VEGAN TINY OMELETS! They are delicious AND cute, and also can be cooked in real life size! 😀

In Switzerland we know pancakes (thick & fluffy) and “Omeletten” (thin like crêpes). So the ones I’ve cooked in this video are actually Omeletten or as you might refer to it: Crêpes! 🙂

For this recipe you need:

– flour (I prefer spelt flour): the more omelettes the more flour (ca. 400 g)

– plant milk (I prefer oat milk): just as much until batter is smooth (like in the video; ca. 2 dl)

– olive or sunflower oil (2-3 tsp)

– salt (1/2 tbsp salt)

– sugar ( 2 tsp sugar)

– cider vinegar (1 tbsp)

– baking powder (1/2 tbsp)

My 3 favorite (raw) cookies!

Those are the rookies-cookies recipes! ( They are gluten-free and free of refined sugar and soooo delicious! You can buy them or you can make them yourself with the following recipe:

Apple and cinnamon cookie

  • 3-4 dates
  • 2 x dried apples
  • 20 walnuts
  • pinch of baking soda
  • 2 tbsp date syrup
  • 2 tbsp coconut oil
  • 3 tbsp oat flakes


Apricot and vanilla cookie

  • 4 tbsp oat flakes
  • 3 dried apricots
  • 20 almonds
  • 2 tbsp date syrup
  • pinch of baking soda
  • 2 tbsp coconut oil
  • 3 dates



  • 3-4 dates
  • 2 tbsp date syrup
  • 1/3 tbsp cacao powder
  • 2 tbsp coconut oil
  • 1 tbsp chocolate drops
  • 4 tbsp oat flakes


  1. Blend all the ingredients in a high speed blender.
  2. Form cookies.
  3. Bake 8 minutes at 180 ° C OR eat them raw.

Sponge Cake Batter Recipe

This recipe is a great basis for any vegan cake you want to make. Use this recipe to create the base of your cake and then you add the desired flavors for example berries, chocolate or nuts etc.


So the original recipe looks  like that:


  • 250 g margarine
  • 200 g sugar
  • 4 eggs
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 2.5 dl coffee creamer

The veganised version looks like that:

Vegan Version

  • 250 g margarine
  • 200 g sugar
  • 4 tbsp of egg replacement powder
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 4 dl soy cream
  • (plant milk)


Add about 200 g shredded almonds to your batter and twice as much soy cream. This gives it a nice texture and delicious taste!

If the batter needs to be moister after adding the flour, add any kind of plant milk.



  1. First mix all the wet ingredients, stir very long until everything is creamy.
  2.  Add the dry ingredients and don’t stir for too long.
  3. Bake for about 45 – 60 minutes at 180° C / 356° F. 


For everyone living in Switzerland, Germany, Austria: I tried out some egg replacement powders and I think that “VegEgg” by Arche is by far the best. This are the ingredients of it: Lupin flour (55%), corn starch, maltodextrin, thickener: locust bean gum, sea salt, curcuma.

Check it out:


Sweet & Salty Pies



Last week I made 6 pies! And in this part it should be said that I’m talking about the Swiss Tart/Pie the so called “Wähe” or “Fladen” or whatever you want to call it. I’ll just go with pie. But anyways: I never got bored of those pies because they are so variable and you can make them sweet and salty – EVEN with the same dough. When I did my last two pies, I realized I should write down the exact amount of ingredients, as this exact recipe only exists in my head. So here it is. My pie dough recipe: and even though I tried to write down the exact amount of ingredients – they can always variate, as many factors influence the consistency of the dough. You might need a bit more or less flour, a bit more or less salt, a bit more or less plant milk. 😀


This amount of ingredients is meant for 2 pies!

  • 530 g spelt flour
  • 1 tbsp egg replacement powder
  • 3 generous tbsp coconut oil
  • 2 tsp baking powder
  • 1 loaded tbsp raw cane sugar
  • 1 tsp salt
  • 1- 2 dl oat milk




This is the egg replacement powder I always use. It’s based on lupine flour, so if you don’t have a good replacement powder in your country just use lupine flour.


  1. Mix all the ingredients together and knead it into a soft dough.
  2. Divide the dough and roll each of them out with a rolling pin. (ca. 5 mm thick)
  3. Put each of the rolled out doughs on a flat cake tin.
  4. Cut the loose dough and keep it for decoration.
  5. Prick the bottoms of the doughs with a fork.
  6. Put them into the fridge while making the fillings.


Salty Filling

  • 200 ml soja cuisine creme
  • 3 dl oat milk
  • 2 tbsp vegetable bouillon
  • 1 tbsp corn starch
  • 1.5 tbsp egg replacement powder
  • 1 tbsp of dried Italian herbs
  • dried chili flakes & pepper

Now you can use whatever vegetables you like! I did one with zucchini, aubergine, tomatoes, onion and the other one (which was my favorite) with 500 g of spinach, plenty of tomatoes, onions, spring onion and mushrooms.

  • vegetables of your choice



This is the soy cream I use. You could also just use any vegan cream alternative of your country.




  1. Mix all the ingredients together.
  2. Cut your veggies and place them on the bottom of your dough.
  3. Pour the filling over the veggies and take the remaining dough to decorate your pie.
  4. Bake your pie for 45 minutes at 180 ° C / 356 ° F.
  5. The pie is the best when resting for at least 1 hour after baking.





