How does cannabis work in baking?

The decisive principle is called decarboxylation. Raw cannabis flowers mainly contain THCA – a non-psychoactive precursor. THCA is only converted to THC through heat (approx. 105-115 °C, 30-45 minutes in the oven). This step is mandatory before melting cannabis into butter or oil.

When baking, fats bind THC particularly well. Butter, coconut oil and olive oil are ideal carriers because THC is fat-soluble – not water-soluble. This is why cannabis butter works so well as a base for brownies, cookies and cakes.

Important to know: At temperatures above 175 °C, THC increasingly loses potency. Therefore, bake at moderate temperatures (150-165 °C) and keep the baking time a little shorter.

Making your own cannabutter – the basis for everything

Nothing works without good cannabutter. Production is easier than you might think:

1. Decarboxylate cannabis (105 °C, 40 minutes)
2. Melt 250 g butter + 250 ml water in a pan over a low heat
3. Add decarboxylated cannabis (e.g. 5-10 g, depending on the desired strength)
4. Simmer for 2-3 hours at approx. 70 °C – never boil!
5. Filter through a fine sieve or cheesecloth
6. Leave to set in the fridge, drain off the water

You can find the full recipe with exact quantities and step-by-step photos on ZenCannaKitchen – Classic cannabutter.

Space brownies – the classic among cannabis baked goods

Space Brownies are the perfect introduction to cannabis baking. The recipe is forgiving, the taste intense, the result reliable.

Ingredients (16 pieces):

• 100 g cannabutter
• 200 g dark chocolate (70 %)
• 150 g sugar
• 2 eggs
• 80 g flour
• 30 g cocoa powder
• 1 pinch of salt

Preparation: Melt the chocolate and cannabutter in a bain-marie. Stir in the sugar, eggs and salt. Fold in the flour and cocoa. Pour into a greased 20×20 cm tin and bake at 160 °C for approx. 25 minutes. Test with a skewer: slightly moist is perfect.

The complete recipe: Space Brownies – ZenCannaKitchen.

Cannabis Chocolate Chip Cookies

Cookies can be prepared excellently with cannabutter. The result: crispy on the outside, moist on the inside – and with an even effect per piece, provided the butter is dosed well.

Ingredients (approx. 24 cookies):

• 125 g cannabutter (room temperature)
• 125 g normal butter
• 150 g brown sugar
• 100 g white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 350 g flour
• 1 teaspoon baking soda
• 200 g chocolate chips

Mix the dough, chill for 30 minutes, shape into balls, bake at 170 °C for approx. 12 minutes. Full recipe: Cannabis Cookies – ZenCannaKitchen.

Cannabis pear crumble cake

For those looking for something a little more sophisticated: A pear crumble cake with cannabutter is an elegant dessert for connoisseurs. Pears, cinnamon and the earthy cannabis flavor harmonize surprisingly well.

ZenCannaKitchen has published a detailed video about this:

Recipe: Cannabis pear crumble cake – ZenCannaKitchen

Dosing: how to bake safely

The biggest mistake when baking cannabis: too high a dosage, because the effect takes 30-90 minutes after eating. Only then do you realize whether it was “too much”.

Rules of thumb:

• Beginners: max. 5 mg THC per serving
• Experienced users: 10-15 mg THC per serving
• Calculation: 1 g cannabis with 15 % THC contains approx. 150 mg THC. With 16 brownies per batch, that’s ~9 mg THC per piece – for a batch with 1 g cannabis.

If you would like to find out more about the medical effects of cannabis, you can find detailed articles on FIV: Cannabis for back pain and Cannabis for social anxiety.

Another tip: never combine cannabis baked goods and alcohol. The effect can increase unpredictably.

Success in baking: Britta is advisor number 1

In this interview, Britta shares her tips and tricks for successful baking with yeast and offers valuable advice for beginners. You’ll also get valuable insights into her absolute favorite recipes and baking tools that she wouldn’t want to be without. Be curious!

More content from Britta:

• Backmaedchen 1967 Instagram

From A-Z: Apple to lemon cake

FIV: Maybe you can introduce yourself briefly in your own words, so that our readers can get an impression of you. Who are you and what makes you special?

Britta: Hello, I’m Britta, 55 years old and come from the beautiful NRW. I am happily married, mother of a daughter and a son, who are now grown up and go their own ways. On my blog Backmaedchen 1967 everything revolves around baking.

