Springform (24-26 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup water 2 ½ teaspoons baking powder zest of an orange/lemon 2 teaspoons vanilla essence Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly
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1 pack silken tofu 1/4 cup sugar / maple syrup 100 g  strawberries (3,5 ounce) 3 tablespoons coconut butter, melted strawberries for garnish Wash the strawberries and remove the leaves. Put all the ingredients in a blender/food processor and blend until smooth. Pour into individual forms. Allow to cool for at least an hour. Before serving garnish with
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For 4 servings: For the pasta: 250 g flour 130 ml water a pinch of salt 200 g ground walnuts zest of 2 lemons (bio) 1 teaspoon cinnamon 3-5 tablespoons raw sugar (to taste) Make the pasta  a day before (March 8th). Mix the flour, water and salt and make a dough. The dough should be elastic and should
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For 1 serving: 300 ml vegetable milk 3 tablespoons semolina 1-2 tablespoons raw sugar (to taste) jam Put the milk into a pan and heat. Sprinkle in the semolina stirring continuously to avoid lumps form. Add the sugar and cook slowly, stirring from time to time, for approx. 5 minutes (or conform indicated on the
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Spring form 26 cm (10-12 servings) For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsp vanilla essence/amaretto 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is dissolved. Grease the spring form with a little bit of oil.
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For 10-12 servings: 26 cm springform 250 g strawberries, sliced For the leaf: 300 g flour 3 tablespoons cocoa 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is melted. Grease the springform with a little bit
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For 15 to 20 pieces: 1 cup raw cashew nuts, soaked for 2-3 hours 3-4 large soft dates 2 tablespoons maple syrup/raw sugar, to taste 2 tsp vanilla essence/amaretto 1 tablespoon coconut butter (optional), melted 2 tablespoons coconut flakes juice of half a lemon/orange zest of a (bio) lemon/orange Blend all ingredients using a blender/food processor
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Springform 250 g orange jam For the base: 1 1/4  cup flour ½ cup raw sugar ½ cup oil ½ cup water or soy milk 1 ½ teaspoons baking powder zest of an orange 1 teaspoon amaretto Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly .
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For the dough: 3 cups flour ½ cup oil ½ cup sugar ½ cup water 15 g baking powder salt For the filling: 1-1 ½ kg apples ½ cup raw sugar 2 teaspoons cinnamon Peel and core apples, grate on a box grater. Add the sugar and the cinnamon and mix it. Drain off apple juice. Meanwhile prepare
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For a salami of approx. 40 cm length and a thickness of 6-7 cm. 250 g vegan (coconut) biscuits 150 g walnuts 100 g raisins 100 ml coconut milk 50 ml amaretto 3 tablespoons cocoa 2 tablespoons raw sugar 3 tablespoons coconut flakes plastic film Soak the raisins in amaretto for at least an hour. Crush the biscuits in a bowl.
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