soy jogurt – Wholefoodspace

Sweet millet porridge—nutritious and tasty

Andreas — Tue, 06 Jan 2026 09:45:14 +0000

A really delicious sweet millet porridge that tastes incredibly good. The wholesome alternative to rice porridge. Whenever you feel a little hungry, you can eat this porridge. It is quick to prepare and can also be cooked in advance and eaten when needed.

Sweet millet porridge

A sweet-tasting porridge that can be enjoyed as a complete meal or as a snack. Delicately flavored with apples and cinnamon. Simply perfect in taste.

Sweet millet porridge

Sweet millet porridge with apples and cinnamon is always worth trying. As an alternative to rice porridge, it is simply unbeatable.

Course breakfast, Sweet dish

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 person

Ingredients

Sweet millet porridge

200 g whole grain millet
600 ml soy drink
40 g date flour
2 big apples
1 tsp cinnamon
2 tsp date flour extra

Millet casserole

100 g whole grain millet
300 ml soy drink
1 apple
20 g date flour
2 tso date flour extra
1 tsp cinnamon
150-200 g soy yogurt
1 package of vanilla pudding powder, approx. 37 g
juice of one lemon

Instructions

Sweet millet porridge

Wash and strain the millet.
Put the millet and soy milk in a pot.
Wash, peel, core, and finely chop the apples.
Add the apples and date flour to the millet in the pot.
Simmer covered for 5 minutes, stirring frequently.
Then turn off the heat and leave the millet to stand covered on the warm plate for another 15 minutes. Stir occasionally.
Spoon onto a plate and sprinkle with a mixture of date flour and cinnamon.

Millet casserole

Cook the millet like millet porridge. Add soy yogurt, date flour, and the juice of one lemon and stir in.
Finally, add the vanilla pudding powder to the millet mixture.
Line an ovenproof dish with baking paper. Pour in the millet mixture.
Wash, peel, and core the apple, then cut it into very thin slices.
Spread out on the millet mixture in a fan shape. Sprinkle with the cinnamon/date flour mixture.
Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for 35 minutes.

Notes

sweet millet casserole

Tip

If you prefer your porridge to be more liquid, simply add soy milk. The next day, you can use the leftover millet porridge to whip up a millet casserole.

Interesting to know

Millet is a grain. It can be prepared in various ways. Millet can be cooked and served as a side dish with vegetables or as porridge for a sweet variation.

Christmas cookies – a delicious treat

Andreas — Sat, 15 Nov 2025 17:01:25 +0000

When the year draws to a close, it’s that time of year again. Finally, it’s baking season, with wonderfully fragrant cookies. Christmas cookies are always something special that simply tempt you to snack. Cookies taste best in the run-up to Christmas.

Christmas cookies

There are so many different cookies that people love to snack on. In the run-up to Christmas, everyone is always on the lookout for new recipes. So why not try this vegan recipe? And if you like it even creamier, you should definitely try my simple vegan brownies.

Christmas cookies

The perfect vegan Christmas cookies that taste simply heavenly. Who can resist them?

Course cookies, pastries, small pastries

Keyword chestnuts, christmas, christmas pastries, cookies, Date flour, oil-free, Soy curd, Soy drink, Spices, Vegan, Whole spelt flour

Prep Time 30

Cook Time 15

Total Time 45

Servings 3 person

Ingredients

50 g spelt flakes
50 g millet flakes
50 g whole spelt flour
60 g date flour
2 tsp baking powder
100 g chestnuts
80 g soy yogurt
130 ml soy drink
1 tsp speculoos spice mix
2 tsp cornflour
2 tbsp water

Instructions

Mix millet flakes and spelt flakes.
Either blend or grate the chestnuts.
Mix the cornstarch and cold water in a cup.
Mix everything together with the spices, soy yogurt, and soy milk in a bowl.
Using 2 small teaspoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180 degrees Celsius with convection for about 15 minutes.

Tip

The Christmas cookies can of course also be coated with various glazes. As an alternative to whole grain spelt flour, you can also use type 1050 spelt flour. Or add oat flakes instead of spelt flakes. These cookies can be varied in many ways.

