New Year’s Treats: Berliner (Krapfen/Pfannkuchen)


Berliner, also known as Krapfen and Pfannkuchen, is a rather doughnut-like German treat usually eaten during Silvester (New Year’s Eve) as well as through the Karneval holidays. It is made by deep-frying a sweet enriched dough, filling it with jam or marmalade through a single hole and topping it with powdered sugar, rum-flavoured sugar or granulated sugar. For a party joke or roulette-like game, you can full some of the Berliners with mustard. Just a few though – you won’t want to waste a lot of these delicious Beliners!

We know that this is our second relatively unhealthy dish we have shared this week, but we believe that it’s okay to treat yourself once in a while and this is an easy and delicious way to do so. Don’t worry, we’ll get back to our healthier (yet, so delicious) recipes after this one.

If you don’t have a piping bag or piping tip, you can still follow this recipe. We have a few tricks we’ll share with you so you can fill your Berliners without having to purchase piping equipment.

Guten Appetit!

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New Year’s Treats: Oliebollen


In English, Oliebollen does not sound particularly appetising but trust me, these oil balls are pretty good!

These deep-fried dough balls are a staple in the Netherlands (its place of origin) around New Year’s. They are rather crisp on the outside. However, the inside is soft, fluffy and sweet. This sweetness mainly comes from the raisins and chopped apples mixed into the sticky batter-like dough which forms the oliebollen.

Traditionally, Oliebollen as it contains eggs and dairy. Nonetheless, we have veganised this recipe to make it suitable for those with dietary requirements or preferences which exclude dairy and eggs. For a gluten-free recipe, just substitute the flour with an equal amount of gluten-free all-purpose flour.

This recipe is not particularly healthy, but every now and then we ought to be able to treat ourselves and our guests.

We hope you enjoy our vegan oliebollen recipe!

Eet Ze!

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12 Days of Christmas: Apple-Pear Trifle


This apple-pear trifle was not intentionally made. It is the beautiful and absolutely delicious outcome of multiple failed processes whilst trying to test out the recipe for a different dessert idea. It’s the best accident we have ever made and it turned out so good we made multiple portions to serve with people who equally loved it and wanted the recipe ASAP! I guess it’s good that we noted everything we did when trying to figure out a new recipe through working with the failed parts of our initial recipe.

Traditionally, trifles are made with a base of fruit and sponge cake fingers which are suspended in jelly and topped with layers of custard, whipped cream and fresh fruit. However, for this recipe, we are taking a more modern approach to trifles. Our trifle consists of alternating layers of deliciously stewed apple-pear mixture and luscious coconut custard. It is then topped off with crushed meringue pieces which add another element of flavour and colour to the dessert.

This is the traditional trifle’s lighter cousin. We hope you know you’ll enjoy making and eating it.

Bon Appétit!

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12 Days of Christmas: Fruit Cake


Fruit cakes are present at various Christmas events across the globe. However, they are made with slight variances. For example, in some cultures, walnuts, and other nuts, are added to the cake batter while in others, candied peel, citrus zests and/or orange juice, black tea, brandy or rum are added to the batter.

This fruit cake recipe makes a delicious cake. However, it also serves as a base for any vegan fruit cake. You can customise it by adding extra ingredients to it to make it more suited to your cultural or creative preferences. We should note that if you add any additional liquids to the recipe, you should reduce that amount from the quantity of almond milk used.

The amount of raisins in this recipe is the amount to keep this cake sweet, but not overpoweringly sweet. Therefore, it is more suitable or those who do not enjoy very sweet treats. However, the salted caramel sauce will be rather sweet so, for those who prefer to avoid very sweet treats you can omit the sauce.

We hope you enjoy this recipe and it helps you make the perfect fruit cake for your Christmas desserts.

Bon Appétit! Continue reading “12 Days of Christmas: Fruit Cake”

12 Days of Christmas: Lebkuchen Brezeln


Pretzels are a beloved German food. However, a lot of people have never tried actual German pretzels. Traditional pretzels are soft and delicious as opposed to the popular Americanised pretzels which tend to be crunchier, almost like a thick crisp.

While researching about pretzels last month, we realised that around Christmas, gingerbread pretzels can be found. So, today, we decided to share two recipes with you – our soft Lebkuchengewürz Brezeln (Gingerbread Spice Pretzels) and more conventional cookie Lebkuchen Brezeln (Gingerbread Pretzels).

The Lebkuchengewürz Pretzels are soft, more traditional pretzels. However, they are, as the name suggests, flavoured with gingerbread spice. The gingerbread spice we chose to use is a homemade German one as it tastes really good and there aren’t any other gingerbread spices which really taste like it. We guess we’re actually sharing three recipes with you, then. Yes, we will be sharing our Lebkuchengewürz recipe with you so you can make your own German gingerbread spice wherever you are.

In regards to the Lebkuchen Pretzels, these are small gingerbread cookies which are shaped into pretzels with a chocolate coating on some of them. They are sweet, but not too sweet, and they are a delicious treat which you and your loved ones will be sure to enjoy.

