The dough is very similar to a classic shortbread dough and is easy to form and roll out. Before baking it should be left to rest chilled for approx. 30 minutes.

For sweetening I use dried dates. They create a lovely sweetness and also add to the silky texture of the dough (better don’t taste it though, I warned you! ). I have tried a variety of cookies with the dough.

Here are a few cookie variation ideas:

• To make jam filled thumbprint cookies, form the dough into small balls and press dent into it, using your thumb or the end of a wooden spoon. Fill the dent with some jam before baking.

• For marble cookies add some cocoa powder to half of the dough. Should it get too dry, add little bit of water. Knead the light coloured and dark colour dough together before forming the cookies.

• Add some cinnamon to create cinnamon star cookies (a favourite with my German family)

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Super Easy Cookie Dough (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Perfect for holiday baking, a super easy and quick cookie dough. The recipe is vegan, gluten-free, sweetened with fruits and oil-free. The dough is wonderfully versatile and can be used for a variety of diffferent cookies.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Cookies, fruit-sweetened, gluten-free, holiday baking, oil-free, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest time 30 minutes minutes

Servings 1 Tray

Ingredients

• 200 g rice flour (or other flour)
• 70 g almond flour (alternatively ground cashews or sunflower seeds)
• 2 tbsp psyllium fiber
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 100 g dates, pitted and chopped
• 170 ml warm water

Instructions

• Start by soaking the dates with the warm water in a bowl. Then blend it smooth, using a stick blender.
• Mix the dry ingredients in a separate bowl. Pour the date mixture into this bowl and stir to combine. A thick dough should form, which is easily pliable.
• Cover the bowl with the dough and place in fridge for approx. 30 minutes.
• Preheat the oven to 170° C (top/bottom heat). Roll out the dough between two sheets of baking paper. Cut out the cookies and place them on the baking tray. Repeat the step until the dough is used up.
• Bake the cookies for approx. 12 to 15 minutes or until golden brown. Decorate to your liking. Enjoy

They are the perfect ingredients for these Banana Donuts with raspberry glazing. The flavour combination – wow, I was impressed. What a an amazing combo. I think the recipe also works very well with blackberries

The raspberry glazing is refreshingly light und works without nuts. I’m using sunflower seeds as an alternative. Please be aware, they need some soaking prior to cooking.

To make the glazing set I use agar agar powder. It’s important to only use pure agar agar powder. I’m also using baking measuring spoons. One teaspoon equals 5 ml.

These Raspberry Banana Donuts are:

• vegan
• gluten-free
• fruit-sweetened
• soy-free
• nut-free
• oil-free

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Raspberry Banana Donuts (Vegan, Gluten-free, Fruit-sweetened)

Fluffy Banana Donuts with Raspberry Glaze. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Banana, Donuts, gluten-free, nut-free, oil-free, Raspberry, soy-free, vegan

Prep Time 4 hours hours

Cook Time 1 hour hour

Setting time 1 hour hour 30 minutes minutes

Servings 6 Donuts

Ingredients

For the donuts:

• 140 g rice flour
• 60 g buckwheat flour
• 2 tbsp psyllium fiber
• 1 tsp baking powder
• 250 g very ripe banana (approx. 2 bananas)
• 1 tbsp almond butter
• 230 ml water

For the glaze:

• 30 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 100 g raspberries
• 70 g dates, pitted and diced
• 150 ml plant mylk
• 1 tsp agar agar powder

Instructions

• Preheat oven to 190° C (top/bottom heat). Mix the dry ingredients for the donuts in a bowl.
• In a separate bowl, mash the bananas with water and almond butter until they are creamy. Pour the mixture into the bowl with the dry ingredients and stir to combine.
• Evenly spread the dough in the donut mold. Bake for approx. 15 minutes or until an inserted wooden skewer comes out clean. Let them cool down properly.
• For the glaze, blend all ingreidnets in a blender until smooth. Pour the mixture into a small pot and bring to the boil gently.
• Let it simmer on medium-low temperature for a few minutes. Spread the glaze on the donuts and garnish to your liking. Enjoy!

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml.

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.

Because ever since I made this chocolate banana loaf I couldn’t stop thinking about this delicious little thing. And here we go again! Yay!

