chestnuts – Wholefoodspace

Vegan gingerbread – a heavenly treat

Andreas — Wed, 12 Nov 2025 17:02:34 +0000

Vegan gingerbread is different in consistency to the gingerbread we are used to. Aquafaba is used as a substitute for a soft filling and potatoes make them extra tender.

Vegan gingerbread

These gingerbread cookies are simply delicious. Chestnuts and the scent of Christmas pervade the kitchen while they are baking. All you have to do afterwards is enjoy and feel good. Add a cup of hot tea and the Christmas season can begin. And to top it all off, my homemade vanilla crescent cookies go perfectly with it.

Vegan gingerbread

Vegan gingerbread that melts in the mouth. With aquafaba as a substitute for a soft and full-bodied consistency.

Course dessert

Keyword Aquafaba, chestnuts, cinnamon, Date flour, gingerbread spice, millet flakes, Potato flour, Potatoes

Prep Time 45

Cook Time 15

Total Time 1

Servings 3 person

Ingredients

30 g millet flakes
200 g chestnuts
50 g date flour
3 g baking powder
0,5 tsp cinnamon
2 tsp gingerbread spice
120 g cold potatoes
20 g potato flour
100 ml aquafaba
12 top loading, diameter 70 mm

Glaze

4 dates Deglet Nour
100 ml water
50 ml almond or soy drink
10 g cacao powder
5 g starch flour

Instructions

Boil the potatoes in water until soft. Then peel and leave to cool.
Mix the millet flakes into powder.
Grate the chestnuts with a nut grinder or on a grater.
Mix all the dry ingredients together, except for the potato flour and baking powder.
Grate the potatoes on a grater and add to the dry ingredients. Fold everything in.
Beat the aquafaba at the highest speed using a mixer or food processor. At the end, gradually beat in the potato flour, which has previously been mixed with baking powder, to create a firmer consistency.
Pour over the gingerbread mixture and stir in.
Heap the mixture onto the tops and smooth out slightly.
Preheat the oven to 160 degrees Celsius fan.
Place the gingerbread on a baking tray lined with baking paper.
Bake with circulating air for approx. 15 minutes.

Making the glaze

Pit the dates and cut into small pieces.
Simmer with water for about 5 minutes until soft and creamy.
Top up with almond or soy drink and simmer briefly.
Then pass through a sieve.
Stir the cocoa powder into the liquid.
Mix the starch flour with a little cold vegetable drink in a cup until smooth.
Add to the hot liquid and bring to the boil until the mixture thickens.
When the gingerbread is ready, spread with the chocolate icing and leave to dry.

Tip

Why not coat the gingerbread with a chestnut glaze? This gives them a special kick and a different taste experience.

Interesting to know

Chestnuts are a particular type of chestnut that are sweeter and less starchy than conventional chestnuts.

Sweet chestnut bread with plums – delicious

Andreas — Tue, 08 Apr 2025 15:34:34 +0000

Chestnut bread is always a reminder of the fall season. A sweet chestnut bread with plums is an absolute hit among chestnut breads. Crispy on the outside, soft and moist on the inside. My chestnut stollen is just as delicious. Both are simply irresistible and always fit into this autumnal or Christmas season.

Sweet chestnut bread with plums

There are so many bread variations. Chestnut bread is always something special, as it combines sweetness with something savory. Whether enjoyed on its own as a snack between meals or with a savory dish, such as a delicious pumpkin soup.

Sweet chestnut bread with plums

Sweet chestnut bread with plums is an absolute hit. The moist, sweet, slightly Christmassy cinnamon note gives the bread that certain something.

Course bread, cake

Keyword chestnut flour, chestnuts, cinnamon, Date flour, fresh yeast, lupin flour, Maronen, oil-free, Plums, Soy curd, Soy drink, stollen spice, Vegan, Whole spelt flour

Prep Time 1 45

Cook Time 45

Total Time 2 30

Servings 3 person

Ingredients

250 g whole spelt flour
50 g chestnut flour
20 g fresh yeast
2 tbsp water
80 g date flour
60 g dried plums
50 g cooked chestnuts
2 tsp lupin flour
4 tsp sparkling water
2 tsp stollen spice
1 tsp cinnamon
200 ml soy drink
150 g soy yogurt
2 tbsp spelt flour type 630 for shaping

Instructions

Cut the dried plums and boiled chestnuts into very small pieces.
Place the soy drink, date flour and dried plums in a pan.
Heat gently while stirring.
Add the cinnamon and stollen spice.
Dissolve the fresh yeast in a cup with 1 – 2 tablespoons of lukewarm water.
Mix the lupin flour with the sparkling water in a cup.
Place the soy yogurt and all the ingredients in a bowl and mix well.
Cover and leave to rise for approx. 1 hour.
Then slide onto a well-floured surface.
Stretch and fold the dough 2 – 3 times with flour type 630. Finally, shape into rounds.
Place the dough on a baking tray lined with baking paper, cut twice and leave to rise for 15 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Brush the chestnut bread with soy drink. Pour a cup of hot water onto the baking tray and place both in the oven.
After 10 minutes, turn the temperature down to 180 degrees, brush the bread with soy drink and bake for another 35 minutes. Brush with soy drink every 10 minutes. When the bread is ready, brush again and leave to cool.

