starch flour – Wholefoodspace

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.

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.

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.

Chocolate croissants – good for biting into

Andreas — Fri, 02 Feb 2024 17:29:30 +0000

There’s something about a chocolate croissants. The cacao flavor is simply indescribably delicious. The cacao nibs give the croissant a crunchy variation. This means you can take them anywhere and enjoy them anytime and anywhere.

Chocolate croissants

These special croissants impress with their simplicity. They are quickly rolled out and shaped into crescents. They are easy to hold, so you just have to bite into them.

Chocolate croissants

Chocolate croissants with crunchy cacao nibs. Simple croissants that you can take with you wherever you go.

Course small pastries

Keyword Apple, Baking powder, cacao nibs, Date flour, dry yeast, Soy drink, starch flour, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
100 ml soy drink
200 ml water
Juice of one lemon
2 tbsp extra soy drink
1 tsp extra date flour
20 g cacao nibs

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Slide the risen dough onto a floured surface.
Gently work the cacao nibs into the batter.
Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the chocolate croissants with it.
Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
When they are baked, brush lightly with the soy drink again.

Tips

To make it quicker, you can of course also buy ready-made apple puree. Then use approx. 120 g of it. You can also fill the croissants with homemade chocolate cream and then roll them up.

Interesting to know

Cacao nibs are small pieces of cocoa beans. Cacao nibs have a strong, slightly bitter taste and a crunchy texture.

Make pudding yourself – because it’s easy

Andreas — Fri, 08 Dec 2023 16:38:35 +0000

Even as a child I loved pudding. No matter what flavor it was cooked in. You can enjoy the pudding warm or cold. Add a fantastic vanilla sauce, also homemade of course, and everything is perfect. It’s best to make pudding yourself so that the full flavors of the fruit or cocoa are retained.

Make pudding yourself

This vegan pudding made from soy drink and strawberries is simply heavenly. A great dessert is conjured up very quickly here.

Make pudding yourself

The easy way to make your own pudding is the best way. It's really quick and the pudding tastes just naturally like the fruit.

Course dessert

Keyword dates, Soy drink, starch flour, Strawberries

Prep Time 15

Cook Time 5

Total Time 20

Servings 3 person

Ingredients

150 g frozen or fresh strawberries
2 – 3 Medjool dates
500 ml soy drink
40 g starch flour

Instructions

Heat the soy drink with the pitted and washed dates. Then puree the dates with a little of this soy drink and add to the soy drink through a sieve.
Pour 6 – 7 tablespoons of the cold soy drink into an extra cup and dissolve the starch in it.
Add the strawberries to the soy drink and mix everything well.
Heat the strawberry liquid. Stir while doing so. Quickly add the dissolved cornflour to the liquid and bring everything to the boil. Keep stirring so that nothing sticks to the bottom. Leave to simmer until a firm consistency forms.
Then remove from the heat and leave to cool slightly. Stir once in a while.
Pour the pudding mixture into pudding molds. Leave to cool and place in the fridge overnight so that the pudding sets.

Tip

Rinse the pudding molds with cold water before filling and then pour in the pudding.

Interesting to know

Starch flour is made from corn flour. Potato starch is made from potatoes. I use cornflour for a pudding because it is easier to work with and has a better consistency.

Vanilla sauce – the homemade dream

Andreas — Tue, 07 Nov 2023 18:22:44 +0000

Who doesn’t love this delicious vanilla sauce? The best thing about it is that you can make it yourself very quickly without the need for vanilla powder. With a plant-based drink, this vegan sauce is a real highlight in my kitchen.

Vanilla sauce

A vegan vanilla sauce that doesn’t take much time to prepare. The fresh vanilla pod makes it a dream come true for everyone. The sauce goes well with lots of sweet treats.

Vanilla sauce

The incredibly delicious homemade vanilla sauce. Quick and easy to prepare.

Course sauce

Keyword Date flour, Soy drink, starch flour

Prep Time 15

Cook Time 5

Total Time 20

Servings 2 person

Ingredients

250 ml soy drink
1 half a vanilla pod
1 tsp date flour
1 pinch of turmeric powder
10 g starch flour

Instructions

Wash the vanilla pod and cut into one half. Scrape out the vanilla pulp with a knife.
Bring the soy drink, vanilla pulp and the remaining vanilla pod to the boil in a pan.
Sprinkle in the date flour and turmeric and leave to cook.
Dissolve the cornflour in a cup with 2 teaspoons of cold soy drink.
Then add to the hot liquid with a whisk. Stir everything quickly so that no lumps form. Bring to the boil until the mixture thickens.

Tip

If you use more cornflour, you can quickly conjure up a vanilla pudding. This can be enjoyed warm or cold. It is best poured into small ramekins and left to set in the fridge.

Interesting to know

The turmeric powder gives the sauce a yellowish color. The taste remains sweet.

Raspberry tart – fruity red taste

Andreas — Fri, 03 Nov 2023 19:16:11 +0000

This raspberry tart is a fruity refreshment. Filling and extremely tasty, it simply delivers. A hit for breakfast or on the go. Also ideal as a cake in the afternoon when friends come and have a cup of tea with you.

