• Peel the bananas and mash them with a fork.
• Mix the lupin flour with the sparkling water in a separate cup.
• Mix the remaining dry ingredients in a bowl.
• Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
• Fill the dough into silicone muffin cups.
• Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.

Glaze

• Wasser und Dattelmehl aufkochen.
• Mix the cornstarch and carob powder in a cup with soy milk.
• Then add to the hot liquid and stir quickly with a whisk.
• When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.

• Mix all the ingredients for the yeast dough and knead until you have an elastic dough.
• If using fresh yeast, first dissolve it in the lukewarm soy milk, then add it to the dry ingredients and knead.
• Cover and let rise for about 1-2 hours until the dough has increased significantly in size.
• Grind the oat flakes into flour in a blender. Mix the cinnamon and date flour in a bowl. Stir together the soy yogurt and soy drink.
• Peel, core, and chop the apples. Mix with lemon juice and the cinnamon mixture.
• Place the dough on a floured surface and roll out with type 630 flour into a rectangle measuring approx. 40 x 50 cm.
• Spread the soy yogurt/soy drink mixture onto the yeast dough.
• Spread the oat flour and apples on top.
• Carefully roll up the yeast dough from the short side. Then place it on a baking sheet lined with parchment paper.
• Mix 30 g soy yogurt with 20 ml soy drink and spread it over the apple strudel. Then let it rise again for 20–30 minutes.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Bake the apple strudel for about 40 minutes. While baking, brush the strudel twice more with the soy yogurt/soy drink mixture.

Variant 2

• After rolling out the yeast dough from the roll, carefully cut off small pieces, approx. 2 cm thick, and place them on baking paper.
• Then leave to rest for another 20 minutes.
• Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for approx. 15 minutes.

• Mix millet flakes and spelt flakes.
• Either blend or grate the chestnuts.
• Mix the cornstarch and cold water in a cup.
• Mix everything together with the spices, soy yogurt, and soy milk in a bowl.
• Using 2 small teaspoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 180 degrees Celsius with convection for about 15 minutes.

• Boil the potatoes in water until soft. Then peel and leave to cool.
• Mix the millet flakes into powder.
• Grate the chestnuts with a nut grinder or on a grater.
• Mix all the dry ingredients together, except for the potato flour and baking powder.
• Grate the potatoes on a grater and add to the dry ingredients. Fold everything in.
• Beat the aquafaba at the highest speed using a mixer or food processor. At the end, gradually beat in the potato flour, which has previously been mixed with baking powder, to create a firmer consistency.
• Pour over the gingerbread mixture and stir in.
• Heap the mixture onto the tops and smooth out slightly.
• Preheat the oven to 160 degrees Celsius fan.
• Place the gingerbread on a baking tray lined with baking paper.
• Bake with circulating air for approx. 15 minutes.

Making the glaze

• Pit the dates and cut into small pieces.
• Simmer with water for about 5 minutes until soft and creamy.
• Top up with almond or soy drink and simmer briefly.
• Then pass through a sieve.
• Stir the cocoa powder into the liquid.
• Mix the starch flour with a little cold vegetable drink in a cup until smooth.
• Add to the hot liquid and bring to the boil until the mixture thickens.
• When the gingerbread is ready, spread with the chocolate icing and leave to dry.

Cake dough

• Place the dry ingredients in a bowl and mix together. Mix the lupin flour with the sparkling water in an extra cup beforehand.
• Add the apple sauce and the remaining ingredients and stir everything together.

Filling

• For the filling, make a pudding from the ingredients. Bring the cocoa and soy drink to the boil in a pan and stir well. Mix the cornflour with 1 tbsp of soy drink in a cup and then add to the hot liquid and bring to the boil.
• Leave the pudding to cool slightly. Add half of the mixture to the batter and stir in.
• Then line a rectangular tin with baking paper, fill it with half of the dough and smooth it out.
• Pour the remaining half of the pudding onto this half of the dough and smooth it out.
• Then add the remaining half of the dough on top. Lightly prick the dough several times all over with a fork.
• Bake in a preheated oven at 180 degrees Celsius top and bottom heat for 20 – 30 minutes.
• In the meantime, make the glaze for the brownies.

