(Translated by Google)
I am Eileen, a healthy connoisseur and a passionate hobby baker.
While most children spent their time in the playroom, in nature or in the reading corner, as a little girl I felt at home in a completely different place: in the kitchen.

Baking was easy for many years: I had my ingredients in my head, my devices ready for use, my work steps in my head. However, this changed abruptly when I, my little sister and my father were diagnosed with gluten and lactose intolerance. Suddenly I could no longer use my old recipes in their original form. Give up baking? Unthinkable for me. So I went looking for alternatives, started experimenting, replacing traditional ingredients with healthy alternatives.

It quickly became clear that baking without gluten, lactose and refined sugar is easier than expected. Where I once used butter, today I use coconut oil. The wheat flour is replaced by oatmeal and refined sugar is replaced with dates or coconut blossom sugar.

Thanks to my enthusiasm for nutrition, I delved deeper and deeper into the diverse world of healthy food and discovered many other ingredients for me that I soon couldn't do without. After a lot of research, I found a way to create healthy creations that taste anything but typically “healthy”.

As usual, I baked my healthy creations exclusively for friends and family. Many of them have nothing to do with a healthy diet, others attach great importance to foods with high-quality ingredients; but they were all big fans of my baking creations. So also my friend Mona. She was immediately enthusiastic, finally she had found a way to snack without feeling guilty, and so my sweets found a firm place in their stressful professional life. The healthy snacks were extremely well received both in the family and among our friends and colleagues. We quickly became a culinary highlight at private events, baking for weddings, birthdays and company anniversaries. Our little, delicious bites were soon on everyone's lips.