
## Zutaten

### Teig

- 250 g Mehl
- 150 g Margarine
- 50 g Puderzucker
- Vanillezucker
- eine Prise Salz

### Zwetschgen

Zwetschgen, entsteint und halbiert.

### Streusel

- 200 g Mehl
- 100 g Margarine
- 100 g Zucker
- Zimt

## Anleitung

TODO


Ein einfacher Zwetschgenkuchen mit Streuseln.

Zwetschgenkuchen


# Zutaten

Mürbeteig

* 250g Mehl
* 150g Margarine
* 75g Zucker
* Vanillepaste
* Prise Salz

Füllung

* 450g Creme Vega
* 450g Sojajoghurt
* 2 Pkg. Vanillepuddingpulver
* 1 kleine Zitrone Saft + Schale
* 100g Zucker
* Aquafaba von einer 200g-Dose Kichererbsen

# Anleitung

Ca. 60 min bei 180 Grad Umluft backen


Käsekuchen


## Ingredients

- 1 cup quinoa
- 2 cups water
- cherry tomatoes
- green onions
- avocado
- cucumber
- 2 tbsp tahini
- 5 tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper
- seeds, to taste

## Instructions

1. Boil the quinoa with the water and a pinch of salt until the water is absorbed.
2. Dice the vegetables.
3. Mix the tahini, lemon juice and olive oil. Season with salt and pepper.
4. Toss everything together.


Quinoa salad


## Ingredients

- 50 g sourdough starter
- 200 g spelt flour
- 650 g rye flour
- 12 g salt
- 475 g water

## Instructions

1. Mix the starter, spelt flour and 175 g water. Cover and leave for 12 hours.
2. Remove 50 g to use as the next starter. Keep it in the fridge.
3. Add 400 g rye flour, 300 g water and the salt. Cover and rest for 7–8 hours.
4. Knead in the remaining rye flour, adding more if needed. Shape the loaf and leave it in a floured bowl for 1 hour.
5. Preheat the oven to 200°C with a container of water and a baking tray inside.
6. Turn the loaf onto baking paper, score it and transfer it to the hot tray.
7. Bake for 1 hour, until dark brown. Cool before slicing.


A sourdough bread made from spelt and rye flour.

Zwetschgenkuchen

Käsekuchen

Quinoa salad

Sourdough bread