Spelt apple cake with caramelised cinnamon apples

Lately I have been harvesting so many apples, I keep running out of ideas what to do with them. I made a ton of apple compote, I try to put apples in our dinners (tonight some will go into a chicken roast with dark beer sauce), I have made cakes, pies, muffins and swirls. So when I was browsing through some of my favourite blogs I found a recipe by Pastry Affair for apple muffins, and even though I had seen plenty of apple muffins and cakes lately, her photos spoke to me. 

I changed the recipe slightly by using spelt flour. Also in the end I decided to go for a cake tin as I didn't have any muffin moulds at hand. I am still collecting kitchen utensils for our place in the country and some essentials are still missing unfortunately. 


  • 80g butter
  • 80g muscovado sugar
  • 2-3 apples
  • 150g muscovado sugar
  • 2 large egg
  • 1 tsp vanilla
  • 1tsp cinnamon
  • 1/4tsp nutmeg
  • 1tsp baking powder
  • pinch of sea salt
  • 350g spelt flour
  • 300ml milk
  • for the topping: 1-2apples, 1tbsp muscovado sugar, 1/2tsp cinnamon


1. Preheat oven to 180°C fan. In a medium saucepan, melt 1tbsp butter on medium heat. Add 80g sugar and let it melt on low heat until you get a goldenbrown caramel. Peel and cut 2-3 apples (roughly 200g) into 2-3cm chunks. Add the apples to the caramel and sautée for about 5-8min. Apples should be cooked but not falling apart.

2. Beat the remaining butter with 150g sugar, add the eggs and continue whisking for another min. until foamy. Add the vanilla, cinnamon, nutmeg and salt. 

3. Sift the flour with the baking powder. Gradually add the flour to the egg-mix, adding a bit of the milk inbetween, until both are used up and you have a smooth batter. 

4. Grease a cake tin and line with parchment paper. Mix the batter with the apples and gently fold through. 

5. Cut the apples for the topping into thin slices. Place on top of the cake batter, slightly overlapping. Mix the remaining sugar with cinnamon and sprinkle on top of the apples. 

6. Bake in the oven for approx. 25-30min. until a skewer inserted comes out clean and the top is goldenbrown and caramelised. 

There is so much that inspires me, my friends, colleagues, or even just spending a couple of minutes browsing through Instagram, or Pinterest, I am usually quickly overwhelmed by all the pictures and recipes out there. This recipe is so easy and so pleasing, I am considering making it again tomorrow (there are still so so many apples left).

Raspberry Miso Chocolate Brownies

A while ago, a friend of mine made some scrumptious raspberry chocolate brownies, ever since I haven't stopped craving this combination. Quite some time ago I was testing out a recipe for a similar brownie, which starred shiro miso. As you might know by now, I am really into pairing unusual ingredients and trying out funny combinations. So today, I wanna share my love for my newest dream couple: Shiro miso and dark chocolate. 

Also known as sweet or light miso, it is milder than its darker types and has a more subtle saltiness to it. Miso is generated from fermenting soy beans with salt and barley and it's usually used in Japanese soups, stews or marinades.

In my view, there is nothing better than sweet and salty popcorn, my favourite chocolate is dark chocolate with sea salt flakes, and well the list goes on. So, I was intrigued and got the idea to use miso in combination with dark chocolate. Et voila, it's a dream! I added some extra sea salt flakes on top (cause, well, I can't get enough), plus the salt really elevates the chocolate flavour. The sweetness mainly comes from the raspberries, I only added a little coconut syrup for sweetness. 


What you need

  • 200g white spelt flour
  • 1 flax egg (1tbsp flax meal + 2tbsp water)
  • 1tsp baking powder
  • 1tsp vanilla
  • 2-3tbsp high quality raw cacao powder
  • 50ml coconut blossom syrup or sweetener of choice
  • 200g high quality dark chocolate (70% and plus)
  • 100ml coconut oil
  • 150-200ml oat milk or your favourite nut milk
  • 1-2tbsp shiro miso paste
  • 150g fresh raspberries
  • sprinkle of sea salt



What to do

1. Preheat the oven to 180°C fan. Prepare the flax egg and let soak for a couple of minutes. Gently melt the chocolate with the coconut oil in a bain-marie.

