Vanilla Cherry Tarte (vegan, no bake, gluten free, oil free, soy free, refined sugar free)

Vanilla Cherry Tarte

(vegan, no bake, gluten free, oil free, soy free, refined sugar free)

I've always, always, always, always wanted to make my own Tarte. But never have I ever found a recipe for a crust that wasn't either super sticky or completely falling apart.
And tasty, that's the most important point! So I decided to make my own one. Feel free to swap my crust for your favorite tarte crust recipe!

Vanilla Cherry Tarte

Serves: 6 - 8 small sliced
Preperation time: 20 minutes
Freezing time: at least 2 - 3 hours or overnight


  • 20g ground flax and 60g water, mixed to create a flax egg
  • 70g coconut flour or almond flour
  • 7 to 10 dates (depending on the size and stickyness of your dates)
  • 100mL plant milk (I used coconut milk)

  • 1 package (=37g) pudding powder, vanilla flavored (*see notes if you don't have access to such a thing)
  • 500mL plant milk
  • 50g coconut sugar (or other sweetener of choice)
  • a dash of vanilla extract
  • a dash of cinnamon
  • 200g vegan quark creme or extra thick vegan yogurt
  • 100g cherries (pitted if desired)


  • blend all the ingredients together (preferably in a food processor)
  • press down in a tarte pan or other freezer safe form of choice
  • freeze for until the filling is ready to be added

  • mix the pudding powder with a small amount of the plant milk, while heating the rest of the milk with the sugar and the cherries until it starts to cook
  • remove from the stove and add the pudding powder mixture, stir immediately and keep stirring until the mixture starts to thicken (you might have to put it back on the stove for a bit)
  • once it starts to thicken, remove from the stove for good and add your vegan quark
  • mix until well combined
  • add the slightly cooled mixture on top of your crust and decorate as desired (I used cacao nibs and more cherries)
  • put in the freezer until hardened

  • If you don't have access to pudding poweder, you can easily make your own by using around 37g of cornstarch and some vanilla powder or vanilla bean paste.
  • You might end up having some filling extra. You can put that in the fridge and enjoy cold as a snack!


Fresh Herb and Paprika Cream Cheese (oil free, vegan, gluten free, soy free)

Fresh Herb and Paprika Cream Cheese

(oil free, vegan, gluten free, soy free)

I've never been a fan of fatty flavorless cream cheese. I loved the light versions with a lot of fresh herbs and I used to put them on everything. My grandma always had to have that one specific one in the fridge when I was around. "Do we have the ****?" Was one of the first questions when I walked through the door. And if the answer was yes, I was smiling from one ear to the other one. And then we had to buy one again after, let's be fair and say, one hour.

My vegan version is similar to my once beloved dairy one. But there's a little extra add-on: smoked paprika. One of the flavors, I can't imagine my life without any longer. It took me a while to actually find smoked paprika in a store, as it's not something that is sold here very often. But I found it, and here we are!

Fresh Herb and Paprika Cream Cheese

Serves: 1 jar
Soaking time: 2 hours to overnight
Preparation time: 20 minutes


  • 100g raw cashews (1 cup)
  • 1 tbsp nutritional yeast (2 tbsp if you want a more cheesy flavor)
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • a bunch of fresh dill
  • a bunch of fresh chives
  • salt and pepper to taste
  • 50 to 100mL cashew milk, unsweetened (depending on your blender and your desired final consistency)


  • soak your cashews overnight (or at least 2 hours in boiling water)
  • drain your cashews and add them with the remaining ingredients to your blender (or food processor - see Notes below) and blend until smooth
  • allow to settle/cool in the fridge or serve right away
  • enjoy!

Notes: If you follow me on Instagram, you may have heard that my blender broke the day before I made this recipe. I used a hand blender instead, which is possible, but won't give you a smooth result. In fact, it ended up being a little grainy, but that's alright for me. If you want a creamy and smooth consistency, you should use a high speed blender. 


Chocolate Cookie Dough (vegan, no bake, gluten free, oil free, refined sugar free, soy free, nut free)

Chocolate Cookie Dough

(vegan, no bake, gluten free, oil free, refined sugar free, soy free, nut free)

Okay, I get it, some people don't like peanuts. Or nuts in general. Or sometimes you just crave chocolate! That's why you're here, right?

