Low Fat Vegan Cheesecake (no processed sugar)


The title really sounds like a such an oxymoron: cheesecakes are normally not vegan and if they happen to be, they either include lots of oil or cashews or sugar- all three of which are vegan, but they are not necessarily health-promoting ingredients. On my quest for a cheesecake so healthy that you can eat it for breakfast, I think I finally made a breakthrough. Even my extremely picky boyfriend who loathes my higher-in-fat vegan cheesecakes (I’m really not exaggerating) loves this one. It’s so healthy that you can eat if for breakfast- and I do.


About 1.5 cups rolled oats (quick work splendidly, too)
1/2 cup applesauce

90g cornstarch (3.2 oz)
ground vanilla to taste
500g soy yoghurt (18 oz)*
200g dates (7 oz)
3 tbsp lemon juice

  1. Make the crust by combining the oats and applesauce in a small bowl. Leave it on the counter to soak for about 10 minutes, then transfer the oats to a square silicon baking pan (ca. 5°). Use your hands to evenly distribute the oats in the pan. Bake for 5-10 minutes at 350°F (180°C).
  2. Blend all the other ingredients until smooth. Pour over prepared crust and bake for 30 minutes at 350°F.
  3. Let the cake cool completely and devour.

* Any other non-dairy yoghurt should work just fine, as well. Try flavored ones, as well!


Easy Sugar-Free Dessert: Berry Medley 

When it comes to desserts, people tend to over complicate everything. You do not have to eat an extravagant cake everyday (or every week)! In fact, I’m a huge fan of eating plants in their whole state, with just a few exceptions. That means that 99% of the time, my only dessert is fruit. Sometimes I’ll have an apple, sometimes a simple fruit salad with more exotic fruits, often it’s just whatever is in season right now and not too expensive. On some days, however, when I’m in a particularly bad mood, I just crave something more extravagant that’s still healthy and not too difficult to make. This recipe is my go-to recipe, which is known as “Rote Grütze” in Germany and Rødgrød in Denmark. It is made with just frozen mixed berries, tap water (hey, that’s free!) and some cornstarch.


  • 2 cups frozen mixed berries
  • 1/3+1/2 cup water (use apple juice for extra sweetness, especially if your berries are very sour)
  • 1 tbsp cornstarch (use more to make a really thick dessert)
  1.  In a medium saucepan, combine berries and 1/3 cup water. Bring to a boil.
  2. Meanwhile, whisk water and cornstarch together. 
  3. As soon as the berries start to boil, add cornstarch mixture and simmer for about two minutes, stirring frequently.
  4. Place in beautiful bowls and let it cool for a couple of hours. Alternatively, place in the freezer for half an hour or eat warm.

Fruity Smoky Bean Burgers

Fruity Smoky Bean Burgers

Fruity Smoky Bean BurgersThis recipe is one of those famous accidental discoveries that turn out to taste amazing. I wanted to make burgers, but I also had an apple sitting on the counter which I wasn’t planning to eat today, but it definitely had to go. So I just decided to add it to the burgers! I know that sounds totally weird, but they make a great companion: not only do they add a touch of sweetness, but they also provide just enough moisture to prevent the burgers from drying out and falling apart too much.
As for the buns, I used my Salt-Free Bagel recipe and just shaped the dough like burgers and not like bagels.

6 cups cooked black beans (I do it this way from scratch)
2 carrots, diced
1 red onion, diced
1 clove garlic, pressed (or more if you like it garlicy and don’t have to leave the house)
1 large apple, finely diced or grated
juice and zest of one lime
1/3 cup ground flax seeds
2/3 cup finely chopped parsley
2/3 cup rolled oats
1 tsp rosemary
1 tsp thyme
1 tbsp marjoram
1 cap full of liquid smoke

1. In a large bowl, combine all ingredients except for the beans, ground flax seeds and rolled oats and let marinate for 30 minutes. If you’re in a real hurry, you can skip the marinating.
2. Add beans, ground flax seeds and rolled oats and mash with a potato masher until everything is fully combined.
3. Form burger patties using a 1/2 cup measure. Place them on a baking sheet lined with a silicone baking mat or parchment paper.
4. Bake for 20 minutes @ 350°F and another 10 minutes @ 425°F.
5. Let them cool down for about ten minutes before serving.

