Almond drink – Wholefoodspace

Curd strudel – the special strudel

Andreas — Mon, 23 Mar 2026 16:26:38 +0000

The special feature of this curd strudel is the filling with lucuma powder. The powder is also known as lucuma fruit powder and is obtained from the lucuma fruit, which is native to the Andean regions of South America, especially Peru. This fruit is oval to roundish in shape and has a green skin and an orange-yellow, slightly spiny rind. The pulp has a mild, sweet flavor. This makes it a popular natural sweetener alternative in the kitchen, especially for those who want to avoid refined sugar. The powder is made by drying the pulp and then grinding it into a fine powder. The curd strudel is particularly tasty due to its filling and was baked in a vegan way.

Curd strudel

A sweet strudel made with a slightly different filling. Just try it and you will be delighted. The lucuma powder is not common, but it adds a certain kick to this strudel.

Curd strudel

A curd strudel of a special kind. The filling has been refined with quark and lucuma powder.

Course cake

Keyword Almond drink, Apple puree, Date flour, dry yeast, lucuma powder, Soy curd, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

600 g whole spelt flour
1 sachet of dry yeast, 7 g
150 g date flour
100 g applesauce
300 ml almond drink

For the filling

300 g soy curd
20 g lucuma powder
30 g date flour

Instructions

Mix whole spelt flour and dry yeast in a bowl.
Add date flour and applesauce.
Add almond drink and mix to a homogeneous dough.
Cover the dough and let it rise for 1 hour.
Then roll out into a rectangle with some type 630 flour.
Mix the soy curd with the lucuma powder and date flour in a bowl.
Brush the rolled out dough with it.
Then carefully roll up the dough.
Place the strudel dough on a baking sheet with baking paper.
Bake in preheated oven at 160 degrees celsius top/bottom heat for about 30 minutes.
After cooling, the curd strudel can be cut.

Tip

When adding lucuma powder to recipes, especially in baked goods or desserts, I recommend using a careful amount.

You can find more cake recipes here.

Interesting to know

Lucuma has a sweet taste similar to caramel and can quickly add a pleasant sweetness.

Moist air fryer banana cake – low fat

Andreas — Sun, 01 Mar 2026 17:17:48 +0000

This vegan air fryer banana cake is wonderfully moist, naturally sweet, and contains no refined sugar. Ripe bananas and date flour provide a pleasant sweetness, while spelt flour gives the cake a light, aromatic texture. A dash of lemon adds freshness and rounds off the flavor perfectly.

The cake is topped with a creamy almond-based carob pudding—an exciting alternative to cocoa, mild in taste and naturally sweet. Ideal as a healthy afternoon cake, for children, or as a conscious alternative to classic sponge cakes.

Moist Air Fryer Banana Cake

This vegan banana cake without refined sugar is sweetened only with date flour and ripe bananas. It is topped with a pudding made from carob, a low-fat alternative to cocoa, which is cooked with almond milk. This moist banana cake from the air fryer is the perfect healthy alternative to classic cake — vegan, low in fat, without refined sugar, and ready in no time.

Air fryer banana cake

Moist vegan air fryer banana cake made with bananas, spelt flour, and date flour, topped with almond-based carob pudding.

Course cake, vegan baking

Keyword air fryer, Almond drink, carob powder, Date flour, healthy, oil-free, Vegan, Whole spelt flour

Prep Time 20

Cook Time 40

Total Time 1

Servings 4 person

Ingredients

3 ripe bananas
130 g whole spelt flour
130 g spelt flour type 1050
16 g baking powder
50 g date flour
1 juice of one lemon
100 ml almond milk

Topping

20 g carob powder
20 g date flour
20 g starch flour
250 ml almond milk

Instructions

Peel the bananas and mash them with a fork.
Mix the dry ingredients.
Add the banana puree, lemon juice, and almond milk to the dry ingredients. Mix everything well.
For the air fryer, use a round piece of baking paper with a rim. Fill it with half of the batter.
Bake at 170 degrees Celsius for 20 minutes.
Remove the cake, turn it upside down, and peel off the baking paper. Allow to cool.
Repeat the process with the second half of the dough.
In the meantime, prepare the topping and allow it to cool slightly. To do this, take approximately 50 ml of the almond milk and mix it with the carob and cornstarch in a cup. Add the date flour to the remaining almond milk and bring to a boil in a saucepan. Then quickly stir in the mixed powder with a whisk and bring to a boil.
Spread the topping on the underside of each half.