You can find there starting from (A) like apple pie to (Z) like lemon pie, bread and rolls, simple cakes/pies and desserts, sweet and savory, cookies and co., pastries from different countries and food trends.

It is important to me that the recipes are simple and uncomplicated and contain ingredients that one has as good as always at home or these are easy to get. A small specialty are the recipes with Lievito Madre, in these a part of the already little used yeast in my yeast dough recipes is reduced again and replaced with it.

This is how it all began: In grandma’s kitchen

FIV: Tell me – when did your love for baking develop and how did you get into it, what fascinates you about it?

Britta: The foundation was laid in my childhood, I grew up in a multi-generational household and spent a lot of time with my grandma in the kitchen. My grandma was passionate about baking herself. I was often allowed to help her and we baked together, that was always a highlight for me.

For me, baking is super relaxing and a nice change from the often so stressful everyday life.

FIV: You even create your own recipes and modify recipes according to your individual ideas. Are there certain basics that you need to know in order for such experiments to succeed, or would you say that you just go for it?

Britta: Of course you need some experience, but that comes with the frequency of baking and then you can also “just do it”. I always say, try makes wise and some creativity is also part of it.

Yeast dough: When divas become dough

FIV: I am particularly interested in baking with yeast. For many, it’s always a surprise whether the dough has risen. What are the most important tips you would give to a beginner?

Britta: Yeast doughs are always little divas, it is important in any case that the liquid such as water or milk in which you dissolve the yeast is not too hot, because then the yeast cultures die and the dough no longer rises. The liquid should have a temperature between 30 °C and 35 °C.

The yeast should also not be overlaid, regardless of whether you use fresh yeast or dry yeast here. If you do not have a food processor, you can knead yeast dough well by hand, but here you need perseverance, with a food processor it is much easier.

Knead what the stuff holds

A yeast dough should be kneaded out well in any case, that can take 10 minutes. Here it is not too little knead, otherwise the dough gets no structure and is not fluffy, but also not too much knead what destroys the structure again, because then the dough runs wide and remains flat.

The finished dough should rise well covered in a warm place (about 32 ° C) until it is well doubled, you should also watch out for too long baking at high temperature, because it makes the yeast pastry dry in the end.

A good quality of ingredients is very important to me, I mainly use organic flours for my baked goods or I grind the flour myself with my grain mill. For sugar, I use varieties such as cane sugar, white sugar, vanilla sugar and powdered sugar.

Attention. The most common mistakes

FIV: Now nothing stands in the way of the perfect yeast dough. In terms of experience, what would you say are the most common mistakes when handling yeast?

Britta: These are the mistakes that I think are often made:

• The liquid in which the yeast is dissolved is too hot.
• The yeast is too old
• The dough was not kneaded long enough.
• The dough has not rested long enough.

FIV: Wow, that’s a lot of things to keep in mind. Which type of yeast would you recommend and how do you store it best to ensure maximum shelf life?

Britta: I mainly use fresh yeast, I’m not a big fan of dry yeast, I store the fresh yeast in the fridge.

Crisp Buns: The perfect recipe

FIV: Now let’s get away from yeast. Who doesn’t love it – a fresh loaf of bread or even warm, crunchy rolls for breakfast! Can you tell us the ingredients for the perfect bread and maybe even an insider tip?

Britta: The French baguette is one of the most popular recipes on the blog, you don’t need many ingredients and still get a delicious bread that you can eat with savory and sweet toppings.

• 500 g baguette flour T65 alternatively flour type 550
• 290 g Water cold
• 100 g Wheat sourdough
• 10 g Salt
• 5 g Fresh yeast

The right tools & favorite pastries

FIV: Are there certain tools or kitchen machines that you would no longer want to do without?

Britta: My food processor the Ankarsrum, I wouldn’t want to miss it anymore, because it takes over the kneading of my bread and roll doughs and the stirring of my cake doughs.

FIV: Finally, I’d like to know: Which pastry is currently your absolute favorite and could you tell us if you have a preference for sweet or savory?

Britta: Phew…now it’s difficult for me, actually I have several favorite pastries that are, for example, my crispy Sunday rolls with sourdough that are super delicious and really made very quickly or the Fougasse a delicious side bread that is also very popular among my friends.

