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Ey like it vegan

My recipe book for & pies

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Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe:

Photo / (original) recipe: Daniel Pack Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

LEMON TART WITH A COVER OF CHOCOLATE STRAWBERRY CUTS HAZELNUT APRICOT VANILLA QUARK CAKE Many thanks

Many creative minds have contributed to the creation of this recipe series. Many thanks to all who enrich the world with their contemporary vegan dishes and thus make it a bit better.

Enjoy your meal MyEy recipe book

A real egg replacer- in the present day kitchen indispensable. A universal kitchen and baking aid for shape, color and taste. But how is a modern, health-conscious person supposed to be able to enjoy the traditional egg dishes without an animal egg? Quite simply - with MyEy, the real plant-egg!

MyEy combines the whole range of baking and cooking properties - from foamed masses, baking, loosening to the right vegan egg dishes like scrambled eggs and fried eggs (sunny side up). MyEy is not only free from cholesterol and animal , but also soy-free and VEGAN-certified and ORGANIC-certified.

MyEy is experiencing a steadily growing interest, because some dishes could not be prepared vegan until recently. Through this worldwide uniqueness, MyEy has been awarded the Peta Progress Award in 2014 as a "trend-setting and exemplary company" with its "advanced products for an ethical lifestyle".

Let yourself be seduced by MyEy's kitchen variety and conjure up delicious, traditional dishes with the simple recipes especially designed for MyEy. Have fun while cooking. MyEy makes it possible - Ey like it!

Cooking and baking with MyEy Everything binds, somehow. And some things are referred to simply as "egg substitutes", even conventional ingredients, which often only share one property with eggs or are only slightly similar. Perhaps banana may give the a certain suppleness, apples may prolong the preservation, chia or linseed may give dishes a longer structure by virtue of viscosities, but does that qualify them as egg substitute?

Probably hardly, because of a real egg replacer is expected to cover the whole range of functionality. So it is not only important to have very good binding properties, a powerful color spectrum and a classic harmonic taste, but also, especially for the animal egg typical full foaming properties - only then it is a real plant egg - like MyEy!

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Photo / (original) recipe: Photo / (original) recipe: Photo / (original) recipe:

as: Photo / (original) recipe: .MyEy .info - Photo / (original) recipe: Claudia Evest Soups & starters Daniel Pack Heidemarie Rechberger Heidemarie Rechberger

Heidemarie Rechberger

SEMOLINA DUMPLING SPINACH BRUSCHETTA NAPKIN DUMPLING VEGAN SCRAMBLED EGGS ON TOAST SCHOEBERL WITH SMOKED

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Photo / (original) recipe:

Photo/ (original) recipe: Main courses & side dishesPhoto/ (original) recipe: Daniel Pack Heidemarie Rechberger vegusto.ch Heidemarie Rechberger

Daniel Pack

POTATOES CORDON BLEU SPICY VEGAN EGG OMELETTE WILD GARLIC-KNOEPFLI CELERY SCHNITZEL SPAETZLE (CHEESE NOODLES)

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Photo / (original) recipe: Photo / (original) recipe: SpecialsPhoto / (original) recipe: & classics

Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

LEMON CURD VEGAN EGGS SUNNY SIDE UP MYEY LIQUEUR CARNIVAL DONUTS SAUCE HOLLANDAISE

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Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe:

Cakes & pies Photo / (original) recipe: Daniel Pack Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

LEMON TART WITH A COVER OF MERINGUE CHOCOLATE SWISS ROLL STRAWBERRY CUTS HAZELNUT CREAM CAKE APRICOT VANILLA PLANT QUARK CAKE

Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe: Photo / (original) recipe: Cookies & pastriesPhoto / (original) recipe: Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

Heidemarie Rechberger

AMARETTI COCONUT KISSES POPPY WITH MYEY LIQUEUR MERINGUE “WIND RINGS” NUT BARS

Photo / (original) recipe:

Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe: Desserts & sweetiesPhoto / (original) recipe: Heidemarie Rechberger kleinstadthippie.de Heidemarie Rechberger Claudia Evest

Heidemarie Rechberger

RASPBERRY DREAM SCHEITERHAUFEN MOUSSE AU CHOCOLAT LEMON MERINGUE DESSERT PUNCH CAKE free at www.MyEy.info (Lat.Inplant vegetabili egg ovum)

pepper muscat fine taste

peppers curcuma light & color natural Salt baking soda Natur black Salt Salz minerals

peas potatoes plant proteins

carob kernel flour xanthan hold & binding

lupins corn nutritious & fulness recommended by chickens * * also by bakers, confectioners, doctors, sportsmen and enthusiastic cooks a it. to to as let up the the the Stir and and is non- Pour up on it paper finally with baking Mix then and into VEGAN sides fill replacer) boil angle and quite heat. oil. continue , sugar clean, the minutes. the baking soda, an and not meringue homogeneous homogeneous slowly white peel it and of ??rhubarb 10 at a ? high, . pull with bottom in it? vanilla on

a very cake, (egg MyEy rapeseed into agar pinch tray and lemon and sliced increase pour into some a Recipe for a springform for a springform Recipe another eiß the hot, or with a diameter of 28 cm diameter of with a and and top If spread and baked for add with keeping dough still baking EyW water milk slowly juice it, half heat. level. of sugar 180°C finally the minutes, wall, breadcrumbs bake springform soy g shelled the of to of whites, low MyEy mass, tofu-oil whip sugar the g lemon 15 and 50 and on and at the mixer the with as the egg page... oven and with 150 add for above. of sugar pour bottom mix into mass well the jug 200°C next salt - highest with the minutes as and to of of mass, cake it, see fine-grained foam 10 raspberries the cornstarch, dough cooked tofu of at of for Preheat water described blender the Cover conventional the g . pinch meantime, foam the ingredients the of the as a as grease frozen mixture 35 edge… g the Preparation: Preparation: Dice other dough. and Push slightly the mixture still Bake temperature 50 simmer In greasy and working firm the beat Pour MyEy spread the

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ie margarine for springform Ingredients filling: 50 g of breadcrumbs 50 g of cookies crumbs, vegan 500 g of rhubarb 200 g of raspberries, frozen 2 tbsps. of bourbon vanilla sugar 1 tbsp. of cornstarch raspberry-foam P raspberry-foam ollEy (whole egg replacer) BAISER-RHUBARB-PIE

