Chocolate Zucchini Cake

Hey my lovelies,

I´ve got a problem - or rather my grandma has one: She has tons of zucchini in her garden. Her solution: Give it to me. My solution: Make Chocolate Zucchini Cake! Well - I have to eat like one cake per day to use all off them - doesn´t matter ;)
But let´s get serious: This cake is delicious! The zucchini makes it so moist and fluffy. And you don´t taste it - so perfect! Just try it out (even my grandma likes it - so no excuses!)


1 1/2 cups raw cane sugar
1 cup coconut oil
2 cups grated zucchinis (2-3 whole zucchinis)
2 cups whole wheat flour
1 cup ground almonds (or hazelnuts)
1 package baking powder
3 eggs
1 tsp cinnamon
4 tbsp cocoa powder (or more if you like)


Preheat the oven to 180 C°. Grease your cake pan with coconut oil.
Whisk together eggs, sugar, oil and cinnamon. Fold in the grated zucchini.
Combine flour, baking powder, ground almonds and cacao powder in a different bowl.
Now combine everything. Bake it for 60 minutes.
Simple, isn´t it?! If you like you can cover the cake with dark chocolate <3

Enjoy! Yours, Sarah

Sweet braided yeast bread with carrots and cinnamon

Hallo everybody,

not much to say: This was delicious! Try it out - Tell me that it was awesome ;)
You can also make a vegan version, just use margarine instead of butter and a flax egg (1 tsp flax meal + 3 tsp water)

Here comes the recipe:


2 carrots
150 ml milk of your choice
40 gr butter or margarine
2 tsp Coconut Oil
1 Package dry yeast
50 gr brown sugar
1 egg yolk (or a "flaxseed egg")
420 gr flour
1 tsp corn starch

3 tsp soft butter (or margarine)
5 tsp cinnamon
5 tsp brown sugar


Peel the carrots and cut them into little pieces. Bring water to boil and cook the carrots until they´re very soft. Remove them from water, let them cool down und puree them.
Heat the milk with the butter in a pan until the butter is melted. Remove it from heating and add the oil. Let it cool down until it´s lukewarm. 
Sprinkle it with the yeast and wait for 5 minutes.
Combine the sugar, the egg yolk and 250gr of the flour, the carrot puree with the "yeast milk". Combine it well, then add the rest of the flour and the corn starch. Knead together for at least 5 to 10 minutes until it´s smooth and elastic.
Place the dough in a greased bowl, cover with tea towel and leave 60 - 90 minutes to rise.
Afterwards punch the dough down and knead it well, roll it out in a square form. Butter the dough and sprinkle with sugar and cinnamon. Roll the dough up. Now cut the "dough roll" in the middle and braid the two ends. Leave for rising another 30 minutes.

Preheat the oven and bake at 175C° for 30 minutes.

Enjoy <3

P.S. This recipe was inspired by the beautiful Jeanny from Zucker, Zimt, Liebe

Carrot and sweet potato soup with ginger and coconut milk

Hey my lovelies,

what´s your favorite comfort food? Soup is definitely one of mine. It´s warming and perfect for rainy and cold days. And another great thing about soup is, that you can always use the freshest produce available in season. You can experiment with the ingredients and give every soup a little twist. That´s what I did with my carrot soup. Now it´s full of healthy ingredients and spices. So here´s my recipe:


500 gr carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 medium onion, chopped
4 tbsp fresh ginger, chopped
2 tbsp lemon grass paste
1 chili, chopped
4 cups vegetable broth
1 cup coconut milk
coconut oil
Juice of 1 orange

Cayenne Pepper


In a big stockpot, add the coconut oil and onions and cook until the onions soften. Add some curry powder, the carrots and the sweet potato. Cook for about 5 minutes.
Then add the vegetable stock, the fresh ginger and half of the coconut milk. Bring to simmer and cook for 20 minutes (or until the carrots and sweet potato are tender).
After this time add the spices (chili, salt, pepper, lemon grass paste) and the juice of 1 fresh orange. Then puree everything well (If you don´t have an immersion blender you can add the soup to your blender and puree it there).
Add the rest of the coconut milk and some water is the soup is too thick. Add more spices to taste.

I used half of my sweet potato as "topping". You just need to put the peeled and chopped potato, mixed with coconut oil, salt and curry to your oven and bake it until it´s crispy (200 C° for about 20 minutes)

Enjoy <3

Healthy Banana Berry Bread

Hey my lovelies,

sometimes I need something simple, warm and cozy. Something that makes me feel like a little girl sitting inside the warm house, while it´s cold and rainy outside. And that is what banana bread makes me feel. It´s super simple to make, it´s healthy and it just makes me happy. 

So today I want to share with you my basic recipe. Actually you can add whatever you want, I choose raspberries and blueberries. But you can also add dark chocolate, strawberries, a lot of cinnamon etc. And also it's easily converted in a vegan recipe, just switch the honey and the eggs. 

2 cups oat flour (just put the oats in your blender)
2 tsp baking powder
1/2 cup honey (or sweetener of your choice)
3 mashed bananas
2 eggs (or 2 tsp chia seeds mixed with water)
1/2 cup yogurt of your choice
1 cup raspberries/blueberries

Pre-heat the oven to 175 C°. Combine all wet ingredients (bananas, egg, honey, yoghurt) in a large bowl. Mix until everything is well combined. Then add the oatflour and the baking powder. At the end fold in the berries. Bake for 50 minutes or until toothpick comes out clean. 

Enjoy <3