For sweet pastries, it would be my cinnamon buns with cream cheese frosting or the apple cheesecake with crumble. Those are definitely the pastries that are high on the list here right now. I would say my preference is the same for both, I love sweet but also hearty.

Here again the recipes at a glance:

• Sunday roll with sourdough
• Fougasse
• Cinnamon buns with cream cheese frosting
• Apple cheesecake with crumble

FIV: Thank you for your valuable tips and exciting insights into your work!

More content from Britta:

• Backmaedchen 1967 Instagram

The Christmas cookies for 2018 – Recipes

There are countless biscuit recipes for the Christmas season. We have selected the most popular Christmas biscuits for you, each with a matching recipe, so you don’t have to search long for the right recipe and can start baking right away.

#1 cinnamon stars always go!

Cinnamon stars are an absolute must-have for most people during the Christmas season. The dough of egg white, almonds, icing sugar and cinnamon and also the beaten egg white on top is made easily and quickly.

https://www.instagram.com/p/BqdLMKTnVfl/

#2 Vanilla croissants: The tender temptation from the mountains

Vanilla croissants are also something really great at Christmas time, especially when they melt on your tongue. It is definitely worth making these biscuits yourself and not buying them ready in the shop.

#3 nut corners: The classic from the baker

Nussecken are not only eaten during the Christmas season, but also throughout the rest of the year. To make these cookies, you should plan on a little more time.

https://www.instagram.com/p/BqINZCenYSn/

#4 Angel suction with marmalade

Those who prefer biscuits with jam are well served with the recipe for angel sucking. Sweet dough decorated with a marmalade blob. The angel eyes not only look great, they also taste great.

https://www.instagram.com/p/Bqgz9iKlcaC/

#5 Spekulatius – The Traditional Pastry

Gingerbread has a taste that is immediately recognizable. In the meantime, these biscuits are even processed into ice cream or chocolate bars because so many people like the taste.

#6 Terrace biscuits – Laminated biscuits

Terrace cookies consist of several layers of biscuits. The biscuit layers are held together by jam. The sight of these biscuits alone stimulates the appetite. When it comes to form, you can get creative.

https://www.instagram.com/p/BqnJlmaAvCe/

#7 lemon hearts from baking tray

Lemon hearts are sometimes a little alternation between the typical cinnamon treats for Christmas. The preparation is as easy as with a lemon cake.

https://www.instagram.com/p/Bb7QvV6gTJx/

#8 Coconut macaroons for tropical Christmas

Coconut macaroons contain, as the name suggests, coconut rasp. These biscuits are therefore not something for everyone. With this recipe you could surprise your guests with something that not everyone has eaten yet.

#9 Sprayed biscuits with lots of butter

Shortbread biscuits consist mainly of shortcrust pastry. Only a few ingredients are needed, which you almost always have in your household. These pastries are not only eaten at Christmas time, but also at any other time of the year.

#10 Sandwich biscuits with chocolate coating

Sandwiches are particularly soft and sweet. Still, it’s not hard to prepare. The highlight? One end of the pastry should be dipped in chocolate coating.

https://www.instagram.com/p/Bqu2AwdnFSZ/

FIV wishes you lots of fun baking!

3 Favourite tips from the editorial staff on saving electricity

Before we get into the big world of cooking and baking, here are our three favourite tips that can be easily integrated into everyday life as small life hacks.

Watch out for the filling quantity in the kettle

Each standardized kettle almost a quantity of 1.5 to 2 liters. They always fill their kettle completely. But the rule is that you prepare the water for a cup of tea. Of course it is often stressful in everyday life and you don’t necessarily think about the filling quantity of your own kettle. The heating of a quantity of water, e.g. 1.4 litres in relation to the filling quantity of a cup of 0.2 litres, takes a little more than seven times as long. The actual purpose of having boiling water for making tea for a small cup of 0.2 l was 7 times as much energy as we would have needed. Of course this doesn’t sound so much for a cup of tea, but if you extrapolate the cups to the year, you can already save a few euros. Another small step to be able to treat yourself to a nice holiday at the end of the year. Families who need the kettle more often or even offices where the kettle is constantly in use can save a lot of money by saving electricity through the filling quantity of the kettle.

