Apple – Wholefoodspace

Marble cake – two-colored treat

Andreas — Fri, 14 Nov 2025 15:53:39 +0000

Dark and light, just like a marble cake should be. Light wholemeal spelt dough is topped with delicious dark cocoa dough. Here you can enjoy two types of cake at once. And if you like even more cocoa, simply cover the cake with a delicious chocolate icing.

Marble cake

The cake is a combination of light and dark batter. Simply combine them together and you have a delicious tasting cake.

Marble cake

Delicious marble cake as we know it from the past. Dark cocoa dough on a light background. Simply to bite into.

Course cake

Keyword Apple, cocoa powder, Date flour, oil-free, Soy drink, Soy yogurt, Vegan, wholemeal spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

300 g whole spelt flour
25 g baking powder
100 g date flour
20 g starch flour
2 tsp lupin flour
4 tsp sparkling water
1 appel approx. 120 – 150 g
200 g soy yogurt
juice of one lemon
150 ml soy drink
2 – 3 tbsp extra soy drink
15 – 20 g cacao powder

Instructions

Wash, cut and core the apple. Mix with 150 ml soy drink in a blender.
Mix the flour, baking powder, date flour and cornflour. Squeeze the lemon and add.
Mix the lupin flour with the sparkling water in a cup and add to the mixture.
Add the soy yogurt and apple liquid and mix well.
Pour a third of the batter into a separate bowl. Mix the cocoa powder with 2 – 3 tbsp of soy drink into this batter.
Line a loaf tin with baking paper.
Then pour in a layer of the light-colored batter first.
Pour some of the dark batter on top.
Using a fork, lightly spread the dark batter and pull it through the light batter in a spiral. Then add another layer of the light-colored dough. And again some of the dark dough. The end should be the light-colored dough. You can also pour in the light-colored batter first, add the dark-colored batter on top and then carefully pull everything through in a spiral with a fork.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Bake the cake for approx. 60 minutes. After 5 – 10 minutes, cut into the middle with a knife. Brush with soy drink after baking.

Tips

Pour the batter into small silicone muffin tins or mini bundt cake tins and bake. Then adjust the baking time. If the top of the cake gets too dark when baking, simply cover with baking paper and finish baking.

Interesting to know

The marble cake gets its name from the fact that light and dark dough are mixed together, giving it a marble-like texture.

Quick apple cake – simply delicious

Andreas — Fri, 24 May 2024 15:34:05 +0000

A quick apple cake that simply tastes delicious. It is also ideal to take away if it is cut into small pieces. Baked without yeast, just with baking powder, this cake is wonderfully tender.

Quick apple cake

The apple cake not only looks good, it tastes good too. The apples in the batter make this cake soft and tasty. It’s quick to prepare, especially when you’re in a hurry and still have an appetite for something sweet.

Quick apple cake

Quick apple cake that melts in your mouth. Simply delicious.

Course cake

Keyword Apple, Baking powder, cinnamon, Date flour, lupin flour, millet flakes, Soy drink, sparkling water, spelt flakes, Spelt flour type 1050, Vegan, Whole spelt flour

Prep Time 20

Cook Time 35

Total Time 55

Servings 4 person

Ingredients

150 g whole spelt flour
150 g spelt flour type 1050
150 g millet flakes
150 g spelt flakes
150 g date flour
20 g baking powder
500 ml soy drink
4 apple
10 g lupin flour
2 tbsp sparkling water
4 g cinnamon
2 tbsp date flour for on top

Instructions

Mix all the dry ingredients together.
Wash, peel and core the apples and cut into medium-sized pieces. The pieces should not be too small or too large.
Mix the lupin flour with the sparkling water in a cup. Then add to the dry ingredients. Top up with soy drink and mix everything together.
Add the sliced apples to the batter and stir in.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Line a baking tray with baking paper. Spread the dough onto it with a spoon. If necessary, moisten the spoon slightly so that the dough is easier to spread. Or simply use wet hands.
Finally, sprinkle everything with 2 tablespoons of date flour.
Bake in the oven for approx. 35 minutes.

Tip

Lemon juice gives the cake an extra kick in the batter. Depending on the amount of juice, adjust the amount of soy drink accordingly.

Interesting to know

There are 2 different types of cinnamon. Ceylon cinnamon, which is slightly more expensive but of a higher quality, and cassia cinnamon, which is cheaper and not as high-quality.

