Banana Spelt Pancakes

Hey there 🙂
Today I want to share with you a variation of a banana spelt pancake recipe from


Over the Easter weekend, one of my dearest friends came to visit. We stumbled across this great breakfast recipe.

A piece of advice on the side: It makes it that much more fun to make these if you’ve got Jack Johnson’s song “Banana Pancakes” playing in the background :).

Our variation ended up being vegan and free of processed sugars but I will mention the original ingredients here as well.

This makes about 12 medium sized pancakes.

First, we combined all the dry ingredients in one bowl:
2 cups spelt flour (send those through a sift in case there’s clumps), 3 tsp baking powder, 1/4 tsp salt (orig. recipe calls for 1/2 tsp), 1/2 tsp vanilla powder (we also added ground cinnamon and cardamom).

Next, in a seperate bowl, we combined the wet ingredients:
1 medjoul date blended with a small amount of water, 2 “flax-eggs” (1 flax egg: 1 tbsp shredded flax combined with same amount of water, mix well, let sit for 15 min), 4 tbsp coconut oil, 4 ripe mashed bananas, 1/2 cup rice/soy/almond/… milk. We also added a chopped apple.

Put the two together,
you’ve got yourself a pancake dough.
And off you go 🙂

The orig. recipe calls for 1 tbsp sugar instead of the date mixture and 2 eggs instead of flax-eggs. Seperating the yokes from the egg whites and beating the latter until they reach a foamy stiff consistency before adding the eggs to the wet ingredients will add additional fluffiness.


The recipe suggests enjoying the pancakes with salted butter and maple syrup. We just used an apple sauce sprinkled with cinnamon.

I hope you enjoy the recipe as much as we did 🙂

Happy Easter! DSCF1835

PS If you are looking for more tasty sounding pancake recipes, check out: … trying out her recipes is on my personal “to-enjoy” list 🙂

Photo Vista


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There is something about turning on the computer to discover those little sweet treasures that have been engraved on your camera’s memory card…

Don’t we all crave to create???



I was motivated to pick up my camera and take some photographs after watching a video of Chase Jarvis interviewing Brené Brown the other day.
Chase is a photographer and Brené a qualitative researcher. I enjoy Chase’s vibe and feel inspired by Brené’s work (some of you may have seen her TED talk about vulnerability).




I do dream of finding that medium of art which is a good fit for me (like Chase found photography and Brené her research) … perhaps it is cooking …
I do dream of one day generating a side income through a more creative means. But most importantly, I hope to recognize which medium of art – of creativity – lets me most authentically and passionately express my(-)self.

Have you found yours??

If you liked this post, I would love it if you subscribed to my blog 🙂

DSCF1738The pictures were taken in and around Café Wilhelm Moltke in Freiburg.


Raw Vegan Chocolate Ice Cream


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Just in time for late summer …


Peal those utterly ripe bananas of yours with them beautiful brown spots and put them in the freezer …. once ‘consolidated’ add some cardamom, cinnamon, carob or cacao powder, perhaps some rice milk or water as well …
and mix it up 😉


For extra sweetness: Add dates!

Enjoy ♥

Eggplant and Ginger Risotto Lunch


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Hey there!

Today I would like to share some photos of a risotto dish with you that a friend of mine and I made for lunch yesterday.

The recipe that I got from the German natural foods magazine “Schrot & Korn” was simply called “Risotto mit Ingwer und Auberginen” (Risotto with Ginger and Eggplant).

We used the following ingredients: Ginger, garlic, onion, eggplant, lemon (juice and zest), veggie broth, olive oil, risotto rice, goat cream cheese (I think this is only the 2nd time that I have mentioned a non-vegan ingredient on this blog?!? 😉 ), spring onion, fresh basil (we used fresh parcley), salt, and pepper.

I enjoyed the fresh scent of the lemon juice and zest in this dish.
Visually I had one small critique: You could see the little tiny dots of the flocculated goat cream cheese … but hey, I am not one to mind that sort of thing … and when I reheated it the following day, you could barely see it anymore.

You can turn this dish into a vegan one very easily if you leave out the goat cream cheese and then simply top it with some nutritional yeast or if you have access to something like a sour cream alternative product made of fermented soy beans and high quality plant based oils. Or make a dressing out of white almond butter, lemon, and water …..

If you are interested in the measurements and/or the instructions of preparation, let me know and I’ll write it in the comments 😉



 Have a great day guys! 🙂


Melancholic Dinner

What to do when you miss your brother and can’t reach him?


Make a dinner that he taught you how to make …

A simple and delicious salad with batavia leaves, orange pepper bits, tomato slices (with tasty tomatoes out of my roomates’ parents’ garden), and fried tofu with spices, pumpkin and sunflower seeds, and a balsamic and olive oil dressing …



Blueberry Banana Goodness


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Hey guys!
I know, it’s been a while since my last post …
So today I want to share with you two very simple and tasty recipes:


Firstly, a blueberry-banana-chlorella smoothie recipe…

Take 3/4 a cup of organic soy milk (non-organic is usually GMOed), one 250 g carton of fresh blueberries (substitute with frozen berries if you don’t have fresh ones), 3 ripe bananas, and 1 tsp of chlorella (or use spirulina or barley gras powder) … blend, and that’s it 😉 You can also add a spice such as cinnamon, cardamom, or vanilla if you like.

To be honest, I enjoy the simple recipes the most … fancy can be exciting and new, but in the end … if we have access to RIPE fruit, we don’t necessarily need to top nature’s creations … a spice here and there is a great way to add another dimension to the bouquet of aromas that our fruit is already gifting us with.

The second recipe is a naturally sweet and refreshing snack for a beautiful hot summer day:

Banana Blueberry Ice Cream


All I did was peel and break up about 4 ripe bananas, put them in a plastic bag and then in the freezer. Once they were frozen, I added them along with some frozen blueberries, 3-4 heaping tsp of coconut sugar and 1 heaping tsp of vanilla powder in the food processor. When you put all the ingredients into your food processor you may add some water or soy/nut milk to get a nice and creamy consistency.
Since I had a bottle of orange-mango sauce handy, I poured that on top. You can make your own sauce by simply blending one mango, the juice of 2 large oranges, 1 or 2 medjool dates, some cinnamon and a bit of water.
A typical and simple raw ice cream recipe that you can also try is “chocolate ice cream” by processing frozen bananas with cacao or carob powder.
I hope you are enjoying the sun and do share your favourite healthy ice cream creations with us 🙂