Salt-free Bagels

Salt-Free Bagels

Salt-Free BagelsMost breads, especially the ones made from white flour, have an insane amount of salt added to them to basically cover up the fact that white flour doesn’t taste like anything and to make one eat more and more and more.
This recipe proves that you don’t need salt (or highly processed flours) to have a healthy something to smother your no-oil hummus on. They admittedly do take some work, but it’s worth the trouble: what you’ll be awarded with is a bagel that is so fluffy and just plain delicious that you wish you had made a double batch!
Christian’s Salt-Free Bagels

3 cups whole wheat flour (you can use white whole wheat if you like)
2 tsp dry active yeast
1/8 cup date paste or unsweetened applesauce
1 cup warm water
1/4 cup ground flax seeds

1. In a small bowl, whisk together water, date paste (or applesauce) and yeast. Let it sit for a couple of minutes until it becomes foamy.

2. In a large bowl, whisk together flour and ground flax seeds. Make a small “well” in the middle and pour the yeast-water-mixture into it (doesn’t matter if it overflows).

3. Use a spatula to roughly combine the ingredients, then knead for 3 minutes by hand. The result should be an even dough.

4. Transfer dough to a baking sheet lined with a silicone baking mat and cut into eight uniform parts. Roll each part to a snake and connect the ends. The hole in the middle should be big enough to stick your thumb through.

5. Let the bagels rise for 10 minutes. Meanwhile, bring a large(!) pot of water to a boil.

6. Add bagels – four at a time – to the water and take them out after they have swum at the top for at least 10 to 15 seconds. Place onto silicone baking mat. If you like to add sesame seeds or spices, sprinkle them generously over the tops.

7. Bake for 20 minutes at 350°F.

Serve with no-oil hummus, sugar-free jam, vegetables or (my absolute favorite!) no-oil peanut butter and alfalfa sprouts!

Banana Bread

Banana Bread

This Banana Bread is incredible: it’s not only gluten-free, but it’s sugar, oil and salt-free as well and it’s still moist and fluffy.

Banana Bread
Servings Prep Time
1 loaf 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
30 minutes
Banana Bread
Servings Prep Time
1 loaf 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
30 minutes
Servings: loaf
  1. Grind oats and millet in a high-speed blender until they form a fine flour. Transfer to a large bowl and stir the baking powder.
  2. Blend date paste, applesauce and bananas. If you are unsure about the quantity of bananas, blend date paste and applesauce first and slowly add the bananas while the blender is running. The mixture should reach the 3 cups line.
  3. Mix dry and wet ingredients and transfer the dough to a silicon pan.
  4. Bake for 30 minutes at 350°F.
Share this Recipe
Powered byWP Ultimate Recipe

Chocolate Donuts

Chocolate Donuts

Once in a while, one just wants a treat that one is familiar with and Donuts are one of them. I made them for New Year’s Eve today, but they can be made on any occasion (or even on a regular day).
They are not as sweet as regular ones, but you can compensate that by dipping them in unsweetened applesauce.

1 cup millet
1 cup instant oats
1/4 cup low-fat cocoa powder
1/2 cup applesauce
1/4 cup date paste
1 cup plant milk
1 tsp baking powder

1. Grind millet and oats to a fine flour (I use my Vitamix for that).
2. Combine plant milk, cocoa powder, applesauce and date paste in a large bowl. Add the flour and baking powder and stir to combine.
3. Place dough in a donut pan (I use this here by Wilton) (I got 9 donuts out of it).
4. Bake for 15 minutes at 350°F.
5. Let them cool for 15-20 minutes before removing from the pan.

Christmas Cake

Christmas Cake 1

This is actually a modification of a recipe that I posted on my German blog two years ago. Why did I need to modify it? I was not whole-foods plant-based back then, so my recipe called for over 100g of margarine and 250g sugar, and there’s no way in hell I’d eat something like that nowadays. So I made some adjustments, but it still tastes exactly the same: gorgeous!

If I had to describe the taste in one word, I’d say “Christmas”, as it just incorporates all the familiar tastes of the season in one stunning cake: sweetness, the taste of gingerbread, vanilla, currants and nuts.

Christmas Cake 1 Christmas Cake 2


2 1/3 cup oats
1 1/3 cup millet
1 cup almond meal
2 cups plant milk
1 cup date paste
1 cup unsweetened applesauce
2 tsp gingerbread spice
1 cup currants or raisins
1/8 tsp ground vanilla
4 tsp baking powder

1. Blend oats and millet in a (high-speed) blender to a fine powder. Dump in a very large bowl and add almond meal, gingerbread spice, currants, vanilla and baking powder. Stir to combine and break down any lumps.