Tips

Do not stir the batter for too long. Especially with spelt flour, brief mixing is sufficient. Stirring for too long will make the cake dense instead of light and fluffy.

There are also special silicone baking molds for the air fryer. These replace baking paper and can be used again and again.

You can find even more air fryer recipes on my website.

Interesting to know

Experiment with temperatures, as every air fryer works differently. It is better to bake the air fryer banana cake a little longer at a moderate temperature (e.g., 160–170 °C). This will keep the cake moist and prevent the top from becoming too dark.

Vegan banana bread – simply moist & healthy

Andreas — Fri, 16 Jan 2026 16:06:55 +0000

Even though it’s called banana bread, it’s actually a moist cake. A simple recipe with ripe bananas in two different variations – healthy, moist, and perfect for every day. Decide for yourself which variation you like best.

Vegan banana bread without oil

This vegan banana cake is perfect if you want to use up ripe bananas and enjoy them in a healthy way.
The recipe doesn’t require any oil, butter, or margarine, yet it’s wonderfully moist. Ideal as a healthy breakfast, snack, or dessert—simple, natural, and perfect for everyday enjoyment.

Banana bread

This vegan banana bread is perfect if you want to use up ripe bananas and enjoy them in a healthy way.

Course cake, pastries

Keyword Baking powder, Banana, cinnamon, Date flour, oat flakes, Oatmeal, oil-free, Soy drink, Vegan, Whole spelt flour

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 4 person

Ingredients

Banana bread with glaze

250 g whole spelt flour
100 g oatmeal
16 g baking powder
1 tsp baking soda
1 tbsp cornstarch
1 tsp cinnamon
5 medjool dates
120 ml water
3 very ripe bananas
100 ml almond drink or soy drink

Glaze

120 ml water
3 dates or 20 g date flour
20 g vanilla-flavored pudding powder or cornstarch
20 ml almond drink or soy drink

Variation: Banana bread without glaze

100 g oatmeal
250 g spelt flour type 1050
1 tbsp cornstarch
1 tsp baking soda
1 tsp cinnamon
16 g baking powder
100 g date flour
4 medium-sized very ripe bananas
180 ml almand- or soy drink

Instructions

Banana bread with glaze

Blend oatmeal into oat flour.
Mix all dry ingredients together.
Blend the dates with water and almond milk to form a paste.
Peel the bananas and mash them finely with a fork.
Add everything to the dry ingredients and stir.
Preheat the oven to 200 degrees Celsius upper and lower heat.
Line a long cake pan with parchment paper and pour in the batter.
Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
When the banana bread is ready, remove it from the oven and allow to cool slightly.
In the meantime, make a pudding glaze from date water and pudding powder.
To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

Mix all dry ingredients in a bowl.
Peel the bananas and mash them with a fork.
Add to the dry ingredients and fill up with almand- or soy drink.
Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

Tip

Use very ripe bananas with brown spots if possible. They not only provide natural sweetness, but also make it juicier.

If you liked this recipe, try one of my other delicious cake recipes.

Interesting to know

Bananas play an important role in low-fat recipes: they bind moisture and replace fat and eggs at the same time.
This keeps banana bread light and soft without the need for oil or butter.

It is best to slice the banana bread and freeze it in an airtight container. To defrost, simply leave it at room temperature for a short time or bake it briefly in the oven at 180 degrees Celsius.

Vanilla crescents – sweet temptation

Andreas — Fri, 05 Jan 2024 16:10:41 +0000

These vanilla crescents are a real temptation. They are a must-have Christmas treat. Let them melt in your mouth. Let yourself be enchanted and enjoy them with a glass of hot tea in the cold winter months. My croissants are something very special. They are baked oil-free and the chestnuts give them a very special kick.

