psyllium husks – Wholefoodspace

Vegan curry sausage – sensationally tasty

Andreas — Thu, 27 Mar 2025 17:29:30 +0000

A delicious meal that simply always tastes good. This vegan curry sausage is an absolute taste sensation. Served with tasty chips and ketchup. What more could you want?

Vegan curry sausage

It doesn’t always have to be something elaborate to eat. This simple vegan sausage variation not only tastes good, but is also quick to prepare.

Vegan curry sausage

Vegan curry sausage is sensationally delicious. Best enjoyed with chips and ketchup.

Course main course, Side dish

Keyword Chickpea flour, curry powder, guar gum, marjoram, parsley, pepper, psyllium husks, salt, Spices, tofu, tumeric powder, water

Prep Time 30

Cook Time 50

Total Time 1 20

Servings 2

Ingredients

60 g chickpea flour
100 ml water
120 g tofu
50 ml extra water
1 pinch each of nutmeg, white pepper, onion granules, garlic granules, ground caraway seeds
0,25 tsp turmeric powder and curry powder
1 tbsp psyllium husks
0,5 tsp salt
1 tsp guar gum flour
0,5 pinch each dried marjoram and parsley

Instructions

Bring the chickpea flour to the boil with 100 ml water in a pan.
Mix the tofu with 50 ml water.
Mix the tofu, chickpea paste and all the spices and other ingredients together and knead well.
Cut the baking paper into approx. 20 x 20 cm pieces. Remove a small mass from the dough, shape it into a long shape and wrap it in the baking paper. Twist the ends together to form a sweet.
Place everything on an oven rack. Preheat the oven. Cook at 200 degrees Celsius top/bottom heat for approx. 50 minutes.
Place the currywurst on a plate and sprinkle with curry powder. Serve with ketchup and chips.

Tip

Simply place the curry sausage in baguette rolls, sprinkle with curry powder and top with ketchup.

Interesting to know

A curry sausage is the German classic.

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.

Raspberry cake from the tray – simply sweet

Andreas — Fri, 27 Oct 2023 17:53:42 +0000

These pieces are really something special. The topping is really juicy, so that it melts savory sweet on the tongue. The soft base harmonizes with it just perfectly. The slices can be cut into any size to fit in any lunchbox.

Raspberry cake from the tray

A hike in the mountains or a walk in the park is even more fun with this raspberry cake from the tray. The consistency is almost comparable to brownies, as it is so nice and pleasant to eat. The raspberry cakes from the tray are also an absolute hit at any party or family celebration. And that brings us to the versatility of this masterpiece. They just always go.

Raspberry cake from the tray

A simple but absolutely ingenious recipe. The raspberry cake from the sheet convinces with its creamy topping and soft base in every respect. Super variable use and in everyday life for any matter an incredible pleasure. Whether you eat it alone or share it with your friends, this meal is an eye-catcher for every eye.

Course cake

Keyword Almond drink, Baking powder, Date flour, dates, psyllium husks, Whole spelt flour

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 3 person

Ingredients

500 g whole spelt flour
1 1 sachet baking powder = 16 g
100 g date flour
20 g psyllium husks
juice of one lemon
450 ml almond drink

For the topping

20 g date flour
10 g raspberry powder
30 g starch flour
400 ml almond drink
5 tbsp almond drink extra for mixing the starch

Instructions

Mix all dry ingredients in a bowl.
Add lemon juice and almond drink.
Stir everything into a creamy batter.
Cook a pudding from 400 ml almond drink.
To do this, bring the almond drink with date flour and raspberry powder to a boil.
Keep stirring with a whisk.
Mix starch flour with 5 tablespoons cold almond drink in an extra container until smooth.
Then add to the hot liquid, stirring repeatedly to prevent lumps from forming. When the pudding is thick enough, remove from heat.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Cover a baking tray with baking paper. Spread the cake batter on it to form a rectangle.
Spread the raspberry pudding on the cake batter.
Bake everything together for about 50 minutes. Then turn off the oven and use another 10 minutes of reheating.
When the cake is done baking, cut into small rectangular pieces.

