Autumnal Pumpkin-Gingerbread-Muffins


These muffins just perfectly match the actual season here in Switzerland: autumn. What do you associate with autumn? For me it’s definitely pumpkin and gingerbread! At least when talking about food. Pumpkin is so versatile, you can make pumpkin soup, pumpkin risotto, roasted pumpkin, pumpkin mousse, pumpkin pie and so on. And gingerbread is just an autumn-must-bake. So I added those two and made some two-flavoured muffins. I actually had the idea when strolling through a baking store. I found some special “muffin-dividers” which can be used to halve the muffin tin. Then you can place one flavour on one side and the second flavour on the other side. Don’t forget to remove the “muffin-divider” before baking. 😉

IMG_8089 (2)

If you don’t have this device you can simply add both doughs and then combine them with a fork (like you would do with a marble cake). When using the “muffin-divider” you could also use a fork afterwards to create a fancy pattern or just leave the line between the doughs straight.

IMG_7981 (2)


30min preparation time

30min baking time

Ingredients (makes 8 muffins)

For the pumpkin dough

❖ 125g flour

❖ 1tsp baking powder

❖ 10g vanilla sugar

❖ 30g whole cane sugar

❖ a pinch of salt

❖ 1tsp cinnamon

❖ 1/4 tsp nutmeg

❖ 1tbsp soy flour + 2tbsp water (or any other egg substitute)

❖ 50ml rape oil

❖ 75g pumpkin (already cooked)

❖ 50ml water

❖ 35g maple syrup

For the gingerbread dough

❖ 125g flour

❖ 1tsp baking powder

❖ 10g vanilla sugar

❖ 30g whole cane sugar

❖ a pinch of salt

❖ 2tsp gingerbread spice

❖ 1tbsp cacao powder

❖ 1tbsp soy flour + 2tbsp water (or any other egg substitute)

❖ 50ml rape oil

❖ 35g agave nectar

❖ 10ml soy milk


  1. Let’s start with the pumpkin dough: Mix all the dry ingredients. Mash your cooked pumpkin with a fork, then add together with the liquid ingredients to the mixture.
  2. Now take a second bowl and mix the dry ingredients for the gingerbread dough. Afterwards add the liquid ingredients and mix well.
  3. Preheat your oven to 180°C.
  4. Now comes the tricky part: Either use the special “muffin-divider”, like I did, or add a bit of each dough to the muffin tin, then swirl the doughs with a fork to combine. If you are using the “muffin-divider” place it in the middle of your muffin tin, then add the pumpkin dough on one side and the gingerbread dough on the other. Gently remove the “muffin-divider” and swirl he doughs with a fork for a fancy look.
  5. Bake your muffins in the preaheated oven for about 30min.

Chocolate Tartlets with quinoa base

IMG_7955 (2)

Hey guys! Long time no post, but I am back with an amazing recipe. If you follow me on instagram (@greenishfoodie) you might have already seen these pictures:



I was really busy the last few days, because I started university some weeks ago. I promised to share the recipe and now finally found the time to write this. Just one last remark before you start baking 😉 : I participated at the2015instagramfoodieexchange launched by Lara, who is the owner of a vegan blog called vanillacrunnch and also one of my favorite bloggers! To participate you had to sign in and were then paired up. The idea of it is, that you send each other a parcel of little treats, teas, chocolate or whatever you like to send. You can already find a little sneakpeek of one of the three sweets I baked. And I am going to share the recipes here on my blog soon, so stay tuned 😀 .

Duration time

40min preparation time

10min baking time

2h of rest in the fridge

Ingredients (makes 4-5 tartlets)

❖ 1tbsp whole cane sugar

❖ 30g maple syrup

❖ 1tbsp nut butter (I used almond butter)

❖ 50g chopped hazelnuts

❖ 30g quinoa pops

❖ 20cl coconut cream

❖ 120g dark chocolate (I used a really dark one, I think over 80%, beacause I didn’t wanted it to become too sweet)


  1. Preheat your oven to 180°C circulating air.
  2. In a small pan bring the sugar, syrup and the nut butter to a boil, then take the pan away from the stove.
  3. Add the hazelnuts and quinoa pops, mix well.
  4. Now take 5 small cake molds. Depending on their size you might also just need 4. Use margarine or oil to grease or just baking paper. Now distribute the mixture evenly, then form tartlets by pressing the mixture to the edges.
  5. Bake in the preheated oven for about 10 minutes. Then let your tartlets cool down.
  6. Again take a small pan, now heat up the coconut milk, add the chocolate, let it melt and mix to a homogeneous mixture. Let it cool down, then fill in the tartlets. I added a bit of additional coconut cream on top and made a little swirl with a fork.
  7. Leave in the fridge for 2 hours before you enjoy them.

