carrot muffins

fresh, juicy and super delicious



for 12 muffins

150 gr gratened carots (about. 3 – 4 carats)

250 gr spelt

130 gr raw cane sugar

70 gr grounded hazelnuts

1 teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

200 ml oat milk

100 ml coconut oil

1 teaspoon vanilla extract

100 gr powdered sugar

240 g vegan cream cheese

1 tablespoon maple syrup

lemon zest of half a lemon

pecan or walnuts


preheat the oven on 180°c over- and underheat. put 12 paper forms in the muffin baking tray. peel the carrots and grate them. sift the spelt, the sugar, the baking powder, the cinnamon and the salt in a bowl. add the hazelnuts and mix well. add oatmilk, coconut oil and the vanilla extract and stir untill the mixture becomes nice and smooth. add the grated carrots and blend it well. divide the batter evenly between the 12 muffin cups and bake the muffings for 25 minutes. then take them out and let them cool down.

for the frosting: mix the powder sugar with the vegan cream cheese, the maple syrup and the lemon zest until you have a smooth mixture. give a teaspoon of the mixture on each muffin and decorate with a wallnut or a pecan.


5 views0 comments

spaghetti with lentil-bolognese

i think this bolo tastes 10 times better then the original!

cabbage packs filled with barley-sotto

sounds difficult but is in fact really easy to prepare!

lentil pancakes

apart from the fact that these pancakes are full of protein, the making of them are very simple.

spaghetti with broccoli and kalamata olives

this dish has addiction potential

chocolate pudding

simple and delicious dessert

fried cauliflower rice

i meanwhile know that cauliflower is anything else but boring.

pad thai

simple but tasty

typical swiss sunday bread

i have tried several vegan options of a swiss sunday bread.

breakfast-oats

so delicious and filling that i almost do not eat anything else for breakfast