Vanilla crescents

These Christmas cookies don’t just taste good at Christmas. I can eat them all year round. They simply taste heavenly and you feel like you’re on cloud nine when you enjoy this delicacy.

Vanilla crescents

Vegan vanilla crescents with chestnuts that are indescribably good in texture and taste. They melt heavenly on the tongue.

Course small pastries

Keyword Almond drink, chestnuts, Date flour, oil-free, plant drink, Soy drink, vanilla pod, Vegan, Whole spelt flour

Prep Time 30

Cook Time 15

Total Time 45

Servings 2 person

Ingredients

200 ml almond or soy drink
20 g starch flour
half a vanilla pod
100 g boiled and grated chestnuts
80 g date flour
1 tsp lemon juice
250 g whole spelt flour
0,5 tsp baking powder
in addition, approx. 50 g date flour and the pulp of half a vanilla pod for rolling the crescents

Instructions

Cut open the vanilla pod and scrape out the seeds with a knife. Add half of it to the plant-based drink in a pan. The other half will be used later to roll the croissants in date flour.
Bring the vanilla pod and seeds to the boil with the plant-based drink in a pan.
Mix the cornflour with 2 tablespoons of cold vegetable drink in a separate cup until it has dissolved.
Then stir quickly into the hot liquid and cook everything to a pudding. When the mixture has thickened, remove from the heat and leave to cool slightly.
In a separate bowl, mix together the wholemeal spelt flour, baking powder and date flour.
Finely grate the chestnuts on a grater. Then add to the dry ingredients.
Add the pudding and lemon juice and work everything into a homogeneous batter.
Shape the dough into rolls approx. 3 – 4 cm in diameter. Cut 1 cm thick slices from each roll and press into a silicone mold with a croissant shape.
Preheat the oven to 170 degrees Celsius fan.
Bake the crescents for approx. 15 minutes.
Leave to cool slightly, remove from the tin and immediately roll in a mixture of date flour and the pulp of half the vanilla pod.

Tip

If you don’t have a silicone mold, you can shape the croissants as normal and place them on a baking tray lined with baking paper.

Interesting to know

The word Vanillekipferl in german is a dialect word. It means that it is a crescent-shaped pastry.

Raspberry tart – fruity red taste

Andreas — Fri, 03 Nov 2023 19:16:11 +0000

This raspberry tart is a fruity refreshment. Filling and extremely tasty, it simply delivers. A hit for breakfast or on the go. Also ideal as a cake in the afternoon when friends come and have a cup of tea with you.

Raspberry tart

Jump from the cocoa pool into the red river of eternal sweetness. It’s similar to a cake, but more like an incredibly delicious raspberry tart. Enjoy the juicy taste and let your eyes be magnetically drawn to the red color.

Raspberry tart

A special kind of raspberry tart. Fruity and red, just as it should be. Flavored with cocoa in the dough. The fruity tartness of the raspberries leaves nothing to be desired.

Course cake

Keyword Agar Agar, Almond drink, Baking powder, cacao, Date flour, date semolina, raspberry, starch flour, Whole spelt flour

Prep Time 4 35

Cook Time 25

Total Time 5

Servings 4 person

Ingredients

For the dough

250 g almond drink or other plant-based drink
30 g spelt semolina
200 g whole spelt flour
1 tsp baking powder
80 g date flour
2 tbsp almond drink extra
10 g starch flour
10 g cocoa powder

For the topping

300 g frozen raspberries
250 ml water
1 half a vanilla pod
60 g date flour
20 g starch flour
10 g Agar Agar

Instructions

For the dough

Boil 250 ml almond drink with 30 g spelt semolina to make a porridge and then leave to cool.
Mix the flour, baking powder, date flour, cornflour and cocoa with the semolina porridge. If necessary, add 2 tablespoons of almond drink. Knead into a dough. Line a fruit cake tin or tart tin with baking paper and press the dough into it.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 – 25 minutes. Then remove and leave to cool.

