at-home pastry chef
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I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.


at-home pastry chef
1 1
  • Muffins
  • Oat milk 150 g
  • Oat flakes 10 g
  • Apple puree (thick) 70 g
  • Apple vinegar 5 g
  • Xanthan gum 2 g
  • Ground nutmeg 10 pcs
  • Ground cinnamon 10 g
  • Ground cardamom 10 g
  • Cane sugar 45 g
  • GRANDPRO Cake margarine (softened) 40 g
  • Salt pinch
  • Wheat flour 210 g
  • Baking powder 8 g
  • Baking soda 2 g


  • GRANDPRO Tart margarine (cold) 45 g
  • Wheat flour 40 g
  • Sugar 60 g
  • Oat flakes 45 g
  • Ground cinnamon to taste
  • Topping (creamy oatmeal sauce)
  • White sugar 70 g
  • Maple syrup 10 g
  • GRANDPRO Cream margarine 40 g
  • Oat milk 100 g
  • Star anise 2 stars
  • Cinnamon ½ stick
  • Ground nutmeg pinch
  • Salt pinch


  • Combine milk, oat flakes, apple puree, apple vinegar, xanthan gum, spices, and sugar.
  • Mix this mass with softened GRANDPRO Cake margarine; add sifted flour, baking powder, and baking soda. Knead the dough (it will be thick).
  • Put the dough into muffin molds.
  • To make streusel, blend cold GRANDPRO Tart margarine, flour, sugar, oat flakes, and cinnamon to crumbs.
  • Sprinkle the muffins with streusel and smooth the surface a little.
  • Bake at 180°C for 20–25 minutes until golden brown. Let the muffins cool off.


  • Combine sugar, maple syrup, and GRANDPRO Cream margarine in a wide frying pan and warm up until smooth.
  • Warm oat milk with spices in a saucepan.
  • Pour the hot spiced oat milk into a saucepan through a sieve, add a pinch of salt and boil the sauce for 1 or 2 minutes.
  • Pour the sauce into a container, cover with a cling film in contact and let it cool off.
  • Transfer the cooled sauce to a pastry bag.
  • Decorate the muffins with the topping (using a pastry bag or a teaspoon).
  • Optionally: add a scoop of vegan ice cream to the muffin serving.