Photo / (original) recipe: Heidemarie Rechberger 10 g of whole spelt flour The easiness of being in tart form of being The easiness Ingredients tofu-oil dough: 1 10 g of MyEy V 120 g of spelt white flour 100 g of organic cane sugar 100 g of natural tofu 80 g of 60 g of rapeseed oil 1 pkg. of winestone baking powder 1 pinch of salt 10 drops of ethereal lemon oil or grated zest of half a lemon Rhubarb- www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger bake VEGAN pattern. and a cool. it let sugar scraper and dough Sugar simmered with water Sugar simmered with water and agar-agar Meringue-mass spreaded Meringue-mass spreaded on the cake and sprinkled with sugar fine-grained springform the some jagged a from with with minutes. cake frame 10 eiß (egg white the the create another MyEy EyW replacer) beaten with sugar …and Rhubarb and raspberry Rhubarb and raspberry filling with vanilla sugar Sprinkle for Remove

art 2 P sweet & sinful sinful & sweet 1 pinch of baking soda 10 drops of ethereal lemon oil or grated zest of half a lemon some fine-grained sugar for sprinkling raspberry-foam pie pie raspberry-foam eiß (egg white , cold BAISER-RHUBARB-PIE ofu-oil dough with crumbs

The perfect rhubarb-raspberry-cake The perfect Photo / (original) recipe: Heidemarie Rechberger Ingredients foam mass: 150 g of granulated sugar 50 g of water 1/4 tsp. of agar agar 10 g of MyEy EyW replacer) 50 g of water 35 g of fine-grained sugar 1 pinch of salt / T Rhubarb- www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger sweet & sinful VEGAN SOY FREE Cherries Marilla flat Cake Recipe for a tin With this cake you can also inspire the children!

Photo / (original) recipe: Preparation: Preheat the oven to 170°C. Mix flour, baking powder, salt and sugar. Combine the margarine with the coconut oil, the grated lemon peel and the vanilla essence and then add the . Carefully stir the stirred MyEy VollEy (whole

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vonne Hölzl-Singh egg replacer) under the mixture.

Tip: Then stir in the flour mixture vigorously and quickly (stir only until everything is mixed). At the end, add a dash of lemon juice and spread the dough onto a baking tray covered with baking paper. Pour the diced cherries and quartered apricots into the dough. Spread some crystal sugar over the apricots and then put it in the oven for 50 FLAT CAKE minutes.

Ingredients: 7 MyEy VollEy (whole egg 500 g of cherries pitted and 4 replacer), stirred (approx. 292 g apricots of water + 58 g of MyEy VollEy) 290 g of margarine 560 g of wheat flour 30 g of coconut oil 3 tsps. of baking powder 380 g of sugar 170 ml of almond milk some vanilla essence some lemon juice 1 pinch of salt grated lemon zest of a half lemon some crystal sugar for sprinkling , a in of of the the top and . g for fork, foam foam MyEy half by sugar slightly -free fold mixture into continue 130 sugar glaze add down margarine Mix small SOY FREE MyEy and MyEy and . flour a alternately 180°C and . with ??always cool water the Now at the . the sugar some clean 60%) with margarine, jug Let of soda powder powdered and dough to with oven When blender with with water VEGAN . high, rest the , of replacer) the melted g marble (40% blender some blow baking the cocoa minutes. baking molds 80 glazed to with larger the of together with of 23 white with a Spread preheated the air the hit! in and dough molds, Sieve in well

a the . (egg pinch the with fold the It's mix salt in juice more keeping approx. . a Recipe for 12 mini ring cakes á 100 ml ring cakes for 12 mini Recipe mixture sprinkle of replacer) of chocolate, eiß crumbs. Grease on for and longer . and flour bake and add allow while decor lemon yolk EyW with , pinch to heat little stirred out white amount and a without a spelt firm, dough mixture (egg quantity sugar vessel the sugar is and MyEy pour and angle, the the sprinkle The ring cakes can be glazed with chocolate glaze or The ring cakes can be glazed with chocolate bottom flour an ip: Preparation: Mix EyGelb vanilla the Whip water mixing at mass whipping into mass. Divide previously smaller and black smoothen and while, T prepared colored sweet & sinful & sweet

3 tbsps. of cocoa 1 ½ tbsps. of water 1 pinch of baking soda some powdered sugar for sprinkling For the chocolate mass: fy cakes are not only for children a real hit children a real are not only for fy cakes , cold eiß (egg white MARBLE RING CAKES MARBLE

Photo / (original) recipe: Heidemarie Rechberger These sweet little fluf These sweet Ingredients: 240 g of spelt white flour 170 g of cane sugar 140 g of margarine, melted 25 g of MyEy EyW replacer) + 130 g of water 10 g of MyEy EyGelb (egg yolk replacer) + 80 g of water 1 tbsp. of baking powder 1 tbsp.of bourbon vanilla sugar 1 tbsp. of lemon juice 1 pinch of salt

Marble – mini ring cakes ring – mini Marble www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger sweet & sinful VEGAN SOY FREE Strawberry quark cuts Recipe for a tin A fruity refreshment makes the afternoon a real treat

Photo / (original) recipe: Preparation: The cake bottom: Mix MyEy EyGelb (egg yolk replacer) with water as described on the package and lightly whip with sugar and vanilla sugar. Then stir in oil and water and mix the whole

Daniel Pack mass again. Put the bowl aside. Mix MyEy EyWeiß (egg white replacer) with water as described on the package and stir with a hand mixer for at least 5 minutes. Then stir the foam mass under the EyGelb (egg yolk replacer)- mixture with the help of a spoon. Then sieve flour into the mass, add baking soda and baking powder and then fold it in with a spoon. Cover a baking tray with baking paper (the paper should stick out slightly over the edges) and evenly spread the dough mixture. Preheat the oven to 180°C and bake the cake dough on the middle shelf for 20-25 minutes.

The quark mass: STRAWBERRY CUTS Melt the coconut oil in a small cooking pot and then let it cool briefly. Whip the plant cream in a large bowl with a Ingredients for the base: For the quark filling: mixer for at least 5 minutes. Then mix the quark 20 g of MyEy EyGelb (egg yolk 600 ml of vegetable cream, whippable and the coconut oil with the mixer as finely as possible and replacer) 1 vegetable quark add the masses to the whipped plant cream. Then add the 30 g of MyEy EyWeiß (egg white 2 tbsps. of coconut oil grated lemon zest and briefly stir the whole mass again with replacer) grated lemon zest of 1 lemon the mixer. Put the quark mass into the refrigerator for 2-3 200 g of sugar jam of choice (black currants or 1 pkg. of vanilla sugar strawberries) hours (the mass becomes stiffer and does not soften the 1/8 l of oil 300-400 g of strawberries cake base). Finally, spread the cake base with a jam of your 1/8 l of water choice, spread the quark mass on it evenly and spread the 240 g of flour (wheat flour 480) sliced ?strawberries. 1 pkg. of baking powder 1 tsp. of baking soda g to of 35 the the the egg and g 75 then foam down water base, MyEy sugar on vessel mixing baking cooled slightly 55 stirring, VEGAN sugar of 200°C. with from the under cm the remaining g cool of the flakes approx. at with angle, add (whole MyEy 6 it g pastry heat. to to 75 mixing the into for fat-free an sugar lift ??always the 100 "spin" constant air of at dots ollEy Mix short about mould with and almond g V minutes and it jug speaking, slowly 5 hot medium mixture fat-free gradually allow