For the topping

Bring the raspberries to the boil with 250 ml water, the vanilla pod and the date flour and simmer gently until everything is soft.
Mix the cornflour with a little cold water in a cup until smooth.
Add to the hot mixture and stir. Also stir in the agar agar. Keep stirring well and simmer everything together until it thickens.
Then pass the raspberry mixture through a sieve. Leave to cool for approx. 30 minutes.
When the mixture has cooled slightly, spread it all over the cake base.
Chill the cake for at least 3 hours before cutting.

Notes

Tips

Try the raspberry tart with other fruits too. Strawberries or plums taste delicious on top. For a plum topping, I would add a teaspoon of cinnamon to the batter. This emphasizes the taste with the cocoa.

You can of course also use fresh fruit.

Interesting to know

Did you know that you can use a vanilla pod several times? Simply remove it after cooking, clean it and leave it to dry well. For a better taste, cut the vanilla pod in half lengthways, scrape out the vanilla pulp and add to the boiling liquid.

Agar agar is a natural thickening agent that is similar to jelly.

Apple tart with buckwheat pops – my way

Andreas — Fri, 03 Nov 2023 18:45:48 +0000

The apple tart with buckwheat pops is a slightly different creation. It’s a great accompaniment for work or when you’re out and about in general. The apples on top give this dish a special touch.

Apple tart with buckwheat pops

I wanted to try something different. And as I still had so many buckwheat pops in stock, it gave me the idea of turning them into a cake. And here is the result. A delicious apple tart with buckwheat pops. Something really different for my taste buds. The buckwheat pops give the cake a certain fluffiness in the dough.

Apple tart with buckwheat pops

Apple tart with buckwheat pops is a slightly different creation. Cocoa and cinnamon give the cake an intense flavor to go with the apples.

Course cake

Keyword Almond drink, Apple, Baking powder, buckwheat pops, cacao, Date flour, Whole spelt flour

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 3 person

Ingredients

250 g wholemeal spelt flour
16 g baking powder
60 g date flour
3 dates Deglet Nour
100 ml water
200 ml almond drink
30 g buckwheat puffs (puffed)
5 g cocoa powder
1 tsp cinnamon
1 apple

Instructions

Soak the buckwheat pops in the almond drink with cocoa and cinnamon for 10 minutes.
Cut the dates into small pieces and boil with 100 ml water until soft. Then puree.
Wash and quarter the apple, remove the core and cut into thin slices.
Mix the flour, baking powder, date flour and date paste with the soaked buckwheat pops and the cocoa liquid. Work into a dough. If necessary, add almond drink if the dough is too firm.
Line a tart tin or round cake tin with baking paper. Spread the pastry on top. Press the chopped apples into the pastry like a fan. Dust with a little cinnamon.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Cover the cake with baking paper and bake for 35 minutes.
Then switch off the oven and leave in the oven for another 10 minutes with the heat on.

Tip

You can also use other pops instead of buckwheat pops. Or you can bake a tart with pears. Cocoa and cinnamon harmonize perfectly with pears.

Interesting to know

Buckwheat pops are puffed buckwheat. They taste particularly delicious for breakfast, but also in various other recipes such as smoothies or as a topping on a tasty salad.

Raspberry cake from the tray – simply sweet

Andreas — Fri, 27 Oct 2023 17:53:42 +0000

These pieces are really something special. The topping is really juicy, so that it melts savory sweet on the tongue. The soft base harmonizes with it just perfectly. The slices can be cut into any size to fit in any lunchbox.

Raspberry cake from the tray

A hike in the mountains or a walk in the park is even more fun with this raspberry cake from the tray. The consistency is almost comparable to brownies, as it is so nice and pleasant to eat. The raspberry cakes from the tray are also an absolute hit at any party or family celebration. And that brings us to the versatility of this masterpiece. They just always go.

Raspberry cake from the tray

A simple but absolutely ingenious recipe. The raspberry cake from the sheet convinces with its creamy topping and soft base in every respect. Super variable use and in everyday life for any matter an incredible pleasure. Whether you eat it alone or share it with your friends, this meal is an eye-catcher for every eye.

