The Late Summer Fruit Tale

There are so many things to love about summer, but one of the best is definitely the fruit. There are so many that it was hard to pick my favourites for this story. In the end it came down to Berries, all kinds because every single one is amazing. Figs, because nothing beats the taste of a juicy and ripe fig. Redcurrant, technically they are berries as well but they are my favourite ones, because I used to eat them straight from the bushes in my grandmas garden as a child. Actually, I still do. Last but not least, Cherries. So beautiful and versatile I could not leave them out.

I tried to pick mostly savory recipes because with fruits, sweets are usually the more obvious choice. But they work with so many savory dishes as well. This Story is kind of came out to be a whole Menu, with the Berry Salad to start, the Cherry Chutney to have on the Side with some Bread, the Fig Quiche as a main and to finish it all of the Redcurrant and Vanilla Buns.

Serves 2


  • 2 handful of mixed salad
  • 1 cup of mixed berries
  • 2 spring onions
  • 1 tbsp of maple sirup
  • juice of half a lemon
  • a dash of pomegranate sirup
  • 2 tbsp of olive oil
  • Salt & pepper


  1. Simply place the salad in 2 shallow bowls, add the berries on top.
  2. Add all of the other ingredients in a mason jar and shake well, then pour on top of the salad an serve.

Makes one small jar of chutney


  • 1 tbsp coconut oil
  • 500g of Cherries
  • 100ml vinegar
  • 150g of Sugar
  • 2 tbsp ginger, minced
  • 1 red onion
  • 1/2 tsp cinnamon
  • 1/2 tsp chili flakes
  • 1 tsp cumin
  • 1 tsp caraway seeds


  1. Start by pitting your cherries, then set them aside in a bowl
  2. Mince the ginger and the onion. Heat the coconut oil in a pan add the onion and the ginger and cook for about 3 minutes, or until the onions are translucent.
  3. Then add the spices, toast for about a minute or two.
  4. Next add the sugar and let everything caramelize a little.
  5. Add the pitted cherries to the pot, then deglaze with the vinegar.
  6. Let everything simmer on low without a lid on for 30-45 mins.

Makes 1 quiche.


  • 1 disk of quiche or tarte dough
  • 1 cup of macadamia nuts, soaked
  • 1/2 cup of vegan cream cheese
  • 1 clove of garlic
  • a dash of nutmeg
  • salt & pepper
  • 1 brown onion
  • about 100g of spinach
  • 3-4 figs
  • tbsp of coconut blossom syrup


  1. Preheat the oven to 170C.
  2. Soak the macadamia nuts for at least 3 hours. Then place in a food processor together with the cream cheese, garlic, nutmeg, and salt & pepper and mix until smooth
  3. Heat up some oil in a skillet, chop the onion and cook until translucent. Then add the spinach for about a minute, just until it has wilted.
  4. Next add the macadamia cream cheese mix into a large bowl and mix with the onions and spinach.
  5. Brush a Tartepan with some oil and line it with the doug, next pour in the cream cheese mix. Cut each of the fix into quarters and place them on top of the cream cheese, slightly pressing them in.
  6. Finally drizzle with the coconut blossom sugar and bake for about 35-40 minutes.

Makes 8 buns.


  • 400g of wheat flour
  • 1/2 tsp of salt
  • 100g of coconut oil (+some more for oiling)
  • 100ml of soy milk (room temperature)
  • 1 packet of dry yeast + 1/4 cup of warm water

for the vanilla creme:

  • 1 1/2 cups oat milk
  • 1 1/2 tbsp of cornstarch
  • a generous dash of vanilla powder
  • 2 tbsp of maple sirup
  • a pinch of salt
  • a handful of redcurrant


  1. In a small bowl whisk together the dry yeast with 1/4 cup of warm water until the yeast is dissolved.
  2. Add the flour and the salt together in a large bowl.
  3. Melt the coconut oil in a small sauce pan, once its completely melted stir in the soy milk and whisk together until uniform.
  4. Stir the the coconut oil soy milk mix and the yeast into the bow with the flour and mix together.
  5. Transfer the dough over on a floured surface and knead until it’s smooth.
  6. Oil a clean bowl with some coconut oil, then let it rise in a warm place for about 1 hour.
  7. While the dough is rising make the vanilla sauce. Heat the oat milk in a sauce pan.
  8. Add the vanilla powder and the maple sirup.
  9. Then slowly whisk in the cornstarch, making sure no lumps are left. Keep whisking until the sauce thickens. Then stir in the red currant and set aside.
  10. Once the dough has doubled in size, punch it down and roll out into a square.
  11. Set the oven to 170C.
  12. Spread the sauce on top of the dough square and the roll it up.
  13. Cut into 8 even pieces and brush a cake tin with some oil. Place the buns inside the cake tin.
  14. Brush with some soy milk and bake for 30-35 min.

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