Baking and cooking school

Vegan cakes from legumes with lentil lena

Butter, eggs, cream and lots of sugar: usually sweets like cakes or cookies have a considerable impact - on the climate and on the hips. In this course, Lena Rutishauser aka Linsenlena shows that this doesn't have to be the case.

In order to satisfy her craving for sweets in a lower-sugar, higher-protein, more sustainable and healthier way, she has spent years developing recipes for cakes, pies and cookies based on beans, lentils and healthy sugar alternatives - baked beans with a difference! The Mühlerama team can confirm that these creations are in no way inferior to conventional sweet pastries. Because we have critically tested them and unanimously found them to be great!

In terms of content, the course is suitable for people who follow a gluten-free diet.
However, since wheat is milled daily in the museum, the visit is not recommended for people with severe allergies.

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