Course cake

Keyword Almond drink, Baking powder, Date flour, dates, psyllium husks, Whole spelt flour

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 3 person

Ingredients

500 g whole spelt flour
1 1 sachet baking powder = 16 g
100 g date flour
20 g psyllium husks
juice of one lemon
450 ml almond drink

For the topping

20 g date flour
10 g raspberry powder
30 g starch flour
400 ml almond drink
5 tbsp almond drink extra for mixing the starch

Instructions

Mix all dry ingredients in a bowl.
Add lemon juice and almond drink.
Stir everything into a creamy batter.
Cook a pudding from 400 ml almond drink.
To do this, bring the almond drink with date flour and raspberry powder to a boil.
Keep stirring with a whisk.
Mix starch flour with 5 tablespoons cold almond drink in an extra container until smooth.
Then add to the hot liquid, stirring repeatedly to prevent lumps from forming. When the pudding is thick enough, remove from heat.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Cover a baking tray with baking paper. Spread the cake batter on it to form a rectangle.
Spread the raspberry pudding on the cake batter.
Bake everything together for about 50 minutes. Then turn off the oven and use another 10 minutes of reheating.
When the cake is done baking, cut into small rectangular pieces.

Tips

If small lumps form when cooking the pudding, simply pass the finished pudding through a sieve and then spread it on the cake. In this way, you can create a perfect-looking raspberry cake from the tray. Likewise, you can adjust the shape and size of the pieces as you like, so that they are always just right for the occasion.

Of course, you can also simply use a different topping. For this purpose, for example, this delicious recipe is suitable.

Interesting to know

Vegan raspberry cake from the tray is always something special. It is the fruity ingredients that make the difference so that this meal is a perfect pleasure.

Sheet cake with applesauce – extremely good

Andreas — Mon, 21 Aug 2023 18:37:53 +0000

Sheet cake with applesauce is a delicious and popular baking creation that perfectly combines the taste of juicy apples and tender dough. This simple yet irresistible recipe combines the freshness of homemade or store-bought applesauce. Whether it’s a sweet treat for afternoon coffee or a dessert after dinner, sheet cake with applesauce is a treat that will delight both family and guests.

Sheet cake with applesauce

This cake is an absolute must. Fine and tasty with a touch of exotic. Apples and cinnamon harmonize wonderfully together.

Sheet cake with applesauce

Sheet cake with applesauce is a delicious cake creation that everyone will enjoy. Juicy applesauce with a mixture of cinnamon and date flour on top.

Course cake

Keyword Almond drink, Applesauce, Date flour, dry yeast, Yeast, Yeast dough

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings 4 person

Ingredients

600 g whole spelt flour
1 sachet dry yeast, 9 g
150 g date flour
100 g applesauce
300 ml almond drink or soydrink

For the topping

200-300 g applesauce
4 g cinnamon
30 g date flour

Instructions

Mix flour and dry yeast.
Add date flour and applesauce.
Mix with almond drink until a homogeneous dough.
Let the dough rise covered for 1- 2 hour.
Then roll out with some type 630 flour and place on a tray with baking paper.
Spread with applesauce.
Sift cinnamon and date flour over the top.
Bake in preheated oven at 160 degrees celsius top/bottom heat for 20 – 25 minutes.

Tips

Make applesauce yourself. Is made only with water and possibly a little lemon juice. Boil apples and pass through a sieve. Thus, the sheet cake with applesauce tastes simply delicious. However, if you want it to go quickly, you can also buy applesauce in a jar. Pay attention to the ingredients, because there are differences.

Interesting to know

Even our grandmothers knew what is good. A moist yeast cake spread with applesauce is quickly baked and incredibly good.

Yeast pastry with sour cherries – delicious

Andreas — Sat, 17 Jun 2023 17:28:24 +0000

This yeast pastry makes you want more. Small pastries made oil-free and with whole spelt flour. With a fruity note on top.

Yeast pastry with sour cherries

My little pastries with sour cherries are extremely juicy and good. The sour note of the cherries gives the pastries that certain extra. However, if this variation is too tart, you can of course also take sweet cherries. And depending on your taste, these thalers can also be topped with other fruit. In any case, you can take them well for the road.

