lupin flour – Wholefoodspace

Vegan banana cupcakes – naturally sweet

Andreas — Fri, 16 Jan 2026 16:53:11 +0000

Moist vegan banana cupcakes – oil-free, no refined sugar, and sweetened only with banana and date flour. Simple, natural, and perfect for using up ripe bananas. The frosting looks like cocoa, but it’s not cocoa frosting.

Vegan banana cupcakes

These vegan cupcakes are wonderfully moist, low in fat, and made without oil. Ripe bananas provide natural sweetness—ideal for anyone who wants to enjoy a healthy treat. Perfect as a healthy snack or dessert.

Vegan banana cupcakes

Vegan banana cupcakes are wonderfully moist, low in fat, and oil-free. Naturally sweetened with ripe bananas, without refined sugar.

Course dessert, pastries

Keyword Baking powder, carob powder, juicy, Low Fat, lupin flour, moist, moisty, quickly, Soy drink, Spelt flour type 1050

Prep Time 20

Cook Time 25

Total Time 45

Servings 4 person

Ingredients

2 ripe bananas
250 g spelt flour type 1050
16 g baking powder
2 g baking soda
1 – 2 tsp Turmeric-orange powder or other fruit powder
20 g lupin flour
50 ml sparkling water
50 g date flour
180 ml soy drink

Glaze

120 ml water
20 g date flour
10 g cornstarch
15 g carob powder
50 ml soy drink

Instructions

Peel the bananas and mash them with a fork.
Mix the lupin flour with the sparkling water in a separate cup.
Mix the remaining dry ingredients in a bowl.
Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
Fill the dough into silicone muffin cups.
Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.

Glaze

Wasser und Dattelmehl aufkochen.
Mix the cornstarch and carob powder in a cup with soy milk.
Then add to the hot liquid and stir quickly with a whisk.
When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.

Tip

Very ripe bananas are crucial for natural sweetness. Do not stir for too long, otherwise the cupcakes will become dense. Carob is the ideal substitute for cocoa, only lower in fat. However, cocoa can also be used instead of carob.

These delicious mini raspberry cakes are also worth trying. They are sweetened with apple sauce and date flour.

Interesting to know

Fat usually adds flavor and moisture. However, in many vegan recipes, fat can be replaced with fruit-based ingredients such as banana, applesauce, or pumpkin puree. These ingredients naturally contain water, fiber, and natural sugars, which bind moisture during baking and create a pleasant texture.

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.

Sponge cake base – quick vegan style

Andreas — Fri, 04 Oct 2024 16:57:05 +0000

A sponge cake base is an all-rounder in the bakery kitchen. The vegan type lends itself to many cake alternatives. Whether topped with fruit, as the basis for a vegan cake or used for another dessert. There are no limits to your imagination here.

Sponge cake base

The cake is quick to bake and its light and fluffy composition is fascinating for any type of cake. Try my sponge cake with pudding. You will be delighted.

Sponge cake base

The sponge cake base was baked in a vegan style. It is always a popular base for various cakes.

Course cake

Keyword Baking powder, Date flour, lupin flour, sparkling water, Spelt flour type 1050, starch flour

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 person

Ingredients

100 g spelt flour type 1050
6 g baking powder
30 g starch flour
20 g date flour
20 g lupin flour
1 pinch of turmeric
150 ml sparkling water

Instructions

Mix the lupin flour with 40 ml of sparkling water in a cup.
Place all the dry ingredients in a bowl and mix together.
Add the mixed lupin flour.
Stir everything together with the sparkling water.
Line a small baking tin with baking paper.
Pour in the batter.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 15 minutes.

Notes

Tip

Freeze the sponge base and defrost if required. It can be topped with fresh fruit. Pour a cake glaze on top and you will quickly have a delicious tasting fruit cake. The icing can be easily prepared with agar agar.

Interesting to know

Spelt flour type 1050 still contains a lot of the whole grain, but is ground more finely. It is therefore better suited to biscuit dough than wholemeal spelt flour.

Sponge cake with pudding – extremely moist

Andreas — Fri, 04 Oct 2024 16:56:28 +0000

A quick way to prepare a delicious cake. Simply bake the basic recipe from my sponge cake base, then cut it in half, spread the custard mixture on the inside and outside and you’ve created a moist treat. The sponge cake with pudding tastes good anytime and anywhere.

Sponge cake with pudding

A really great and delicious tasting sponge cake with pudding that can be prepared in no time at all. It has a moist texture and is a deliciously chocolatey treat.

Sponge cake with pudding

This sponge cake with pudding is an extremely moist and delicious cake. Simply a poem.

Course cake

Keyword Baking powder, cocaonibs, cocoa powder, Date flour, lupin flour, Soy drink, sparkling water, Spelt flour type 1050, sponge cake base, starch flour

Prep Time 30

Cook Time 15

Total Time 45

Servings 3 person

Ingredients

1 vegan sponge cake base

For the topping

300 ml soy drink
2 tbsp extra soy drink
20 g date flour
20 g cacao powder
30 g starch flour
1 tbsp cacao nibs

Instructions

Bake a vegan sponge cake base. See the link on my homepage.
Cook the pudding. To do this, mix the soy drink, date flour and cocao powder in a pan and bring to the boil.
Mix the starch with 2 tablespoons of extra soy drink in a cup and then stir quickly into the hot liquid, always stirring with a whisk so that no lumps form.
Then leave the pudding to cool slightly. Stir occasionally.
When it has firmed up, fill the cake with it. To do this, cut the finished base in half once, fill with the chocolate pudding and place the other part back on top.
Then cover everything all around with the remaining pudding. Sprinkle the cocao nibs on top and allow everything to set well.

Tip

The chocolate pudding tastes particularly delicious if you defrost 1 tbsp of frozen raspberries and then cook them with the pudding together with the resulting juice.

Interesting to know

There are different types of cocao beans. The taste can vary depending on the variety.

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.

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.