Interesting to know

Speculoos spice mix is a special spice blend used to make speculoos cookies. It has a very special flavor and stands out thanks to the spiciness of the ginger.

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.

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 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.

Curd balls – fluffy and soft

Andreas — Sun, 28 Jan 2024 15:48:11 +0000

Curd balls are one of my favorite pastries. They are vegan and baked oil-free in the oven. The texture of the soy quark or soy yoghurt is slightly sour, which helps to make the dough tender and soft. The citric acid also does its usual thing.

Curd balls

My balls are particularly soft thanks to the soy curd or soy yoghurt in the dough. The fresh yeast ensures that the dough rises wonderfully and can be baked oil-free in the oven.

Curd balls

Vegan curd balls baked oil-free in the oven with soy quark or soy yogurt.

Course dessert, small pastries

Keyword Date flour, fresh yeast, oil-free, Soy curd, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 3

Cook Time 30

Total Time 3 30

Servings 3 person

Ingredients

300 g whole spelt flour
7 g fresh yeast
10 ml lukewarm water
100 g date flour
juice of one lemon
170 g soy quark or soy yogurt
120-150 ml soy drink

For the balls

80 ml soy drink
80 g date flour
2 g cinnamon

Instructions

Dissolve the yeast with the lukewarm water in a cup.
Weigh out the wholemeal spelt flour and date flour and mix together.
Add the yeast mixture.
Lemon juice and soy curd too. If using soy yogurt, only use the firmer consistency if possible, without adding water. Otherwise, drain slightly.
Mix everything with lukewarm soy drink. The consistency of the batter should not be too runny.
Cover and leave to rise for approx. 2 – 3 hours.
Stir together the date flour and cinnamon.
Then cut small balls from the yeast dough with wet hands.
First dip each ball in the soy drink, then roll in the mixture of date flour and cinnamon, round again briefly and place on a baking tray lined with baking paper.
Bake in a preheated oven at 160 degrees Celsius for 20 – 30 minutes depending on size.

Tip

Do not knead the risen yeast dough, but cut off small portions for the balls with wet hands. This keeps the softness intact. It is best to form all the balls first and place them on the baking paper. Then dip them piece by piece in soy drink and roll in the date flour and cinnamon mixture.

Interesting to know

Curd balls are particularly soft and tender, as the use of quark in the dough gives them a special texture. This is particularly important for the vegan version. As no oil is used and the balls are only baked in the oven, the shape does not remain round but flattens out.

Alsatian style rolls – well filled

Andreas — Sat, 06 Jan 2024 18:47:47 +0000

A well-filled roll. A classic, a meal that is always a pleasure to eat. This version of Alsatian style rolls tastes simply fantastic.

Alsatian style rolls

You can top the rolls with whatever spread you fancy and lots of fresh lettuce, for example I used iceberg lettuce here. Red onions give the whole thing a special spice. And if you like, add some juicy tomatoes on top.

Alsatian style rolls

Wonderfully fragrant Alsatian style rolls. Topped with salad, onions and spread or burger, these rolls taste particularly good. The ideal evening snack.

Course main course

Keyword Date flour, dry yeast, oil-free, Onions, soy jogurt, Spelt flour type 1050, Vegan, Vegetables

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 2 person

Ingredients

300 g spelt flour type 1050
7 g dry yeast
3 g salt
1 tbsp date flour
150 g soy yogurt
180-200 ml warm water

Covering

red onion
Iceberg lettuce or other lettuce
tomatoes
peppers
Spread to taste

Instructions

Mix all the ingredients together and knead. Then cover and leave to rest for 30 minutes.
Slide the dough onto a floured surface. Then pull and fold. First fold the left side in to the middle, then fold the right side over, then roll up, shape into a round and cover again and leave to rise for 30 minutes.
Repeat this process 2 more times.
Then shape into an oblong shape. Divide into 2 strands. Divide each strand into 6 individual pieces.
Place 2 pieces of dough on top of each other, fold in briefly at the sides, shape into a slightly elongated shape and roll in flour. Then cover and leave to rest on a floured cloth for approx. 30 minutes.
Place a pan of water at the bottom of the oven. Preheat the oven to 220 degrees Celsius fan.
Carefully place the rolls on a baking tray lined with baking paper and place in the oven.
After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam. Then finish baking for another appr. 5 minutes.

