cinnamon – 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.

Banana bars – a snack between meals

Andreas — Tue, 25 Feb 2025 17:58:53 +0000

Whenever you’re feeling peckish, a banana bar is perfect. The bar is filling and super tasty at the same time. Quick and easy to prepare with a fantastic topping on top.

Banana bars

The perfect snack between meals. You can quickly snack on this bar in the office or in your free time and be fit for further activities. Also try my delicious rice bar. You’ll be impressed here too.

Banana bars

Banana bars are always worth trying. Especially when you are tense and hungry, this snack is a great way to recharge your batteries.

Course snack

Keyword Banana, cinnamon, Date flour, dried fruits, medjool dates, oat flakes, Soy drink, starch flour, water

Prep Time 30

Cook Time 18

Total Time 48

Servings 2 person

Ingredients

50 g dried plums
200 g oat flakes
2 ripe bananas, approx. 120 g
4 medjool dates
100 ml water
1 tsp cinnamon
50 g wholemeal spelt flour
1-2 g baking powder

Glaze

300 ml soydrink
1 packet of vanilla pudding, approx. 37 g
20 g date flour
80 g mashed bananas optional

Instructions

Pour hot water over the prunes and leave to soak for approx. 10 minutes. Then cut the prunes into very small pieces.
Puree the Medjool dates with 100 ml water
Peel the bananas and mash well to create a creamy mixture.
Mix the dry ingredients and combine with the remaining ingredients.
Pour the mixture into bar molds and press down.
Bake in a preheated oven with top and bottom heat at 160 degrees Celsius for approx. 20 minutes.
In the meantime, make the topping.
Mix the vanilla powder with a little cold soy drink in a separate cup.
Bring the remaining liquid to the boil, stir in the date flour and then add the custard powder with a whisk. Always stir quickly. Then leave to cool slightly.
When the bars are ready, spread with the topping, leave to cool and remove from the tin.

Tip

If you don’t have a bar tin, you can simply bake the banana bars in a rectangular tin and then cut them into bars. The advantage of this is that you can quickly spread the topping all over the top.

Interesting to know

Bananas are a very healthy and mineral-rich food. They contain magnesium and potassium as well as other minerals. They taste sweet and are therefore also very suitable for baking cakes.

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.

Rhubarb tartlets – quick and delicious

Andreas — Thu, 23 May 2024 15:36:01 +0000

These rhubarb tartlets are a quick variation on delicious rhubarb tarts. Super juicy and slightly tart, depending on when the rhubarb is harvested. The later the harvest, the more tart the rhubarb.

Rhubarb tartlets

Simply pick up and enjoy. Super tasty rhubarb biscuits that you can quickly take with you when you’re out and about.

Rhubarb tartlets

Delicious rhubarb tartlets that are quick to bake. They simply taste heavenly.

Course small pastries

Keyword Baking powder, cinnamon, Date flour, rhubarb, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 1 25

Cook Time 25

Total Time 1 50

Servings 4 person

Ingredients

400 g peeled and finely chopped rhubarb
100 g date flour
300 g whole spelt flour
40 g starch flour
20 g baking powder
150 g soy yogurt
250 ml soy drink
1 tsp cinnamon

Instructions

Steep the peeled and chopped rhubarb with 50 g of date sweetener for 1 hour.
Then mix with 1 teaspoon of cinnamon and 10 g of cornflour.
Mix the flour with the remaining cornflour and baking powder. Add 50 g date flour. Make a batter with the soy yogurt and soy drink.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Place small round mounds of dough on a baking tray lined with baking paper and flatten them slightly with a slight hollow inside. Pour the rhubarb mixture into this hollow.
Bake the rhubarb tarts in the oven for 25 minutes.

Tip

Bake the rhubarb on yeast dough as a sheet cake. Then cut into small pieces.

Interesting to know

Rhubarb is only available at certain times from the end of March to June. It should only be harvested until June 24. After that it becomes extremely sour.

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.

Spice cake with banana – a great treat

Andreas — Sun, 31 Mar 2024 16:24:50 +0000

This spice cake with banana tastes great with or without icing. The spices give the cake that certain something. Fluffy, soft and with a hint of spice. A spice cake tastes particularly delicious in winter.

Spice cake with banana

A spice cake is always delicious. You can also cover it with a chocolate glaze to make it taste even better. The bananas give the cake that extra sweetness to make the spices stand out even more.

Spice cake with banana

Spice cake with banana is always a special taste. The bananas give this cake a good consistency. The spices round off the whole thing.