I love my peanut butter and chocolate cookie dough, but lately I'm really into the pure chocolate version as well! I, personally, love serving it with some sour, cultured coconut yogurt, which takes the whole cookie dough experience to a different level, and some frozen berries. (a lot actually) (you can use whatever toppings you like tho)

Also, many people use chickpeas for their cookie dough, similar to a sweet hummus, however, chickpeas are hard to digest and for me, they make me bloated in large amounts. That's why I love using kidney beans or white beans in this recipe!

Chocolate Cookie Dough

Serves: 1
Preperation time: 5 minutes
Fridge time: serve right away or let sit in the fridge for up to 3 hours to thicken (longer will let the surface harden - similar to a 'skin' on your hot chocolate)


  • a can of white beans or kidney beans (240g)
  • 25g cacao powder (or chocolate protein powder)
  • 25g to 75g plant milk of choice (I like to use almond milk or cashew milk with this - you can also try to add only a dash if your food processor is strong enough, which will make your final product more thick and sticky)
  • sweetener of choice - depending on your prefered level of sweetness (lately I've been really into coconut sugar. Read instructions for the correct amount)
  • optional but recommended: a dash (or more) of cinnamon
  • optional: 5g Maca Powder (gives it an earthy, slightly caramel-like flavor)


  • drain and rinse your beans 
  • add all the ingredients but the sweetener to a bowl and use a handblender and blend until the dough forms a uniform consistency. Add more liquid if desired. (The dough will thicken a little in the fridge)
  • add sweetener, little by little and keep blending and taste-testing until you reach your desired level of sweetness!
  • transfer to a bowl, decorate and serve as desired

  • You can also use a blender or food processor if desired. You can also adjust the ratio of the liquid in that case.
  • If you rinse your beans well, you won't taste them. If you are still able to taste them, try a different brand of beans or cook them yourself.


Cold Spicy Watermelon Noodles (gluten free, vegan, oil free, nut free)

Cold Spicy Watermelon Noodles

(gluten free, vegan, oil free, nut free)

Okay stop, don't judge this until you've tried it! I thought this was crazy when I first heard of it as well. But this is an actual dish! It's based in the Korean cuisine and is a typical summer dish people love to eat on a hot day. And you know what? It's my favorite ever since I've first made it.

I am not a huge fan of noodles, as they tend to be really heavy on my stomach, but cold noodles, especially with this refreshing combination of flavors, is a staple in my kitchen now! And the best thing: It will keep you satisfied, refreshed and cool on a burning hot day. And it will keep your kitchen cold, because you can simply prep the noodles before and you don't have to cook anything anymore.

Yes, some the ingredients are hard to find, especially when there is no asian supermarket close by, so I created a second version of the sauce (which is actually the most important thing here! You don't have to serve this in a watermelon, but it looks kind of cool, right?), that uses more accessible ingredients.

So back to the basics, what is this dish even about?
Well, the original, Korean name is Soobak Naengmyun (수박냉면), which means basically just Cold Noodles in a Watermelon. And that's just what it is. As mentioned above, the sauce is what makes this dish special. 

I'll put both the original (veganised) version and the version with the more accessible ingredients in a different post, which is linked here !! You can use this sauce as a salad dressing as well! It's really variable. 

So now, lets get into assembling (because, remember, you don't have to cook!)

Cold Spicy Watermelon Noodles

Serves: 1
Preparation time: 5 minutes


  • as much cooked pasta as you feel like eating 
  • half a watermelon
  • as much of the sauce as you feel like eating (again, the recipe for the sauce is linked here)
  • cucumber
  • cabbage
  • optional: carrots, tomatoes


  • take your watermelon and (if not already done) scoop a hole in the middle where you can put your noodles (make sure your melon can stand - if not, cut a little bit off the bottom, so it can but the juice can't run out)
  • pour a little bit of the sauce on the bottom of your hole
  • add your noodles
  • slice your cabbage, cucumber, carrots and tomatoes and add them on top nicely
  • pour some more sauce on top and dig in!

Tip: Add more sauce, cucumber and cabbage as you go! And don't forget to eat the watermelon as well (not only the noodles) 


Chocolate Hazelnut "Nutella" Mousse (gluten free, vegan, soy free, oil free, refined sugar free)

Chocolate Hazelnut "Nutella" Mousse 

(gluten free, vegan, soy free, oil free, refined sugar free)

The other day I found some old hazelnuts from last autumn from our hazelnut bush.