Notes

Tip

Sweet chestnut bread tastes delicious even without prunes. Instead of prunes, you can also use raisins or other dried fruit, for example. You can also shape the dough into smaller chestnut rolls, so you always have something to take to work.

Interesting to know

What is the difference between chestnuts and chestnuts? Chestnuts and chestnuts grow on chestnut trees. The difference lies in the origin, variety and use. Chestnuts are generally understood to be edible chestnuts. Chestnuts are a special cultivated form of chestnut, which generally taste sweeter.

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.

Chestnut stollen – alternative type

Andreas — Sun, 03 Mar 2024 16:59:35 +0000

Autumn and winter are also the time for chestnuts. Chestnuts taste really good. They are an indispensable substitute for nuts. Chestnut stollen is juicy and tastes incomparably good.

Chestnut stollen

This chestnut stollen is a great alternative to a normal stollen. Using simple ingredients, you can quickly conjure up a pastry that you can take with you wherever you go. Whether for work or school or as a snack between meals.

Chestnut stollen

Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.

Course cake

Keyword chestnuts, cinnamon, Date flour, fresh yeast, Soy drink, Soy yogurt, spelt semolina, Spices, starch flour, Vegan, Whole spelt flour

Prep Time 2 20

Cook Time 40

Total Time 3

Servings 4 person

Ingredients

350 g whole spelt flour
30 g starch flour
30 g fresh yeast
100 g date flour
30 g spelt semolina
200 g soy drink
120 g soy yogurt
200 g chopped cooked chestnuts
2 tsp cinnamon
0,5 tsp each ginger powder, clove powder, cardamom powder
1 pinch of ground coriander
Juice of one orange or lemon

Instructions

Cook the spelt semolina with the soy drink to make a semolina porridge.
Mix together the flour, cornflour, date flour and spices.
Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
Slide the dough onto a floured surface.
Chop the cooked chestnuts and carefully work them into the dough.
Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 – 40 minutes. Brush with soy drink every 10 minutes.
After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
After baking, brush again with soy drink and leave to cool.

Notes

Tips

If you like, add a few raisins to the dough. You can also use dates instead of date flour. Simply puree 12 Deglet Nour dates with 150 ml water in a blender.

Interesting to know

To get a stollen shape, roll out one half of the dough a little thinner, fold the thicker end of the dough in half onto the thinner side and then shape it into a slightly elongated shape.

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.

Vegan potato gingerbread – a great treat

Andreas — Sun, 03 Dec 2023 15:20:02 +0000

Vegan potato gingerbread refined with chestnuts and baked without flour. Created entirely vegan. The potatoes give these gingerbreads a moist texture. They taste good with or without glaze.

Vegan potato gingerbread

Gingerbread that can be baked quickly and without many ingredients. Nuts are replaced with chestnuts, which gives them a special flavor. Flour is not used so that they remain nice and moist. Mini gingerbread cookies can also be baked as a variation. You are also welcome to try my recipe for vegan gingerbread with aquafaba.

Vegan potato gingerbread

Vegan potato gingerbread are particularly moist thanks to the potatoes. Combined with delicate flavors, they are irresistibly good.

Course cookies, small pastries

Keyword Baking powder, chestnuts, Date flour, millet flakes, Potatoes, Soy yogurt, Spices

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 2 person

Ingredients

30 g millet flakes
120 g cold boiled potatoes
200 g cooked chestnuts
20 g potato starch
3 g baking powder
5 g gingerbread spice
50 g date flour
100 g soy yogurt
50 ml almond or soy drink
Top loading as needed

Chocolate glaze

4 dates Deglet Nour
100 ml water
50 ml almond or soy drink
10 g cocoa powder
5 g starch flour

Instructions

Boil the potatoes, peel, rinse and then leave to cool slightly.
Lightly mix the millet flakes and the slightly chopped cooked chestnuts in a blender.
Add all the dry ingredients to a bowl with the mixed millet flakes and chestnuts and stir through.
Then add the remaining ingredients and mix well with the mashed potatoes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Heap the gingerbread mixture onto the tops and smooth out slightly with a small spoon.
Place the individual gingerbread cookies on a baking tray lined with baking paper.
Bake in the oven for approx. 15 minutes.
Leave to cool and decorate with chocolate icing if you wish.

