The 50 g banana bread


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Note in advance: Here is a very cool list of things you might want to consider purchasing. 

I know, this is an interesting name for a banana bread, but if you knew what this bread has inside and what it actually tastes like, you will be blown away. Get ready, friends, because this bread is

  • sugar free
  • vegan and 
  • gluten-free
  • soy free

and the result of about 3651 trial rounds. When I realized that my bread (or cake, as some call it) was vegan and sugar-free, I made it gluten-free, too, so we can all enjoy it with a clean conscience.

In the past months I made the conclusion that 90 % of vegan baked goods are good, but in a vegan way good. My dad is not completely wrong when he says that vegan desserts taste vegan and he clearly prefers the non-vegan variety of sweets and cakes.

But this bread is different.

My motto some five years ago was along the lines of “the more work you have cooking or baking something, the better’, but in times of exams, seminar papers and presentations there is not much room for this motto anymore.

My aim at mixing those ingredients together to make this bread was to keep it as short and simple as possible. I used to mash the dates and bananas with a fork and grate the zucchinis, but the consistency will never be as creamy as the one attained when mixed in a blender and also: time.

vegan banana bread

Makes one loaf

  • 1 tsp chia seeds (+ 100 ml water)
  • 50 g zucchini (about 1/3 of a whole)
  • 1 medium-sized banana
  • 5 fresh, pitted dates
  • 50 g dessicated coconut (3/4 cup)
  • 50 g ground nuts, like almonds or cashews (1/2 cup)
  • 50 g gram flour (1/2 cup)
  • 50 g teff flour (1/2 cup) – if not gluten-free, you can substitute it for plain flour
  • 1 tsp baking soda
  • a pinch of salt
  • 1 tbsp apple cider vinegar
  • 50 g canola oil (1/3 cup)
  • optional: cinnamon or/and ginger powder, chopped walnuts

Put chia seeds and water in the blender, let sit for about 5 minutes.

Chia Seeds for Banana Bread

Add the roughly chopped zucchini, banana and dates and blend until a smooth paste forms. Preheat the oven to 180° C (350° F). In a bowl, mix all the dry ingredients. Add the banana-zucchini-paste, vinegar and oil (and spices or chopped nuts, if you like) and mix until well combined.

Banana and Zucchini bread

The consistency of the batter should be in between the one of a cake and a bread (=not liquid, but you should still be able to mix it with a spoon. If this is not the case, add some more water).

Vegan banana bread with coconut

Pour the batter into a loaf pan lined with baking paper and bake for 35-40 minutes.

Banana cake vegan

The bread is best the day after baking (up to a week, if you won’t have eaten it by then).


banana and zucchini bread sugar freegf sf and vegan banana bread

banana cake vegan gluten free sugar free with dates



A Road Trip through Sweden and a Very Good Curry


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This summer has been pretty crazy (=busy) for me and the road trip through Denmark and Sweden was one hell of a good trip. We were seven people, two cars, a car boot packed with food we had bought in Austria, believing that Sweden is so expensive you cannot realistically afford a thing (which turned out not to be the case. Quite on the contrary in fact, when it comes to supermarkets).

Not having planned a lot and being seven people, I thought this trip was going to be a bit stressful – but lo and behold, we managed not to have significant disagreements a single time. That is, if you ask me, a master stroke, bearing in mind that we were on the road for two and a half weeks and generally decided spontaneously where we were going to camp next, how long we were going to stay there and what we were going to do that day.

When it comes to food, we weren’t typical campers because spices were pretty much the base of every dish and compared to the deep-fried, animal-fat- and flavour-enhancer-packed food people around us cooked and ate, we stood out. A lot.

tomato sauce

noodles without a sinkvegan curry vegan ethipoian feastour spice box

using what you've got chickpea salad while camping cooking in the woods polenta with vegetable stewmoroccan spiced vegetables and couscous

Apart from eating good food, we drove quite a bit – almost 4000 km.

We started our journey in Graz and drove to Rostock, Germany the first day. For the way, we had prepared wraps and couscous salad and because no journey is a real journey without some adventure, the warning lamp in one of the cars lit up, indicating that we didn’t have enough engine oil. This wouldn’t have been such a big issue if our car mechanic hadn’t told us two days before that he had refilled everything.

Not so sure if calling my dad was a good idea (as it was our car), the three of us started panicking a little in the car, and eventually decided that calling was in fact a good idea.

Luckily, it turned out not to be an issue, and apart from the lady at the petrol station seeming a bit troubled about three girls filling the engine with oil, we arrived safely at our hostel in Rostock, where the rest of the group waited for us.

We spent the night with strangers in our room (who arrived late and insisted they wanted to have the bed I was lying on).