2. In the meantime, mix together the flour, baking powder, vanilla and cacao. 

3. Now mix the dry ingredients with the flax egg, 150ml milk, the syrup and the melted chocolate. Add the miso paste and mix everything just until there are no lumps, but do not over-mix. If the mix is too thick, add a little more milk.

4. Grease a flat, rectangular tin and pour in the batter. Level out evenly, then add the raspberries on top, lightly pressing them into the batter. 

5. Bake for 25-30min. or until a skewer inserted comes out clean (I prefer my brownies more on the muddy side). 

6. Sprinkle on some sea salt and serve with coconut wipped cream if you like. 

Chocolate Avocado Cake with Coconut Cream

A couple of months back I shared my beetroot and chocolate cake recipe with you. Adding avocado is another way of bringing a lot of moisture and density into your chocolate cake without making it super heavy. Chocolate and Avocado is just one of those combinations I simply can't stay away from. 

I have also shared my avocado chocolate mousse already, which is raw. So now you're probably asking yourself 'Avocado? Baked? Into Cake?' YUPP - baked! And it's absolutely divine :-)


  • 250ml coconut oil
  • 2 cans (400ml) coconut milk (full-fat)
  • 300g white spelt flour
  • 3tsp baking powder
  • 1-2tbsp chia seeds
  • 1 ripe avocado
  • 150g coconut blossom sugar (or brown sugar)
  • 30g unsweetened cacao powder
  • 100g dark chocolate
  • 250g mixed berries (frozen)


The night before: Place the two cans of coconut milk in the fridge over night. That way the solid part seperates from the liquid. We will use the solid part for the wipped cream and the liquid for the cake.

1. Preheat the oven to 180°C. Mix together all the dry ingredients: flour, baking powder, sugar and cacao powder.

2. In a small saucepan over low heat, melt the coconut oil. Melt the chocolate in a bain-marie.

3. Open the cans of coconut milk and measure 550ml of liquid. Scoop the solid part into another measuring cup and keep in the fridge for later.

4. Add the chia seeds to the coconut liquid, stir and let it soak for a while.

5. In the meantime, peel and pit the avocado and using a for or a blender purée the avocado flesh until smooth.

6. Now add the chia-coconut-mix and the melted coconut oil to the dry ingredients and mix well. Finally fold in the avocado and melted chocolate.

7. Pour the batter into a greased baking tin and bake for 25-30min.

8. In the meantime, heat the berries in a saucepan over medium heat.

9. For the coconut wipped cream, take the coconut cream out of the fridge and using an electric whisk mix until you get smooth cream, similar to regular wipped cream. For this to work it's important you choose a coconut milk with high fat and coconut content.

10. Let the cake cool down a little before taking it out of the tin. Serve with a big dollop of wipped coconut cream and hot berries.

This recipe can also be found in the German version on the German etsy blog.

Sweet Yeasted Dumplings with Vanilla Sauce and Poppyseeds

Although I have never been a regular ski-holiday person - my family just didn't ski when I was young - I have a deep-seated fondness for ski-holiday-desserts. Yes, that's a big deal in Germany and Austria. And they come with the jolliest names: Kaiserschmarrn, Germknödel, Buchteln, and I could go on. So, lately, when I started craving something sweet and hearty at the same time, my mind went straight to German yeasted dumplings (Dampfnudeln). 

Made with spelt flour and coconut blossom sugar, they're not as sweet as the one's you get in a ski lodge, but combined with homemade vanilla sauce, I could have these just about any time of the day. YUM :-) 


for 6-8 dumplings
prep time: 40min. (+ 1.5 hours for resting the dough)

for the dumplings

  • 500g white spelt flour 
  • 200ml milk (or any nut-milk if you prefer) + 100ml extra milk 
  • 2 egg yolks
  • 60g coconut blossom sugar or brown sugar + 1tbsp extra sugar
  • 20g fresh yeast or 1 sachet of dry yeast
  • 90g butter + 2tbsp extra butter
  • pinch salt

for the vanilla sauce

  • 2tsp vanilla (or 1-2 vanilla pods) 
  • 400ml cream
  • 300ml milk
  • 2-3tbsp coconut blossom or brown sugar
  • 2-3tsp arrowroot powder or cornstarch
  • some icing sugar and poppyseeds for dusting 


1. In a saucepan, melt the butter with the milk and dissolve the sugar. Let cool down until the mixture is lukewarm, then add the yeast. Set aside for 1-2min. 