Chestnut snails – sweet and nutty

Andreas — Mon, 08 Apr 2024 16:00:57 +0000

These chestnut snails are one of my favorite recipes. It’s a perfect composition made with chestnuts, cinnamon and date flour. Just try it out for yourself. You’ll be just as impressed as I am.

Chestnut snails

These snails taste simply perfect. The nutty taste of chestnuts gives these yeast pastries that certain something. Light and fluffy in texture, easy to take away and quick to enjoy.

Chestnut snails

Chestnut snails heavenly flavored with cinnamon and date flour. Quick and easy to roll up as an alternative to nut buns.

Course small pastries

Keyword Apple, chestnuts, cinnamon, Date flour, dry yeast, fresh yeast, lemon, Soy drink, Vegan, Whole spelt flour

Prep Time 1 40

Cook Time 20

Total Time 2

Servings 3 person

Ingredients

350 g whole spelt flour
1 – 2 apples, approx. 150 g in total
220 ml soy drink
7 g dry yeast
juice of one lemon
200 g cooked chestnuts
2 tsp cinnamon
100 g date flour

Instructions

Wash, peel and core the apples. Cut a little smaller.
Then mix together with the lukewarm soy drink in a blender.
Mix the wholemeal spelt flour with the dry yeast.
Stir in the lemon juice and apple soy liquid and then knead well.
Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
Chop the cooked chestnuts. Mix the cinnamon and date flour.
Gently knead the mixture into the risen dough.
Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
After baking, brush again with soy drink.

Tips

If you use fresh yeast, the dough will rise more quickly. Take 11 g of fresh yeast and first mix it with 3 tablespoons of lukewarm soy drink in a cup and then add it to the flour. Gently shape the yeast dough into strands using both hands. The strands should not be rolled out too thinly.

Interesting to know

Chestnuts are edible chestnuts. They are eaten roasted or boiled. They taste sweet and savory with a nutty note.

Chestnut cookies with topping – creamy good

Andreas — Sat, 09 Mar 2024 19:24:45 +0000

The chestnut cookies with topping are perfect when you need to make a quick bite. The cream on top gives these doughnuts a very special sweet note. You’ll want to take them with you everywhere. The sweet taste of chestnuts is always worth trying.

Chestnut cookies

An absolute hit on the go, but also at home. The pastry is reminiscent of a classic American. Only, of course, like everything else, my version is completely wholesome and incredibly tasty at the same time.

Chestnut cookies with topping

Chestnut cookies with topping is an absolute must. The sweet composition of the chestnut cream with the dough tasting of cinnamon and ginger give this pastry its unique flavor.

Course pastry

Keyword Apple, chestnuts, cinnamon, Date flour, ginger, lupin flour, Soy drink, soy jogurt, Whole spelt flour

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 person

Ingredients

300 g whole spelt flour
23 g baking powder
100 g date flour
1 g ginger powder
5 g cinnamon
170 g soy yogurt
2 tsp lupin flour
4 tsp sparkling water
1 apple, approx. 130 g
200 ml soy drink

Topping

100 g cooked chestnuts
200 ml extra soy drink
3 dates Deglet Nour
20 g starch flour
3 tbsp soy drink in addition

Instructions

Wash, cut and core the apple. Blend together with 200 ml soy drink.
Mix the dry ingredients in a bowl.
Add the soy yogurt and apple liquid.
Mix the lupin flour with the sparkling water and add to the mixture. Stir everything together well.
Place small heaps on a baking tray lined with baking paper.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 30 minutes.

Topping

Mix the chestnuts with 200 ml soy drink and 3 pitted and chopped dates in a blender until smooth.
Mix the starch with 3 tablespoons of soy drink in a cup until smooth.
Heat the chestnut cream in a pan. Stir in the starch liquid. Simmer everything together until a firm pudding mixture is formed.
Leave the mixture to cool slightly. Then brush the underside of the cookies with a thick layer. Leave to dry thoroughly.

Tip

Grated chestnuts in the dough give this pastry an extra kick of chestnut flavor.

Interesting to know

Chestnuts are loved as a delicacy in many cultures and are an integral part of fall and winter cuisine. Chestnuts are also known as sweet chestnuts.

Aniseed plait – the sweet taste

Andreas — Sat, 09 Mar 2024 18:42:51 +0000

The aniseed plait is reminiscent of Christmas. The two spices in the recipe are enough to create an unforgettable experience with this pastry. A delicious treat is quickly conjured up from a yeast dough. The plait can be braided with 2 or 3 strands. Just as you like it.

