Posts from the Recipes Category

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BBQ and upcycled DIY-decoration for L’Oréal Paris Botanicals Fresh Care

Styling: Maria Struck

Foodstyling: Rocket&Basil

click here to get to the whole feature and – most importantly – the delicious recipes!


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KITCHENSTORY #3 and some behind the scenes at home and my studio

last week I had the pleasure to spend an afternoon with Daliah from Foodvergnügen and the photographer Nora Tabel, whose work I’ve been admiring for quite a few years now!

we met at my appartment, had some coffee and after they admired my tiny kitchen and talked about the prints and art on my walls, we headed to my studio to make a cake and style a simple table setting!

if you’re curious about the whole day, hop over to Foodvergnügens Kitchenstory#3 for ALL the photos and an interview about my job! or check out this instagram post for even more photos! (thank you SO much, Nora)

this is seriously exciting and it’s still hard to believe that my work is interesting enough to be asked about! thanks again!

and if you’re here for the recipe, I’ll now stop rambling and just share it. here we go:


Hazelnut Cake:

– 200 g ground hazelnuts

– 160 g ground almonds

– 200 g unrefined sugar

– 100 g cornstarch

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 4 eggs

– 160 ml olive oil

– 150 ml almond milk


– 200 g good quality dark chocolate

– 150 ml cream

– 70 ml Amaretto

Cranberry Jam:

– 250 g fresh Cranberries

– juice of 2 Oranges

– 5 tbsp unrefined sugar

ganache glaze: 

– 100 g finely chopped chocolate

– 1 tbsp butter


  1. The ganache can be prepared a day in advance. Finely chop the chocolate and place it in a bowl. Pour the cream into a small saucepan and bring to a boil. Take it off the heat and pour it over the chocolate. Add the Amaretto and wait for 2 minutes. Stir the cream-chocolate mix until the chocolate has melted and everything is well combined. Place the bowl in the fridge overnight.
  2. To make the cranberry jam, combine the cranberries, orange juice and sugar in a saucepan and bring to a boil. Stirring frequently let the cranberries cook for about ten minutes until a thick jam forms. Scoop the jam into a bowl and let cool completely.
  3. Preheat the oven to 180°C. Line three 18cm cake tins with parchment paper and butter and dust with flour. Set aside.
  4. Add the ground hazelnuts and almonds to a pan and roast them on low heat for 5-10 minutes, stirring frequently, until they are golden brown and have a fragrant smell. Immediately transfer the toasted, ground nuts to a plate or bowl and let cool completely.
  5. In a medium sized bowl combine the toasted nuts, sugar, cornstarch, baking powder and salt. Mix to combine.
  6. In another bowl whisk the eggs, oil and almond milk. Pour into the dry ingredients and mix to form a smooth batter.
  7. Devide the batter evenly into the prepared baking tins and bake for 30-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  8. Take the cakes out of the oven and let cool completely.
  9. To assemble the cake place one cake on a plate or cake stand. Using a spatula or the back of a spoon scoop a generous amount of amaretto-ganache on the cake and spread evenly. Add 2-3 tablespoons of cranberry jam and carefully spread it evenly on the ganache. Place the second cake on top and repeat the steps with the ganache & cranberry jam. Place the third cake on top.
  10. In a bowl combine the finely chopped chocolate and butter. Place the bowl in a bigger bowl and add hot water to create a water bath. Stir often while the chocolate and butter are melting. Carefully pour the ganache glaze over the cake and quickly spread it over the edges so that it rubs down the sides.
  11. Decorate the cake with freeze dried raspberries, more chocolate, cocoa nibs, and truffles.
  12. Make some coffee or open up a bottle of bubbly and enjoy the cake!




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do you like cake?
then you will most definitely like the following recipe.