Making chocolate glaze

Pit the dates and cut into small pieces.
Simmer in a pan with water for about 5 minutes until soft and creamy.
Top up with almond or soy drink and simmer briefly. Then pass through a sieve.
Add the cocoa powder to the liquid.
Mix the cornflour with a little cold vegetable drink in a cup until smooth and then stir quickly into the hot liquid. Bring the mixture to the boil until it thickens.
When the gingerbread is ready, spread with the chocolate glaze and leave to cool.

Notes

Here is the mini version of the potato gingerbread without glaze.

Tip

You can easily make your own gingerbread spice by mixing 2 teaspoons of cinnamon, 0.5 teaspoons of ground cloves, 0.5 teaspoons of ground cardamom and some ground nutmeg. You can change the flavor of the spice to suit your taste.

Interesting to know

Potato gingerbread is a variant of gingerbread, a traditional German Christmas cookie. In contrast to traditional gingerbread, potato gingerbread contains potatoes as one of the main ingredients.

Sweet fall pizza – unique

Andreas — Mon, 06 Nov 2023 16:32:36 +0000

This sweet fall pizza is absolutely amazing! It tastes really sweet, but also nutty and spicy. This is sure to be some people’s new favorite pizza!

Sweet fall pizza

You simply have to try the sweet fall pizza. A unique taste that is a completely different experience.

Sweet fall pizza

The sweet fall pizza is a sweet dream. Anyone who loves pineapple pizza will love this one just as much.

Course main course

Keyword chestnuts, dry yeast, spaghetti squash, tomato sauce, water, wholemeal spelt flour

Servings 1 person

Ingredients

For the pizza dough

200 g whole spelt flour
2 g dry yeast
2 g salt
150 ml lukewarm water
type 630 flour for working the dough

For the topping

150 g tomato sauce
2 tsp oregano
2 tsp Italian herbs
150 g boiled chestnuts
200 g spaghetti pumpkin cooked through
1 pinch of salt
water for spaghetti pumpkin to cook through
20 g arugula

Instructions

Pizza dough

Mix all the ingredients for the pizza dough together and knead lightly.
Cover and leave to rise at room temperature for 15 minutes. Then knead again briefly.
Cover again and leave to rise for a further 45 minutes.
Slide the pizza dough onto a floured surface. Cover well with type 630 flour and gently flatten a little with your hands. Then roll up and fold in the sides left and right. Shape back into rounds with flour.
Repeat the same process once more so that the dough feels firmer.
Carefully roll out the dough. Either round or long, depending on the shape you want for the pizza. You can also divide the dough and make 2 smaller pizzas.
Place the dough on a baking tray lined with baking paper and leave to rise for another 15 minutes before topping.

For the topping

Place the spaghetti squash whole in an ovenproof dish with approx. 250 ml water. Cover with baking paper. Cook at 200 degrees Celsius top/bottom heat for approx. 1 hour. The cooking time depends on the size of the pumpkin.
Remove the pumpkin from the oven and leave to cool slightly so that you can handle it.
Cut the pumpkin in half with a knife. Carefully remove the seeds and pieces of fiber with a fork.
Then pull out the deliciously yellow fruit with a fork so that it looks like strings or spaghetti.
Season the spaghetti fruit with a pinch of salt.
Cut the cooked chestnuts into small pieces. Blend in a mixer until the chestnuts look slightly floury but still have texture.
Mix the tomato sauce with the herbs in a small bowl.

Finish the pizza

Spread the tomato sauce on the rolled-out pizza dough.
Next, place the mixed chestnuts on top.
Finally, spread the spaghetti squash on top.
The oven should be preheated to 180 degrees Celsius with a pizza function beforehand.
Place the pizza in the oven and bake for 15 minutes.
When the pizza is ready, take it out of the oven, sprinkle with rocket and simply enjoy.

Notes

additionally a small pizza

Tips

If you don’t have a pizza function in the oven, bake at 180 degrees top/bottom heat. However, make sure that the pizza is not baked too hot, otherwise the pumpkin topping will take on color easily. So always keep an eye on the pizza. It is better to turn the oven temperature down or cover it.

You can also divide the spaghetti pumpkin beforehand, then lightly salt the cut surfaces on the inside and place the cut surfaces on a baking tray lined with baking paper. Then bake in the oven at 180 – 200 degrees for approx. 45 minutes. However, this always depends on the size of the pumpkin.

Or you can boil the whole pumpkin in a pot of water for about 30 minutes. Prick the skin a few times beforehand.

This time I cooked the pumpkin for my sweet autumn pizza in a bain-marie in the oven as described above. The skin of the pumpkin is very hard and difficult to cut. It is therefore advisable to use a suitable pumpkin knife.

When you can pierce the skin well, the pumpkin is ready.

Interesting to know

Why do I use a pizza function on the oven? The pizza function means that the bottom heat is set a little higher than the top heat. This makes the sweet fall pizza more successful.