Tag Archives: zuckerfrei

Vegan Banana Bread

How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree

Bananen-Brot, eines meiner liebsten Frühstücke. Wenn es frisch getoastet ist und die Schokoladencreme ganz flüssig wird, die man oben drauf streicht….hmm..lecker. Diesmal aber ist es das erste Mal, das ich eine gesündere Variante gebacken habe. Nämlich ohne Kristallzucker und ohne Weizenmehl, dafür mit dem proteinreichen und glutenfreien Buchweizen und dem gesünderen Ahornsirup.

Banana Bread, one of my favorit breakfasts. The moment when the toasted slice of bread liquifies the chocolate spread…mmmhhh…delicious. This time around – for the first time – I tried to make it more healthy. Instead of the sugar I used mapel syrup and instead of whole wheat flour, I used the gluten free and high in protein version buckwheat.

Recipe (yields one medium loaf)
What you’ll need
2 cups buckwheat flour
1/2 tsp. Baking powder
5 really ripe Bananas
2 flax eggs (2 tsp. flaxseeds + 3 Tbsp. water)
1/2 cup milk of your choice (I used soy-rice-milk)
1/2 cup coconut oil
1/4 cip mapel syrup
1 Tbsp. vinegar
1/2 Tbsp. cinnamon

What you wanna do
1. Prepare the flax egg by adding both water to the flax seeds and let thicken for 5-10 minutes
2. First mix the dry ingredients than smush the bananas and mix all wet ingredients
3. Mix dry and wet ingredients and place in baking tin
4. Bake on 150°C / 300°F for 30 minutes or until toothpick comes out clean

Thank you so much for reading!


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How to make sugar free and wheat free cookies

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Keckse ohne Mehl, Zucker und Butter gibt’s das? Ja! Und die sollen schmecken? Oh ja! Und wie! Das Rezept ist angepasst von einem Rezept von Belle Gibson. Sie erstellte die wahnsinnig beliebte App “The Whole Pantry App”. Die Keckse sind so gut das es schwierig, aber auch nicht weiter beunruhigend ist, wenn man mehr als einen isst ;-)

Cookies without flour, sugar and butter is that even possible? Yes! And these are supposed to taste good! Oh yes! Incredible! This is an adapted recipe from Belle Gibsons app “The Whole Pantry App”. These are so good that it’s impossible to eat only one, but it’s not really bad either ;-)


Recipe (yields appr. 13 large cookies)

What you’ll need
130 g | 1 1/4 cup almond meal
2 Tbsp. Melted coconut oil
30 g | 1 1/2 Tbsp. chocoloate chips or cacao nibs
2 Tbsp. mapel syrup or for a non vegan version honey
1 tsp. Water
1/4 tsp. Baking powder
1 pinch of salt

What you wanna do
1. Preheat oven  to 170°/340° F
2. Mix all ingredients in a bowl
3. Place cookie dough on lined baking sheet and put in oven for 10-15 min. The cookies will still be soft, when removed from the oven, but they’ll harden up and still stay gooey.



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.