Finishing

Remove the rolls from the oven and leave to cool.
Then cut in half and spread with a delicious spread.
Top with the lettuce, onions and other vegetables to taste. Fold up and enjoy. Of course, you can also top each side of the rolls individually and then enjoy.

Tip

Try topping the Alsatian style rolls with a bean burger and enjoy a herb sauce to top it off.

Interesting to know

Alsatian bread rolls are a type of bread roll that originated in the Alsace region in eastern France. The preparation of the rolls varies depending on the baker. However, they usually have a nice crust and a soft texture on the inside.

Yeast plait – a delight at any time of year

Andreas — Mon, 04 Dec 2023 16:05:40 +0000

There’s something special about a yeast plait like this. You can enjoy it on its own or with a delicious sweet spread. The ingredients in the plait can also be added individually. Whether with nuts or chestnuts, with raisins or without, or with other dry fruit. A plait like this simply always tastes good.

Yeast plait

This pastry is ideal for breakfast or to take with you to work or in your free time. Enjoyed on its own or with a delicious sweet spread, it will brighten up your day. Drink a cup of tea with it and enjoy the taste of this plait.

Yeast plait

The yeast plait is the ideal companion throughout the day. It is filling and can be enjoyed on its own or with a fruity spread.

Course cake, pastry, yeast plait

Keyword almond, dry yeast, fresh yeast, Raisins, soy jogurt, spelt semolina, Whole spelt flour

Prep Time 2

Cook Time 35

Total Time 2 35

Servings 4 person

Ingredients

200 ml almond or soy drink
3 tbsp spelt semolina
350 g whole spelt flour
9 g dry yeast
100 g date flour
juice of half a lemon
100 g ground almonds
50 g soy yogurt
150 g raisins

Instructions

Boil the plant drink with the spelt semolina in a pan to make a semolina porridge. First bring the drink to the boil, then stir in the spelt semolina and keep stirring quickly to prevent lumps from forming. When the porridge thickens, remove from the heat and leave to cool.
Mix all the dry ingredients together in a bowl.
Add the semolina, almonds, soy yogurt and lemon juice.
Knead everything into a homogeneous dough.
Then carefully knead in the raisins.
Cover and leave to rise in a warm place for 1 – 2 hours. The dough should have doubled in size.
Slide the dough onto a floured surface.
Divide into 3 parts. And shape each part into long strands.
Shape all 3 parts into a plait.
Place the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Brush the plait with a little vegetable drink, cover and bake for 15 minutes.
Then cover, brush again with vegetable drink and bake for a further 15 – 20 minutes.

Tips

Instructions for braiding: Shape the dough into 3 long pieces and lay them next to each other. Then press down the top end with all 3 strands. Now you can start braiding. Take the right strand and place it over the middle strand. The right strand is now the middle strand. Now place the left strand over the new middle strand. Repeat this whole process until the plait is finished. Finally, press the 3 ends together.

If you don’t want to braid a yeast plait, you can also shape it into a stollen. Of course, you can also bake the yeast plait with fresh yeast. In this case, however, use 30 g fresh yeast.

Interesting to know

A yeast plait is a traditional pastry that is often enjoyed on public holidays, but also all year round. A freshly baked yeast plait is best enjoyed on the same day. If there is any left over, it can be stored in an airtight container. It can also be frozen and defrosted later to preserve its freshness.

Vegan milk rolls – fabulously soft

Andreas — Tue, 14 Nov 2023 16:47:17 +0000

Vegan milk rolls are simply amazing. As they are so incredibly soft, you can theoretically just eat them as they are. But one of my spreads in particular is perfect for spreading on them. You can also put seasoned tofu and tempeh in the oven and put them on the roll with some soy yoghurt sauce.