Yeast pastry with sour cherries

The yeast dough is topped with soy curd and sour cherries. This makes this yeast pastry a special sweet and at the same time also sour. Incomparably delicious these sour cherries.

Course trifle

Keyword Almond drink, bake yourself, Fruit, plant drink, simple, Soy curd, Soy drink, Vegan, Whole spelt flour, without sugar, Yeast

Prep Time 1 15

Cook Time 20

Total Time 1 35

Servings 2 person

Ingredients

150 g whole spelt flour
3 g dry yeast
60 g date flour
60 g soy curd
30 g starch flour
100 ml soy or almond drink

For the topping

150 g frozen sour cherries
10 g date flour
50 ml water
1 pinch of cinnamon
10 g starch flour
100 g soy curd
0,5 tsp locust bean gum, approx. 2 g

Instructions

Mix all dry ingredients for the yeast dough in a bowl.
Add soy curd and soy drink and mix everything in.
Cover and let rise for 1 hour.
Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
Once the sour cherries are thawed, season with a little cinnamon.
Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
Simmer cherries for 1 – 2 minutes until a thick mass is formed.
Then allow to cool.
Mix the soy curd in a small bowl until smooth.
Stir in carob bean gum.

Completion

Knead the yeast dough again.
Cut out 8 small balls and shape into rounds.
Then shape into round small dough pieces.
Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
Preheat oven to 180 degrees celsius top/bottom heat.
Spread 1 tsp of soy curd on each of the dough pieces.
Then spread about 2 tsp of the sour cherry mixture on top.
Bake in the oven for 20 minutes.

Tip

If you like it even juicier, you can add a curd cream with pudding under the sour cherries. To do this, simply boil soy drink with date flour, bind with starch and then stir in some soy curd. When it has cooled, then spread on the dough.

Interesting to know

Quickly a few baked cookies so in between, then it goes to the sport.

Rice casserole with cherries – differently

Andreas — Wed, 14 Jun 2023 15:31:06 +0000

Everyone knows rice pudding with cottage cheese and fruit. It should be light and airy. Satisfying and good. My rice casserole baked differently, enriched with cocoa and cherries. This gives it a special taste. The sweetness by cherries or even a certain acidity, if you use sour cherries, fits perfectly.

Rice casserole with cherries

Extremely tasty and yet different taste. Unusual is this cocoa in the casserole. But this harmonizes wonderfully with the cherries. Who prefers a sour note takes sour cherries and who loves it sweeter normal sweet cherries. It does not matter whether they are used fresh or frozen. The frozen cherries must of course be very drained, so that the dough is not extremely soggy.

Rice casserole with cherries

A rice casserole of a different kind. Not light but dark, not with pears but with cherries or sour cherries. Not with vanilla, but with cocoa. A rice casserole that tastes and is juicy.

Course dessert, main course

Keyword Almond drink, Apple, basmati wholemeal rice, Cherries, Cocoa, juicy, oil-free, Potato flour, Soy curd, starch flour, Vegetable drink, Vegetable yogurt, without margarine

Prep Time 1

Cook Time 1

Total Time 2

Servings 2 person

Ingredients

For the rice porridge

200 g basmati whole grain rice
600 ml water
350 ml soy drink
50 g date flour
1 apple
7 g cocoa
0,5 tsp cinnamon

For the casserole

200 g soy curd
1 squeeze lemon
200 g frozen sour cherries or sweet cherries
30 g potato flour
2 tsp locust bean gum, approx. 5 g
3 g baking powder

Instructions

Peel, core and chop the apple.
Bring rice to a boil with water and the apple and date flour.
After 20 minutes, top up with soy drink and simmer for another 15 minutes.
Stir in cocoa and cinnamon.
Defrost the cherries and drain well.
In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
Finally, fold in the cherries.
Line a baking dish with baking paper.
Spread the rice mixture on top and smooth it out.
Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.

Notes

Tip

If you like the casserole even fluffier, you can fold in the beaten egg whites of chickpeas before baking.

Interesting to know

A small snack in between is always included.