Cookbook tip:

I adapted this recipe from one that I found in the lovely cookbook Pâtisserie Vegan. It is in french though 😉 . My parents bought it for me during their holiday in France. There are so many delicious threats in there, I am defenitely going to try more of its recipes. If you try any of my recipes add the hashtag #lucysveganrecipes on instagram, i would love to see your creations 🙂 .

IMG_7958 (2)

Potatoe-Chips – healthy snacking

IMG_7732 (2)
These baked potatoe chips are definitely a healthier choice than bought ones. They are completely oil-free. I added about a teaspoon of salt, because I didn’t want it too salty, but you can add as much as you like. And of course any other spices just as paprika, curry or garlic powder. I used two normal and two black potatoes we had at home. My father brought the black ones from his last trip to Peru and I was exited about using them as soon as possible. I also planted some of them in my little bed in the garden, I hope they will make it. 🙂
IMG_7731 (4)

Duration time

15min preparation time

15-20min baking time


❖ 4 potatoes (I used two normal ones and two black potatoes)

❖ salt

❖ paprika (or any other spice you like)


  1. Preheat your oven to 180°C circulating air.
  2. Wash your potatoes, then cut them in fine slices. The thinner the slices, the crunchier your chips will be afterwards.
  3. Put the slices on paper towels and press another one on them, so that the towels soak the water of the potatoes from both sides.
  4. Put the slices in a bowl, add as much salt and paprika as you like, then stir gently.
  5. Take two baking trays, cover them with baking paper, then put your slices one next the other, but not overlapping. (If you use only one baking tray, you can just use it again, after the first round of chips is done).
  6. Put the potatoe slices in the preheated oven for 15 to 20min, depending on how thin your slices are and if you are making two trays at the same time or just one. Stir every now and then, to be sure they don’t get burned.


I prepared some guacamole as well to eat with the chips… delicious!!

Oat Cookies – ready in a blink and a perfect breakfast snack when travelling

IMG_7877 (2)

My holiday is over soon. I am starting university in a week. But I had a really nice summer break and travelled to Italy and Spain. I already told you about my trip to Italy and that I visited the exposition 2015 in Milan. In Spain I met some friends who live close to Valencia. As my flight left at 7am and I had to take the train at 5, I prepared some breakfast cookies the night before, which I could eat on the way, because I was not really in the mood to eat breakfast at 4:30… With the base recipe made of banana and oats you can basically add whatever powders, nuts and dried fruits you normally put in your morning oatmeal. I used cacao, almonds and cranberries. This recipe is a perfect on the go snack you can eat for breakfast or between meals.

IMG_7873 (2)

IMG_7890 (2)

Duration time

5min preparation time

15-20min baking time

Ingredients (makes 7 cookies)

❖ 2 ripe bananas

❖ 150g oats

❖ 1tsp cacao

❖ 25g almonds

❖ 15g cranberries


  1.  Preheat your oven to 180°C circulating air.
  2. Mash the bananas with a fork. Add to a bowl and mix with oats and cacao.
  3. Chop the almonds coarsely, then add together with the cranberries to the mixture.
  4. Start forming your cookies. Mine had a diameter of more or less 6 to 7 centimeters and were about 1 centimeter high.
  5. Put them on your baking tray, make sure to cover it with baking paper first.
  6. Now bake for 15 to 20 minutes. I even flipped them over after 10 minutes, just to make sure the bottom side doesn’t get burned.


I only took three of them with me for breakfast.

Plum and Apple Jam – made with less sugar but chia seeds instead

IMG_7866 (2)

The jams you can buy in the supermarkets mostly contain a lot of sugar. Sometimes when I check the ingredients it even says 40% of fruit per 100g of jam. That’s a lot of sugar! The sugar helps to sweeten but also to get the desired consistency. For this plum and apple jam I used chia seeds. They soaked the superfluous liquid, so that the consistency got more jam-like afterwards. Therefore it was not necessary to use that much sugar. This jam contains approximately 85% of fruit per 100g of jam.