(or basically any other fruit your prefer)


  • 7 tbsp / 100 g butter
  • 6 eggs, separated
  • 1/2 cup / 160 g maple syrup, or more to taste
  • 1 cup / 240 ml coconut milk
  • 1/4 cup / 60 ml almond milk
  • 1 vanilla bean, split lenghtwise
  • 1 cup / 100 g almond flour
  • 1/2 cup + 2 tbsp / 125 g coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 pear, 2 apples / core removed, thinly sliced


  1. To make the brown butter, place the butter in a saucepan and melt on medium high heat. Stir until it melts completely. Continue to cook the butter, stirring frequently, until the milk solids begin to brown and the butter starts to smell nutty. This will take about 10-15 minutes. Take the butter off the heat and pour it in a small bowl. Set aside.
  2. Preheat the oven to 180°C. Grease a 25cm baking pan.
  3. Combine the dry ingredients in a medium sized bowl. Set aside.
  4. In a large mixing bowl combine egg yolks, maple syrup, coconut milk, almond milk and the scraped seeds of the vanilla bean. Add the warm and melted brown butter and mix well.
  5. Add the dry ingredients to the wet ingredients and whisk until smooth. Taste the dough and adjust the sweetness by adding more maple syrup, if you like.
  6. In a squeaky clean measuring cup or bowl beat the egg whites until soft peaks form and carefully fold the fluffy egg whites into the batter.
  7. Pour the batter into the prepared baking pan and arrange the fruit on top and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Let cool completely and serve with coconut yoghurt/ sour cream/ whipped cream/ fresh berries/ chopped nuts!
  9. ENJOY!


glutenfree/grainfree and paleo, if you don’t mind eating dairy from time to time.

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being allergic to almost all raw autumn fruits I have to find other ways to enjoy them. as much as I like compote, it just gets tiring after a while. so spiced fruit bake with star anise, black peppercorns, cloves and a bit of maple syrup is the answer! served with yoghurt and nuts it’s the perfect breakfast for days when the air is crisp and cold.


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last week I had a fantastic dinner at Lode&Stijn in Kreuzberg.

Instead of a way too long text about why it’s so lovely, the excellent food and extremely nice owners&staff I’ll just say: go there. you won’t regret it.

that being said, I was lucky to leave the restaurant with one of their bread loafs and made some open faced sandwiches yesterday – inspired by lode&stijns use of radishes and fresh herbs.

here’s the recipe. (yup, it’s a no brainer):

cut up some delicious bread, slather it with butter, thinly slice some radishes, puree a handful of arugula and mint with olive oil/lemon juice/salt/pepper and throw everything together. top it with salt, black pepper and lemon zest. best served with your favourite beer. cheers!


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strawberry&rhubarb crumble (glutenfree/vegan)


  • 500 g rhubarb, peeled and cut into 3-4cm long pieces
  • 400 g strawberries, cut into thick slices
  • ginger, about 3cm, grated
  • juice & zest of a lemon
  • 200 g vegan butter OR regular butter, room temperature
  • 13 tbsp brown sugar (6 tbsp for the rhubarb&strawberries / 7 for the crumbs)
  • 75 g ground almonds
  • 100 g glutenfree flakes (a mix of rice flakes, millet flakes and buckwheat flakes) OR rolled oats
  • the pulp of 1 vanilla bean
  • pinch of salt
  1. preheat your oven to 180°C.
  2. in a large bowl toss together 6 tbsp brown sugar, lemon juice, lemon zest, grated ginger and the rhubarb. set aside for 10-20 minutes. carefully fold in the strawberries and pour the rhubarb-strawberry-mix into an ovenproof dish.
  3. don’t bother washing your mixing bowl and just add all the ingredients and use your hands to mix until combined.
  4. crumble the mixture evenly over the rhubarb and strawberries.
  5. bake until the crumble is bubbly and golden brown (about 30-40 minutes)
  6. let cool for a few minutes and serve with vanilla ice cream, greek yoghurt, vanilla sauce or egg liqueur.

this crumble is seriously delicious and I’m truly happy about this recipe.

let me know if you give it a try and feel free to use any kind of fruit you’d like!



