• Cut open the vanilla pod and scrape out the seeds with a knife. Add half of it to the plant-based drink in a pan. The other half will be used later to roll the croissants in date flour.
• Bring the vanilla pod and seeds to the boil with the plant-based drink in a pan.
• Mix the cornflour with 2 tablespoons of cold vegetable drink in a separate cup until it has dissolved.
• Then stir quickly into the hot liquid and cook everything to a pudding. When the mixture has thickened, remove from the heat and leave to cool slightly.
• In a separate bowl, mix together the wholemeal spelt flour, baking powder and date flour.
• Finely grate the chestnuts on a grater. Then add to the dry ingredients.
• Add the pudding and lemon juice and work everything into a homogeneous batter.
• Shape the dough into rolls approx. 3 – 4 cm in diameter. Cut 1 cm thick slices from each roll and press into a silicone mold with a croissant shape.
• Preheat the oven to 170 degrees Celsius fan.
• Bake the crescents for approx. 15 minutes.
• Leave to cool slightly, remove from the tin and immediately roll in a mixture of date flour and the pulp of half the vanilla pod.

• 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 1 l of ready-made room-warm soy drink with 1 sachet of vegan yogurt ferment.
• The soy drink should be between 20 and 30 degrees.
• Pour into a suitable container and cover lightly with lid. Then place in a pot.
• Heat 3/4 l of water in the water heater. Carefully fill the side of the pot with the boiling water and close it.
• However, the best option is a yogurt maker. Either a mechanical or an electric one. Then prepare according to instructions.
• I prepare my yogurt in a powerless yogurt maker. It's quick and easy.
• Close the yogurt maker and leave it warm overnight for about 12 – 14 hours. After this time, the yogurt is ready to ripen.
• Then stir briefly and put in the refrigerator for several hours.
• Alternatively, you can put the yogurt in small screw-top jars.
• Soy yogurt made from homemade soy milk is best.

• Soak the soybeans overnight in a pot of water. The beans should be completely covered.
• The other day, drain the water through a sieve and rinse the soybeans with water.
• Put the soybeans in a container with 1 l of water and puree with a blender or hand blender.
• Then place in a large strainer, a tight cloth, or a nut milk bag and pour in the pureed mixture.
• Press very firmly so that the soy milk comes out.
• Pour the soy milk into a large saucepan and fill with water to 1 liter. Then bring to a boil. Make sure that it does not boil over.
• Add the salt.
• Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees. Stir again and again during this process.
• Then remove the pot from the heat and allow the soy milk to cool.
• Pour into a clean container or glass bottle and store in the refrigerator.
• The drink keeps 2 – 3 days in the refrigerator.

• 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.

• Wash, cut and core the apple.
• Mix together with the almond drink in a blender jug.
• In a bowl, put all the remaining ingredients and add the liquid.
• Line a cake pan with baking paper. Spread the dough on it.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for appr. 60 minutes.

• Wash millet in a sieve.
• Bring to a boil with water.
• Simmer gently for 20 minutes. Stir around repeatedly during this process.
• In the meantime, wash the blueberries.
• When the millet is ready, spread the blueberries on top and enjoy.

• Mix all dry ingredients for the yeast dough in a bowl.
• Add soy curd and soy drink and mix everything in.
• Cover and let rise for 1 hour.
• Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
• Once the sour cherries are thawed, season with a little cinnamon.
• Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
• Simmer cherries for 1 – 2 minutes until a thick mass is formed.
• Then allow to cool.
• Mix the soy curd in a small bowl until smooth.
• Stir in carob bean gum.

Completion

• Knead the yeast dough again.
• Cut out 8 small balls and shape into rounds.
• Then shape into round small dough pieces.
• Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
• Preheat oven to 180 degrees celsius top/bottom heat.
• Spread 1 tsp of soy curd on each of the dough pieces.
• Then spread about 2 tsp of the sour cherry mixture on top.
• Bake in the oven for 20 minutes.

For the doughnuts

• Wash, peel, cut and core the apple.
• Cut into smaller pieces.
• Puree the almond drink together with the apple in a blender.
• Mix dry ingredients together.
• Add liquid to dry ingredients.
• Knead everything lightly.
• Let the yeast dough rise covered for about 1 hour.
• Then knead again on a floured surface.
• Shape into an oblong shape and cut small portions from it.
• Shape each of these portions into rounds with floured hands.
• Let the dough rest again for 20 minutes.
• With floured hands, fill each dough piece with about 1 tablespoon of chocolate pudding in the center and gently fold up the edges.
• Line an ovenproof glass baking dish with lid with baking paper.
• Roll each dough piece in a mixture of date flour and cinnamon and place in the glass baking dish with the cap facing down.
• Bake covered in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

For the chocolate pudding

• Heat almond drink and date flour in a saucepan.
• Stir in cocoa.
• Mix starch with a little almond drink and then pour into the hot liquid.
• Mix everything well with a whisk and bring to a boil.
• Simmer until a thick paste is formed.
• Let this cool down afterwards.

• Mix all dry ingredients together.
• Stir in soy curd and soy drink or other vegetable drink.
• Cover and let rise for about 1 hour.
• Then knead again briefly with floured hands.
• Take small sections at a time, shape into rounds and then flatten slightly.
• Heat an enameled pan.
• Turn heat to lowest setting.
• Place a piece of baking paper in the pan.
• Place the flattened pancake in the pan on the baking paper and cover with a lid.
• When the pancake has risen and bubbles form, turn it over and finish baking from the other side without the lid.