Therefore, before filling the kettle, always be sure to think about the amount of water you really need. This not only saves you money but also time! Not only does it take 7 times as much energy to completely fill a kettle, it also takes 7 times as long. If you follow these energy-saving tips so consistently, you will not only have more money for your holiday at the end of the year, but also more time! Little tips make so much difference, if we all join in, we’ll make a difference!

Toaster instead of oven

One of my favorite tips for saving electricity, right to the beginning! Use the toaster instead of the oven, think about small alternative ideas. Let’s start with a simple one at Sperren, the bread roll for breakfast in the single household. No matter whether one roll or two rolls, many use the oven. You can warm up rolls from the baker, e.g. from the day before, perfectly with the toaster, so that it is like fresh from the oven! With the bread roll attachment, which is already integrated in most toasters and can be raised by simply pressing a button, you can not only make breakfast rolls but much more! Many, when we are in the single household, still have a piece of pizza left from the day before. Instead of eating it cold or throwing it in the oven, use the roll top. So the pizza is heated from below like in a stone oven, so that the pizza has almost the same flavour as from the oven. You also save on preheating the oven, our next tip for saving electricity!

Microwave for small dishes

My favorite tip number one is as simple as ingenious, microwave instead of oven and stove! Instead of turning on the oven or stove, you should always warm up small dishes in the microwave. This not only saves energy when cooking, but also when washing up!

Bake without preheating – cook with residual heat

Every pizza pack says, “Preheat the oven. Do you really have to? Preheating the oven has no real advantages. The only thing it brings with it is a higher electricity bill. Because if you put your oven 10 or 15 minutes in front of your neck, you could have already put all your energy into your pizza. As simple as that may sound, preheating the oven means that a lot of energy is lost.

This guy is as simple as he is short and practical. No matter what you want to prepare in the oven, put the dish in the oven as soon as it starts, the energy is transferred directly and you save time, electricity and money!

Electric or gas operation?

With the stove, gas operation is cheaper than electric operation. This is due to the favourable gas price. The stove is quite different, here the electric stove is much cheaper than a gas operated one still open. But there are also big differences in electrical appliances.

As you already know, if you have an integrated circulating air function, you will save up to 30% energy compared to the classic top / bottom heat oven.

After baking, we now come to cooking, our biggest everyday problem when it comes to wasting energy. From the open lid to the 5 litre pot for a single portion of spaghetti Bolognese.

Save energy when cooking:

Use smallest possible pot

The first and easiest tip when cooking is to use the smallest possible pot. Especially with pasta water, many like to use a large pot, the pasta then floats right at the bottom and above it are 30 cm of water. This 30 cm of water is a complete waste, it would be enough if the noodles were covered with 2.3 cm of water. Anything extra in the pot wastes energy. Not only when cooking, but also when sauteing meat, for example, in a pot. The larger the pot, the more area there is on which the energy can be distributed. If the surface area is then only 20% covered with meat, the heat is lost to 80% of the surface area.

Our first tip about cooking is therefore to always grab the smallest possible pot in your kitchen!

Place pot on matching plate

Of course, most of the energy is only lost when it does not even reach the pot or the pan. This is because the pot is too small for the respective hob or because the pot slips on the hob. The energy then flies freely into space, it is neither given to our food nor to our pot. Calculated on the days, weeks, months and years, a very large energy factor, which simply and proverbially disappears in the air.

• Make sure that the pot is well positioned so that no energy is lost
• Make sure the pot is equal to or slightly larger than the hotplate

Switch off hotplate before

If your lunch menu takes 20 minutes to cook, you don’t have to leave the hob running for another 20 minutes. Because there is often so much residual heat and energy in the hotplate that you can easily switch it off a few minutes beforehand. The hotplate then transmits so much energy to the pot and pan that it can be loosely fried and cooked for a few more minutes. And again you save a lot of time at the same time! If you want to clean up quickly afterwards, you can do so much faster at the cooker and hotplates, because they shorten faster. Another advantage when it comes to saving electricity.