This time I made a version without cocoa though, because I wanted more banana flavour, and honestly, less ingredients. You may have noticed that, most of my recipes don’t contain many ingredients. Because like with many things in life, I also like to keep my baking and cooking simple. Without loosing out on flavour of course. Sometimes I find it truly amazing, how little you need to create something yummy.

Like this vegan and gluten-free banana loaf. It only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

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Easy Banana Bread (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free banana loaf recipe only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

Course Baked Sweet, Bread

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Bread, Loaf, oil-free, without egg, without milk

Servings 1 Banana Loaf (20 cm)

Equipment

• 20cm loaf tin
• Blender

Ingredients

• 190 g rice flour
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 400 g banana (400 g = approx. 4 bananas without peel)
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon ground vanilla
• 190 ml water

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line loaf tin with baking paper.
• Mix the flour and baking powder & soda in a bowl.
• Blend bananas with psyllium fiber husk, ground vanilla and water in a blender until smooth.
• Pour banana mixture into bowl with dry ingredients and swiftly stir to combine.
• Scoop dough into loaf pan and spread evenly.
• Bake for approx. 30 to 35 minutes. If the loaf browns up too quickly, bake it covered* until an inserted wooden skewer comes out dry. (I had to cover it at around 25 minutes and after a total of 35 minutes it was ready)

Notes

Let cool down a little and enjoy!

*placing an un-coated empty tray into the rack above, to shield it from direct heat.

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.

If you have a good non-stick frying pan, you won’t need any oil to fry them. Simply cook them a little longer on a fairly low temperature 

As always, these mini almond pancakes are vegan and gluten-free and also free from refined sugar.

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Mini Almond Pancakes (Vegan, Gluten-free, No Refined Sugar)

These vegan and gluten-free pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood.

Course Pancakes

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, dairy-free, egg-free, No Refined Sugar, soy-free

Servings 10 mini pancakes

Equipment

• highspeed blender
• non-stick frying pan

Ingredients

For the pancakes:

• 70 g almonds soak in water for at least 8 hours, then rinse and drain
• 50 g dates pitted
• 250 ml water
• 70 g rice flour
• 1 tablespoon psyllium husk fibre
• 1/2 teaspoon baking powder

For the chocolate sauce:

• 2 teaspoon almond butter or other nut or seed butter
• 1 teaspoon liquid sweetener of your choice
• 1 tablespoon FAIR-TRADE cocoa or cacao powder
• 1-2 tablespoon water start with less until it has the right consistency
• some chopped nuts for garnish optional

Instructions

• Place soaked almonds, dates and water in highspeed-blender and blend until smooth.
• Add remaining ingredients and blend again until smooth.
• Lightly grease frying pan and preheat on medium heat. Scoop one heaped tablespoon of dough per pancake into the pan and gently spread the dough out a bit.
• Cook on medium heat for approx. 2 minutes (air bubbles should come up in the dough), then turn the heat down a little more and cook until golden brown, before flipping the pancakes.
• For the sauce, mix all ingredients, but use a little less water at first. Just add enough to make the sauce not too runny and not too thick.

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.

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For a while I’ve been playing around with this kind of cake. Adding the nuts promised to create a moist and rich consistency, it was just a matter of time until I had the ratio right. And now it happened!

This is the ultimate rich, chocolaty cake experience, with dark chocolate flavours and a light and fluffy, yet moist cake. And all that while still being vegan and gluten-free, and super easy to make

I’m sure that it will work with other nuts too. But macadamias have the highest amount of fat and therefore add this delicious “buttery” flavour and richness.

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Macadamia Chocolate Cake (Vegan, Gluten-free)

This is the ultimate rich, chocolaty cake experience, with dark chocolate flavours and a light and fluffy, yet moist cake. And all that while still being vegan and gluten-free, and super easy to make.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, dairy-free, Macadamia, soy-free, without egg

Servings 1 cake (21 cm)

Equipment

• 21cm spring form
• Blender

Ingredients

• 140 g macadamias
• 180 g coconut sugar
• 1 tablespoon psyllium fiber husk
• 375 ml water
• 110 g buckwheat flour (if you don’t like the buckwheat flavour, use only 50% buckwheat flour and add 50% rice flour)
• 75 g FAIR-TRADE cocoa powder
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-2 handful chocolate drops if you live in New Zealand, I recommend Trade Aid chocoloate drops