Guten Appetit!

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12 Days of Christmas: Italian Christmas Cookies


These vegan Italian Christmas cookies are soft and pretty cake-like, but they’re cookies! When deciding to make these, as we had never made anything like them before, we compared multiple traditional swirled Italian Christmas cookie recipes and then averaged out everything and made them vegan by replacing non-vegan ingredients with the most appropriate vegan substitutions. Honestly, we feel so weird referring to them as ‘cookies,’ but that’s what they are!

Unfortunately, we did not have colourful sprinkles and we couldn’t find any that were vegan (and didn’t cost a fortune for a small bottle) so we just sprinkled chia seeds on them. In addition to that, as these cookies are very sweet already, instead of dipping them in a thick icing sugar mixture (as is traditionally done before sprinkling), we brushed on a light icing sugar mixture on its surfaces to make them more edible for those who can’t handle extremely sweet foods.

We hope you enjoy these…..cookies.

Bon Appétit!

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Garlic-Onion Infused Brazilian Cheese Bread


Pão de Queijo, Brazilian cheese bread, is an addictively delicious food. Traditionally, it is made using eggs, dairy cheese and milk. However, as we are keeping this recipe completely plant-based those ingredients were omitted. Nonetheless, these pães de queijo taste extremely cheesy and have a chewy centre enclosed in a thin pastry-like case.

For this recipe, we were inspired to use potatoes for several reasons. We retained the traditional tapioca starch used in making pão de queijo. However, as we were excluding three important ingredients, we needed an ingredient which could act as a binder that also would not make the final product too firm. We also needed an ingredient containing more starch for the chewy texture and the ability for the pão de queijo to still have a soft stretchy cheese-like interior when warm or hot. Finally, our decision to use potatoes, in particular, was because we knew it would serve the purposes we need it for based on research. From reading through the recipes of others such as a translated version of this pão de queijo de batata recipe, stretchy vegan cheese recipes and Japanese imomochi recipes, we realised that potatoes were our best option for experimenting to develop this recipe.

This recipe also includes an infusion of garlic and onions. Although these were flavour profiles we wanted to introduce. They ended up just contributing to the cheesy flavour of our pães de queijo making them even more addictive.

Without further ado, here is or vegan pão de quijo recipe!

Bom Apetite!

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Vegan Banana Bread


Banana bread is one of the most delicious breads we have tasted. It is moist, it is delicious, it has a higher nutritional content than the conventional bread, contains over 50g of protein (per loaf) and it does not require a topping such as butter or jam.

This bread works well for breakfast, as a snack and as a dessert. It can be frozen for later consumption and it keeps in the fridge for about a week (although it might harden a little when lower than room temperature).

Our banana bread recipe is perfect for any day and anytime so, without further ado, here’s our recipe.

Bon Appétit!

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Upside Down Apple-Lime Pudding Cake


I hate cakes. Yup! I am one of those strange people who do not like cakes. However, I love this cake.

This Apple-Lime cake is the perfect cake for any time of the day. It is fruity, moist, delicious and healthier than your average cake. You can eat it and not feel so guilty!

The following nutrients can be found in this cake and an explanation of their functions can be found in the Nutrient Index: Vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), biotin (vitamin B-7), folate (vitamin B-9), vitamin C, alpha-tocopherol (vitamin E), gamma-tocopherol, delta-tocopherol, choline, beta-carotene, lutein, zeaxanthin, omega-3 fatty acids, omega-6 fatty acids, magnesium, manganese, copper, potassium, phosphorus, iron and fibre.

Without further ado, here’s the recipe that will have you eating a whole cake before feeling guilty!

Bon Appétit!

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4th of July Ideas: Quinoa-Oat Chia Crackers with a Cashew Cream Cheese


Crackers and cream cheese. What a classic snack and party appetiser!

These are not your average crackers. They have added nutrients through the quinoa flour oats and the array of other ingredients used. They are refined sugar-free. However, they are so delicious!

The cream cheese was made from cashews. In general, I hate nuts. However, I still invested in developing this recipe and it turned out amazing. Those who love cashews and tried it said that they couldn’t tell it was cashew-based. This was not just because of its taste, but because of its creaminess too. This cashew cheese can go from a cracker spread to a bagel spread, dip and almost whatever you would normally use cream cheese for.

Nutrient-wise, this recipe contains vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxamine (vitamin B-6), biotin (vitamin B-7), folate (vitamin B-9),  cobalamin (vitamin B-12), vitamin C, ergocalciferol (vitamin D-2), alpha-tocopherol (vitamin E), gamma-tocopherol, delta-tocopherol, vitamin K, choline, copper, calcium, beta-carotene, lutein, zeaxanthin, magnesium, molybdenum, manganese, phosphorus, selenium, potassium, phytosterols, omega-3 fatty acids, omega-6 fatty acids, zinc, iron and fibre. As usual, an elaboration of each nutrient can be found in the Nutrient Index.

Let’s get on to the recipe!

Bon Appétit!

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