Tag Archives: vegetarian

How to make vegan Nutella

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Hierfür braucht man keine großen Worte. Geröstete Nüsse mit Schokolade. Punkt.

You don’t need big words for this one. Roasted nuts with chocolate. Period.

Recipe (Yields one jar of Chocolate Cream)

What you’ll need

1 1/2 cups of nuts (I used almond for my almond-chocolate spread and hazelnuts for the hazelnut-chocolate spread)
2 Tbsp. Honey or Maple Syrup (whichever you prefer)
1 pinch of salt
1/4 -1/2 cup of Oil (Sunflowerseed or Coconut) – This liquidifies the spread, so the more you use the more liquidy it will be
1-2 tsp. Cocoa powder

What you wann do
1. Roast the nuts in the oven for about half an hour on 100°C / 212 °F
2. If you used hazelnuts you need to peel of the skin after they’ve been roasted in the oven. As you can see on the pics the skin will almost come of by itselfe.
3. Crush up th nuts if you’re not using a fancy food processor ;-) With whatever you got. I used a wooden Ice crusher.
4. Mix all the dry ingredients throughout the crushed nuts.
5. Ad the oil to the dry mixture and place in food processor until smooth texture appears. Or- as I did – use  your hand blender and blend away. You might need to add some oil through the process if to sticky.

The spread is best kept in the fridge for up to two weeks. But really I only lasts me toughly one week ;-)

My recommendation: Eat as is with a spoon!

Raw vegan alternative: Don’t roast the nuts but put in dehydrater. And instead of the vegan but not raw sweetener option Maple Syrup use stevia.


How to make Buckwheat Granola – sugar free, gluten free

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Zum Frühstück esse ich normalerweise nur Früchte. Hauptsächlich Bananen, Äpfel, Säfte oder Smoothies. Aber manchmal – vor allem an Wochenenden – habe ich Lust auf etwas Knuspriges. Zum Glück gibt’s Buchweizen. Es ist wahnsinnig lecker gemahlen als Brei zum Frühstück oder eben auch als Müsli. Ganz einfach nur so. Mit etwas Zimt, Honig oder Ahornsirup und Reismilch. Einfach. Super lecker.

Usually I solely eat fruits for breakfast. Mainly bananas, apples, juices or smoothies. But sometimes especially on the weekends I grave somethig crunchy. Good think buckwheat exists. It’s amazing grounded in exchange for oatmeal or as a granola. Really simply like this. With some honey or mapel syrup, rice milk and cinnamon. Simple. Amazing.


Recipe (yields 400 g / 0,88 lb granola)

What you’ll need
400g/0,88 lb buckwheat
1/2 cup mapel syrup or honey
1/4 cup coconut oil
1 tsp. Cinnamon

What you wanna do
1. Add all ingedients in bowl and mix throughout.
2. Place the mixed ingredients on a lined baking tin and bake in the oven for approx. 1 hour at 100 °C/ 212 °F
2. After you’ve baked the buckwheat, let cool for about 20 min.
3. Store in airtight container so it’ll last you for some weeks.