Cooking with lid

In everyday life, things often have to go quickly, including cooking, of course. While you’re putting on the pasta water, you don’t always think about using a lid. A lot of the heat energy is lost upwards if no lid is used. Heat always has the natural property of migrating in a colder environment. Due to the migration of heat, it doesn’t take any longer for a dish to boil, the current must be turned upwards accordingly. As with many energy saving tips, it is not only practical to save one or the other euro, you also save a lot of time over the long term.

glass lids save lifting during cooking

Like the open refrigerator door or the pot that is too small for the cooking surface, removing the lid during cooking is also a constant loss of energy. If you are about to buy a new lid for your pot and pan, you should make sure that it is a glass ceiling. On the one hand you save energy again and on the other hand, I can tell you from personal experience, cooking is easier! Even if your hands are dirty at times, e.g. when kneading dough or making the crispy breading around the fish, with a quick glance you immediately have pots and pans in view. I don’t have to lift the lid all the time and can also check a single pot every few seconds without having to open and close the lid all the time. A great invention and my absolute tip for cooking!

Tip! Pressure cooker save 50% energy

Have you ever heard of a pressure cooker? In a pressure cooker, the top and bottom of the pot are closed so tightly that excess pressure is created. This overpressure ensures that dishes cook even faster. So you can directly get a little more time and of course energy in the household.

Of course we have also tested here diligently at home and this is our test winner among the pressure cookers of the price-performance ratio.

WMF Perfect pressure cooker, 4.5 l – test winner

Incredible 245 customer reviews speak for themselves. The WMF (our test winner) Prefect is the absolute bestseller when it comes to fast food. Because with this pressure cooker you can not only reduce the cooking time, but also save a lot of money and energy. With the WMF Perfect, you can conjure up a thousand tasty recipes in the twinkling of an eye, for vegans, vegatarians but also for meat lovers. With stews, tasty roasts or steamed vegetables, as tasty as from the Asians around the corner. No matter whether Asian recipes or the good, old and traditional German cuisine, with the WMF every menu will simply succeed.

• Rating: 4.4 / 5.0 stars at 245 ratings (Amazon)
• Contents: 1x pressure cooker without basket insert (4.5 litre volume and diameter 22 cm; and height 13.5 cm) with lid and sealing ring
• Material: Cromargan stainless steel 18/10, polished – dishwasher-safe
  Important: sealing ring and removable lid handle not dishwasher safe.
• suitable for all types of stoves – also for induction
• The manufacturer’s warranty: 3 years
• Only 79,99 Euro
• To the offer

Which is the best pressure cooker? Read here our big Test: Pressure cooker.

Select energy saving refrigerator

The old fridge is still doing it! Many think so, but forget how much money can be saved by an energy-saving refrigerator Refrigerators are one of the most energy-intensive appliances when it comes to private households. Because they run 24 hours a day, seven days a week, 365 days a year. Many kilowatt-hours, especially with older devices, go up in smoke. That’s why one of our most valuable tips on saving electricity and money is to always opt for an energy-efficient refrigerator. In the electronics market around the corner but also at online retailers like Amazon there are many good offers.

Right, your fridge needs disposal, too. Practically, you can return your old fridge directly to many electronics stores. In a constant you also have always a recycling yard nearby, which recycles the old material. Send a fridge when you are no longer of the latest generation, then the comparison and of course the change is worthwhile.

Quick close refrigerator door

While we are on the subject of the refrigerator – it is not only the energy efficiency of the refrigerator that is decisive for electricity consumption, the closing of the refrigerator door also makes a big difference when it comes to the annual billing of electricity. It happens to me every evening when I leave some fruit for muesli cutting and the door open, because I think I have to put something in and something out anyway. Wrong! The longer I leave the door open, the more power I lose. Some products are warmed up, depending on how long I leave the fridge open, this can make its on a pudding a little less appetizing. As a rule, however, the refrigerator door does not remain open for three or four minutes, but only for 30 or 40 seconds. A lot of energy is still lost, which must first be rebuilt.

A small step with a lot of effect!

defrost refrigerator and freezer

The thicker the ice layer, the more difficult it is for the cooling unit to draw energy from the inside of the refrigerator. This effect makes the refrigerator and freezer really cold.

Anyone who still has an older model at home or who opens and closes the door more often so that condensation can form, will sooner or later have to struggle with four ice creams in the refrigerator or freezer. The ice forms at the back of the refrigerator, where the heat is extracted in the refrigerator. A thick layer of ice gradually settles on the cooling unit. In the freezer the ice collects everywhere, left, right, up, down and of course also on the back wall. The more that has formed that you become more difficult for the cooling unit. Besides, you’ve got a lot less room!