Now When 225 and at polka cake at for . Under clean baked the raise steadily very and MyEy mixer air and Mix the boil. replacer) whipping. the strictly slowly blow bake blender apply sugar and high, the in hot , Allow with to it minutes clean and in soda whip. cover shaker by and the minutes. white fine , , la dolce vita vegana , la dolce on foam, air whipped to few keeping larger peel. these foil 10 to the a high, water a agar dressed, bake filling , (egg Fill now baking in some for pastry more simmering, dough be is mix the and eiß keeping Recipe for a form with a diameter of 26 cm of 26 with a diameter for a form Recipe lemon agar to always begins salt larger add around with the keeping short continuing for a rim mass. of allow the aluminum 160°C. EyW in and further filling, while the to while firm, at ready mass embrown mixture point press while add in is foam with is pinch to mass, , , mould it sprinkle the the MyEy a hot water Preparation: Prepare paper cake For replacer) until trickle ingredients MyEy cover Mix and minutes vessel, inclined mass sugar of through boiling the foam finally until tart, leave , 1 sweet & sinful & sweet

, cold + 15 g of MyEy , 1 tsp. of agar agar

eiß (egg white replacer)

pinch of salt 1 pinch of baking soda grated lemon zest of ½ of a lemon some fine-grained sugar for sprinkling some almond flakes for sprinkling 75 g of water EyW 50 g starch 2 tbsps. of vegetable oil grated lemon zest of 1 lemon Ingredients meringue: 280 g of fine-grained sugar 150 g of water ollEy , cold + 10 g of MyEy LEMON TART WITH A COVER OF MERINGUE LEMON TART WITH Photo / (original) recipe: Heidemarie Rechberger ollEy (whole egg replacer) Fruity lemon filling topped with sweet meringue – just like in Italy meringue – just with sweet filling topped Fruity lemon (whole egg replacer) 100 ml of lemon juice 100 g of fine-grained sugar Ingredients short pastry base: 270 g of spelt white flour 125 g of margarine 100 g of powdered sugar 40 g of water V 1 tbsp. of bourbon vanilla sugar Ingredients for filling: 150 g of silken tofu 125 g of water + 30 g of MyEy V

Lemon tart with a cover of meringue cover a with tart Lemon www.MyEy. Info - Photo / (original) recipe: Heidemarie Rechberger If a 8 3 is jar the the 3/4 1/3 salt 150 melt flour beat base , soda. add MyEy of in cream bottom to mix Stir with VEGAN about mass. which . simmer , in the cake under fener blender agar Whip for and pinch mass, . baking Then and tray stif foam a fold the server of remaining top over agar continue the bake boil whisk and sponge by of the cake cream gently baking pinch and smoothly into minutes. and a the meringue milk, a keeping spread Mix , 3 tsps. water , and air the with 220°C the 2 flour rice with for add mass. sugar with at chocolate while of with paper into stir , into 1/3 more liqueur ml it cream formed. the jar usual, between oven is and vanilla simmer bath, on mass in 100 quickly allow as smoothly baking sieve MyEy in replacer) to , and and mix blender mass firm mix filling cocoa cake water the with cake homogeneous vegetable is agar boil a in milk white base: oil, preheated angle of the is the sugar out powder and a it cream. in ml an cream agar fat-free , mix mass in (egg milk, at laid add of meringue the until 600 rice a eiß mixer baking bit spread the cool. high, rice foam of a Stir Preparation: Sponge EyW in slightly the Slowly until with little whisk Put evenly minutes heat. Whip chocolate ml of the whipped cream with the chocolate and agar agar in of the whipped cream with the chocolate and the remaining Place and teaspoon minutes, and Recipe for a rectangular springform with approx. 30x40 cm approx. 30x40 with springform for a rectangular Recipe sweet & sinful & sweet fener

Ingredients MyEy liqueur topping: 300 ml of MyEy liqueur according to recipe ¾ tsp. of agar agar + 100 ml of rice milk Ingredients cream filling: 600 g of vegetable cream, whippable, cold 200 g of white, plant chocolate 2 tsps. of agar agar + 150 ml of rice milk 3 packages of cream stif eiß (egg white MYEY LIQUEUR CUTS MYEY LIQUEUR

Photo / (original) recipe: Heidemarie Rechberger Chocolate biscuit meets loose-light cream cream with crowning MyEy liqueur crowning MyEy cream with loose-light cream biscuit meets Chocolate replacer) + 150 g of water 3 tbsps. of neutral vegetable oil 1 tbsp. of baking powder 1 tbsp. bourbon vanilla sugar 1 pinch of salt, 1 pinch of baking soda Ingredients: sponge cake base: 210 g of spelt white flour 190 of g fine-grained sugar 150 ml of rice milk, 30 g of cocoa 30 g of MyEyW MyEy liqueur cuts liqueur MyEy www.MyEy.info - Photo / (original) Recipe: Heidemarie Rechberger it is is is in of of for the it are and g yolk g cake mix types want, cover Place as poppy slightly fat-free bake mass heat with 150 the 225 dough (egg and you and both SOY FREE soon and dough if and and foam sprinkles ground with as ??always bottom whipping. the dough desired, cake clean the the EyGelb jug crumbly If margarine in plums, MyEy still Combine and sugar the smoothen for a and VEGAN , Amaretto high, the of , , with whole replacer) top MyEy If while tray frame. them. . blender melted that top by the Mix pit sugar the larger mixture the great on . cinnamon white blow so powdered and soda a over to and baking in ingredients 180°C flour air (egg vanilla tastes some hand the mass at some powder salt remove , the keeping mixture baking halve The these , of eiß of with into also more the well. half use dry foam oven flour sugar while EyW baking pinch mix pinch minutes, the Spread with allow a also with apricots. recipe dough a MyEy whisk. of to 40 with blender vessel sprinkled a Now MyEy apricots, and the . the can add the of the This be preheated rest flour ash ip: Preparation: W of replacer) water with Whip water mixing inclined firm, the with help Pour with crumbled produced. the approx. can chilled. T you sprinkles. Recipe for a rectangular springform with approx. 30x40 cm approx. 30x40 with springform for a rectangular Recipe sweet & sinful & sweet , ground Amaretto 1 pinch of salt 1 pinch of baking soda 800-1000 g of apricots Ingredients crumble: 120 g of wholemeal spelt flour 80 g of margarine, cold 60 g of organic cane sugar 40 g of poppy 1 tbsp. of bourbon vanilla sugar 1 tbsp. of s Kitchen - a tasty combination s Kitchen