2. In a big bowl combine the flour with the salt, add the egg yolks and gradually add the the yeasted milk.

3. Knead for about 5min. until you get a soft and flexible dough. 

4. Cover with a cloth and let the dough rest in a warm place for about 1 hour. 

5. Separate the dough into 6-8 equally sized balls. Place them on a baking tray, lined with baking paper, cover with a cloth and let rest for another 30min. 

6. In the meantime prepare the vanilla sauce: In a saucepan heat the cream with the milk, add the vanilla and sugar and bring to a simmer. (If your using pods, scrape the vanilla from the pods and add both the seeds and the pods to the milk. After simmering 10min. take out the pods.) Add the arrowroot oder cornstarch powder and keep stirring. Adjust with a little more milk if the consistency is too thick or with more binding agent if it's too thin.

7. In a large saucepan (with lid!) or casserole heat up 2tbsp butter and 1tbsp sugar, letting the mixture caramelise slightly. Add 2-3 dumplings (they should have enough space for expanding, so don't put them too close). Now add 100ml milk and close the pan with a lid. 

8. On low heat let the dumplings simmer for about 20min. DON'T open the lid during that time, or the dumplings might collapse). 

9. After 20min. carefully lift the lid - watch out, the condensed water on the lid shouldn't drop on the dumplings. 

10. Scoop some vanillasauce on a deep plate, place one of the dumplings on top and coat with a bit of icing sugar and poppyseeds.  

Earl Grey & Roast Peach Ice Cream

After I graduated from high school, Brighton became my adopted home for five years and ever since I have a special place in my heart reserved for all things British. I always have a can of baked beans in stock, for a long time after I came to live in Berlin, I still used to say thank you to the bus driver when getting off the bus, and when nostalgia hits real bad, I whip up a batch of Vegan Crumpets or make some rhubarb scones. One thing I have missed as well is a good cup'a tea in the mornings - and yes, I love to add a good splash of milk too. So when I recently stumbled upon Earl Grey in an organic supermarket I couldn't resist. 

And as temperatures these days are not really shouting 'YES! Hot tea please', I decided to try something new - Earl Grey Ice Cream. I had some leftover peaches in my fruit basket that were just sitting there attracting those annoying little fruit flies, so I decided to give the whole thing a summery twist and add a fruity sweetness. And in my opinion the combination worked surprisingly well :-)


for 10 servings
prep time: 45 minutes + 30 minutes churning in Ice Cream Maker

  • 2 - 3 peaches
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 cans (800 ml) coconut milk 
  • 4 Earl Grey tea bags
  • 2 tbsp arrowroot powder
  • 100 ml maple syrup
  • 1 tsp vanilla
  • needed: ice cream machine, blender 


The night ahead:
Don't forget to place your ice cream maker in the freezer!

1. Preheat the grill of your oven to 200°C. Half and pit the peaches. Place them cut-side down in an ovenproof dish. Glaze with coconut oil and maple syrup. Slip them in the oven for about 15 - 20 minutes until they are soft and lightly roasted on top. Set aside to cool. 

2. Mix the arrowroot powder with 2 - 3 tbsp of the coconut milk. Set aside. 

3. Put the rest of the coconut milk in a saucepan with the Earl Grey tea bags and bring to a boil. When it's boiling take off the heat and let the mixture infuse for about 15 - 20 minutes. 

4. In the meantime, put your roast peach in a blender and purée to fine consistency. Set aside. 

5. Remove the teabags from the coconut milk, bring to a boil again. Add the maple syrup, vanilla and ultimately the arrowroot mixture. Keep stirring for 1 - 2 minutes whilst simmering. Take off the heat and let the mixture cool down completely. 

6. Take your ice cream maker out of the freezer and set up your ice cream machine according to instructions. Pour the earl grey mixture into your machine and let it churn for about 30 minutes. By then your ice crem should resemble a soft serve consistency. Scoop in the roast peach purée, reserving 2 - 3 tbsp. 

