In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

For the blueberry base: In a small bowl mix corn flour with a 3-4 tbsp of cold water. Bring the frozen blueberries with rose water, corn sugar and corn starch to a boil. As soon as it starts to thicken take it off the heat and spread the blueberry base into your oven dish.

When your dough doubled in size, punch it down and divide into 8-12 same size balls. One by one form balls, take 2-3 blueberries pinch them into the middle and make sure the berries are covered with dough. Arrange them on the blueberry base. Cover with a kitchen towel and let the dough rise again at a warm place for about 1 hour.

For the vanilla sauce: Cut open vanilla pod and scrape out the seeds. In a small pot bring heavy cream, seeds of vanilla pod, vanilla pod and corn sugar to a boil. Take it off the heat immediately and let it sit for 10 minutes. Take out the vanilla pod. Let it cool down a bit and pour the mix into a metal bowl. Prepare a bain marie (water bath). Mix the egg yolks together and whisk into the vanilla mixture. Place metal bowl over bain marie and whisk for 1-2 minutes over bain marie until fluffy. Don’t stop whisking or your sauce will thicken. Take it off the heat and whisk in cold water bath until it has cooled down a bit. Put it in the fridge until you need it. 

Preheat oven to 170°C. 

When the dough has doubled in size bake for about 30 minutes or until golden brown.

Let the milk buns cool down a bit. Dust them with grain or grape sugar and serve with vanilla sauce. 

Melt the butter in a medium size pan and stir in the Aleppo pepper. Let it come to a boil and then remove from heat. 

Wash, pad dry and roughly chop the herbs. Mix them in a small bowl with juice of half a lime. 

Now prepare the poached eggs. Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

Spoon greek yoghurt onto your plates. Top with poached eggs, drizzle Aleppo pepper butter over it and sprinkle with herbs salad. Serve with some fleur de sel and toasted baguette. 

In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

Prepare the vanilla pudding according to the package instructions. Instead of normal sugar you can use grain sugar so it’s fructosefriendly. Reduce the milk for the vanilla pudding. Instead of 500 ml milk use only 300 ml because we need a very thick pudding to spread on the dough. 

When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

I used a muffin baking pan for these rolls. Grease your baking pan with butter and sprinkle with grain sugar. 

When your vanilla custard is thick enough, spread the pudding over the dough. Sprinkle with raspberries, roll up the dough and cut into 12 slices.

Preheat oven to 170°C. 

Place your vanilla raspberry rolls in the muffin moulds and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

Let them cool down and dust them with grain or grape sugar!

In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

Grease your baking pan with butter and sprinkle with grain sugar. 

Mix grain sugar and cinnamon. Spread the melted butter over the dough. Sprinkle with sugar-cinnamon-mix and blueberries. Roll up the dough and cut into 12 slices. 

Preheat oven to 170°C. 

Place your blueberry cinnamon rolls close together in the pan and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

For the glaze, mix butter, powdered grain sugar and vanilla extract. (You can easily make powdered grain sugar with a handheld blender. Just blend normal grain sugar until it’s super fine.) Add hot water, 1 tbsp at a time until the glaze reaches your desired consistency. When your blueberry cinnamon rolls have cooled down coat them with your sugar glaze. 

Wash and peel your carrots and slice the carrots with your peeler. 

Bring the white wine vinegar and 100 ml water in a medium pot to a boil and add the grated ginger, liquid smoke, fresh ground pepper, juice of a lime and rice syrup. Add the carrot slices and let it simmer for 8 minutes. 

Pour everything gently in a Weck jar, top with olive oil and close while it’s still hot. Let it marinate for at least 8 hours, or overnight. 

Top a classic cream cheese bagel with this vegan lox, capers and dill! Bon Appetit! 

Cook quinoa according to packet instructions. Cover and let steam for 10 minutes. Pour off the condensed water and let cool. Set aside 1/3 of the cooked quinoa for topping the muffins.

Preheat oven to 300°C. If you don’t have a non-stick muffin pan coat your muffin pan with oil. 

Mix flour, baking powder, cinnamon and 1 salt in a bowl.

Mash the bananas, rice syrup in another bowl with a potato masher or fork, you have a smooth banana mash. Add egg and continue to mash until combined and stir in olive oil and vanilla.

Now gently mix banana mash into your dry ingredients. Add the berries and 2/3 of your quinoa. Divide batter among the muffin pan. Mix together the rest of the leftover quinoa and 2-3 tsp of rice syrup and sprinkle over muffins. 

Bake for 30 – 40 minutes. Muffins should be golden brown, crispy on top and a wooden tester should come out clean. Let them cool down and serve them with cream cheese

Combine frozen blueberries, bananas, coconut milk and yoghurt in a blender and blend for 3-4 minutes, or until smooth. Add some water for thinner texture. Serve immediately.

Preheat the oven to 150ºC/300ºF. Dissolve your coconut oil and rice syrup in a pot gently on low heat. Put some baking parchment on your baking tray and add all your ingredients apart from the dried bananas to the tray. Pour your coconut oil and rice syrup mixture over it, add the cinnamon and gently mix it. Pop your tray in the oven for 20 minutes and keep stirring the mixture every so often.

Remove from the oven and allow to cool before adding the dried bananas. You can store it in jars or airtight containers for up to 1 month. Serve with yoghurt, milk or skyr with fresh fruit.