Curd balls
Vegan curd balls baked oil-free in the oven with soy quark or soy yogurt.
Ingredients
- 300 g whole spelt flour
- 7 g fresh yeast
- 10 ml lukewarm water
- 100 g date flour
- juice of one lemon
- 170 g soy quark or soy yogurt
- 200 ml soy drink
For the balls
- 80 ml soy drink
- 80 g date flour
- 2 g cinnamon
Instructions
- Dissolve the yeast with the lukewarm water in a cup.
- Weigh out the wholemeal spelt flour and date flour and mix together.
- Add the yeast mixture.
- Lemon juice and soy curd too. If using soy yogurt, only use the firmer consistency if possible, without adding water. Otherwise, drain slightly.
- Mix everything with lukewarm soy drink. The consistency of the batter should not be too runny.
- Cover and leave to rise for approx. 2 - 3 hours.
- Stir together the date flour and cinnamon.
- Then cut small balls from the yeast dough with wet hands.
- First dip each ball in the soy drink, then roll in the mixture of date flour and cinnamon, round again briefly and place on a baking tray lined with baking paper.
- Bake in a preheated oven at 160 degrees Celsius for 20 - 30 minutes depending on size.