Browsing Tag



Lemon Biscuits

Happy Halloween to all! I hope you are enjoying a spooky celebration and that you already bought our Halloween Pumpkin Cookbook (e-book)! Today I bring you a fun recipe for this Halloween. Who doesn’t like cookies? If you have a sweet tooth and you like crunchy cookies these lemon biscuits recipe is for you! This is also a great alternative to use the leftovers of the dough used for the pumpkin pie from our Halloween Pumpkin Cookbook (e-book).

They are a good treat for those who have a sweet tooth, and fun to do with family, especially kids. You can also use these lemon biscuits for trick-or-treating!

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Soft and Moist Veggie Muffins

I use my muffin cups very often. Since we travel a lot, we need snacks that can be easily transported. Sweet muffins with all kinds of flavors of fruits, spices, and nuts are excellent. But sometimes we need something salty on the road. Thus, the idea of ​​vegetable muffins has arisen. They are perfect as a salty snack, as a lunch on the go for example with a lentil salad, as a hearty breakfast, as a starter with a green salad, as a party snack for children as well as for adults or as part of a picnic. You can enjoy them either warm or cold. They are healthy and completely plant-based, have a perfectly moist consistency and taste delicious. For a gluten-free version, you can use brown rice flour. That works very well. Depending on the season, you can vary with the vegetables. In summer, for example, the leeks can be replaced by zucchini. The following suggestion with carrots and leeks is our favorite and fits in the beginning of spring. So start baking! 🙂

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Black Bean Brownies
Recipes, Tips

Cookbook Review “Gesund Backen ist Liebe” & Black Bean Brownies

It has been a while since I last wrote a cookbook review. I actually wanted to write one a month ago, but then I spontaneously decided to get personal and share some thoughts on how to deal with one’s shadows with you. I would like to thank you very much for all the dear comments! As promised, the review of our latest cookbook comes now. This book was only released in December 2016. It is full of irresistible baking recipes, from which I have tried the black bean brownies. Although I already had positive expectations, I was surprised by the result. Wet, sweet, chocolatey. You can find the simple recipe below.

Here is my review of Veronika Pachala’s “Gesund Backen ist Liebe.
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3 Chocolate Bars: Inca/Goji/Raspberry, Cocoa/Maca, Coconut/Lemon

Hi everybody

I hope you’re all well and enjoy – in accord with our last article – the time of your life. We still have a lot of ideas for Journey to Real Life and make a big effort not to do everything at the same time, because it is just impossible. 😉 All the workshops we did this year with you have been a lot of fun. This is why we decided to make two more workshops in December. We are going to cook together a three-course holiday dinner. Register now, if you want to take part. We are already looking forward to it.

And now I’ll switch to the homemade chocolate bars because you really should try them! We have become big fans of them. Whenever I make them, they are eaten within a few days. For the three tastes, we use the raw bars of the brand Veganz. When I developed this recipe, I thought I’d choose one of the three flavours. But they all turned out so delicious in such different ways, that I decided to share them all with you. However, my favourite one is the chocolate bar with the refreshing flavours of coconut and lemon. But also the combination of berries and chocolate is fantastic. And the true chocolate lovers are going to adore the intense maca/cocoa chocolate bars. Of course, you can also use any other kinds of raw bars for this recipe. The biscuit and the chocolate coating are homemade. In this article, I’m going to show you how easy this can be made.

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Recipes, Tips

Cookbook Review “Asiatisch Kochen” & Sesame Ginger Cookies

Do you already know where you travel this summer? I’m making a trip to Japan. In general, I always find it very enriching to get to know new places and cultures. I’ve never been to Asia yet and I’m absolutely looking forward to it! This sense of anticipation made me read a bit about Japanese cuisine. I’m currently excited by buying Japanese ingredients in our local health food stores and transforming them into simple meals (such as this, this and this).

There is a book called “Asiatisch Kochen” (“Asian Cooking”) that offers a great introduction to the Japanese cuisine. However, the recipe of this book that I’m going to share with you is not Japanese, but Korean. The latest Japanese food I bought was black sesame seeds. When I saw those stylish and tasty-looking sesame ginger cookies in the book, I knew I had to make them. You’ll find the recipe, if you scroll down. The cookies were at least as delicious as expected. Maybe I’ll also need to go to Korea once so to explore more flavors of this interesting country… 😉

Here is my review of Jody Vassalo and Emily Ezekiel’s “Asiatisch Kochen”.

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Almond Cookies

Hi everybody

Have you already noticed that there hasn’t been any cookie recipe on this blog until now? 😮 Actually, we love cookies. Especially if they contain almonds. And tasty spices such as Ceylon cinnamon, vanilla and cardamom. And some red lentils for the perfect consistency. And some chopped sweet dates hidden under a heavenly chocolate almond butter coating.