Aniseed plait

Sometimes you just need a slightly sweet, subtle taste. This yeast pastry delivers on all counts. It simply scores with the outstanding taste of aniseed and is a variation on the traditional yeast plait, in which aniseed is used as a spice.

Aniseed plait – the sweet taste

A simple yet incomparably delicious aniseed plait that can be eaten on its own or with a sweet spread.

Course yeast pastry

Keyword aniseed, Apple, Baking powder, cardamom, Date flour, Dinkelvollkornmehl, dry yeast, Soy curd, Soy drink

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings 4 person

Ingredients

500 g whole spelt flour
7 g dry yeast
150 g soy curd
250 g soy drink
1 pinch of cardamom
10 g aniseed
80 g date flour
2 tsp baking powder
1 apple, 120 g

Instructions

Mix the flour with the dry yeast, baking powder and date flour.
Wash, cut and core the apple. Mix in a blender with the soy drink.
Mix the dry ingredients with the soy quark and the liquid.
Cover and leave to rise for approx. 1 – 2 hours.
Place the dough on a floured surface and knead briefly.
Carefully work the aniseed spice into the dough. Then shape into an oblong shape and cut off 2 – 3 pieces. Shape these into a plait. Place the aniseed plait on a baking tray lined with baking paper and leave to rise again for approx. 20 – 30 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Brush the plait with soy drink and bake in the oven for approx. 45 minutes.

Tip

If you like, you can sprinkle poppy seeds on top of the aniseed plait. Or you can add a few raisins.

Interesting to know

Aniseed is a sweet spice that is particularly popular at Christmas time. It has a spicy taste and an intense aroma that gives a yeast plait a special touch.

Chocolate croissants – good for biting into

Andreas — Fri, 02 Feb 2024 17:29:30 +0000

There’s something about a chocolate croissants. The cacao flavor is simply indescribably delicious. The cacao nibs give the croissant a crunchy variation. This means you can take them anywhere and enjoy them anytime and anywhere.

Chocolate croissants

These special croissants impress with their simplicity. They are quickly rolled out and shaped into crescents. They are easy to hold, so you just have to bite into them.

Chocolate croissants

Chocolate croissants with crunchy cacao nibs. Simple croissants that you can take with you wherever you go.

Course small pastries

Keyword Apple, Baking powder, cacao nibs, Date flour, dry yeast, Soy drink, starch flour, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
100 ml soy drink
200 ml water
Juice of one lemon
2 tbsp extra soy drink
1 tsp extra date flour
20 g cacao nibs

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Slide the risen dough onto a floured surface.
Gently work the cacao nibs into the batter.
Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the chocolate croissants with it.
Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
When they are baked, brush lightly with the soy drink again.

Tips

To make it quicker, you can of course also buy ready-made apple puree. Then use approx. 120 g of it. You can also fill the croissants with homemade chocolate cream and then roll them up.

Interesting to know

Cacao nibs are small pieces of cocoa beans. Cacao nibs have a strong, slightly bitter taste and a crunchy texture.

Raspberry quark tartlets – delicious

Andreas — Fri, 02 Feb 2024 16:28:21 +0000

These raspberry quark tartlets are uniquely good. The small yeast dough pockets are filled with a delicious raspberry filling. A great snack for in between meals or simply to take to work.

Raspberry quark tartlets

These quark tartlets taste uniquely delicious. Baked vegan with soy quark and raspberry powder. The yeast dough makes this pastry light and fluffy. Just bite into them and enjoy.

Raspberry quark tartlets

Heavenly raspberry quark tartlets that you simply have to love. Fruity and sweet with the aroma of raspberries.

Course pastry

Keyword Apple, Date flour, dry yeast, oil-free, raspberry, raspberry powder, Soy curd, Soy drink, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
200 ml water
juice of one lemon
100 ml soy drink
150 g soy curd
4 g raspberry powder
2 g locust bean gum
2 tbsp extra soy drink
1 tsp extra date flour

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Mix the soy quark with the raspberry powder and locust bean gum.
Slide the risen dough onto a floured surface.
Roll out lightly into a square using a rolling pin. Cut small squares from each.
Fill the small squares with the raspberry quark. About 2 teaspoons of it.
Fold the four outer ends in towards the center and press together lightly.
Place on a baking tray lined with baking paper and leave to rise for another 10 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the raspberry quark tartlets with the mixture.

Tip

You can also mix the soy quark with another fruit powder. Or you can add some fruit on top.

