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Ingredients 250g flour pinch of salt teaspoon of baking soda teaspoon of baking powder 2.5 teaspoons of cinnamon 1 teaspoon of nutmeg powder 250g sugar 250g grated carrot 1/2 cup (120ml) of sunflower oil teaspoon of vanilla extract / pack of vanilla sugar tablespoon of apple cider vinegar 2 tablespoons of ground flaxseeds 6 tablespoons of boiling water for the toppings: powdered sugar lemon juice chopped walnuts Instructions preheat oven to 180°C mix groud flaxseeds with boiling water and let them sit for a few minutes mix the grated carrots and the sugar and let the carrots release their jucies add the other ingredients to the mixture line cake pan with parchment paper spoon the batter into the pan bake for about 30 minutes or until a toothpick comes out clean from the center let it cool for about 30 minutes mix powdered sugar with lemon juice until you get a thick frosting spread lemon frosting on top sprinkle with chopped walnuts adapted from this recipe

Ingredients 2 tbps of oil 4 bay leaves a few red onions half a garlic 2 large carrots, chopped a tablespoon of miso paste (optional) 3 sizable beetroots 2 kg of potatoes 500g to 1kg of lentils / beans or other pulses for garnish: sauerkraut (both red and white for extra appeal) parsley dill seasame seeds nigella seeds Instuctions if using pulses with longer cooking times, (anything apart from lentils) cook them separately in advance fry onions until translucent add garlic, carrots and miso if using lentils, add them now along with some water to cover them shred the beetroots in a food processor and add to the pot peel and cube potatoes and add them to the pot along with the bay leaves cook until both the potatoes and the lentils (if using those) are in a satisfactory state season with salt and pepper according to taste

Ingredients 3 overripe bananas 130g sugar 75g sunflower oil pinch of vanilla 250g flour teaspoon of baking soda teaspoon of cinnamon pinch of salt chocolate chunks and walnuts (optional) Instructions preheat oven to 180°C mix everything together line a loaf pan with parchment paper spoon the batter into the pan sprinkle the top with sugar bake for about 40 minutes or until a toothpick comes out clean from the center adapted from this recipe

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