We like these almond cookies because they are an awesome nutritious and sweet snack when we are on the road. But we also enjoy them as a dessert together with a good cup of hot tea.

By the way, they also taste delicious without the chocolate topping. In this way, they are prepared very quickly. You decide, if you prefer them with or without. The size can also vary. For those, who don’t have the patience to form lots of small cookies or just prefer biting into a huge cookie, there is the possibility to make them bigger.

If you scroll down, you’ll find a video, in which I show you how to bake these almond cookies. Have fun with this recipe! 🙂
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Recipes, Tips

Cookbook Review: “Small Plates and Sweet Treats” & Quinoa Tart with Zucchini and Leek

A few years ago «Cannelle et Vanille» was the first food blog I discovered and I was immediately excited. It was my gateway to the wonderful world of the art of food photography, the creation and worldwide sharing of unconventional recipes and the stories around a way of cooking and living that is close to nature. Aran Goyoaga who is the person behind this blog inspires me a lot and is one of my favorite photographers. Her cooking style is different than mine in some significant aspects. Nevertheless, I admire her recipes and am a big fan of her cookbook «Small Plates and Sweet Treats». From this book, I made a gluten-free tart for the first time in my life. The crust containts different types of flours. The filling consists of quinoa, leek and zucchini. You’ll find this delicious springtime recipe at the bottom of this article.

Here is my review of Aran Goyoaga’s cookbook “Small Plates and Sweet Treats.

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Recipes, Tips

6 Recipes with 3 or less Ingredients: Quick Wholegrain Bread, Chocolate Spread, Olive Spread, Mulled Wine, Roasted Trail Mix, Cinnamon Apple Sauce

Hi everybody!

I hope you’ve started well into the new year and are ready to take the next steps of your personal hero’s journey.

Many of you have been following our Advent calendar 2015. Thank you so much for your support and the positive feedback!

Today I want to share again all the recipes of the Advent calendar in this article. These recipes are incredibly easy and require only 2 or 3 ingredients. For most of them we’ve made a little video. I’m sure you feel like trying out some of them soon. There are just so many things that are worth preparing yourself.

And these are the recipes:

– Quick Wholegrain Bread
– Chocolate Spread
– Olive Spread
– Mulled Wine without Refined Sugar
– Roasted Trail Mix
– Homemade Cinnamon Apple Sauce

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Recipes, Tips

Cookbook Review: “Krautkopf” & The Best Baked Samosas

WOW! This book is fantastic. A real artwork – in terms of culinary and photography. The day I got the parcel with the cookbook of food bloggers Susann Probst and Yannic Schon was a very happy day. Some days later, I took the time to leaf through the whole book while sitting on the couch and having a cup of tea. As I’m so thrilled about it, I absolutely want to present this book to you today. As always in our cookbook reviews, I’ll share a favorite recipe with you. This time it’s going to be the very best baked samosas.

Here is my review of Susann Probst and Yannic Schon’s cookbook “Krautkopf – Vegetarisch kochen und geniessen.

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Chestnut Mousse Tart

I’m actually not a big fan of autumn … Since I’m an early riser, the time in the year in which the sun rises before the alarm clock goes off, is very short. Once the sun rises when I am already at my work desk, summer is definitely over. People are nostalgic. Satisfied, but nostalgic. The omnipresent summery good mood is gone. Everything is quiet. Everyone is busy following his working routine. Regarding this, in my opinion we could skip one and a half months to already reach the romantic and festive pre-Christmas time…

But when it comes to food, autumns is the best time of the year! I love the hearty tastes of autumnal dishes and the magnificent edible plants that we can harvest locally in autumn. Numerous types of squashes, apples, pears, mushrooms, Brussels sprouts, cabbage, grapes, various nuts… and of course chestnuts. All these foods provided by nature in autumn are so delicious that they don’t even need to be seasoned or processed a lot.

They don’t need to, but they can! Chestnuts baked in the oven with a little salt are absolutely delicious. However, they still have a much greater potential. For example, there is chestnut flour made out of raw chestnuts. Chestnut flour is gluten-free. Since it is slightly sweet in taste, it is ideal for the preparation of desserts.

I have recently discovered the wonderful combination of chestnut and cocoa. This combination makes the basis of the tart I show you today. By using chestnut flour, which is very finely ground, the tart filling is fantastically creamy. The flavorful crust contains among others walnuts that are currently falling straight from the trees in Switzerland. If you like the taste of chestnuts and want to make yourself a big (I was about to write “small”, but that would be an understatement) pleasure in the middle of the quiet autumn life, you have to try the recipe.

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