• 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.

• Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
• Rinse the chickpeas and purée them in a pot with a little water.
• Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
• Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
• Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
• Knead the risen dough briefly on a work surface, then cut it in half.
• Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
• Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
• Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
• Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

• Mix all dry ingredients together.
• Peel the banana and mash it with a fork.
• Mix together with the mineral water and dry ingredients to form a smooth dough.
• Preheat the oven to 180 degrees Celsius top and bottom heat.
• Line a cake pan with parchment paper and pour in the batter.
• Wash and peel the apples and cut them into thin slices. Arrange these on top of the cake.
• Bake in the oven at 180 degrees for 20 minutes.
• In the meantime, prepare the quark mixture. To do this, mix all the ingredients together in a bowl. Finally, sprinkle in the locust bean gum and stir in quickly. The mixture thickens very quickly due to the locust bean gum.
• After baking for 20 minutes, remove the cake and spread the quark mixture on top. Then bake for another 20 minutes in the oven at 180 degrees.

• Peel the bananas and mash them with a fork.
• Mix the dry ingredients.
• Add the banana puree, lemon juice, and almond milk to the dry ingredients. Mix everything well.
• For the air fryer, use a round piece of baking paper with a rim. Fill it with half of the batter.
• Bake at 170 degrees Celsius for 20 minutes.
• Remove the cake, turn it upside down, and peel off the baking paper. Allow to cool.
• Repeat the process with the second half of the dough.
• In the meantime, prepare the topping and allow it to cool slightly. To do this, take approximately 50 ml of the almond milk and mix it with the carob and cornstarch in a cup. Add the date flour to the remaining almond milk and bring to a boil in a saucepan. Then quickly stir in the mixed powder with a whisk and bring to a boil.
• Spread the topping on the underside of each half.

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 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.

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.

• Cut the dried plums and boiled chestnuts into very small pieces.
• Place the soy drink, date flour and dried plums in a pan.
• Heat gently while stirring.
• Add the cinnamon and stollen spice.
• Dissolve the fresh yeast in a cup with 1 – 2 tablespoons of lukewarm water.
• Mix the lupin flour with the sparkling water in a cup.
• Place the soy yogurt and all the ingredients in a bowl and mix well.
• Cover and leave to rise for approx. 1 hour.
• Then slide onto a well-floured surface.
• Stretch and fold the dough 2 – 3 times with flour type 630. Finally, shape into rounds.
• Place the dough on a baking tray lined with baking paper, cut twice and leave to rise for 15 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the chestnut bread with soy drink. Pour a cup of hot water onto the baking tray and place both in the oven.
• After 10 minutes, turn the temperature down to 180 degrees, brush the bread with soy drink and bake for another 35 minutes. Brush with soy drink every 10 minutes. When the bread is ready, brush again and leave to cool.

• Make a soft and fluffy yeast dough from all the ingredients.
• Cover and leave to rise for approx. 2 hours. Stir briefly after 30 minutes.
• Then slide onto a floured surface.
• Use a pastry card to loosely fold the dough 2 – 3 times. Then shape into a slightly elongated shape.
• Place on a baking tray lined with baking paper and leave to rise again for approx. 20 minutes.
• Preheat the oven to 220 degrees Celsius top/bottom heat.
• Insert the baking tray and place a cup of hot water on top.
• Bake the bread for 15 minutes. Then let the steam escape and remove the cup with the hot water. Then finish baking for another 2 minutes at 200 degrees.