The next day, we took the ferry to Gedser and drove to København (what a beautiful city!!). We agreeed that chances Smørrebrød will be our favourite dish are pretty low and rhubarb lemonade is pretty awesome (I feel guilty using this word because I watched this two days ago).

Kopenhagen One Wax Thanks for visiting Botanical Garden Kopenhagen The Little Mermaid Kopenhagen København

After spending a couple of days there we drove to Göteborg, crossing the Öresund Bridge (except the other car taking another route and landing on a ferry).

Öresund Bridge

We managed to meet in Tylösand and feasted on our Pesto Pasta (which we had prepared in the morning) at the shore. Beautiful. And cold.


Pasta and Pesto in Tylösand

We then drove to Göteborg, built up out tents on the camping and had dinner a second time. Göteborg is a hipster (or hippie?) city.


The next couple of days, we travelled around and chose quite unique and adventurous places to camp. Swedens nature is breath-taking and generally speaking, in Sweden everything has style.

Revsand camp Revsand Camping Sweden's sky Revsand Roadtrip through Sweden Fjällbacka Houses Fjällbacka

If you happen to visit Stockholm, please make sure to eat Falafel at the best falafel place you’ve ever been to.

Other than that, I’m too excited to share this post that I have no patience to keep on writing about our trip. Some pictures will do (maybe?).

Campfire in Ösjönäs We feel at home. Our tentsOrange It looks like Italy, doesn't it? Island near Stockholm Swedish Stonehenge Swedish Sheep

Because we cooked curry twice and this recipe has been on my to-share list for way too long, I thought that now was the time. (side note: this is inspired, though heavily adapted, by a Jamie Oliver curry)

vegetarian curry

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How to cook Persian Rice


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Apart from preparing gluten-free granola bars from Green Kitchen Stories, trying to figure out how to handle the heat in Austria which is becoming unbearable and thinking about what I will need/can leave behind with a clear conscience for our road trip through Denmark and Sweden in two days time (!!), I’ve been having rice on my mind for more than a month. Not only rice, but Persian rice. Now what is so special about Persian rice, you may ask? Persians will cringe at this question. Persian rice is probably the way of preparing rice. Let me explain.

Rice is considered as side dish in many cultures, in Persia there is no such thing as rice as a side dish. Rice stars almost every Persian dish.

The first thing that makes Persian rice special is that it’s Persian.

Just kidding. Before cooking the rice, the rice is rinsed to remove the starch and prevent it from sticking together after cooking (like sushi rice or risotto).

Another difference is that it is cooked like pasta for a few minutes, and then steamed.

The best part is undoubtedly the “tahdig” (pronounced ‘tah-deeg’, literally meaning ‘bottom of the pan’), the crunchy crust that causes fights at the table and is always the first thing gone at buffets.

Because I believe Persian rice to be one of the best things, I decided that pictures weren’t enough.

So here is my video and the detailed recipe below.

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Gluten-free Strawberry and Lemon Trifle


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It’s funny how with time, you realise you become more and more a somewhat younger version of your parents. I’m not talking about the obvious things like looks, speech and the like, which, by the way, are getting a bit exorbitantly similar for my taste. I am talking about the things you secretly do. Like dipping your strawberry into your indian-spiced stew (yes, I’m cooking stew at this time of year) and realising the little smile that creeps onto your face because you remember how your dad used to create the most terrible combinations of food when you were a little girl and how you knew you will never do this, because you know which foods go together well.

Apart from diagnosing similarities in my family, I’ve been also observing a lot of insane people on the street lately and I wonder what terrible thing could have happened in their lives that makes them act and say the things they say.

But because it probably is not very helpful to analyse random people’s behavior that much if you are training to become a primary school teacher, and apart from that analysing children’s behaviour is very much more entertaining anyways, I thought I’d share this with you. A young professor at my uni showed this to us in a seminar. I laugh every time I watch this and am looking forward to very fun times with the kids in my future classroom. Unfortunately it is in German, but even if you don’t understand a word, it’s probably just as funny to watch (look at those facial expressions!).

Also, when you realise you don’t have any of the equipment you would need to make a food photo look decent, and you go to your parent’s place on a weekend just to take pictures of food, you know you might be a bit too obsessed with your blog. Never mind.

glutenfree trifle

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The Tomato Sauce Recipe you’ve been waiting for


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I’ve been telling you about this. How bad I am at taking decisions.

But, friends and foes: I did it. I decided where I want to go for my semester abroad and handed in all the papers needed. Puhhh.

Considering the fact that I’ve studied all possibilites and considered about 20 of the 24 countries on the list, and some five weeks ago, I pondered between Lyon and Stockholm, went to the Erasmus bureau, hoping the lady could help me with my decision, I am pretty impressed I have decided to go to Padua in the end.

