Here is the vegan recipe: 100g all purpose flour 50g tapioca starch 5 g forever beautiful powder from @yoursuperfoods 65g apple sauce 1/2 teaspoon baking powder 125ml plantmilk mix all ingredients in a bowl and bake the dough in a pan,....now put it in the oven for about 5 minutes about 180 degrees,...now you can topp it with whatever you like,...

Vegan.DIY: Easy, soy-free chili. - in a pot, cook 1 cup red split lentils until tender; drain and set aside. - in a pan, heat up 1 Tbsp neutral oil and add 1 diced red onion; sautée until translucent (3-4 min). - add 3 minced garlic cloves; sautée until raw scent disappears. - add 1/4 cup tomato paste; mix to coat. - add 1 cup red wine and mix thoroughly until you get a thick liquid. - add 1 cup tomato puree, 2 Tbsp coconut blossom sugar, 1 Tbsp raw cacao, 1 Tsp chili powder (use less or more depending on desired spicyness) and 1 Tsp salt; stir. - add cooked and drained red split lentils, 2 cups canned and cooked red beans, 1 diced red bell pepper, 2 sliced carrots and a handful of coarsely chopped parsely. - reduce heat to low and let simmer for 10-15 min; stir occasionally.

- in a bowl, combine 1.5 cups spelt flour with 1/4 cup coconut blossom sugar, 2 Tsp baking powder and a pinch of salt. - in another bowl, mix 1 cup nut milk with 1/2 mashed banana and 1 Tbsp lemon juice. - combine dry and wet ingredients. - in a slightly greased pan, bake pancakes until golden brown.

I made some colorful mocktails with @suncorefoods Black Goji Berries and Butterfly Pea Flowers

- makes 2 large or 4 small ones. - activate 7g dry yeast in 2 cups luke-warm water, 1 Tsp agave nectar and 3 Tbsp olive oil (about 7-10 minutes). - add 2.5 cups all-purpose flour, 1.5 cups whole-meal wheat flour and 1 Tsp salt. - mix until dough comes together and then gently knead on a flour-dusted surface for 3-5 minutes (dough should be soft, elastic and a little sticky). - form a dough ball and place it in a slightly greased bowl. - let rest for 1-2 hours until dough has doubled in size. - cut dough into 2 or 4 pieces and spread them out on a flour-dusted surface (DO NOT ROLL! Use your hands); middle part should be around 0.5cm thick, edge can be up to 2 cm, depends on your preference. - add some marinara sauce and your favorite toppings. - bake at 270°C/520°F for 5-7 minutes or until golden brown and slightly crispy.

- mix 1 cup cashew yogurt or other plantbased yogurt of your choice with 1 Tbsp tomato paste, 1 Tbsp apple cider vinegar, 1 Tbsp sesame seed oil, 2 Tbsp agave nectar, 1 Tsp spiced paprika, 1/4 Tsp chili flakes (use more or less depending on your preferences) and 1/2 Tsp salt; mix until well combined.