IMG_7856 (2)

Duration time

15min preparation time

30min cooking time

30min for the jam to cool down

30min for the chia seeds to soak

Ingredients (makes two jam jars, see pictures above)

❖ 550g plums

❖ 2 apples (about 325g)

❖ 150g whole cane sugar

❖ 1 vanilla bean

❖ 2tbsp chia seeds


  1. Wash your fruits, remove the stones, then chop them into cubes. Add them to a big pan, cover with sugar. Now take your vanilla bean and scrape out the core. Mix with the ingredients in the pan. I also used the remaining vanilla bean and added it, so that it could cook with the fruits. Don’t forget to remove afterwards.
  2. Now heat up your pan with the lid on top. The fruits lose their juice in this process. So when it came to a boil, lower the heat and let it simmer for about 30 minutes in total. Stir every now and then, to make sure it does not burn on the ground. After 25 minutes take away the lid and stir for the last 5 minutes. The fruits are really soft and mostly decomposed by now. When the consistency is rather firm, let it cool down.
  3. Once it is cooled down add the chia seeds. Wait 30min for the chia seeds to soak, then fill your jam jars.

Carrot and Plum Granola – absolutely love this combination

IMG_7819 (2)

Here comes another granola recipe 😀 . This one is probably a bit more adventurous than the other two I shared in the post Homemade Granola. It may seem a bit strange to add carrots in your granola, but I promise, it is sooo delicious. I got inspired by some carrot oatmeal recipes I found. Then I made me some for breakfast and liked it a lot. So I thaught why not adding carrots to my granola. The carrots and plums resulted to make such a good couple. And plums are in season right now here in Switzerland. You could also use any other fruit you like or is in season. Give it a try!

Duration time

15min preparation time

15-20min baking time

Ingredients (makes 230g of granola)

❖ 4 dates

❖ 25g almonds

❖ 2 carrots (about 130g)

❖ 3g ginger

❖ 1tbsp lemon juice

❖ 1tbsp maple syrup

❖ 15g quinoa pops

❖ 70g oats

❖ 20g sunflower seeds

❖ 4 plums (about 115g)

❖ 0,5dl water

❖ 1tsp cinnamon

❖ 2tsp cacao

❖ 1/2tsp kardamom


  1. Preheat your oven to 180°C circulating air.
  2. Chop the dates and almonds coarsely.
  3. Grate the carrots and ginger into a bowl. Add the lemon juice, maple sirup, quinoa pops, oats, seeds, dates and almonds. Stir well.
  4. Remove the stone of the plums, then cut them in really small pieces. Take a pan and shortly heat up the plums together with the water. Add cinnamon, cacao and kardamom, then add the rest of the ingredients. Mix everything well together.
  5. Take a baking tray, cover it with baking paper, then spread the mixture over it. Bake in the preheated oven for 15 to 20 minutes. Don’t forget to stir every now and then, so that the granola doesn’t burn.

Açai Breakfast Bowl

IMG_7708 (2)

The dark blue little berries from the brasilian rainforest, known as açai, triggered a big hype being a great superfood. I finally bought a package of açai powder, when I was in Milan to visit the EXPO 2015. Btw. I really recommend visiting the exposition, it was so interesting. And you can get a lot of food from everywhere around the world in the various pavilions there, which is amazing. And there’s also a lot of vegan food! So I bought the açai, because I was curious about how it would taste and its effect. Don’t get me wrong, I don’t doubt, that it is a superfood with nice benefits. It is especially known for its huge amount of antioxidants. I just think that grape seed flour for example is also a nice supply, which you can mix in your morning granola or smoothie. It is full of antioxidants as well, and I can get it cheaper than açai. But I really enjoyed this açai bowl, which I had for breakfast. I am such a breakfast-person. And I have some more coming breakfast recipes planed. 🙂

So in case you are wondering, the açai bowl is basically a smoothie mixed with the açai powder, served in a bowl. I added one teaspoon of cacao to mine as well. Afterwards you can decorate it with whatever you like.

About antioxidants: They help to protect our cells against free radicals, which are in our body and try to harm them. Without the antioxidants our cells would be more delicate and could easily be attacked, which has the consequence that we get sick. This can even lead to cancer. So the antioxidants are an important part of a healthy nutrition. But don’t worry; vegetables, fruits, herbs, salads, sprouts, nuts and natural oils and fats also contain antioxidants.

IMG_7710 (2)

Duration time


Ingredients (makes one bowl)

❖ 2tsp açai powder

❖ 1tsp cacao

❖ 1 banana

❖ 75g frozen berries (I used raspberries and blackberries)

❖ 2 apricots

For the topping I used:

❖ a mixture of seeds and nuts

❖ blueberries

❖ 1/2 banana

❖ some chia seeds


  1. Blend the ingredients, then serve in a bowl.
  2. Add the toppings you like.