  • 200 ml soy cuisine
  • 3dl vanilla soy milk
  • 8 g vanilla bourbon sugar
  • 5 tbsp raw cane sugar
  • 1.5 loaded tbsp egg replacement powder
  • 1 loaded tbsp corn starch
  • almond splitter
  • fruit of your choice (I once took apricots and once plums – both delicious!!)



  1. Mix all the ingredients together.
  2. Place the fruit of your choice (I recommend something rather sour than sweet like apricots, plums, apples etc) on the bottom of your dough.
  3. Pour the filling over the fruits, sprinkle some almond splitter on top of it and take the remaining dough to decorate your pie.
  4. Bake your pie for 45 minutes at 180 ° C / 356 ° F.
  5. The pie is the best when resting for at least 1 hour after baking.





Easy Summer Breakfast



  • coconut yogurt
  • strawberries – or any berries /fruit you like
  • almond butter
  • roasted nuts: minced almonds, walnuts, cashews, sun flower seeds etc,


  1. Nuts: You can roast the nuts in a pan without any oil. If you would like them to be a bit sweet, add some agave syrup in the end of the frying process. You can make a bigger amount and then store it in a jar.
  2. The rest is pretty self explaining, just put everything in a bowl together. 😀


Watermelon juice


I saw this juice all over instagram, but I wasn’t sure if I would like it. So the best way to find it out is trying. Long story short: I loved it! It’s really refreshing and yet soooo sweet (obviously depending on the water melon). It kind of tastes as if it’s made with a ton of sugar – but it’s not, which makes it really cool.


  • 1/2 of a big watermelon
  • 1 handfull of lemon balm



  1. Cut, Blend, Sift, Drink. So easy!
  2. I enjoyed it the most with some ice cubes and a bit of lemon juice on top.


coconut energy bliss balls


Hello friends! I present you my current favorite thing to snack on: bliss balls! They are really easy to make and only contain 4 ingredients. As always try to only use organic and fresh products and consume the bliss balls within 3 days (which shouldn’t be a problem at all). I love eating them as a mid-morning snack or after exercising. They are extremely filling and nourishing and did I mentioned it yet? They are delicious!!!! I hope you like them as well. 🙂



for about 8 small bliss balls

  • 10 dates
  • 2 tbsp coconut flakes
  • 1 tbsp cashews (optional: soak them overnight)
  • 1 tbsp vegan organic rice protein powder



  1. It couldn’t be easier: just blend everything in a mixer – I just had a hand held blender, which had quite a rough time to mix those ingredients, but it proves that you don’t need a super duper blender to create all that fancy food.
  2. Roll the dough into balls.
  3. Give them a nice bad in a bowl full of coconut shreds.





  • 100 g vegan margarine
  • 170 g raw cane sugar
  • 1 tbsp agave syrup
  • 0.5 dl vanilla flavored soy milk
  • 1 pinch salt
  • 1 tsp vanilla sugar
  • 250 g spelt flour
  • 1/2 tbs baking powder

what to do

  1. Put the margarine into a bowl and stir until soft.
  2. Add the raw cane sugar + agave syrup + vanilla soy milk + salt + vanilla sugar and mix everything.
  3. Sift the flour and baking powder into bowl and knead everything into a dough.
  4. Form the dough into thick lines ( Ø 4-5 cm), wrap them into clingfilm and let them chill for 15 – 20 minutes in the freezer.
  5. Cut the dough into small equal slices.
  6. Bake them for 6 – 8 minutes at 220° C / 428° F.

Advice:  After 6 – 8 minutes of baking the cookies don’t seem to be ready yet, as the dough is still very soft. But they get hard after cooling down. So don’t bake them for any time longer.

Depending on your preferences you can remove the cookies from the oven after 4 minutes (soft), 6 minutes (a bit of both) or 8 minutes (rather hard than soft). You could also make the doubled amount of the recipe, so that you can bake one baking sheet rather short and the other one rather long.







  • 75 g margarine
  • 200 g raw cane sugar
  • 1 pinch salt
  • 2 tbsp egg replacement powder
  • lemon peel
  • 200 ml soy cream
  • 230 g spelt flour
  • 1 tsp baking powder
  • plant milk


  • juice of 2 lemons
  • 150 g powdered sugar

What to do


  1. Preheat the oven at 180° C / 356° F.
  2. Stir the margarine until soft.
  3. Add the sugar + salt +  egg replacement powder + lemon peel.
  4. Sift the flour + baking powder into a bowl + add soy creme. Mix everything until it becomes a homogenous batter.
  5. If needed add some more plant milk.
  6. Bake the cake for 50 minutes.


  1. Mix the lemon juice and powdered sugar.
  2. After 45 minutes of baking: stab into the cake with a sharp knife and pour half of the glaze over it.
  3. When the cake is out of the oven: pour over the remaining glaze.

The cake is now R E A L L Y  moist and should at least rest 3 hours. Ideally you bake the cake 1 day before you plan to eat it, so it can rest over night. If you want to eat the cake immediately: use less glaze and it won’t need to rest for so long. But the real juicy lemon cake is only possible with lots an lots of glaze!