Tips

If small lumps form when cooking the pudding, simply pass the finished pudding through a sieve and then spread it on the cake. In this way, you can create a perfect-looking raspberry cake from the tray. Likewise, you can adjust the shape and size of the pieces as you like, so that they are always just right for the occasion.

Of course, you can also simply use a different topping. For this purpose, for example, this delicious recipe is suitable.

Interesting to know

Vegan raspberry cake from the tray is always something special. It is the fruity ingredients that make the difference so that this meal is a perfect pleasure.

Ruchmehl bread with spelt flour – number 2

Andreas — Tue, 26 Sep 2023 17:22:02 +0000

Ruchmehl is a special flour used in Switzerland and some parts of Germany. It is a darker, less processed flour compared to wheat flour type 405 (in Germany) or type 550 (in Switzerland), which means it contains more nutrients and fiber. Regular ruch flour is made from the whole grain of wheat, retaining most of the germ and marginal layers of the grain. As a result, it retains more nutrients than finer flours. It also contains higher levels of protein and minerals compared to light wheat flour.

It is important to note that ruch flour may not be readily available in other countries, and there may be regional or local equivalents that have similar properties. If you can’t find ruch flour, you could try using another whole wheat flour as a substitute. I bake my ruchmehl bread with spelt flour type 1050.

Ruchmehl bread with spelt flour

As a substitute for the ruch flour made from wheat, my ruchmehl bread with spelt flour is made with spelt flour type 1050. Spelt flour type 1050 is a special flour that is made from the whole spelt grain. As a result, the germ and marginal layers of the grain are largely preserved. It is one of the darker and less processed flours, which means that it contains more nutrients and fiber than finer flours.

Ruchmehl bread with spelt flour

Ruchmehl bread with spelt flour and baked with yeast. Particularly airy and light. Incomparable taste.

Course bread

Keyword fresh yeast, psyllium husks, ruch flour, Ruchmehl, salt, water

Prep Time 2 40

Cook Time 50

Total Time 3 30

Servings 3 person

Ingredients

450 g Spelt flour type 1050 (or ruch spelt flour)
300 ml warm water
5 g psyllium husks
80 g water extra
10 g fresh yeast
5 g salt

Instructions

Mix spelt flour type 1050 with 300ml of warm water and knead for 1 minute until a homogeneous dough is obtained. Then let rest covered for 1 hour.
Mix psyllium husks with 80 g water and let stand for approx. 10 minutes so that the psyllium seeds can swell.
Put the flour dough, the psyllium husks and the yeast (dissolve the yeast with a little warm water (approx. 3 tsp.)) and the salt in a bowl and knead everything with a food processor for approx. 10 minutes. Alternatively, knead well by hand. The dough is relatively soft. If the dough is too soft, then add another 1 – 2 tablespoons of flour.
Cover and let rise for 1 hour. Then remove from bowl with wet hands. Transfer to a floured surface.
Knead again briefly and form into an oblong loaf. Place the lower side over the upper side, as with a stollen. Place on a baking tray with baking paper. Cover again and let rise for 30 minutes.
Preheat the oven to 240 degrees Celsius top and bottom heat. Insert the bread, reduce the temperature to 220 degrees. Place a container of hot water on the bottom shelf.
Bake bread for about 50 minutes. After 20 minutes, reduce temperature to 200 degrees Celsius. After another 15 minutes, reduce to 190 degrees Celsius.

Notes

Tip

Using sourdough or a pre-dough will give a different taste and texture to the bread. Let the dough rest longer to give it time to develop flavor and texture. A slower fermentation process can improve the flavor.

Also take a look at my Ruchmehl rolls made from spelt flour.

Interesting to know

Spelt flour type 1050 and whole spelt flour can be well combined. This changes the structure of the bread and makes it firmer.