooking oil
• 1 teaspoon whole allspice
• 1/2 teaspoon OR ground allspice
• 2 tablespoon rice flour
• 2 heaped teaspoon ground paprika
• 1 teaspoon smoked ground paprika
• salt & pepper to taste
• 1 3/4 cup water

Instructions

• Peel and chop the onion into small cubes.
• Heat the oil in a small pot and add the onions as well allspice. While stirring constantly, cook until they turn brownish.
• Sprinkle with rice flour, paprika and smoked paprika and stir well to mix.
• Add the water, stir well and bring to boil. Season with salt and pepper to taste.
• Take off the heat, remove as many allspice seeds as possible and blend with a stick-blender.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.