• Mix whole spelt flour and dry yeast in a bowl.
• Add date flour and applesauce.
• Add almond drink and mix to a homogeneous dough.
• Cover the dough and let it rise for 1 hour.
• Then roll out into a rectangle with some type 630 flour.
• Mix the soy curd with the lucuma powder and date flour in a bowl.
• Brush the rolled out dough with it.
• Then carefully roll up the dough.
• Place the strudel dough on a baking sheet with baking paper.
• Bake in preheated oven at 160 degrees celsius top/bottom heat for about 30 minutes.
• After cooling, the curd strudel can be cut.

Preparation in the air fryer

• Warm the soy milk to lukewarm and mix with maple syrup and dry yeast in a bowl.
• Stir in the spelt flour (type 1050), or spelt wholemeal flour, and salt, and knead into the mixture.
• Cover and let rise for about 50 minutes until the volume has increased significantly.
• Then, on a floured surface, loosely shape into a roll and cut it into 3 pieces. Shape each piece into a ball.
• Then cover again and leave to rise for 20-30 minutes.
• Line the air fryer basket with parchment paper. Brush each roll with soy milk and sprinkle with black cumin to taste. Then place on the parchment paper.
• Bake in the air fryer at 170 degrees Celsius for 10 minutes. Then turn the rolls over and bake for another 5 minutes.

• 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.

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.

• Clean, wash, and chop the vegetables.
• Simmer in a pot of water for about 15 minutes.
• Then drain. However, collect the broth in a separate pot.
• Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
• Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
• Boil 500 ml of water in a pot.
• Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
• Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
• Finally, stir in 200 ml of soy milk and bring to a boil briefly.
• Season the sauce with salt, pepper, and nutmeg powder.
• First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
• Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
• Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

• 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.

Sweet millet porridge

• Wash and strain the millet.
• Put the millet and soy milk in a pot.
• Wash, peel, core, and finely chop the apples.
• Add the apples and date flour to the millet in the pot.
• Simmer covered for 5 minutes, stirring frequently.
• Then turn off the heat and leave the millet to stand covered on the warm plate for another 15 minutes. Stir occasionally.
• Spoon onto a plate and sprinkle with a mixture of date flour and cinnamon.

Millet casserole

• Cook the millet like millet porridge. Add soy yogurt, date flour, and the juice of one lemon and stir in.
• Finally, add the vanilla pudding powder to the millet mixture.
• Line an ovenproof dish with baking paper. Pour in the millet mixture.
• Wash, peel, and core the apple, then cut it into very thin slices.
• Spread out on the millet mixture in a fan shape. Sprinkle with the cinnamon/date flour mixture.
• Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for 35 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.

• Wash, cut and core the apple. Mix with 150 ml soy drink in a blender.
• Mix the flour, baking powder, date flour and cornflour. Squeeze the lemon and add.
• Mix the lupin flour with the sparkling water in a cup and add to the mixture.
• Add the soy yogurt and apple liquid and mix well.
• Pour a third of the batter into a separate bowl. Mix the cocoa powder with 2 – 3 tbsp of soy drink into this batter.
• Line a loaf tin with baking paper.
• Then pour in a layer of the light-colored batter first.
• Pour some of the dark batter on top.
• Using a fork, lightly spread the dark batter and pull it through the light batter in a spiral. Then add another layer of the light-colored dough. And again some of the dark dough. The end should be the light-colored dough. You can also pour in the light-colored batter first, add the dark-colored batter on top and then carefully pull everything through in a spiral with a fork.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Bake the cake for approx. 60 minutes. After 5 – 10 minutes, cut into the middle with a knife. Brush with soy drink after baking.

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.