• Pit the dates and chop them into small pieces.
• Simmer with the water in a pot for about 10-15 minutes.
• Then purée with a hand blender until smooth. Remove any excess water beforehand and add back as needed to create a mushy consistency.

Syrup

• If you want to make syrup, simmer the date mixture with 1 tablespoon of lemon juice for approx. 30–45 minutes. Add a little water if necessary. Then purée.
• Place a strainer cloth over a bowl and pour the pureed date mixture into the cloth. Then squeeze the cloth as tightly as possible.
• The finished date syrup can be poured into jars and sealed airtight. It will keep in the refrigerator for about 2 weeks.

Banana bread with glaze

• Blend oatmeal into oat flour.
• Mix all dry ingredients together.
• Blend the dates with water and almond milk to form a paste.
• Peel the bananas and mash them finely with a fork.
• Add everything to the dry ingredients and stir.
• Preheat the oven to 200 degrees Celsius upper and lower heat.
• Line a long cake pan with parchment paper and pour in the batter.
• Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
• When the banana bread is ready, remove it from the oven and allow to cool slightly.
• In the meantime, make a pudding glaze from date water and pudding powder.
• To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
• Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
• Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

• Mix all dry ingredients in a bowl.
• Peel the bananas and mash them with a fork.
• Add to the dry ingredients and fill up with almand- or soy drink.
• Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

• Mix spelt flakes into flour
• Place in a bowl with the oatmeal.
• Soak chia seeds with 4 tbsp. water in a cup for approx. 5 – 10 minutes.
• Dried apricots and cut the dried figs very small.
• Mix tapioca starch with 2 tsp. cold water until smooth. Then boil briefly in 100 ml water.
• Add the finely chopped, pitted medjol dates and all other ingredients to the dry ingredients and mix everything well. The best way to do this is with your hands.
• In portions, press the mixture into a silicone mold for granola bars.
• Bake in preheated oven at 170 degrees celsius top/bottom heat for 15 – 20 minutes.
• Then allow to cool slightly and only then remove from the mold.

• Mix all dry ingredients in a bowl.
• Add lemon juice and almond drink.
• Stir everything into a creamy batter.
• Cook a pudding from 400 ml almond drink.
• To do this, bring the almond drink with date flour and raspberry powder to a boil.
• Keep stirring with a whisk.
• Mix starch flour with 5 tablespoons cold almond drink in an extra container until smooth.
• Then add to the hot liquid, stirring repeatedly to prevent lumps from forming. When the pudding is thick enough, remove from heat.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Cover a baking tray with baking paper. Spread the cake batter on it to form a rectangle.
• Spread the raspberry pudding on the cake batter.
• Bake everything together for about 50 minutes. Then turn off the oven and use another 10 minutes of reheating.
• When the cake is done baking, cut into small rectangular pieces.

For the date paste

• Simmer pitted dates Deglet Nour with water and a little lemon juice for 15-20 minutes. Then puree.
• Allow to cool.

For the ice cream

• Place yogurt in a fine mesh strainer and drain until a creamy substance is present. This may take some time.
• Place all ingredients in a high-powered blender and puree.
• Pour the mixture into a freezer container and place in the freezer for about 1 – 3 hours.
• Stir with a fork every 30 – 60 minutes. Depending on what consistency you want, leave in the freezer.
• For a smoothie, let the ice cream mixture thaw for 1 hour and blend again.

• Pit and chop dates and boil with water until soft and sweet.

  Strain dates and mix date water with 50 – 80 ml almond or soy drink.
• Knead all ingredients together with a food processor for about 10 minutes. Adjust water or flour if necessary. You want a smooth and elastic dough that comes off the edges. Place dough in a bowl and let rise, covered, in the refrigerator overnight.
• The other morning, take it out and let it get used to the temperature for about 1 hour.

  If you want to process the dough the same day, then you need twice the amount of yeast. Then let the kneaded dough warm covered for 1 hour.
• Knead briefly and then let relax again for some time. Divide the dough into 8 – 10 parts. Roll out gently with a rolling pin into 5 mm thick elongated dough pieces. Brush with water in the center and fold one half up to it. Let rest again, covered, on a floured work surface for about 20 minutes.
• In the meantime, fill a pot with steam insert with water and bring to a boil. Cut out a baking paper round the size of the pot, cut holes in several places and place on the perforated insert. When the water is boiling, place the steam insert on top. Place the individual buns on top, spacing them slightly apart. Cover with the lid and let steam for 15 minutes. Do not open the lid during this time.
• When buns are done, remove, let cool slightly, cut where closed and fill as desired.

• Mix all ingredients for the dough together and knead.
• Then leave to rise, covered, for 1 hour.
• Cut dates into small pieces and boil with water until soft.
• Add a little of the soy drink and mix everything together.
• Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
• Mix the starch with a little cold water.
• Add to the hot liquid and cook until pudding-like.
• Remove the vanilla bean again.
• Then stir in the quark and carob bean gum.
• Cut small balls from the yeast dough and roll each into a round circle.
• Place on a baking sheet lined with parchment paper.
• Let dough rise again for about 15 minutes.
• In the center, put the curd mixture and leave the edge free.
• Spread the chopped pears on the curd mixture.
• Preheat the oven to 180 degrees celsius top/bottom heat and bake the quark pockets for 25 minutes.

• Wash and strain the millet.
• Remove the seeds from the dates and cut them into small pieces.
• Cut, peel and core the apple. Cut into small pieces. 
• Simmer millet, dates, chopped apple and soy drink in a pot for 20 minutes.
• Put the cooked millet mixture into a blender. Add the lemon juice and puree everything until creamy.
• Mix the flour with the yeast.
• Add the soy curd and millet mixture and mix everything together to form a dough.
• Let the dough rise covered for 1 – 2 hours.
• Then carefully stir in the raisins (optional).
• Slide onto a floured surface.
• Fold the dough 2 times with a dough card.
• To do this, first beat in from the left, then from the right, then from above and below. Roll lightly with floured hands and separate small pieces.
• Stretch and fold each piece again and then shape into an elongated shape. The dough is very soft and should be handled loosely.
• Place each dough piece on a baking sheet with baking paper.
• Let rise covered again for 20 minutes.
• Slightly cut and coat with soy drink.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 25 – 30 minutes.