sourdough bread Hey there! First of all, I hope you’re all staying at home and well, unless you have a job that is vital in today’s situation. Secondly, let’s start with something fun now: Sourdough baking! I started to make sourdough at the beginning of last year. I’ve had a few trial and errors before succeeding, however, by now I have surely mastered the art of baking a beautiful loaf of sourdough. On my Instagram I collected a bunch of frequently asked questions for this post which I am going to answer now. Further down, you’ll find my basic sourdough recipe. If any more questions arise ..read more

English Recipe: Christmassy Nut Cookies   Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Fanny Frey Recipe type: dessert Cuisine: plantbased Serves: 13-14 Ingredients 150g dark almond butter 150g date sugar 200g flour (spelt or wheat) 150 Nut-mix by Seeberger, roughly chopped ½ tsp cinnamon ½ tsp bakong powder 2 dl oat milk additional date sugar for dusting Instructions Preheat oven to 180°C . Add all of the ingredients but the Nuts into a large mixing bowl and mix until well combined. Lastly stir in the nuts. With an ice cream scoop pl ..read more

Apricot-Berry-Energy Bites It is slowly but surely getting colder, swimming season is coming to an end and for us students the easy life is officially over. At the beginning of summer it seemed as if we had all the time in the world, three months of freedom, three months of sun, three months of doing nothing. However, just like every year the summer was over in no time at all and the autumn semester has already been going for an entire week. The first few weeks are still easygoing, some days we prefer sitting outside instead of going to afternoon lectures. The exams are still months away and ..read more

Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal out of a slice of bread and a delicious spread for a topping. Hence I came up with three incredibly tasty savoury spreads that each are packed with healthy fat and protein as all of them are based on either nuts, legumes or both. The green breakfast tartine hype aka avo toast is everywhere. Tartines, Crostini or just bread topped with anything that looks pretty have been all over the internet for the past years. The most hyped ..read more

If you happen to follow me on Instagram (@fannythefoodie) you would have probably noticed that I’ve been getting into making my own sourdough bread. I shared a few snippets in my stories and I also posted on or two pictures of freshly baked bread with whatever kind of toppings I had on hand. Unlike my usual blogposts this won’t include a recipe as I personally don’t feel like an advanced enough bread baker just yet, to tell you how to make sourdough bread. So what is this going to be then, you’re probably asking yourself. Well this is just going to be a post in which I share my experience on m ..read more

Crunchy Almond Butter Cups My most recent food related obsession are definitely Bon Appetit magazine’s cooking videos. The recipes are always incredibly creative and the people’s passion for food in those videos is just great. They always make me want to film my own cooking videos, which I am probably never going to do, because I don’t actually feel that comfortable in front of a camera. Anyways that’s all beside the point as I am actually trying to get to telling you about how I came up with this recipe. Yes I am obsessed with Bon Appetit magazine. So in one of Bon Appetit’s latest videos C ..read more

Chickpea Scramble I recently subscribed to a veggie subscription in which I get a certain amount of organic and local vegetables each week. However, this also means, that I do not have everything at home at all times and I also won’t go grocery shopping before I have used up all of the veggies I’ve still got left in the fridge. I get to pick up my delivery and I didn’t quite plan correctly hence I didn’t have any fresh fruit at home this Tuesday morning, nor did I have very many veggies left. However, this forced me to think out of the box and get out of my comfort zone with my breakfast. I ..read more

Stuffed Butternut Squash / Buckwheat & Mushrooms Anyone looking for a last minute vegan Christmas dinner idea? How about this delicious stuffed butternut squash with a buckwheat and mushroom filling. This is such a great veggie alternative to a roast and tastes wonderufl alongside roasted veggies, mashed potatoes and a delicious vegan gravy. For a vegan gravy check out my recipe on Fooby.   Stuffed Butternut Squash / Buckwheat & Mushrooms Stuffed Butternut Squash / Buckwheat & Mushrooms Stuffed Butternut Squash / Buckwheat & Mushrooms   Save Print Prep time ..read more

vegan Zimtsterne – Christmas Cookies   For today’s Christmas baking recipe I decided to go for a Swiss classic, which also happens to be my favourite Christmas cookie. They’re called Zimtsterne, which translates to cinnamon stars which basically describes exactly what they are: star shaped cookies that taste like cinnamon. They also happen to be naturally gluten-free and there’s a hint of Kirsch liquer added to get that authentic Zimtstern taste.   They usually contain a whole lot of eggwhites, however, as I like to veganize my recipes I decide to swap the eggwhites for aquafaba. O ..read more

Sorry, this entry is only available in German. The post (Deutsch) Zitroniger Pasta-Federkohl-Eintopf mit meiner lieblings Bouillon von Oswald appeared first on ..read more