Interesting to know

Quark tartlets can be baked open or completely closed. With the open version, you can see what’s inside straight away. These are small pastries topped with fruity quark or fruit in the middle.

Vegan milk rolls – fabulously soft

Andreas — Tue, 14 Nov 2023 16:47:17 +0000

Vegan milk rolls are simply amazing. As they are so incredibly soft, you can theoretically just eat them as they are. But one of my spreads in particular is perfect for spreading on them. You can also put seasoned tofu and tempeh in the oven and put them on the roll with some soy yoghurt sauce.

Vegan milk rolls

I always have vegan milk buns frozen in the freezer. They are perfect for taking with you or as another meal to enjoy at home. They are quickly defrosted and topped. Soft and full of flavor, just the way you love milk rolls. These rolls also go well with a sweet spread.

Vegan milk rolls

Vegan milk rolls, just the way you love them. Soft and fluffy and full of flavor. Goes well with both savory and sweet spreads.

Course rolls

Keyword Apple, Baking powder, dry yeast, oil-free, Soy drink, soy jogurt, Spelt flour type 1050, Vegan, Whole spelt flour

Prep Time 2 20

Cook Time 25

Total Time 2 45

Servings 2 person

Ingredients

1 apple approx. 110 g
200 ml soy drink
150 g whole spelt flour
150 g spelt flour type 1050
2 tsp baking powder
9 g dry yeast
2 tsp locust bean gum
70 g soy yogurt
juice of half a lemon
1 – 2 g salt
Spelt flour type 630 for working with

Instructions

Cut, peel and core the apple. Puree in a blender together with the soy drink.
Stir together the remaining ingredients and mix with the pureed soy drink mixture.
Cover the dough and leave to rise for approx. 1 – 2 hours.
Then place on a floured surface. The dough is very soft. Fold 3 times using a pastry card and lots of extra flour so that nothing sticks. First fold from left to right, then from top to bottom. Then flatten slightly and fold 2 more times. Keep the dough loose, do not press too firmly.
Gently shape into a roll. Cut off small pieces.
Lightly round each piece again with flour and place on a baking tray lined with baking paper.
When all the buns have been formed, leave to rise for another 15 – 20 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Carefully brush the buns with soy drink, place in the oven and bake for 10 minutes at 200 degrees. Then lower the temperature to 180 degrees and finish baking for 15 minutes.

Tips

You can also use another plant-based drink or plant-based yogurt. Of course, you can also quickly conjure up a sweet version of the recipe by simply adding raisins to the batter.

Interesting to know

Although the buns are called milk buns, they naturally contain no milk. Vegan milk buns are simply the plant-based version of classic milk buns. In any case, they taste simply fabulous and are in no way inferior to the original.

Baked apple with cinnamon – marvelous

Andreas — Sat, 04 Nov 2023 17:26:04 +0000

A baked apple with cinnamon simply has the perfect sweetness. That’s my personal opinion, because I love the taste. With lots of oat flakes, it’s a real meal that you can enjoy for breakfast, lunch or dinner, depending on the occasion. But it also tastes great as a snack or cold for work.

Baked apple with cinnamon

I also like to eat bearded apples with cinnamon in summer or actually any time I feel like it. It’s a classic winter dish, but since all the ingredients are always easy to buy, it’s great to eat it more often.

Baked apple with cinnamon

Baked apple with cinnamon tastes and smells really tempting. You can enjoy a baked apple at any time of year.

Course breakfast, dessert

Keyword Apple, cinnamon, Date flour, Oatmeal

Prep Time 10

Cook Time 25

Total Time 35

Servings 1 person

Ingredients

2 apple
2 g cinnamon
10 g date flour
80 g oatmeal
100 ml water

Instructions

Wash the apples and hollow out the middle to remove the core.
Place the apples in an ovenproof dish with a lid. Fill with 100 ml water.
Mix the date flour and cinnamon. Fill the center of each apple with oat flakes, date flour and cinnamon.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Cover the ovenproof dish with the apples with a lid and place in the oven.
Bake for approx. 45 minutes, depending on the size of the apples.
When the apples look tender and soft, they are ready.

Notes

Tip

Baked apple with cinnamon tastes simply heavenly. This dessert is particularly succulent when served with a homemade vanilla sauce.

Interesting to know

Sweet apple varieties taste best to me personally. There are quite a few. Just have a quick look on the internet and try out new varieties. But classic Gala apples always work too, of course.

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.