millet flakes – 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.

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.

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.