Glaze

• Cut the dates into small pieces and simmer with water for approx. 5 minutes until soft and creamy.

  Add the soy drink to the liquid and simmer briefly.

  Then pass through a sieve.

  Stir the cocoa into the liquid with a whisk.

  Stir the cornflour with a little soy drink in a separate cup until smooth.

  Add to the hot liquid and bring to the boil until it thickens
• When the mixture has cooled slightly, spread it over the finished cake and smooth it out.

Finishing

• Once the cake is baked, cover with the icing. Leave to cool slightly and then remove the cake from the tin with the baking paper.
• Then cut into small pieces and leave to cool completely.

• Steep the peeled and chopped rhubarb with 50 g of date sweetener for 1 hour.

  Then mix with 1 teaspoon of cinnamon and 10 g of cornflour.
• Mix the flour with the remaining cornflour and baking powder. Add 50 g date flour. Make a batter with the soy yogurt and soy drink.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Place small round mounds of dough on a baking tray lined with baking paper and flatten them slightly with a slight hollow inside. Pour the rhubarb mixture into this hollow.
• Bake the rhubarb tarts in the oven for 25 minutes.

• Wash, peel and core the apples. Cut a little smaller.
• Then mix together with the lukewarm soy drink in a blender.
• Mix the wholemeal spelt flour with the dry yeast.
• Stir in the lemon juice and apple soy liquid and then knead well.
• Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
• Chop the cooked chestnuts. Mix the cinnamon and date flour.
• Gently knead the mixture into the risen dough.
• Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
• Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
• Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
• After baking, brush again with soy drink.

• Peel the banana and cut into small pieces. Blend together with the soy drink.
• Mix all the dry ingredients in a bowl, except for the lupin flour.
• Mix the lupin flour with sparkling water in a cup. Then add to the dry ingredients.
• Top up with banana liquid and stir.
• Peel and fillet the orange. Collect the orange juice and add to the batter.
• Cut the orange pieces into very small pieces and fold into the batter.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Using 2 tablespoons, scoop out small amounts of dough and heap onto a baking tray lined with baking paper.
• Bake the orange cookies for 30 minutes.

Glaze

• In the meantime, make the glaze. To do this, mix the soy drink with the date flour and cocoa and bring to the boil.
• In a separate cup, mix the cornflour with 2 – 3 tablespoons of soy drink until smooth. Then add to the hot liquid and stir in with a whisk. Bring to the boil again until a thick pudding is formed. Leave to cool for approx. 30 minutes. Stir again and again.

Finishing

• When the orange cookies are ready, remove from the oven and brush with the glaze. Leave to cool well.

• Wash, cut and core the apple. Blend together with 200 ml soy drink.
• Mix the dry ingredients in a bowl.
• Add the soy yogurt and apple liquid.
• Mix the lupin flour with the sparkling water and add to the mixture. Stir everything together well.
• Place small heaps on a baking tray lined with baking paper.
• Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 30 minutes.

Topping

• Mix the chestnuts with 200 ml soy drink and 3 pitted and chopped dates in a blender until smooth.
• Mix the starch with 3 tablespoons of soy drink in a cup until smooth.
• Heat the chestnut cream in a pan. Stir in the starch liquid. Simmer everything together until a firm pudding mixture is formed.
• Leave the mixture to cool slightly. Then brush the underside of the cookies with a thick layer. Leave to dry thoroughly.

• Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
• Mix the flour, cornflour, date flour and dry yeast.
• Add the baking powder and sprinkle with the lemon juice.
• Then add the apple puree and soy drink.
• Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
• Slide the risen dough onto a floured surface.
• Gently work the cacao nibs into the batter.
• Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
• Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
• Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
• Spread the chocolate croissants with it.
• Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
• When they are baked, brush lightly with the soy drink again.