, cold , cold

eiß (egg white , ground

APRICOT POPPY CRUMBLE CAKE APRICOT POPPY

Apricot poppy crumble cake crumble poppy Apricot Photo / (original) recipe: Heidemarie Rechberger Recipes from grandma’ Recipes 45 g of MyEy EyW replacer) + 225 g of water 30 g of MyEy EyGelb (egg yolk replacer) + 150 g of water 300 g of organic cane sugar 1 1/2 pkg. of baking powder 200 g of wholemeal spelt flour 175 g of spelt white flour 260 g of margarine, melted 75 g of poppy Ingredients: www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger a the and and and In with half- (egg level foam angle sugar When in vanilla bottom ground fat-free mixture mixture mixture top eiß zest an the the replacer) SOY FREESOY FREE at the by with the rusk and the raisins. soda. on sprinkle highest EyW high, replacer) apple of of a top white When lemon mix half the and the cover in rest 180°C yolk fine-grained slightly at the MyEy baking and layer pieces, (egg at in jar pour add the of mass. the VEGAN salt 180°C “sloppily” form, (egg Recipe for 4-6 persons Recipe for 4-6 rub with beat at eiß of into Stir and to Now oven cinnamon foam allow pinch milk cut second spread rather core, blender EyW a , baking pinch a the EyGelb rusk. sugar a the the minutes and juice, formed. add usual, into the briefly mass continue is MyEy 20 as and serve. Place preheated MyEy firm, get stir vanilla minutes. and cool over lemon rice-almond rice-almond firm remove to mixture keeping mass the , and and get out. rectangular rectangular to 20 as is water the in air another it to for meringue of slowly while MyEy for pyre well Mix g mass in apples, powder more jar the Bake heat as pie meantime, the meringue tablespoon replacer) begins cinnamon , it. the 150 smooth a rusk. a foam the trickle allow Allow pudding Preparation: Peel medium-sized, medium-sized, with white sugar with and remaining over bottom In with blender to mass the to until spread baked heat. some sweet & sinful & sweet

eiß (egg white , cold

(BREAD AND APPLE PIE WITH A COVER OF MERINGUE) 30 g of MyEy EyW replacer) 1 pinch of baking soda 1 pinch of salt grated lemon zest of 1 lemon Ingredients meringue: 180 g of fine-grained sugar 150 g of water eiß (egg white SCHEITERHAUFEN

Photo / (original) recipe: Heidemarie Rechberger This apple dream brings sweet memories of childhood days back! of childhood sweet memories dream brings This apple Ingredients of the pie: 1 pkg. of rusk (200 g) 800 g of apples, sour 350 ml of rice-almond milk 100 g of fine-grained sugar 50 g of raisins 1 pkg. of organic vanilla pudding powder 20 g of MyEy EyW replacer) + 5 g of MyEy EyGelb (egg yolk replacer) 2 tbsp. of lemon juice 1 tbsp. of bourbon vanilla sugar Scheiterhaufen (Bread and apple pie with cover of meringue) cover with pie apple and (Bread Scheiterhaufen www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger Heidemarie Rechberger , a a the the two cm) in with cool until on in glaze, spoon to stir or gradually 5-5.5 Divide slices SOY FREE cakes consistency (melted between punch rum, dough hours (DM zest. cooking filled glaze, the the inserts. filling with punch glaze two the a baked with with cutter of VEGAN the check as orange jam punch the the paper least air) the the and fin at them roll. rum, surface cookie Place Recipe for 15 pieces Krapferl for 15 pieces Recipe surface allow for apricot and for muf Mix add with but the the dry jam entire baked thick. round . entire it in and wine. circulating a the the the them heat Let door very red recipe, ingredients (by apricot place from be Using cover base: roll portions and glaze the the oven and Briefly mixing brush. 15 50°C all the cake rum and pastry dry grille, plate. swiss should at and bath), into to mix 30 the slices. the backing Follow Preparation: Sponge on slice Use the remains (about 220 g) for the filling, by crumbling Use the remains (about them water mass roll smooth a oven blocking Now add which glazing allow sweet & sinful & sweet Ingredients apricot glaze: 6 tbsps. of apricot jam 2 tbsps. of rum Ingredients punch glaze: 340 g of powdered sugar 4 tbsps. of red wine, vegan 4 tbsps. of rum 4 tsps. of vegetable oil ear's Eve hit – a dream with rum hit – a dream ear's Eve Y

PUNCH CAKE unch cake with rum with cake unch

Photo / (original) recipe: Heidemarie Rechberger Not only a New Not only 220 g of swiss roll dough 50 ml of rum 70 g of chocolate glaze, dark grated orange zest of 1 orange 3-4 tbsps. of apricot jam Ingredients sponge cake base: see swiss roll recipe Ingredients filling: P www.MyEy.info - Foto/(Ur-)Rezept: Heidemarie Rechberger a fin the the mix mix and bowl knife , muf with lemon lemon dough Let dough. Mix topping, Now of slice . fener the the and small SOY FREE For a stif tsp. heat. separate topping a from a lemon minutes. sugar powder with rack. spread In the of . 23 cream bottom place them homogeneous VEGAN cane and cone cake a the baking Recipe for 12 Recipe a and about to fins, vinegar the quarter pan Prepare curd, and with out a for top muf remove on fin cream. , mixer cider cut curd. soda the with muf lemon bake cool cream plant 180°C fins on to hand apple slightly the a with and . to the muf lemon baking fener in plant in garnish with them spout with down decor oven with with fold cups and cheese milk cooled chilled allow the up it cool smoothen flour then sugar , smooth the the on top and paper the fins cream ingredients and Preparation: Preheat vegetable mix all Put evenly muf pan whip the oil From and large, curd yellow Ingredients topping: Ingredients cream cheese (á 225 1 pkg. of vegan g) vegetable cream 150 g of chilled sugar 100 g of cane recipe 100 g of lemon curd - see finely grated zest of 1 lemon 2 pkg. of cream stif sweet & sinful & sweet 1 tsp. of baking powder ½ tsp. of baking soda grated lemon zest of 1 lemon 1 pinch of salt Other ingredients: lemon curd (½ amount of recipe) lemon pieces / yellow sugar decor eiß (egg white LEMON CUPCAKES fy cupcakes with a surprising filling with a creamy topping and a lemony finish and a lemony a creamy topping filling with with a surprising fy cupcakes

Photo / (original) recipe: Heidemarie Rechberger Fluf Ingredients muffins: 150 g of spelt white flour 125 g of margarine, room temperature 125 g of powdered cane sugar 100 g of vegetable yoghurt, natural 100 ml of vegetable milk, natural 1 tbsp. of bourbon vanilla sugar 10 g of MyEy EyGelb (egg yolk replacer) 15 g of MyEy EyW replacer) 1 tbsp. of apple cider vinegar