Course cake

Keyword Baking powder, Banana, cinnamon, cocoa powder, Date flour, ginger, lupin flour, psyllium husks, Soy drink, starch flour, Whole spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

350 g whole spelt flour
25 g baking powder
15 g cocoa powder
6 g cinnamon
1 g ginger powder
0,5 g clove powder and allspice powder
1 pinch of nutmeg
20 g starch flour
2 tbsp lupin flour
4 tbsp sparkling water
110 g date flour
1 tbsp psyllium husks
250 g bananas
250 ml soy drink

Glaze alternative

250 ml soy drink
20 g date flour
15 g cocoa powder
20 g starch flour

Instructions

Peel the bananas, cut them slightly smaller and blend them with the soy drink.
Mix all the dry ingredients, except for the lupin flour, in a bowl.
Mix the lupin flour with the sparkling water in an extra cup until smooth and add to the dry ingredients.
Fill up with the banana liquid and stir.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Pour the dough into a loaf tin lined with baking paper. Alternatively, you can use a silicone loaf pan.
Bake in the oven at 200 degrees Celsius for 15 minutes. After 5 – 10 minutes, cut the pastry lengthwise in the middle with a sharp knife.
Reduce the temperature to 180 degrees and bake the cake for a further 45 minutes.

Glaze

Pour the soy drink into a saucepan. Mix with the date flour and cocoa powder. Then bring to the boil.
Stir the cornflour in an extra cup with 2 – 3 tablespoons of soy drink until smooth.
Add to the hot liquid and bring to the boil until a firm pudding is formed. Then leave to cool for approx. 30 minutes. Stir again and again.
Spread the finished cake with the mixture and leave to cool thoroughly.

Notes

with glaze

Tips

If you don’t like bananas in your cake, it’s best to take an apple, approx. 120 g, and blend it instead of the bananas. If there is any of the glaze left over, you can use it to glaze these wonderful orange cookies.

Interesting to know

Bananas have a natural sweetness and are particularly helpful for vegan baking. The bananas give the cake a certain richness and allow the cake to rise well.

Small orange cookies – juicy and delicious

Andreas — Sun, 31 Mar 2024 14:40:39 +0000

Juicy on the inside, beautifully chocolaty on the outside. The small orange cookies are simply ideal for a quick snack and tastes absolutely fantastic. You simply want to eat more and more of these balls.

Small orange cookies

The cookies are also perfect for the Christmas season. A few or even many of them can be beautifully decorated on a plate with my other delicious desserts.

Small orange cookies

Small orange cookies that taste really delicious and soft. Enchanted by the fruit of the orange, this snack is simply delicious.

Course small pastries

Keyword Banana, cinnamon, cocoa powder, Date flour, ginger, lupin flour, orange, Soy drink, Soy yogurt, Vegan, Whole spelt flour

Prep Time 30

Cook Time 30

Total Time 1

Servings 3 person

Ingredients

1 banana, approx. 80 g
100 ml soy drink
250 g whole spelt flour
80 g date flour
20 g baking powder
1 tbsp psyllium husks
1 tsp cinnamon
1 g ground ginger
150 g soy yogurt
1 tbsp lupin flour
2 tbsp sparkling water
1 orange

Glaze

250 ml soy drink
15 g cocoa powder
20 g date flour
20 g starch flour

Instructions

Peel the banana and cut into small pieces. Blend together with the soy drink.
Mix all the dry ingredients in a bowl, except for the lupin flour.
Mix the lupin flour with sparkling water in a cup. Then add to the dry ingredients.
Top up with banana liquid and stir.
Peel and fillet the orange. Collect the orange juice and add to the batter.
Cut the orange pieces into very small pieces and fold into the batter.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Using 2 tablespoons, scoop out small amounts of dough and heap onto a baking tray lined with baking paper.
Bake the orange cookies for 30 minutes.

Glaze

In the meantime, make the glaze. To do this, mix the soy drink with the date flour and cocoa and bring to the boil.
In a separate cup, mix the cornflour with 2 – 3 tablespoons of soy drink until smooth. Then add to the hot liquid and stir in with a whisk. Bring to the boil again until a thick pudding is formed. Leave to cool for approx. 30 minutes. Stir again and again.

Finishing

When the orange cookies are ready, remove from the oven and brush with the glaze. Leave to cool well.

Notes

without glaze

Tip

Refine the pastry with some grated chestnuts and a hint of nutmeg. An ideal flavor carrier for the winter season.

Interesting to know

Oranges are rich in vitamin C, which is important for the immune system. They consist mainly of water, which helps to keep the body hydrated.

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.