They were still in peel and I wasn't quite sure what to do with them. I've always wanted to make some sort of hazelnut chocolate butter or some ground hazelnut cake, however, I don't have a food processor at home. So no nut butter for me.

Then I remembered a cake I had the other day, which had an amazing mousse filling made of peanuts. So why not make a mousse out of hazelnuts? It's perfect as a cake filling, but for sure also great as a topping for oatmeal, yogurt or smoothie bowls or just to dip some fruit in! (Well, turns out it's not that great on rice crackers without anything else added. I'd suggest you to use it as one of the things mentioned above or just eat is as a mousse with a spoon or swirled with some jam (my suggestion would be cranberry sauce/jam!))

At first, I was a little concerned about it becoming the right consistency, but the longer you blend, the better it gets. Just make sure it doesn't turn into nut butter! Just give it a try every now and then (great excuse for snacking, isn't it?)

So now let's jump right into the recipe! (And if you try it, make sure to tag me on Instagram or leave a comment down below!)

Chocolate Hazelnut "Nutella" Mousse 

Serves: 1 jar
Soaking time: 30 minutes to 2 hours
Preparation time: 15 minutes


  • 150g Hazelnuts
  • 200g Water
  • 40g Raw Cacao Powder
  • 1/2 tsp Cinnamon
  • 50g Agave Nectar (or any other liquid sweetener of choice)
  • pinch of Salt


  • soak hazelnuts in around 400mL of boiling water for at least 30 minutes (or up to 2 hours. If your blender is super weak, I'd suggest you to soak them overnight, however, this will change the consistency of your final product)
  • drain the hazelnuts, put them into a blender and add all your remaining ingredients
  • blend until you reach that fluffy, creamy consistency or until you reach the consistency you like. This step can take up to 10 minutes, depending on your blender or food processor. (Make sure to scrape down the sides so it blends evenly!)
  • store in an air tight container and keep in the fridge for up to a week or so (mine didn't even last that long because we ate it within the first 3 days)


Irish Soda Bread (gluten free, vegan, oil free, soy free, yeast free)

Irish Soda Bread

(gluten free, vegan, soy free, yeast free, oil free)

You can't imagine how much I miss bread. It's really hard to live in a bread-based cuisine, where wherever you pass by when walking around, it always smells like freshly baked bread and dough.

Austria has a really strong bread based cuisine. There is a bakery right around the corner, no matter where you are. In the subway, on the street, in restaurants, school,... everyone is eating bread.

Breakfast, lunch, snack, dinner, when it has to be quick, it's always bread.

And then there is me: I can't eat gluten. I could buy gluten free bread, yes, but that contains yeast, and very often an other rising or "sticking" urgent. Both are upsetting my stomach, because of my histamine intolerance. So no bread for me. And what about making my own bread? I've tried hundreds of times, failing all over again because it either ends up rock hard or it doesn't cook properly. Most of the time it doesn't rise either.

I almost quit trying, before I had a small success last year. The recipe for this one little success is already up on the blog. You can find it in the "bread" section. The only thing with this is, that I had to use yeast. I was fine eating it once or twice, but the more pieces I had, the more my body was telling me to stop eating it, before I eventually ended up bloated again.

But not anymore! This Irish Soda Bread recipe doesn't need any yeast. It uses, as the name says, Baking Soda as rising agent. And it works with gluten free flour! I couldn't be happier! The original version, which is not gluten free, is actually by Sweet Simple Vegan (you can find the recipe here). I changed the ingredients to make it not only gluten free, but also oil free.

The consistency reminds me of an English Scone. It's soft, but also breaking apart easily without being overly dry! So, if you want this to be something more like a Scone, see Tipps down below. Also, if you want this to be a little more savory, also look at the Tipps. Other than that, let's jump right into the recipe.

Side note: I made little bread rolls, using a muffin tin. If you want to make a big loaf, cooking time will vary, so keep in mind to adjust as needed!

