Vitavegan NATRON, 20g

Ingredients (for six people):

BROWNIES:

• 255g wheat flour
• 50g almonds, ground
• 30g cocoa, unsweetened & deoiled
• 200g sugar
• 1 pack vanilla sugar
• ¼ teaspoon vanilla ground
• 1 teaspoon baking soda
• pinch of salt
• 50g chocolate sprinkles
• 240ml of water, hand-hot
• 80ml sunflower or rapeseed oil
• 1 tablespoon apple cider vinegar

TOPPING:

• 50g Alsan, room temperature
• 200g icing sugar
• lemon (juice and peel, freshly grated)
• 4 tablespoons peppermint syrup

Croissant-Dough

• 1 cube fresh yeast
• 1 Tbsp sugar
• 2 Tbsp soy drink
• 300g flour
• 150 ml water, lukewarm
• 1 Tbsp olive oil
• 1 Tbsp salt
• 1 Roll vegan puff paste (from the multideck cabinet á ca. 240g)

(Lye)Liquor:

• 2 l water
• 1 packet natron (ca. 50 g)

Filling:

• 200 g vegane Alternative zu Hähnchenschinken
• 200 g Bluerisella or Smokeyrisella
• bunch spring onions
• ½ bunch chives

Also:

• disposable gloves
• backing paper
• sesame and/or coarse salt, for sprinkling

Batter lemon cake:

• 70 g Alsan, room temperature
• 50 g sugar
• 1 lemon, peel and juice
• 70 g soy curd
• 1 heaped tsp apricot jam
• 150 g wheat flour
• Pinch of salt
• ¼ tsp baking soda
• ½ level tsp baking powder
• 70 g soy drink vanilla

Poppy-seed lemon topping:

• 2 tsp soy vanilla drink
• 3 tsp lemon juice, freshly squeezed
• Icing sugar
• 1 level tsp poppy seed, ground

Batter mini choco cake:

• 100 g Alsan, room temperature
• 50 g sugar
• 1 heaped tsp apricot jam
• 30 g cocoa, de-oiled
• ¼ tsp coffe, ground
• 120 g wheat flour
• ½ tsp baking powder
• Pinch of salt
• 100 g soy drink

Minz Topping:

• Icing sugar
• Mint syrup
• 2 tsp lemon juice, freshly squeezed

Ingredients (for five people):

GINGERBREAD DOUGH:

• 2 tablespoons egg substitute powder
• 25ml of water, hand-hot
• 5 tablespoons soy drink
• 225g sugar
• pinch of salt
• 3 tablespoons sugar syrup
• alternatively: agave syrup
• 1½ teaspoons baking soda
• 75g Alsan
• 450g wheat flour

ALSO:

• clingfilm

CREAM:

• 500ml soy drink nature
• pinch of salt
• 80g semolina
• 100g Alsan, cold
• 100g sugar
• lemon rind freshly grated,
• 1 tablespoon apricot jam