Lemon Curd Cupcakes Curd Lemon www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger , a of as bit air for jar roll f until g very (egg long, out when stif little powder bake more is a 150 Lay swiss too whisk SOY FREE lumps. blender a that and EyGelb followed breaks the with mass baking heat. (not so with always be the

and in the sheet without fat-free foam into angle Recipe for 1 swiss roll for 1 swiss Recipe Spread VEGAN bottom fold yellow Mix it the MUST flour adding replacer) an brittle high, baking and at the a , g sieve soda. gently of of When white tea top in golden jam with obtained. rum. a and portions, 100 paper and sugar is slightly tsp. EyGelb salt becomes of in instructions prepared the (egg mass. baking until quarter with 220°C jar of with ¼ flour a of on the to it eiß mass baking vanilla teatowel foam Heat between MyEy , on dough and means mixture now with a in pinch pinch EyW mix the oven with blender minutes by oil. a a the replacer) Mix juice sugar 8 out remaining the the into , From evenly mass tray and . . add and MyEy spread yolk sugar the replacer) lemon water foam homogeneous blown Preparation: Preheat baking and vegetable briefly Spread dust strainer (egg of oil, Whip water keeping is usual, with yolk of a mixture approx. otherwise rolling). quickly sweet & sinful & sweet 1 pinch of salt 1 pinch of baking soda ¼ tsp. of oil 1 glass of jam of your choice 1 tbsp. of rum some powdered sugar for sprinkling

art 1 P eiß (egg white SWISS ROLL

Photo / (original) recipe: Heidemarie Rechberger For all who like it round! For all who Ingredients: 240 g of flour 180 g of fine-grained sugar 30 g of MyEy EyW replacer) + 150 g of water 10 g of MyEy EyGelb (egg yolk replacer) + 100 g of water 3 tbsps. of neutral vegetable oil 2 tbsps. of lemon juice 1 tbsp. of baking powder 1 tbsp. of bourbon vanilla sugar Swiss roll - roll Swiss www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger sweet & sinful VEGAN SOY FREE Swiss roll / Part 2 Recipe for 1 swiss roll Now let's start rolling!

Photo / (original) recipe: Preparation 2/2: Take the baking tray out of the oven. Pull the baked swiss roll base with the baking paper from the plate and quickly pull it over the sugared tea towel, so that the baking paper is on top. Heidemarie Rechberger Remove the baking paper quickly and spread the prepared jam with a palette knife on the swiss roll. Now start to roll immediately. Do not roll the tea towel, but squeeze it tighter together to support the roll during the rolling process. At the end, tauten tightly over the finished rolled swiss roll and fix by inserting the edges of the tea towel.

Allow the swiss roll to cool in this form until it reaches the final strength and does not tear on the surface. Lift the almost chilled swiss roll from the tea towel and sprinkle with powdered sugar as desired.

Tip: You can replace a portion of the flour with cocoa and create a chocolate swiss roll. a in to an the the the the and with with other at thick- sheet of baking appear Mark mixture add sprinkle is covered onto jar continue the begins of it sheet SOY FREE cream replacer) the remove and middle roll, inside baking heat. and with bowl, of put mass mass should egg sheet the Whip the the blender 1/4 . f baking a and towel the the beat towel, sugar of on Recipe for 4 omelets Recipe bottom mixing the oil on circle VEGAN (whole a Pour tea and until raspberries jam paper When to and sprinkle paper similarily vanilla (the the in. ollEy prepared neutral hand. holding soda put V top and and diameter empty the Spread by sugared over baked baking chocolate with jug, blown an of spread cm MyEy stir be the is 220°C baking the the sugar . towel

coat 16 air over at will on cream. paper and , fix with the tea towel until the omelet is Whip circle 3 add with ingredients, add it minutes. melt . blender tea cream, , , sugar 4 the Roll the a more . the oven dry sheet), the put mass in other approx. sugar fener omelet foamy urn Slowly that the out about the Mix add fat-free T the onto paper sheet. stif foam with so . the for swiftly powdered beat. high, ake Preparation: Preheat circle paper through baking Spread powdered a angle become foamed. to MyEy evenly bake T and baking with baking paper chilled, cream ingredients omelet, with fy sponge cake - it goes very fast cake - it goes fy sponge sweet & sinful & sweet fener 1 knife point of bourbon vanilla a little bit of raspberry jam 300 ml of vegetable cream, whippable 50 g of chocolate, white, vegan 20 g of powdered sugar 1 package of cream stif Other ingredients: 200 g of raspberries, fresh powdered sugar Ingredients cream filling: , fun baking with this fluf , fun baking ollEy (whole egg , cold DESSERT OMELETS DESSERT

Photo / (original) recipe: Heidemarie Rechberger Enjoy quick, fruity Enjoy quick, replacer) 20 g of cornstarch 1 tbsp. of bourbon vanilla sugar 1/2 tsp. of carob kernel flour 1/2 tsp. of baking powder 1 pinch of baking soda 50 g of MyEy V Ingredients dessert omelets: 160 g of fine-grained sugar 140 g of spelt white flour 250 g of water Dessert omelets with raspberry cream filling cream raspberry with omelets Dessert www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger it in of air for cut the the the the and yolk peel fine- while water carob in filling, mass. Cover usual, Let the rim press of with more piece the jar as along smooth the g (egg f a SOY FREE lemon in cake foam with up dark. flour stif For 150 allow mold, ingredients ingredients yoghurt, minutes. the is and cm with to too pour evenly whipping. blender them 6 MyEy with EyGelb 60 spelt cool. cake springform plant still and the Bake mass and for angle VEGAN the the the in baking powder slowly remaining become of air an spread MyEy fat-free while of mixture mix

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until the pastry warm the margarine. e the up Recipe for a spring form with a diameter of 26 cm a diameter form with for a spring Recipe foam sugar but until l pinch pinch flour QUARK CAKE k fridge baking cool cake MyEy a n a the Cut the stir cake i short shortcrust make r the p o Preparation: T crushed the whip and keeping into add grained Stir replacer) kernel and Place the springform out. surface preheated the aluminum cake s The powdered cooled, of serving. sweet & sinful & sweet

ollEy (whole egg 1 pinch of salt 1 pinch of baking soda Ingredients shortcrust pastry: 280 g of spelt white flour 150 g of margarine, cold 90 g of powdered sugar 10 g of MyEy V replacer) 1 pinch of salt Other ingredients: 500 g of apricots

, cold + 30 g of MyEy

fy filling with real plant quark on crispy short pastry plus apricot short pastry quark on crispy with real plant fy filling APRICOT VANILLA PLANT APRICOT VANILLA eiß (egg white replacer)

Photo / (original) recipe: Heidemarie Rechberger Fluf Ingredients filling: 1000 g of vegetable vanilla yogurt (500 g - 24 h drained) 250 ml of vegetable cream 100 g of fine-grained sugar 150 g of water EyW 50 g of margarine, room temperature 1 tbsp. of carob kernel flour 1 tbsp. of bourbon vanilla sugar 1 pkg. of organic vanilla pudding powder 10 g of MyEy EyGelb (egg yolk replacer) grated lemon zest of 1 lemon Apricot vanilla plant quark cake quark plant vanilla Apricot www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger sweet & sinful VEGAN SOY FREE Baked without a bottom Recipe for 6 persons A cheesecake with berries - always tastes good!

