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.

• Mix all the ingredients together in a bowl.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Using a wet spoon, scoop out small portions of the dough and place on a baking tray lined with baking paper.
• Bake the pancakes for approx. 15 minutes. When they are ready, remove the tray from the oven and leave to cool for 5 minutes. Then carefully remove from the baking paper.

For the dough

• Boil 250 ml almond drink with 30 g spelt semolina to make a porridge and then leave to cool.
• Mix the flour, baking powder, date flour, cornflour and cocoa with the semolina porridge. If necessary, add 2 tablespoons of almond drink. Knead into a dough. Line a fruit cake tin or tart tin with baking paper and press the dough into it.
• Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 – 25 minutes. Then remove and leave to cool.

For the topping

• Bring the raspberries to the boil with 250 ml water, the vanilla pod and the date flour and simmer gently until everything is soft.
• Mix the cornflour with a little cold water in a cup until smooth.
• Add to the hot mixture and stir. Also stir in the agar agar. Keep stirring well and simmer everything together until it thickens.
• Then pass the raspberry mixture through a sieve. Leave to cool for approx. 30 minutes.
• When the mixture has cooled slightly, spread it all over the cake base.
• Chill the cake for at least 3 hours before cutting.

• Soak the buckwheat pops in the almond drink with cocoa and cinnamon for 10 minutes.
• Cut the dates into small pieces and boil with 100 ml water until soft. Then puree.
• Wash and quarter the apple, remove the core and cut into thin slices.
• Mix the flour, baking powder, date flour and date paste with the soaked buckwheat pops and the cocoa liquid. Work into a dough. If necessary, add almond drink if the dough is too firm.
• Line a tart tin or round cake tin with baking paper. Spread the pastry on top. Press the chopped apples into the pastry like a fan. Dust with a little cinnamon.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Cover the cake with baking paper and bake for 35 minutes.
• Then switch off the oven and leave in the oven for another 10 minutes with the heat on.

• Mix all dry ingredients in a bowl.
• Add the remaining ingredients and mix until smooth.
• Preheat oven to 180 degrees celsius top/bottom heat.
• Line a loaf pan with baking paper.
• Pour in the dough.
• Mix the ingredients for the topping in a bowl.
• Carefully spread on the dough.
• Bake in the oven for about 45 minutes.

• Wash apples, remove core and cut into small pieces.
• Place soy curd in a bowl. Mix with cocoa powder, date flour and oat flakes.
• Mix with the apples.
• Put everything together in a baking dish.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.

• Put all the dry ingredients for the dough in a bowl.
• Add oat drink and stir to make a smooth batter.
• Line a round cake pan with baking paper.
• Pour the batter into the cake pan.
• Preheat oven to 180 degrees.
• In the meantime, cook a pudding for the topping.
• To do this, mix the cornstarch with about 25 ml of cold oat drink in a small container.
• Bring approx. 270 ml of oat drink to the boil in a saucepan together with the date flour and cocoa powder.
• Remove the hot liquid from the heat and whisk in the dissolved cornstarch quickly.
• Boil the mixture again until it becomes a thick pudding.
• Then let cool briefly and spread on the cake batter.
• Bake the cake at 180 degrees celsius top/bottom heat for 50 minutes. Then leave in the oven again for 10 minutes reheating.

• Bring oatmeal and cocoa powder to a boil with the water.
• Simmer gently, stirring repeatedly until a creamy paste is formed.
• Wash strawberries and cut into small pieces.
• Grind flax seeds in a coffee grinder.
• Put everything together in a bowl.

• Place rolled oats in a small saucepan.
• Fill up with water.
• Stir in the cocoa nibs.
• Cook everything together to a oatmeal.
• Wash and chop the fruit.
• Pour the oatmeal into a breakfast bowl.
• Spread fruit on top.
• Grind flax seeds and add as a topping to the oatmeal.