Instructions

• Blend macadamias, coconut sugar, psyllium fiber husk and water in a blender until smooth.
• Preheat oven to 200°C (top-/bottom heat). Line spring form with baking paper and lightly grease the sides.
• Mix all dry ingredients in a bowl. Pour the macadamia mixture into the bowl with the dry ingredients and stir to combine.
• Spread dough evenly in cake tin. Sprinkle with chocolate drops and gently press them into the dough.
• Place in oven and bake covered* for approx. 30 minutes. Towards the end of baking time, test with a wooden skewer. If it comes out lightly sticky, the cake is ready. Let cool down a little before taking it out of the spring form.

Notes

Enjoy!

*I place an empty tray into the rack above the cake to shield it from direct heat.

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.

While the pink chai frosting was quickly created, it took me quite some time to get the texture of the chocolate cake right. Like a loong time. In other words, I don’t think I ever had that much chocolate cake in my life

In the end it was just a slight tweak of the ingredients to create this amazingly moist and chocolaty cake. All vegan, gluten-free, without refined sugars and oil-free. This time I also without dates

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Pink Chai Chocolate Cake (Vegan, Gluten-free, No Dates)

This is the result of one of those recipe ideas that I just couldn’t let go. I knew that it would be amazing once I had it right. Because pink chai and chocolate are such a heavenly match. All vegan, gluten-free, without refined sugars and oil-free. This time I also without dates.

Course Baked Sweet, Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, chocolate, dairy-free, No Refined Sugar, Pink Chai

Servings 1 cake (18 cm)

Equipment

• 18cm spring-from
• Blender

Ingredients

For the chocolate cake:

• 200 ml coconut milk preferably with high-fat content
• 125 ml water
• 1 tablespoon psyllium fiber husk
• 90 g coconut sugar
• 110 g rice flour
• 75 g FAIR-TRADE cocoa powder
• 1 1/4 teaspoon baking powder

For the pink chai frosting:

• 140 g cashews soak them in water for at least 3 hours, then rinse and drain
• 1 heaped tablespoon coconut sugar or more if you like it sweet
• 30 g cacao butter melted
• 1/4 cup warm water
• 1 teaspoon beetroot powder
• 1 teaspoon ground cinnamon
• 2-3 tablespoon water if needed
• Some extra beetroot powder and chopped pistachios for garnish if desired.

Instructions

• First blend the coconut milk, water, psyllium fiber husk and coconut sugar in a blender. Set aside.
• Preheat oven to 200°C (top-/bottom heat). Line bottom of spring-form with baking paper and grease the sides lightly (I used coconut oil for this step).
• Sift rice flour, cocoa powder and baking powder into a bowl and mix it. Add the coconut cream mixture and quickly stir to combine. Don’t over stir.
• Scoop the dough into the spring-form and spread it evenly.
• Bake in oven covered* for approx. 35 to 45 minutes, or until an inserted wooden skewer comes out of the dough just slightly sticky. Let cool down a little before taking it out of the form. Then let cool down completely before applying the frosting.
• For the frosting, blend all ingredients but the beetroot powder and cinnamon in a powerful mini-blender. It helps if the ingredients are at room temperature to stop the cacao butter from setting too early. Add a few tablespoons of water if necessary.
• Once the mixture is blended to a smooth, creamy texture, add the beetroot powder and ground cinnamon and blend once more. If it is too hard to blend it, mix it manually instead of adding more water. Let cool down a little until the mixture gets a little thick.
• If you’d like to make some decorative frosting dollops, take a few tablespoons of it aside. Spread the frosting evenly over the cake. Garnish with a little more beetroot powder if you wish. Transfer the remaining frosting into an icing bag to add dollops. Garnish with chopped pistachios if desired.
• Chill for 1 to 2 hours until the frosting is set. Then keep covered until serving (the frosting tends to dry out after a while).

Notes

Enjoy!

*I insert an empty baking tray in the rack above the cake to shield it from direct heat.

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.

Simple Whole-Grain Pumpkin Seed Bread – Vegan & Gluten-Free

This time I wanted it to include pumpkin seeds and be as simple as possible without too many ingredients. It turned out to be completely whole-grain with only one flour. The slightly roasted pumpkin seeds taste amazing!