How I got there? I’m not sure to be honest. Firstly, I speak Italian because my mum never gave up talking Italian to me (Grazie, Mami!), but obviously I have no idea whatsoever of grammar, rules and the like. Perfectioning my Italian skills sounded like a plausible reason and getting to know the culture you grew up with just as well. Also, not exactly irrelevant is what Italians stuff their face with. This is not the reason why I’m going there (!), but I’m not unhappy about what I will be eating there.

To celebrate I have finally come to a decision (but don’t know if they will take me, as there is a limited amount of spaces, but let’s ignore that for now), I thought sharing my favourite sugo recipe would be an appropriate time.

Easy vegan sugo

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Morocco Impressions and a Mini Travel Guide


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Some of you might now that travelling is one of my favourite things to do, and as my parents seem to tick as I do, some months ago my dad announced he wanted to take my mum and I on a great holiday. I did not complain. Instead, I suggested taking one of my best friends with us, which obviously added to the fun of the trip.

We travelled through Morocco. Our first stop was Marrakech, which is a beautiful city with beautiful people, breathtaking nature and gardens, impressive palaces and – food.

There is no adjective before the word food, because contrary to my expectation there weren’t innumerable vegetarian dishes to choose from on the menus, but basically two dishes, which, if you were lucky enough, were cooked with meat.

Tagine and Couscous.

I love Couscous and I love vegetables, but trust me, if you eat couscous eight days in a row, you kind of wish that wheat was never discovered.

Also, I probably drank more orange juice in one day than the amount of water I drink in one week.

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Vegan Spanish Tortilla


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I have a new breakfast habit. Toast with almond butter and honey. When I was living in London, my flat mate would eat the same breakfast every morning. One toast with cheese, one toast with almond butter and honey and a bowl of milk with cereal. Every single morning.

Although I don’t have the same breakfast every morning, I find myself eating toast with almond butter and honey quite often lately. I truly believe this combination to be on my top 5 list of amazing food combinations everyone should have at least once a week (next to lemon juice and garlic on roasted vegetables).

The recipe I’m sharing with you today has been on my to-post list for a considerbaly long time, given the fact we make this frittata, or spanish tortilla, about once a week.

It’s gluten-free and fairly easy to make, super rich and actually tastes like a real-deal spanish tortilla, with the slight difference that it’s vegan.

Vegan tortilla

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It seems to me celebrating christmas has become something purely materialistic. It’s a lot about presents and stress, because my goodness I need a present for him and her and for my boss and my colleagues and having one for my mother’s best friend would be good and the cleaning lady who greets me every now and then. About having money and supporting big companies that let us think that we need so much we actually wouldn’t even know about if it wasn’t for the perfect advertising spot on TV. About the perfectly decorated christmas tree. About the post of you and your friends wearing red hats with a white pompom. 

Let’s stay positive. Although there is no doubt in my opinion that people actually don’t celebrate the birth of Jesus, but a lot of other stuff that is far from anything religious, I enjoy this time of year. I love the atmosphere, love having a waffle at a Christkindmarkt, love seeing lights everywhere, love seeing people, families being united. In my family my great-grandmother was the only Christian, so we would celebreate christmas with her and of course, especially as a kid, it was very exciting and something I was looking forward to all december. I’m just asking myself if we are using a religious holiday to simply spend an evening with our family, cut down trees, prepare good food and think of how big next years christmas tree should be. And I’m wondering if yes, if this is something bad. Is christmas being celebrated as a religious holiday or simply as a family feast? Is there something bad about the latter? How do you celebrate christmas?

So although this year we don’t celebrate christmas, baking christmas cookies, or Weihnachtsbäckerei, are something I look forward to every year. I made a nice batch with a friend two days ago, and another one today. Vanillekipferl are so classy in Austria, I thought you might enjoy the recipe. And not only the recipe.

Vanillekipferl mit Mandeln

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Cashew and Date Truffles


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Considering the fact that the two main ingredients of these truffles are not very likely to be in the upper half of your list of favourite ingredients for sweets, I tried my best to find a fancy name. Unfortunately, the name still sounds about a hundred times worse than the taste.

The idea for this recipe comes from my aunt’s friend and I adapted it to make it as simple and foolproof as possible. When I lived in London, I often visited my family and my aunt kept telling me about these truffles her friend makes. Apparently they only contained dates, cashews, cocoa, some coconut and hemp powder. And they tasted so good. I was more than sceptical, because first of all, I am not the biggest fan of cashews and although I like dates, I couldn’t imagine how a combination of cashews and dates could possibly be so good that my aunt would repeatedly wax lyrical about them.

So it turned out they are addictive. And I mean it. I’m not sure how often you find the words healthy and addictive in one sentence. Not very often, I suppose.

Cashew and dates

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