The regular defrosting of the fridge is therefore always an intelligent idea, you save electricity and have more space in the fridge! It comes even better, because it also helps with nutrition. By defrosting the fridge, you will have to think a few days in advance about what food you still have to consume. Because defrosting the refrigerator takes time, so much time that frozen products, for example, Uptown. That’s why you have to empty the fridge, the freezer too. This makes it clear which food you have hoarded, but also which food has never been touched and what you can perhaps do without the next time you shop. Defrosting the fridge and freezer is therefore not only a practical tip for saving money, you are also more aware of your diet.

Half pressure water tap

When washing vegetables or dishes, you are quickly exposed to the danger of letting the tap run at full pressure for the entire time. This consumes a lot of energy, not only through the pump, which has to push the water upwards, but also through the provision of new water for the network, which means that the ecological CO2 footprint increases not only in the company’s own house, but also in the entire supply chain around the water balance. If you turn on the tap at half the pressure, you will save a lot of water, valuable resources and of course electricity.

Although the appearance of the faucet is only a relatively small step, it accompanies us through the entire everyday life. From brushing your teeth in the bathroom in the morning to washing dishes at breakfast. The day hasn’t even started yet. Later at work, it continues. The single fork is washed with the large water jet, as are the hands on the toilet. The water is always at full pressure and the pumps run with it. This costs a lot of energy, and in the end all co-owners pay for it through rent! The economy at the tap pays off in the end, however, also at the own purse. Not only electricity consumption is lower, but also water consumption and thus the final settlement of ancillary costs at the end of the year. Cash money that I can invest much better in a vacation!

Ventilation after cooking small lamp city flash lighting

At the end of our tips for saving electricity we want to come back to the cosiness of the kitchen! Imagine we are in a small restaurant in Bella Italia, with candles all around us. A few small light bulbs light up the room. Why not give up a little light when you’re cooking? It does not always have to be the full lighting, sometimes it is worthwhile to install economical LED lamps above the hob. Such LED lamps can also be activated by remote controls. So that, for example, you can activate the light immediately when you enter the kitchen. As a rule, cooking requires only a view of the hob and worktop anyway. The rest of the room plays no role at the moment of cooking, while one cuts, snips, flames and blanches, usually. That’s why it’s worth thinking about installing economical LED lamps above your own kitchenette. This way you can not only create a cozy cooking ambience but also save money!

Taste moments: The blog for traditional Austrian specialties

Maria-Treber-Strasse 13, 4600 Wels

• Taste Moments Blog
• Flavor Moments Instagram

Karin Stöttinger’s food blog deals with traditional Austrian specialities as well as international and exotic dishes. It is important to her that her recipes are easy to cook. Her blog is not meant to be a mere collection of recipes, but to evoke truly unique “taste moments”.

Bauerntüte – Order organic and regional food online

Maarweg 233, 50825 Cologne

• Farmers Bag Blog
• Farmers Bag Instagram

The company not only offers the possibility to order organic and regional food online and have it delivered directly to your home, the Bauerntüte also has a food blog that regularly provides users with interesting information and trends, many different recipes as well as tips and tricks.

The idea came to the founder and managing director Manuel Perera back in 2012. In the meantime, the Bauerntüte has grown into a successful young company that conveys important values: Transparency, health, regionality as well as environmental and climate protection are the top priorities here.

A post shared by Bauerntüte (@bauerntuete) on Jul 8, 2016 at 4:11am.

Bake to the Roots – Cupcakes and sweet temptations

Kremmenerstr. 16, 10435 Berlin

• Bake to the Roots Blog
• Bake to the Roots Instagram

This food blog was awarded the title “Best Baking Blog” at the “Food Blog Award”. Graphic designer Marc Kromer from Berlin developed his love for baking because of cupcakes during a visit to the USA. His ingredients are usually not too exotic, so you can start baking right away without any detours.

A post shared by Marc / FoodBlogger from Berlin (@baketotheroots) on May 13, 2017 at 5:04am.

GeLeSi – travel and restaurant experiences from around the world

Am Mühlenfeld 14, 06188 Landsberg

• GeLeSi Blog
• GeLeSi Instagram

GeLeSi is the food blog of Manuela Aust. Its content includes not only delicious recipes that are also suitable for the caravan kitchen, among other things, but also travel and restaurant experiences. She describes food blogging as her dream job, which started with her hobby of cooking and gradually became her personal recipe database, which she loves to share with others.

