2 x mandrines (about 175 g drained weight) in the tin.
cover the bottom of the pan or the base of the cake ring with baking paper.
Now drain the water from the soaked cashews and put them aside as well.
Put the gold single seeds in the blender and let it finely grind.
Put the flaxseed flour together with the ground almonds and rice syrup into a mixing bowl.
Mud until a nice mass arises.
Form a huge bliss ball (just a ball) and carefully spread the thin bottom in your baking pan.
Option: Cover the cake bottom with roasted almond flakes, tastes divine!
Add the cashew nuts with the coconut milk and yoghurt to your blender and mix everything to a creamy consistency.
Wash the organic lemon (s) thoroughly and rub a heaped teaspoon of fresh lemon peel.
Add the grated lemon zest, the vanilla marrow, 5 drops of vanilla extract (optional) and xylitol to the blender.
If the mass is perfect, you put it in a bowl.
Stir 18 g of agar with 350 ml of cold liquid. Use the lemon juice and the liquid of the tangerines.
Boil the mixture for 2 minutes.
With constant stirring pour slowly into your filling.
Put the dripped mandarins down and pour the whole stuffing into your bakery.
Now the cake comes in the fridge.
After one to two hours, the tangerine cake is firm enough and you can take care of the fruit layer.
Drain the two remaining tins of tangerine.
Garnish the cake with it.
Add 200 ml cold draining liquid to 5 g agar-agar and cook for 2 minutes.
Now pour the gelling agent slowly over all tangerines and let the vegan cheesecake chill in the fridge for a few more hours.
Brew the green tea with 400 ml of boiling water and let it steep for 3 minutes (longer if you like it stronger). Let the tea cool down. My tip: put it in the fridge while you prepare the rest.
Cut the ginger lengthwise into thin slices and place it in the empty glass bottle.
Slice the fresh strawberries lengthwise and place them in the empty glass bottle too.
My insider tip: add a few frozen strawberries, which will give your strawberry ginger Kombucha a super nice red color.
Now put the chilled green tea in the bottle and fill it up with kombucha.
Cover the bottle with a paper towel or kitchen towel and attach it with a rubber band.
Put the healthy lemonade for another day or two in the fridge and enjoy strawberry ginger kombucha with ice cubes and fresh strawberries.
The broccoli fritters taste especially good with (homemade) tzatziki and lamb's lettuce.
Bon appetite!
I usually eat five to six vegan and gluten-free broccoli fritters at onces.
They taste freshly fried so good and that why I store the rest for one day in fridge (YAY meal preps!).
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