Vegan milk rolls

I always have vegan milk buns frozen in the freezer. They are perfect for taking with you or as another meal to enjoy at home. They are quickly defrosted and topped. Soft and full of flavor, just the way you love milk rolls. These rolls also go well with a sweet spread.

Vegan milk rolls

Vegan milk rolls, just the way you love them. Soft and fluffy and full of flavor. Goes well with both savory and sweet spreads.

Course rolls

Keyword Apple, Baking powder, dry yeast, oil-free, Soy drink, soy jogurt, Spelt flour type 1050, Vegan, Whole spelt flour

Prep Time 2 20

Cook Time 25

Total Time 2 45

Servings 2 person

Ingredients

1 apple approx. 110 g
200 ml soy drink
150 g whole spelt flour
150 g spelt flour type 1050
2 tsp baking powder
9 g dry yeast
2 tsp locust bean gum
70 g soy yogurt
juice of half a lemon
1 – 2 g salt
Spelt flour type 630 for working with

Instructions

Cut, peel and core the apple. Puree in a blender together with the soy drink.
Stir together the remaining ingredients and mix with the pureed soy drink mixture.
Cover the dough and leave to rise for approx. 1 – 2 hours.
Then place on a floured surface. The dough is very soft. Fold 3 times using a pastry card and lots of extra flour so that nothing sticks. First fold from left to right, then from top to bottom. Then flatten slightly and fold 2 more times. Keep the dough loose, do not press too firmly.
Gently shape into a roll. Cut off small pieces.
Lightly round each piece again with flour and place on a baking tray lined with baking paper.
When all the buns have been formed, leave to rise for another 15 – 20 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Carefully brush the buns with soy drink, place in the oven and bake for 10 minutes at 200 degrees. Then lower the temperature to 180 degrees and finish baking for 15 minutes.

Tips

You can also use another plant-based drink or plant-based yogurt. Of course, you can also quickly conjure up a sweet version of the recipe by simply adding raisins to the batter.

Interesting to know

Although the buns are called milk buns, they naturally contain no milk. Vegan milk buns are simply the plant-based version of classic milk buns. In any case, they taste simply fabulous and are in no way inferior to the original.

Simple soy yogurt sauce – tastes always

Andreas — Sat, 21 Oct 2023 15:53:18 +0000

This excellent soy yogurt sauce impresses with its simplicity. A quick and extremely tasty preparation from just two ingredients. I prefer to use it with fresh homemade rolls, which are topped with a few slices of tempeh or seasoned tofu, then refine the whole thing with, for example, lettuce and other vegetables. This soy yogurt sauce is simply irresistibly good.

Simple soy yogurt sauce

A soy yogurt I always have in my fridge. You can of course make the soy yogurt yourself. I use it a lot for baking but also as a base substance of a very spicy dip that you can always use. To top it off, I add my herb sauce on top. The soy yogurt sauce is quite simple to prepare and seasoned with spicy herbs.

Simple soy yogurt sauce

Spicy soy yogurt sauce refined with herb spread.

Course sauce

Keyword herb spread, herbs, soy jogurt

Prep Time 5

Cook Time 5

Total Time 10

Servings 2 person

Ingredients

200 g soy yogurt
2 tsp herb spread

Instructions

Simply mix the soy yogurt with the herb spread and let it sit for a short time.
Alternatively, you can mix and stir in the herbs yourself to taste.

Tip

The herb spread can be bought everywhere as dried fine herbs ready mixed. If you do not have one at hand, you can of course mix it yourself. Depending on taste, parsley and various spices are added in any case. For thickening it is best to stir in 1 teaspoon of locust bean gum. It is important to mix the ingredients well to ensure that the flavors blend well.

Interesting to know

An herb spread is a delicious way to use fresh or dried herbs in a variety of dishes. Lemon juice or lemon zest can add a fresh, citrusy note to the spread. You can use a variety of herbs, such as parsley, chives, cilantro, dill, basil, thyme, rosemary, oregano, mint and more.