7. Scoop the ice cream into a freezer-friendly bowl. Drizzle with the remaining roast peach purée, give it a little swirl if you want before chucking the whole thing in the freezer once more for 2 - 3 hours. Take out 5 - 10 minutes prior to serving. 

Coconut Panna Cotta with Gooseberry Compote

It's summer and I am completely hooked on everything coconutty. So lately I have been trying a lot of recipes with coconut milk. One of my favourite summer dessert classics is Panna Cotta. It reminds me of summer holidays in France and Spain. Long days at the beach, paddling in the waves until exhaustion, or just letting the sand trickle through my toes whilst reading a book...

Eventually, starving and with salty hair and sandy toes, we would hit the local restaurants at night and my eyes would directly scan the last pages of the menu for dessert. Based on whether that was any good, I would consider having a small or large main meal. So now, if the menu reads Panna Cotta, I always try to reserve some room for dessert. 


for 6 portions 
prep time: 30 minutes

  • 400 ml full-fat coconut milk
  • 300 ml almond milk
  • 4 tbsp rice syrup (or sweetener of your choice) 
  • 2 tsp vanilla essence 
  • 1,5 tsp Agar-Agar powder
  • 250 g gooseberries
  • 2 tbsp rice syrup (or sweetener of your choice)


1. Combine agar-agar with 3 tbsp of the almond milk. 

2. Combine the almond and coconut milk with the vanilla and rice syrup. Pour in a saucepan and bring to the boil. 

3. When it's boiling add the agar-agar - keep it simmering and stir for another 2 minutes. 

4. Wash your silicone moulds or glasses with cold water. Pour the mixture into the wet moulds and let it cool down. 

5. Place in the fridge for about 2 hours. 

6. In the meantime prepare the gooseberry compote. Halve the gooseberries and place in a saucepan. Add the rice syrup and a splash of water and bring to the boil. Keep simmering until the berries start to fall apart.

7. To make your compote a little smoother, purée the mixture with a hand blender. Place in the fridge alongside the panna cotta and take out couple of minutes before serving. You can serve this as a hot or cold sauce - also, you can do this with whatever berries are in season or at your disposal - whatever you fancy. 

8. To turn your Panna Cotta out of their moulds it helps to run a knife along the edge or if that doesn't do the trick you can rinse the outside of the moulds (careful not to drown your Panna Cotta) under hot water for a few secs. 

Mousse au Chocolat

Chocolate custard has always been somewhat of a childhood comfort food for me. When I was a kid we used a lot of those sachet-powder-custards that you could whip up in under 10 minutes. If someone had told me back then, that 20 years later I would make chocolate mousse with avocados I would have laughed in their faces with my chocolate covered mouth and assumed that they weren't quite right in the head. 

Back then I also wasn't aware that avocado was a fruit (or even existed to be honest) - and in my childhood opinion green stuff was not to be eaten anyway. Well, a lot has changed since then - so I guess getting older also has its perks. One thing however, still remains the same. I can whip up a chocolate mousse in under 10 minutes and this is how it goes. 


  • 2 ripe avocados 
  • 100 g cashews, soaked for at least one hour
  • 1 ripe banana
  • 100 ml almond milk
  • 2 - 3 tbsp raw cacao powder  
  • maple or agave syrup (or sweetener of your choice) to taste
  • optional: vanilla, cacao nibs, cinnamon, cardamom, or whatever else you can think of


1. Soak the cashews in water for at least an hour.

2. Halve and pit the avocados. Peel the banana. 

3. Toss all the ingredients in your blender. Add agave or maple syrup or other sweetener of your choice to taste. I used roughly 2 or 3 tbsp in mine. Add any optionals such as vanilla or cacao nibs. 

4. Blend until you get a very creamy, soft texture. The time this takes may vary depending on what type of food processor/blender you use. 

You could also make some really delicious ice pops with this chocolate mousse. Just fill the mixture into ice pop moulds and chuck them in the freezer for a couple of hours. 

Another addition that would go really well with this, is coconut whipped cream. In case you never heard of it and you're looking for a recipe check out these instructions by the Minimalist Baker. Plus, if you do this, you can easily use the leftover coconut cream liquid instead of the almond milk I used. 

Thank you to my dear friend from Kilda Nordic Interior for providing these beautiful glasses. I love them and you can use them in so many ways!