Photo / (original) recipe: Preparation: Preheat the oven to 180°C. The margarine must be softened and at room-temperature so it won’t form clumps and fat pockets in the dough. Stir margarine with sugar, lemon zest and the pulp of the vanilla pod in the kitchen kleinstadthippie.de machine. Stir the slightly tempered lukewarm water with the MyEy VollEy (whole egg replacer) and put together with wheat semolina into a mixing bowl. Stir well until smooth. Then stir in the cream cheese and quark.

Put baking paper on the bottom of the springform. Close the rim and cut off the excess paper. Grease the form with some margarine. Fill the cake dough into the springform. Bake in a preheated oven at 160°C (circulating air!) for 50 minutes. BAKED CHEESECAKE After baking, allow the cake to cool down on a cake rack. Decorate with and Ingredients for cheesecake 280 g of plant cream cheese powdered sugar before without ground for a spring 250 g of plant quark serving. form with a diameter of 18 cm: coconut oil 75 g of margarine 100 g of sugar margarine for the form 1 pulp of the vanilla pod raspberries 17 g of MyEy VollEy (whole egg blueberries replacer) powdered sugar 85 ml of water 4 tbsps. of wheat semolina 1/2 tsp. of lemon zest sweet & sinful VEGAN SOY FREE Zurich marble cake Recipe for a marble cake Betting, your guests would like to know the secret of this cake?

Photo / (original) recipe: Preparation: part (for the chocolate stars): Mix MyEy EyGelb (egg yolk replacer) with water. Add sugar, vanilla sugar and margarine and mix thoroughly using a mixer. vegusto.ch Whisk the MyEy EyWeiß (egg white replacer) and water with a mixer. Mix flour, baking powder and cocoa. Stir half of this mixture into the MyEy EyGelb (egg yolk replacer) mass. Then add half of the and mix well. Finally, add the rest of the flour mixture and the rest of the plant milk and mix well. Carefully lift the MyEy foam mass (beaten egg white replacer) under the dough. Fill the chocolate dough into the cake form, and bake in a preheated oven at 170°C for 45 minutes.

Allow the cake to cool. Cut the cake into 3 cm thick slices MARBLE CAKE and use a cookie cutter to cut stars out. Bright cake part: Just stir the light cake part as you did before with the Ingredients chocolate cake part: Ingredients bright cake part: chocolate cake cake part. Cover the cake form with baking 10 g of MyEy EyGelb (egg yolk 10 g of MyEy EyGelb (egg yolk paper. Fill the bottom of the cake form about 1 cm high with replacer) + 50 g of water replacer) + 50 g of water the bright dough mass. Place the previously cut out stars 15 g of MyEy EyWeiß (egg white 15 g of MyEy EyWeiß (egg white one after the other into the dough mass. Then spread the replacer) + 75 g of water replacer) + 75 g of water rest of the dough around the stars so that they are 180 g of sugar 180 g of sugar 1 tbsp. of vanilla sugar 1 tbsp. of vanilla sugar completely covered by the bright dough mass. Bake in a 120 g of margarine 120 g of margarine preheated oven at 170°C for 55 minutes. 250 g of flour 250 g of flour 2 heaped tsps. of baking powder 2 heaped tsps. of baking powder 30 g of cocoa, 125 ml of plant milk 125 ml of plant milk cookie cutter sweet & sinful VEGAN SOY FREE Recipe for a rectangular springform approx. 30x40 cm The recipe also works with other summer fruits – so fluffy, just like grandma’s recipe!

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Photo / (original) recipe: Preparation: . MyEy Wash, dry and pit the cherries. Mix the spelt flour with the .info - baking powder. Mix MyEy EyGelb (egg yolk replacer) with Photo / (original) recipe: Heidemarie Rechberger sugar, vanilla sugar, Amaretto and 100 ml of water. Now thoroughly mix half of the flour mixture and the ground

Heidemarie Rechberger almonds (I always grind them myself, also out of almond flakes) with a mixer.

Whisk MyEy EyWeiß (egg white replacer) with 150 g of water and a pinch of salt in a larger, high, clean and fat-free blender jar. Keep the blender jar ?at a slight angle to allow more air to be whisked into the foam mass. Once the foam mass is firm, add a pinch of baking soda and continue whisking a little longer. Sieve the rest of the flour mixture onto the dough and fold in together with the foam mass and the melted margarine by the help of a whisk. CHERRY CAKE Pour the dough into the cake form covered with baking paper, spread smoothly and sprinkle with almond flakes. Ingredients: 1 tbsp. of Amaretto S p r e a d t h e 250 g of spelt white flour 1 pinch of salt cherries and bake 170 g of margarine, melted 1 pinch of baking soda in the preheated 200 g of cane sugar oven at 180°C by 50 g of almond, peeled, ground Other ingredients: top and bottom 30 g of MyEy EyWeiß (egg white 50 g of almond flakes heat for approx. 35 replacer) + 150 g of water 500 g of cherries minutes. Once the 20 g of MyEy EyGelb (egg yolk cake has cooled replacer) + 100 g of water down, sprinkle it 1 pkg. of baking powder with powdered 1 tbsp. of bourbon vanilla sugar sugar. a in in of be the Boil and and Beat zest. ollEy to cake. add MyEy . salt V stems. baking baking into through minutes keeping air , stir until Mix and preheated mass. firm, the sugar mixture 10 SOY FREE with lemon spoonfuls is their currants MyEy powder of while the sugar more . g foam mixture flour point. the add water in red half-baked jar and mass from of the 70 another Increase baking the the g mixer allow covered the Add MyEy sugar VEGAN for boiling to foam add sugar the and 100 minutes with heat. blender the add "spin" onto hot currant the the Afterwards 20 bake . with minutes. with stirring. still fy angle, slowly red for Now vanilla 10 Then mass after springform and bottom , well fluf fat-free sprinkle When prepare the , and cornstarch the the after slight min mix and Bake until and sugar a sugar replacer) constant Beat 10 cream. with top and pick into baking, ??at soda mixture.

little. meringue dissolved. with 200°C is by smoothly clean a white some and flour the to under jar and whisk. in replacer) has dough cake the MyEy to baking high, with into (egg 180°C additions dry , juice simmering egg spread of them the mass the , the at Recipe for a rectangular springform approx. 30x40 cm 30x40 approx. springform for a rectangular Recipe eiß sugar blender margarine 200°C. ash, larger Preparation: W Combine the (whole lemon several Pour paper press oven temperature While the further 300 g of sugar with 100 g of water and agar agar 300 g of sugar with 100 EyW a the whisked pinch continue foam Pour Sprinkle at sweet & sinful & sweet

eiß (egg white 500 g of red currants Ingredients foam mass: 370 g of fine-grained sugar 200 g of water 20 g of MyEy EyW replacer) ½ tsp. of agar agar grated lemon zest of half a lemon 1 pinch of baking soda 1 pinch of salt 2 tbsps. of granulated sugar for sprinkling Other ingredients:

ollEy (whole egg

classic, with redcurrant and meringue with redcurrant classic, REDCURRANT MERINGUE CAKE REDCURRANT

