glutenfree sugarfree vegan

No-bake Tangerine Cheesecake

tangerine cheesecake
This no-bake tangerine cheesecake is:
  • vegan gluten
  • free sugar-free (without refined sugar)
  • lactose free
  • free of soy
  • lemony, fruity and fresh


For the ground

  • 150 g of ground almonds (or hazelnuts)
  • 2 tablespoons of flaxseed (whole or broken, does not matter 🙂
  • 4 tablespoons rice syrup
  • Option (a musthave for me): 50 g of planed almonds, briefly roasted

For the filling

  • 400 g of coconut yoghurt (or everyone else like almond yoghurt)
  • 400 ml coconut milk (68% coconut extract)
  • 200 g cashews (1-2 hours or best soaked overnight)
  • 2 vanilla pods or a heaped teaspoon of ground vanilla
  • 1 large or 2 small organic lemons (you use the juice and the grated peel)
  • 3-5 tablespoons xylitol (depending on what kind of sugar junkie you are 😉
  • 3 sachets of agar-agar (18g)
  • 2 x mandrines (about 175 g drained weight) in the tin. 
  • Vanilla extract (optional)

For the fruit layer

  • 2 x tangerines in the tin
  • 200 ml of juice (your organic lemon and the drained weight)
  • 5 g agar-agar


  • A good mixer
  • A springform or even better, a cake ring (20 cm)
  • small pot Mixing bowl


prepare your baking dish:
  1. cover the bottom of the pan or the base of the cake ring with baking paper.
  2. Drain 2 cans of tangerine very well and catch the liquid (you\'ll need that later)
  3. Now drain the water from the soaked cashews and put them aside as well.
Let\'s start with the cake bottom:
  1. Put the gold single seeds in the blender and let it finely grind.
  2. Put the flaxseed flour together with the ground almonds and rice syrup into a mixing bowl.
  3. Mud until a nice mass arises.
  4. Form a huge bliss ball (just a ball) and carefully spread the thin bottom in your baking pan.
  5. Option: Cover the cake bottom with roasted almond flakes, tastes divine!
  6. Place the baking pan in the freezer (or the fridge)
Now it\'s up to the filling:
  1. Add the cashew nuts with the coconut milk and yoghurt to your blender and mix everything to a creamy consistency.
  2. Wash the organic lemon (s) thoroughly and rub a heaped teaspoon of fresh lemon peel.
  3. Add the grated lemon zest, the vanilla marrow, 5 drops of vanilla extract (optional) and xylitol to the blender.
  4. If the mass is perfect, you put it in a bowl.
  5. Stir 18 g of agar with 350 ml of cold liquid. Use the lemon juice and the liquid of the tangerines.
  6. Boil the mixture for 2 minutes.
  7. With constant stirring pour slowly into your filling.
  8. Put the dripped mandarins down and pour the whole stuffing into your bakery.
  9. Now the cake comes in the fridge.
After one to two hours, the tangerine cake is firm enough and you can take care of the fruit layer.
  1. Drain the two remaining tins of tangerine.
  2. Garnish the cake with it.
  3. Add 200 ml cold draining liquid to 5 g agar-agar and cook for 2 minutes.
  4. Now pour the gelling agent slowly over all tangerines and let the vegan cheesecake chill in the fridge for a few more hours.
Gut Healing Recipe Kombucha (Scoby)

Strawberry Ginger Kombucha

strawberry ginger kombucha

Straberry Ginger Kombucha | A GUT HEALING RECIPE



  1. ready fermented kombucha
  2. an empty glass bottle (at least 750 ml)
  3. a handful of fresh strawberries (organic)
  4. frozen strawberries (optional)
  5. a medium or large ginger root (organic)
  6. green tea (as a tea bag or loose)

how to make strawberry ginger kombucha

  1. Brew the green tea with 400 ml of boiling water and let it steep for 3 minutes (longer if you like it stronger). Let the tea cool down. My tip: put it in the fridge while you prepare the rest.strawberry ginger kombucha
  2. Cut the ginger lengthwise into thin slices and place it in the empty glass bottle.erdbeeren_schneiden_Kombucha_herstellen
  3. Slice the fresh strawberries lengthwise and place them in the empty glass bottle too. My insider tip: add a few frozen strawberries, which will give your strawberry ginger Kombucha a super nice red color.
  4. Now put the chilled green tea in the bottle and fill it up with kombucha.
  5. Cover the bottle with a paper towel or kitchen towel and attach it with a rubber band.
  6. Put the healthy lemonade for another day or two in the fridge and enjoy strawberry ginger kombucha with ice cubes and fresh strawberries.


glutenfree vegan

Crunchy Broccoli Fritters


Crunchy Broccoli Fritters in 20 minutes

 6 ingredients (for 12 patties)

  • 1 broccoli
  • 250 g pickled white beans
  • 4 shallots
  • Spices (salt, pepper and vegetable spices)
  • 50-80 g corn-breadcrumbs (normal goes well, but  it is no longer gluten-free. A good alternative is chickpea flour)
  • Optional: 50 g of oats (for a firmer consistency...I made the patties without oats and they also taste heavenly!)

kitchen utensils

  • A blender (or hand-held blender. )The ingredients can also be mixed with a fork, but it is very elaborate and not really fun)
  • a steamer (there are some ooptions to steam the broccoli without a steamer, check out Life Hacks for stewing without steamer)

how to

  1. clean and chop the broccoli
  2. steam it for 7 minutes (al dente, not too soft!)
  3. let the white beans drain during this time
  4. chop the onions
  5. drain the steamed broccoli thoroughly
  6. put the steamed broccoli with the white beans and spices - salt, pepper, garlic spice, paprika rose, turmeric, etc. whatever you like in your blender
  7. blend everything to a smooth mass and add the chopped onions
  8. form little patties (be careful)
  9. and pan well in bread crumbs
  10. roast them in a pan for 1-3 minutes on each side until they golden brown

serving suggestion

The broccoli fritters taste especially good with (homemade) tzatziki and lamb's lettuce.

Recipe for a plantbased Tzaziki::

  • 200g coconut yogurt
  • 1 clove of garlic
  • dill
  • 1/3 cucumber (peeled and very finely cut)
  • Juice of half a lemon
  • pepper and salt

Bon appetite!

Storage Tips

I usually eat five to six vegan and gluten-free broccoli fritters at onces.

They taste freshly fried so good and that why I store the rest for one day in fridge (YAY meal preps!).