As always this recipe for pumpkin bread is vegan and gluten-free. You can also make it with sunflower seeds.

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Pumpkin Seed Bread – vegan & gluten-free

Bake this easy vegan gluten-free pumpkin seed bread with only one flour. Crunchy, nutty, and perfect for any meal!

Course Breakfast, Brunch, Side Dishes

Cuisine European, German

Diet Gluten Free, Vegan

Keyword breakfast, crunchy crust, easy, fall recipe, healthy, homemade, lunch, quick, simple baking, wholesome

Equipment

• Loaf pan 8–10 inch / 20–25 cm
• Blender

Ingredients

• 225 g pumpkin seeds, soak in water for at least 12 hours, then rinse and drain
• 310 ml warm water
• 2 teaspoon active dried yeast
• 1 heaped teaspoon molasses or sugar
• 420 g buckwheat flour
• 1 tablespoon flax seed
• 1 tablespoon psyllium fiber husk
• 1 1/4 teaspoon salt

Instructions

• Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.
• Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.
• In the meantime mix all dry ingredients in a bowl.
• Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.
• When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.
• Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.
• Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.
• Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.

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.

Then I got this nice comment, saying that this recipe would be lovely in a bundt cake. Oooooh yeaaaah!

Turns out that yes, polenta is amazing in a bundt cake. The texture is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

I added some chocolate glazing and chopped, roasted almonds and it was absolutely perfect!

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Polenta Bundt Cake (Vegan, Gluten-free, No Dates)

The texture of this polenta bundt cake is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, dairy-free, egg-free, nut-free, oil-free, Polenta, soy-free, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm bundt cake form

Ingredients

For the cake:

• 400 ml coconut milk
• 60 ml water
• 90 ml maple syrup or coconut nectar
• 1 heaped tablespoon flax seed freshly ground
• 150 g white rice flour
• 130 g fine polenta
• 2 tablespoon potato starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda

For the chocolate glazing:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cocoa powder
• 30 ml maple syrup or coconut nectar

Instructions

• Mix coconut milk, water and maple syrup with the freshly ground flax seed. Let sit for at least one hour.
• Preheat oven to 200° (top-/bottom heat). Mix all dry ingredients in a bowl.
• Grease cake tin. Pour wet ingredients into the bowl with the dry ingredients and mix well.
• Transfer dough into cake tin and spread evenly. Place in oven and bake covered (with a piece of baking paper or a sheet of aluminum foil which you can reuse several times) for approx. 25 minutes. Test with a wooden skewer. If it comes out dry with just a few crumbles, the cake is ready.
• For the chocolate glazing, mix all ingredients in a cup and stir to combine. Then drizzle over the cooled down cake, add chopped nuts if desired.

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.

Technically it isn’t grain-free, because the flax seed count as one. But you won’t need any other grains. I have to warn you: this cake is ridiculously rich. It is best to serve small portions.

The cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

As always, this recipe for nutty chocolate cake is vegan, gluten-free and without refined sugar. While I have used hazelnuts, this recipe works with other nuts too

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Nutty Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, Nutty

Servings 1 Cake

Equipment

• 7inch (18cm) cake spring-form
• Blender

Ingredients

For the cake:

• 280 g hazelnuts
• 50 g FAIR-TRADE cocoa powder
• 55 g coconut sugar
• 1 teaspoon baking powder
• 1 tablespoon ground flax seed
• 190 ml water

For the drizzle:

• 35 g nuts
• 1/4 to 1/3 cup water
• 2-3 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon coconut sugar or more if you like it sweeter

Instructions

• Preheat oven to 210°C (top-/bottom heat). In a blender, pulse the hazelnuts to fine crumbles. Transfer to a bowl.
• Sift in cocoa powder, coconut sugar and baking powder. Add ground flax seed and mix well.
• Then add the water and mix until combined.
• Line spring-form with baking paper, grease the sides. Transfer dough to spring-form and spread evenly.
• Bake covered for 35 to 45 minutes, or until inserted wooden skewer comes out clean. test is recommended!
• Let cool down a little before taking it out of the form. For the drizzle, simply blend all ingredients until smooth. A powerful mini-blender is recommended for this step.

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.