• 400 g spelt flour
  • 1 tbsp salt
  • 1 tbsp egg – replacement powder
  • 60 g raw cane sugar
  • 2 dl almond milk
  • 60 g coconut oil
  • 1 fresh yeast cube


  • 2 dl vanilla soy milk
  • 55 g raw cane sugar
  • 1 pack of vanilla sugar
  • 60 g coconut oil
  • 2 dl vegan creme (e.g.  soja cuisine, coconut cuisine)

What to do


  1. Heat up the coconut oil until it’s liquid. Let it cool down a bit before pouring into the dough!
  2. Mix all dry ingredients (flour, salt, sugar, egg replacement powder).
  3. Shape your dough like a crater and pour in the lukewarm coconut oil.
  4. Blend the yeast with some lukewarm plant milk and then also pour it into the “crater”.
  5. Knead the dough until smooth.
  6. Cover the dough with a moist warm towel for 40- 50 minutes and make sure it’s placed somewhere warm without any draft! In the end the dough should be 2 times bigger than before.
  7. Meanwhile you can make the glaze, grease the baking dish with some coconut oil and preheat the oven to 180° C / 356° F.


  1. Heat up the coconut oil until it’s liquid and let it cool down a bit.
  2. Mix it with the remaining ingredients.

last steps

  1. Pour half of the glaze into the baking dish.
  2. Form small dumplings out of the dough and place it into the baking dish.
  3. Bake the Dampfnudeln for 30 – 40 minutes until they are golden brown, then pour in the other half of the glaze and bake it for another 5 – 10 minutes.
  4. Remove it from the oven, let it cool down a bit and serve it with vanilla sauce or stewed fruit (e.g. plums).


If you want them to be extra moist just add a bit more glaze.



Processed with VSCO with c9 preset

ingredients for juice

  • 5 carrots
  • 6-8 apples

Processed with VSCO with c9 preset

fresh apple carrot salad

I like juicing but I don’t like how much of the fruit/veggie gets wasted.  So that’s what I do with the remaining carrots: (I haven’t yet a solution for the fruits.)



Processed with VSCO with c9 preset





  • 500 g spelt flour
  • 1 cube of fresh yeast
  • 1 tbs salt
  • 4 tbs raw cane sugar
  • 3 dl  lukewarm plant milk
  • 80 g coconut oil
  • plant milk or soy/coconut cuisine

what to do

  1. Add the flour into a big bowl and shape it like a crater.
  2. Dissolve the yeast in  lukewarm water and pour it into the crater.
  3. Add the salt + sugar + plant milk + oil and knead the dough until smooth.
  4. Let the dough rest for about 40 minutes at a warm place without any draft!
  5. Preheat the oven to 180° C / 356° F.
  6. Shape the  dough into a big braid, let it raise for another few minutes and than brush the braid with plant milk / soy creme.
  7. Bake the bread. It takes about 30 – 45 minutes depending on the size of the bread. If you want to check if it’s done yet: knock on the flat backside of the braid bread, if it’s hollow sounding it’s ready to be removed from the oven.





  • 200 g spelt flour
  • 1/2 tsp salt
  • 80 g coconut oil
  • 1 cube of fresh yeast
  • 6 – 10 tbsp vegan milk (e.g., spelled, oats, soy milk)

tart filling

  • 200 ml soy creme (“soycuisine”)
  • 1 tbsp egg replacement powder
  • 1 tbsp cornstarch
  • 2 tbsp raw cane sugar
  • 30 g  vanilla sugar


  • 400 – 500 g apples
  • 3 tbsp grated almonds
  • 2 tbsp sugar
  • 1 tsp cinnamon



what to do

First Step: Dough

  1. Sift the flour into a bowl.
  2. Add the salt and mix with the flour.
  3. Divide the coconut oil into “flakes” and knead it into the flour.
  4. Dissolve the yeast in 1-2 tbsp of lukewarm plant milk and pour it into the bowl.
  5. Add 3-4 tbsp of plant milk to the mass.
  6. Knead the whole mixture until it becomes a soft, still slightly moist dough.
  7.  Add more plant milk if needed – until the right consistency is reached.
  8. Cover the bowl with a moist kitchen towel and let it rest for about 30 minutes.

next step: topping

  1. Wash the apples and cut them into thin slices.
  2. Mix the grated almonds with the sugar and cinnamon and set it aside.

step 3 : dough

  1. Roll the dough onto the baking paper evenly about 3 mm thick and place it in the cake tin (28 cm).
  2. Carefully press the dough into the mold and form a nice edge.
  3. Prick the bottom of the dough with a fork.
  4. Put the dough in the fridge to rest. Meanwhile heat the oven to 220°C / 428° F.

Step Nr. 4: Oven

  1. Just before you put the tart in the oven, place the apples evenly.
  2. Bake it for 10-15 minutes.
  3. Meanwhile mix together the ingredients of the filling and stir until creamy.
  4. After 10 – 15 minutes of baking, pour the filling over the apples and bake it for another 15 – 20 minutes.
  5. Sprinkle the almond topping over the apples in the last 5 minutes.
    Remove it from the oven and let it cool down a bit.


Ready to enjoy!

The cake can now be served. Delicious with: warm vanilla sauce and or vanilla ice cream! You could also make it with other fresh fruits such as: apricots, plums, blueberries, currants, cherries and rhubarb. Of course, the fruits can also be combined. Try out what you like best.

Used products