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resolutions, schmesolutions. sometimes you’ve just got to treat yourself! and even better if the sweet treat is vegan, grain-/ glutenfree, raw and paleo friendly.

caramel slices!!

chocolate base:

40 g slivered almonds (or any other nut or seed)
30 g ground almonds
30 g dessicated coconut
4 tbsp raw cocoa powder
3 tbsp coconut oil, melted
2tbsp honey or rice syrup or maple syrup

place all ingredients in a food processor and blend until crumbly and sticky. line a baking pan (circa 18x20cm) with parchment paper and press the mix evenly and firm into the prepared pan. refrigerate or freeze for a few minutes.

caramel filling:

300 g medjool dates, pitted
130 ml coconut milk
2 tbsp almond butter
70 g coconut oil, melted
1/2 tsp sea salt

place all the ingredients in your food processor and blend for about 5 minutes until the mix is smooth and caramel like. spread the caramel mix over the chocolate base and put the pan in the freezer until the caramel layer has set.

chocolate topping:

70 g coconut oil, melted
3 tbsp raw cacao powder
2 tbsp honey/rice syrup/maple syrup/sweetenerofyourchoice
sea salt

OR: melt 150 g of really dark chocolate and spread it over the caramel

again, place all the ingredients in the food processor and blend until well combined and smooth. spread the chocolate over the caramel layer, sprinkle generously with sea salt and return to the freezer for 3 hours or more.
use a very sharp knife to cut into small squares. you can store the caramel slices in an airtight container in the fridge (ready to eat, a bit gooey) or in the freezer. (remove 5-10 minutes before serving)

enjoy! (and let me know if you’ve tried them!)

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homemade grain free Granola / beautiful handcrafted and handpainted bowls by Antikapratika / ceramics bought at Un Autre Voodoo , a lovely and well-curated shop in Neukölln

grain free granola recipe

behold! following steps are super simple and absolutely easy to follow. really, there’s not much you can do wrong. once you get a hold of the right pre-baking-consistency, this will become your favourite granola recipe. I tested it a few times with different ingredients and it always turned out delicious!


dry/ 2 cups in total/

  • grain free flakes: millet, buckwheat, rice
  • nuts and seeds
  • coconut flakes
  • chia seeds
  • flaked almonds
  • hemp seeds
  • flaxseeds
  • buckwheat
  • pinch of salt


  • 1 1/2 ripe bananas
  • 3 teaspoons almond butter (or if you skip the nut-thing: sunflower butter or tahini)
  • 1/4 cup coconut oil, melted (50g)
  • if needed: any sweetener you like, e.g. 2 tbsp of honey or maple syrup


  1. preheat your oven to 160°C. line a baking sheet with parchment paper, set aside.
  2. In a large bowl mix together your dry ingredients. It absolutely doesn’t matter in wich amounts your measure everything. I just threw stuff I found in my pantry together, didn’t look at the measurements and combined it the way I like it. I ended up with 2 cups of a random mix of millet/buckwheat/rice-flakes, cashews, flaked almonds, coconut flakes, chia seeds, hemp seeds, flaxseeds and sunflower seeds.
  3. In another bowl mash the bananas using a fork. Add the coconut oil and the almond butter and mix well to combine.
  4. Add the banana-mix to the dry ingredients and stir to combine. All dry ingredients should still be crumbly and coated with a bit of the banana mix, but not too soggy. Add sweetener to taste.
  5. If the mix is too wet, add some flakes or nuts, if it’s too dry just add another teaspoon almond butter.
  6. Spread the mixture out in an even layer on your baking sheet. Leave some bigger lumps (walnut sized) in the mix and bake for 15-20 minutes. Make sure to stir up the granola every 5 minutes, as the granola on the edge of the baking sheet tends to burn easily (I’ve been told, ehem *cough*).
  7. Remove the baking sheet from the oven when the granola is golden brown and allow to cool completely.
  8. The granola can be stored for up to 3 weeks in an airtight container!
  9. Enjoy and serve with ice cream, joghurt, berries, milk, mylk or just snack on it while you work.

*supercool and “really important” exclaimer: gluten free, grain free, vegan, couldbe nut free, paleo, prettyhealthyunlessyousmotheritinchocolatepudding*