A post shared by Manuela Aust (@manuaust) on Mar 31, 2017 at 6:44am.

Eat this – Blogger couple with a penchant for vegan dishes and recipes.

Heidenheimer Street 141, 89075 Ulm, Germany

• Eat this Blog
• Eat this Instagram

Nadine and Jörg from “Eat this” are only available as a double pack. The blogger couple’stands out for their exclusively vegan dishes and recipes. They are creative, but not too complicated. In addition, both are passionate about photography and have already published the book “Vegan kann jeder”.

A post shared by Nadine & Jörg (@eatthisorg) on Jun 8, 2017 at 10:56 am.

Freiknuspern – delicious cooking and baking recipes for allergy sufferers

Industriestrasse 26, 64569 Nauheim, Germany

• Free Nibbling Blog
• Free Nuzzlers Instagram

Fabienne Sophie Engel has no desire to be restricted due to allergy-related asthma. She therefore makes it her mission to develop delicious cooking and baking recipes for allergy sufferers (lactose intolerance, gluten intolerance, etc.) and to share them with those around her.

A post shared by Fabienne (@freiknuspern) on May 30, 2017 at 10:58pm.

Ina Is(s)t – personal and diverse recipe book

Schweinauer Str. 33, 90439 Nuremberg

• Ina Is(s)t Blog
• Ina Is(s)t Instagram

Sabrina Speck aka Ina from Nuremberg sees her blog as a personal and diverse recipe book that she shares with others. She makes a point of ensuring that her cooking and baking recipes are both healthy and suitable for everyday use, and she tries to cook regionally and seasonally for the most part.

A post shared by Ina (@inaisst) on May 14, 2017 at 5:18am.

The sea cooks – exotic culinary experiences

Lagerstrasse 32c, 20357 Hamburg

• The sea cooks blog
• The sea cooks Instagram

Cornelia Glenz loves to travel, especially the sea has aroused her interest. On her travels, she is always on the lookout for new culinary experiences. Since she loves sailing, her blog is characterized by practical recipes that are easy to implement on a sailboat. Tips on provision planning and storage are also helpful for hobby sailors.

A post shared by The Sea Cooks (@thiscooks) on May 31, 2017 at 11:57pm.

Flowers on my Plate – seasonal cuisine and attention to detail

Vordere Str. 80, 73266 Bissingen on the Teck

• Flowers on my Plate Blog
• Flowers on my Plate Instagram

Dani and Michael are a pair of bloggers who excel at seasonal cooking and attention to detail. Their recipes are based on organic products, but can of course also be cooked with conventional food. Their blog mainly features vegetarian dishes, with the occasional vegan or fish dish.

A post shared by flowers on my plate (@flowersonmyplate) on May 1, 2017 at 6:36am.

Friedas Kitchen – Grandmother’s recipes with pimp-up

• Frieda’s Kitchen Blog
• Frieda’s Kitchen Instagram

Anett’s blog is inspired by and named after her grandmother. You will find a wide variety of recipes on her website. From cooking to baking, from meat and fish to salads, cupcakes and other desserts. She always prepares her recipes with organic, regional and seasonal food.

A post shared by a.foffy cooking&baking (@friedas_kitchen) on May 27, 2017 at 9:27am.

The ultimate cooking blog – a little bit of everything

• The ultimate cooking blog
• The Ultimate Cooking Blog Instagram

Holger Wenzl and Anna König aka Fritze and Fratze run the “ultimate cooking blog”. The two globetrotters have settled in Berlin and are currently mainly active on Instagram. Among their recipes you can find fish, meat, Asian, vegan, gluten-free and much more.

A post shared by derultimativekochblog (@derultimativekochblog) on May 31, 2017 at 11:10am.

Cookionista – Foodmagazine with many tips & tricks

Bucher Straße 9b, 90419 Nuremberg

• Cookionista Blog
• Cookionista Instagram

Cookionista is a kind of web magazine that also deals with food in an artistic way. You will find location tips, product and cookbook recommendations, recipes, kitchen tools and food columns.

A post shared by cookionista (@cookionista) on Mar 7, 2017 at 8:21am.