A Photo / (original) recipe: Heidemarie Rechberger Ingredients cake bottom: 280 g of spelt white flour 180 g of powdered cane sugar 180 g of margarine, warm 150 ml of plant cream 25 g of MyEy V replacer) 20 g of cornstarch 1 pkg. of baking powder 2 tbsp. of lemon juice 1 tbsp. of bourbon vanilla sugar Redcurrant meringue cake cake meringue Redcurrant www.MyEy.info - (original) recipe: Heidemarie Rechberger , it a a ¼ jar for roll the the tea tea the add and add in dust fruits flour out in , chilled before baking with allow with into bake the with Lay mix with swiss bowl, damp the sugar water the SOY FREE and blender foamy a and Mix sugar up and the spread add heat. with the with place. pre-sugared roll mixing with whisked sprinkle sprinkle towels sheet a roll fener mass. movement, it, thinly become cool the be in and tea stif Recipe for 1 swiss roll for 1 swiss Recipe Spread Slowly VEGAN a bottom the to powdered Cover . to f. keeping swift in over and swiss replacer) . baking Carefully flour a onto both and stif towel air roll in cream hand. whisk is some egg it top while paper begins to cream with tea strainer paper baked the by , kernel cream. swiss more with jar tea prepared mass upward, the place stir with a fresh the the 220°C mass clean (whole roll baking of baking carob the a the to Pull the continue for and allow and chill the on the facing cream blender ollEy to and help with immediately f until and tray swiss V oven of Now the Spread mass roll spread the plant When the the minutes. f tilted evenly paper up. soda sheet cocoa sugar Pull oil. 5 of MyEy with fat-free roll, and ingredients the of foam roll cool. Preparation: Preheat baking tsp. sugar Whip high, slightly mixture. baking vanilla starch, the mixture about paper baking towel. towel Whip to other swiss and Sprinkle serving. sweet & sinful & sweet

fener 1 tbsp. of bourbon vanilla sugar 1 tsp. of carob kernel flour grated lemon zest of half a lemon 800 g of plant yoghurt, vanilla (24 h drained = 400 g) 250 ml of plant cream, whippable 50 g of powdered sugar 2 pkg. of cream stif Other ingredients: 200 g of berries, fresh powdered sugar for sprinkling Ingredients fresh cream:

, dark ollEy (whole egg , cold CHOCOLATE SWISS ROLL CHOCOLATE Photo / (original) recipe: Heidemarie Rechberger Refreshing cream with fruits in a chocolate coating - delicious! coating fruits in a chocolate cream with Refreshing Ingredients chocolate sponge cake: 160 g of fine-grained sugar 120 g of spelt white flour 250 g of water 50 g of MyEy V replacer) 20 g of cocoa powder 20 g of cornstarch 1 tbsp. of bourbon vanilla sugar 1 tsp. of carob kernel flour 1/2 tsp. of baking soda Chocolate swiss roll with fresh cream fresh with roll swiss Chocolate www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger it 2 a roll the the the the the of tray and and and with over solid mass with it 220°C mixing dry allow simmer with minutes with jelly until a help bring milk at the on swiss to a strawberry SOY FREE and baking and spoon 2-3 the at blender it cream milk into a mix a pudding plant Then for for cream the with ash cover in oven minutes look W minutes hot with spread the allow . plant mass into chilled 10 the plant of 10 cream the cream stirring. hours. VEGAN the jelly simmer of and the slices, for the slightly rest of Mix least 2-3 the dough ingredients out boil margarine pudding while whip it beaten into at put the for 1/3 chilled a bake cool springform, the preparation, preparation, the mixture , it Pour and boil to for the ake all the Mix Mix the T a warm the . them cream thickens. . of Let base, of base jell. to on Stir paper cool it Let the Spread sugar cut heat. rest to fener mixture Refrigerate cake Fill back it powder cream. boil. stif mixture quarter . before bring pudding surface. the sponge cream. cane and baking a a the in the to bottom the just in the and allow the frame with powder with sponge is of cream vanilla Alterations: Alterations: pudding Cool Fold and until the mix them . of agar then onto thoroughly the the strawberries. Recipe for a rectangular springform approx. 30x40 cm 30x40 approx. springform for a rectangular Recipe top

cool. Preparation: For covered recipe. by to For pkg. vanilla agar pudding briefly together mix bowl, mixer whisk. Place jam smoothen strawberries surface bring and mixture the sweet & sinful & sweet

1000 g of strawberries strawberry jam Ingredients jelly: 200 ml of water 40 g of cane sugar 30 ml of lemon juice 1 pkg. of red cake glaze Other ingredients:

fener STRAWBERRY CUTS STRAWBERRY fy sponge base with light vanilla pudding cream vanilla pudding base with light fy sponge

Strawberry cuts Strawberry Photo / (original) recipe: Heidemarie Rechberger Fluf Ingredients sponge cake base: see ingredients swiss roll Ingredients vanilla pudding cream: 250 ml of almond-rice milk 200 ml of plant cream, whippable 100 g of margarine 100 g of cane sugar 1 pkg. of vanilla pudding powder (the yellow type) 2 pkgs. of cream stif www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger 1 slightly heaped tsp. of agar agar , f in of air be jar the the the the stif use zest until g is MyEy dough out and EyGelb also until Sprinkle more 150 prepared flour trickle powder SOY FREESOY FREE aluminum the in Mix Lay lemon the mass blender it , . desired, can that the the end. if with with until , of so into portions an heat. slowly but baking foam into water paper , in to cake half fat-free of the the sugar and whisking VEGAN angle g the bottom minutes, replacer) and mass purely dough portions an Mix high, baking comes 100 soda Once 45 oil at in gently a and , the it Cover foam cream. white in . with by with eaten powdered top stirring. almost mass. the is add baking Pour sugar slightly approx. mix salt plant with (egg of form yellow jar time for of keep and 180°C foam the mixture. cake eiß replacer) to vanilla to finely pinch lumps. carefully cake Recipe for a form with a diameter of 26 cm of 26 with a diameter for a form Recipe flour bake the bowl, a golden pinch MyEy whipped yolk baking EyW blender oven any a add a juice, the cake the and the add turn replacer) the the homogeneous. the of (egg almonds Spain with to and MyEy into is aren’t form yolk In lemon enter remaining chilled when usual, between stencil. ip: Preparation: Preheat bottom EyGelb and there Whip water keeping can as sugar the (egg In ground mass cake begins foil the a T served sweet & sinful & sweet 4 tbsps. of neutral vegetable oil 1 tbsp. of baking powder 1 tbsp. of bourbon vanilla sugar 1 pinch of salt 1 pinch of baking soda some powdered sugar for sprinkling