2. In another bowl, combine the other ingredients.

3. Mix wet and dry ingredients, stir well and place the dough in a silicone bundt pan.

4. Bake for 40 minutes at 350°F.

Possible variations:
• add some orange zest and an ounce of orange juice
• use cinnamon in place of gingerbread spice

Vegetable Cups: Make your veggies portable!

I’m always looking for plant-based goodies that I can take on the road or to university. These little fellows combine chickpeas, rice and any vegetables you like in a highly portable -and delicious- form.

Vegetable Cups 2 Vegetable Cups 1

3/4 cup garbanzo bean [chickpea] flour
1/2 cup brown rice flour
1.5 cups warm water
about 1-1.5 cups of finely diced vegetables

1. Fill 12 silicone muffin liners with diced vegetables.
2. In a medium bowl, combine the flours and the water and stir. This should make a fairly runny batter.
3. Spoon the batter into the prepared muffin liners. Bake for 30 minutes at 350°F.

Tip: If you want to make them for a long day in the office, Do the following:
The evening before dice, distribute and refrigerate the vegetables the day before. In the morning, just combine the flours, spoon the batter into the muffin liners and bake [and do anything you like in those 30 minutes!].

Apple Cinnamon Muffins

Winter has arrived and with it comes the beautiful season we call “Advent” here in Germany, which is the time between Christmas Eve and the fourth Sunday before it. It’s also the time of the Christmas Baking Season, which I’m starting this year with a favourite of ours: Apple-Cinnamon-Muffins!
Apple Cinnamon Muffins

Unlike the recipes that I used last year, these beauties are not only oil-free, but also sugar free and thus guilt free and even my boyfriend who a lot of times doesn’t like my pastries [or anything SOS-free, actually] loves them, so I guess that says quite something!

They come together within a few minutes, so why don’t you give them a try? 🙂

1 cup millet
1 cup rolled oats
1 tbsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1.5 cups diced apple
1.5 cups date paste
1 cup applesauce
1 cups plant milk
1 tbsp lemon juice
1/2 cup diced apple to garnish

1. Blend oats and millet to a fine flour using a [high-speed] blender or a strong food processor. Put flour into a large mixing bowl. Add baking powder and stir.
2. In another bowl whisk together the rest.
3. Combine the dry and the wet ingredients and spoon into 12 silicon muffin tins.
4. Garnish with the rest of the diced apples, then bake for 30 minutes at 350°F.


I love, love, love brownies! Hot, fudgy, chocolatey and slightly fruity brownies. Brownies are what makes my heart sing.

When I initially went vegan, I didn’t really have a hard time to find a vegan recipe for the perfect comfort food brownies. Looking back, however, I have to admit that all the recipes were extremely unhealthy- some called for up to 2.5 cups of pure oil!
Once I went plant based, I noticed that there were quite a few recipes for Black Bean Brownies. Believe me, I’ve had a fair share of them until now and I just don’t like them.

So, I had to come up with another recipe. And since my silicone brownie mould arrived today, I thought that today was the perfect time to whip up some brownie perfection. Here’s what I came up with:


They look pretty decent, don’t they? What makes them even better is the fact that they are not only SOS-free, but also gluten free, so they can be brought to any potluck, as literally everyone will be able to enjoy them.


1 cup millet
1 cup gluten-free rolled oats
2 tbsp baking powder
1/2 tsp ground vanilla
3/8 cup cocoa powder (use very low fat if you can!)
1.5 cups date paste
1 cup sugar-free applesauce
1 cup plant milk

1. Grind millet and oats in your blender. You want to have a very fine flour, so you may let your blender run for a couple of minutes. Transfer the flour to a large(!) bowl, add the other dry ingredients and combine.

2. Combine the wet ingredients in a separate bowl. Now add the wet to the dry ingredients and stir until well combined.

3. Place the batter in a 9″ square silicone baking pan and bake for 30 minutes at 350°F.

Infused Brownies: To make infused brownies, pour 1/2 cup of your favourite flavory liquid (fruit juices, coffee…) over the brownies when they’re still hot. Let them soak for at least 20 minutes before eating/serving.

Chef’s Note: Regular rolled oats may be used in place of the gluten-free ones.