Irish Soda Bread

Serves: 6 "Muffins"
Cooking time: 35 to 40 minutes (gluten free flour won't get much color, so make a toothpick test after 35 minutes or take one out. If the bottom sounds hollow when "knocking", it's done)
Preparation time: 10 to 15 minutes


  • 3/4 cup / 180g unsweetened almond milk (or any other plant milk of choice)
  • 1/2 tbsp apple cider vinegar
  • 2 cups / 250g gluten free flour blend (or normal flour if you can have gluten)
  • 1/4 cup / 35g raisins (optional but highly recommended! You can use more or less)
  • 1/4 cup / 75g granulated sugar 
  • 1/2 tbsp / 7g flax meal (ground flax seeds) or chia seeds
  • 1/2 tbsp / 3g corn starch
  • 1 tbsp baking soda
  • 1/2 tbsp salt (for a more savory version, add a little more)
  • 1 tbsp / 15g cashew butter (or any other nut butter of choice - however, it will affect the flavor of your end product if your nut butter has a strong taste to it)
  • 1/2 tbsp caraway seeds (optional - this is called "Kümmel" in German - weird, isn't it?)


  • preheat the oven to 200°C
  • in a bowl, mix almond milk and apple cider vinegar and let sit for 10 minutes. The mixture will "cuttle" and create your buttermilk. 
  • in a different bowl, mix together all the other ingredients and whisk well. 
  • Create a whole in the middle and add the buttermilk mixture inside. 
  • Mix until a dough is formed, kneed the dough with your hands. If it's too wet, add a little more flour.
  • Split the dough into equal pieces and form little balls.
  • Put the balls into a lined or greased muffin tin and cut little X shapes on top of them (to make them bake more evenly)
  • Put into the oven for 35 to 40 minutes (gluten free flour won't get much color, so make a toothpick test after 35 minutes or take one out. If the bottom sounds hollow when "knocking", it's done) and let cool completely before serving.
For a more "Scone" like version, I'd suggest you to add a little more raisins, sugar and leave out the caraway seeds.
For a more savory version, add more salt as suggested above.
I served mine with some cranberry jam. 
Serving size differs from person to person. I, personally, would have 2 rolls with jam, nut butter and some fruit (like banana, berries, ...) and maybe some plant yogurt on the side as a meal and 1 roll as a snack. But as I said, that depends from person to person and also from hunger cues. 


Germknödel Granola (Vanilla Poppyseed Granola with Dried Prunes) (gluten free, vegan, soy free, refined sugar free, oil free)

Germknödel Granola (Vanilla Poppyseed Granola with Dried Prunes)

(gluten free, vegan, soy free, refined sugar free, oil free)

Growing up, Germknödel was one of my favorite meals ever! In case you have no idea what I'm talking about, Germknödel is a typical Austrian dish, made of a sweet yeast dumpling with a sweet prune-jam filling, served with either melted butter or vanilla sauce and a looooot of poppy seeds and sugar on top!

It's absolutely amazing and warming during winter time, and even better when eaten on an ice cold day during a quick break from skiing.

This Granola recipe is inspired by all the flavors of a typical Germknödel, so if you don't know what I'm talking about, you'll know when you try it!

Germknödel Granola

Serves: 1 huge Jar
Cooking time: 20 to 30 minutes (flip after 10 to 15 minutes)
Preparation time: 5 minutes


  • 300g gf rolled oats (not quick oats!)
  • 50g buckwheat groats
  • 20g flax seeds
  • 30g almonds, roughly chopped
  • 60g agave nectar (or coconut syrup)
  • 60g tahini (or almond butter/cashew butter)
  • vanilla essence or vanilla bean paste/powder to taste (adjust before baking, you should really be able to taste the vanilla here - if you don't have access to vanilla like that, you can also add a pack of vanilla sugar but keep it mind, it's not refined sugar free anymore if you do so)
  • 10 to 20g poppy seeds, depending on how strong you want it to taste like poppy seeds (make sure to not use poppy seed filling!) 
  • 40g to 60g dried prunes, chopped (add as much as you wish)
  • a pinch of salt
  • 1/2 tsp cinnamon
  • 60g almond vanilla milk (or soy vanilla milk or any other plant based milk of choice)


  • preheat the oven to 180°C
  • mix all your ingredients (except the dried prunes) and spread onto a lined baking tray
  • bake for approximately 10 to 15 minutes, then take it out of the oven, give it a stir and add the dried prunes
  • bake for another 10 to 15 minutes or until golden brown (make sure the dried prunes don't burn)
  • let cool or serve immediately 
  • enjoy!