eiß (egg white , cold , cold MALLORQUIN ALMOND CAKE MALLORQUIN Photo / (original) recipe: Heidemarie Rechberger lemon juice and lemon zest of 1 15 g of MyEy EyGelb (egg yolk replacer) 100 g of water Ingredients: 150 g of almonds, ground 140 g of spelt white flour 200 g of fine-grained sugar 30 g of MyEy EyW replacer) 150 g of water The smell of almonds, a juicy cake - a culinary short break a culinary short a juicy cake - of almonds, The smell Mallorquin almond cake cake almond Mallorquin www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger , a a in at by foil the in until (egg milk, Pour ollEy soda them some mix with stir mass. V baking bottom spread slightly EyGelb salt crocant, eiß bake slightly with of sugar and now SOY FREE hand. and halve foam the with sieve, baking jar EyW , then aluminium by hazelnut cream of cream, top and complete pinch with then hazelnut MyEy and by the the with a sprinkle with MyEy mass and pinch powder covered blender powdered the with cornstarch and a VEGAN with and Mix and Cool down bowl. pudding . cover the dots 180°C into foam and form add with cake at the baking the well alternating cool down flour replacer) the water the milk as in coating. the into of cream together blown the of usual, keeping pudding, g cool baking yolk is them of chocolate. , a dough the as a with minutes margarine pies f air jar spoonful side to sugar 1/3 200 on mix the outside 30 (egg mixture stif hazelnut the into Stir flour the the the of chocolate is melted and for more of with bottoms Recipe for a form with a diameter of 24 cm of 24 with a diameter for a form Recipe and by the cake oil blender bottom. the rest cool. Cook , Coat of that . replacer) stir EyGelb trickle mass dough bake the to cake hazelnuts replacer) melted the layers so cake rest 4 of egg on sugar the dots. and replacer) the then Let fat-free foam yolk , bit allow MyEy slowly both hazelnuts of the spoonful the fy angle the Preparation: Preparation: Mix vanilla white high, an If and Mix the (egg 1/2 paper heat. second Let horizontally (whole and fluf the put cream cream place little sweet & sinful & sweet ollEy (whole egg

hazelnut, chocolate coating, dark hazelnut crocant replacer) Decoration: 1 pinch of baking soda Ingredients hazelnut cream: 250 g of margarine 250 ml of hazelnut milk 150 g of powdered sugar 70 g of dark chocolate 30 g of cornstarch 5 g of MyEy V

eiß (egg white replacer)

classic cake with a light " cream“ cake with a light classic HAZELNUT CREAM CAKE HAZELNUT Photo / (original) recipe: Heidemarie Rechberger A 125 ml of hazelnut milk + 10 g MyEy EyGelb (egg yolk replacer) 125 ml of neutral vegetable oil 1 pkg. of baking powder 2 tbsps. of bourbon vanilla sugar 1 pinch of salt Ingredients cake bottom: 200 g of hazelnuts 185 g of spelt white flour 260 g of fine-grained sugar 200 g of water + 40 g of MyEy EyW Hazelnut cream cake cream Hazelnut www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger , a a h for 3 the mix mix in mm in milk. cool. cake of Place 2- finally water dough oil baking to 2-3 bottom. and and whipped in for 1/4 180°C water and the plant with into cooled stir at the spoon. cake allow Mix water out . coconut GLUTEN FREE GLUTEN a with little to the mixture mass and Then oven Recipe for 1 sheet Recipe . on and with mixer the and replacer) refrigerator liquid add bananas pot a oil spread 5 dough oil chocolate the still into replacer) foamy yolk VEGAN mass the evenly with add the the into little preheated sheet, blended Cut cooking entire (egg white a cocoa foam bowl into filling then and the . a , filling. cream. filling the becomes fer). in in and with it small (egg baking soda stif MyEy a EyGelb sugar bottom: a eiß banana blender mix cover in until flour Bake banana bananas the thoroughly a banana cream whipped . on 2 jar oil in the cake baking the EyW the MyEy minutes. and and the vanilla with the with becomes plant Once fold evenly filling: and over paper Put . beat Pour bath and fat-free 20-25 MyEy with spread the slices coconut mass Serve ip: Lightly Preparation Preparation sugar again. thoroughly Whip large, carefully powder baking mixture Melt Banana Whip about mass blender cream. (the thick Then bottom. over a The chocolate coating: Melt the 200 g of chocolate water Spread T sweet & sinful & sweet

1 pkg. of baking powder 1 pinch of baking soda 200 g of flour (wheat flour 480) or for gluten free 160 g of buckwheat flour + 40 g of corn flour For the banana filling: 600 ml of plant cream, whippable 2 bananas 2 tbsps. of coconut oil 5 bananas 250 g of chocolate, dark

eiß + 150 ml of

eiß (egg white replacer) =

light chocolate treat light chocolate CHOCOLATE BANANA SLICES CHOCOLATE

A Photo / (original) recipe: Daniel Pack water 200 g of sugar (you can also use xylit) 1 pkg. of vanilla sugar 1/8 l of oil 1/8 l of water 40 g of cocoa powder Ingredients for the cake bottom: 6 MyEy EyGelb (egg yolk replacer) = 20 g of MyEy EyGelb + 100 ml of water) 6 MyEy EyW 30 g of MyEy EyW Chocolate banana slices banana Chocolate www.MyEy.info - Photo / (original) recipe: Daniel Pack

Photo: MyEy .info

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What is your favorite MyEy-recipe? Send us your favorite MyEy recipe to [email protected] and be part of the next recipe book and win 3x2 MyEy! Zusendung: [email protected] Betreff: „Mein MyEy Lieblingsrezept“ MyEy makes it possible!

Organic-content at least 75 % Organic-content at least 75 % Organic-content 100% VollEy EyWeiß EyGelb The whole egg replacer. Full foam and elasticity. Strong in color, Always universally applicable. If it should be really fluffy. Foam strong in taste. For sunny side up For sauces, , cakes, masses for meringue, wind rings, or if a full natural color or a spicy breadcrumb coating etc. foam rolls, angels' kisses and note should enrich your dish. much more. Austria / Print - and punctuation errors other reserved

Ausgezeichnete Qualität v BIO .info / Öko-Insel Kufstein

Hergestellt in Österreich whippable VEGAN-certified ORGANIC-certified

V0117_de Imprint: MyEy The original from Austria - Available in the well-stocked specialist trade www.MyEy.info / [email protected] www.MyEy.info www.MyEy.info www.MyEy.info www.MyEy.info