Raspberry tart

Jump from the cocoa pool into the red river of eternal sweetness. It’s similar to a cake, but more like an incredibly delicious raspberry tart. Enjoy the juicy taste and let your eyes be magnetically drawn to the red color.

Raspberry tart

A special kind of raspberry tart. Fruity and red, just as it should be. Flavored with cocoa in the dough. The fruity tartness of the raspberries leaves nothing to be desired.

Course cake

Keyword Agar Agar, Almond drink, Baking powder, cacao, Date flour, date semolina, raspberry, starch flour, Whole spelt flour

Prep Time 4 35

Cook Time 25

Total Time 5

Servings 4 person

Ingredients

For the dough

250 g almond drink or other plant-based drink
30 g spelt semolina
200 g whole spelt flour
1 tsp baking powder
80 g date flour
2 tbsp almond drink extra
10 g starch flour
10 g cocoa powder

For the topping

300 g frozen raspberries
250 ml water
1 half a vanilla pod
60 g date flour
20 g starch flour
10 g Agar Agar

Instructions

For the dough

Boil 250 ml almond drink with 30 g spelt semolina to make a porridge and then leave to cool.
Mix the flour, baking powder, date flour, cornflour and cocoa with the semolina porridge. If necessary, add 2 tablespoons of almond drink. Knead into a dough. Line a fruit cake tin or tart tin with baking paper and press the dough into it.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 – 25 minutes. Then remove and leave to cool.

For the topping

Bring the raspberries to the boil with 250 ml water, the vanilla pod and the date flour and simmer gently until everything is soft.
Mix the cornflour with a little cold water in a cup until smooth.
Add to the hot mixture and stir. Also stir in the agar agar. Keep stirring well and simmer everything together until it thickens.
Then pass the raspberry mixture through a sieve. Leave to cool for approx. 30 minutes.
When the mixture has cooled slightly, spread it all over the cake base.
Chill the cake for at least 3 hours before cutting.

Notes

Tips

Try the raspberry tart with other fruits too. Strawberries or plums taste delicious on top. For a plum topping, I would add a teaspoon of cinnamon to the batter. This emphasizes the taste with the cocoa.

You can of course also use fresh fruit.

Interesting to know

Did you know that you can use a vanilla pod several times? Simply remove it after cooking, clean it and leave it to dry well. For a better taste, cut the vanilla pod in half lengthways, scrape out the vanilla pulp and add to the boiling liquid.

Agar agar is a natural thickening agent that is similar to jelly.

Curd cake with pear curd – delicious

Andreas — Fri, 18 Aug 2023 18:44:45 +0000

A curd cake with pear curd is a delicious and refreshing treat that combines the creaminess of ricotta with the natural sweetness and tenderness of pears. With a hint of freshness and a touch of sweetness, this cake is a perfect choice for anyone looking for a delicate yet satisfying treat. Whether you’re celebrating a special occasion or just craving something delicious, the curd cake with pear curd is a great choice.

Curd cake with pear curd

What could be more delicious than a juicy cake. The topping is quite tasty due to pears and soy cottage cheese. The cake should not be missing on any coffee table. Of course, you can also refine as a topping with other fruit. Or bake once my chocolate torte. This is from the finest.

Curd cake with pear curd

Curd cake with pear curd is a special treat for those who want to combine the taste of pears and curd. Juicy and fluffy consistency.

Course cake

Keyword Baking powder, Date flour, Pears, Soy curd, Soy drink, starch flour, Vegan, Whole spelt flour

Prep Time 40

Cook Time 40

Total Time 1 20

Servings 4 person

Ingredients

For the dough

1 pear
200 ml soy drink
juice of half a lemon
300 g whole spelt flour
1 sachet of baking powder
100 g date flour
20 g starch flour
1 tsp locust bean gum
150 g soy curd

For the topping

1 pear
juice of half a lemon
2 medjool dates
200 ml soy drink
20 g starch flour
20 ml soy drink extra
150 g soy curd

Instructions

Preparation for the dough

1 Wash, cut and core the pear. Then put coarse pieces in a blender jug. Add juice of half a lemon and soy drink. Mix everything well.
Mix remaining ingredients for the dough in a bowl. Add the liquid and stir well.

Preparation for the topping

Wash, peel, core and chop the pear.
Remove the seeds from the dates and cut them into small pieces.
Put in a blender with soy drink and lemon juice and blend well. Then pass through a sieve.
Heat the liquid in a saucepan.
In a cup, mix 20 ml of starch with 20 ml of cold soy drink until smooth.
When the liquid is hot, cook with the starch to a pudding. Then let the pudding cool slightly.
Stir in the soy curd.
Preheat the oven to 180 degrees celsius top/bottom heat.
Cover a round baking pan with baking paper. Pour the dough into it.
Pre-bake in the oven at 180 degrees celsius top/bottom heat for 20 minutes.
Then remove and spread the curd mixture on top. Bake the cake in the oven for another 20 minutes.
After baking, allow to cool slightly before removing the cake from the pan. Carefully remove from the baking paper.

Tip

Cut the cake into pieces and freeze. It can be wonderfully baked up again piece by piece. To do this, place the individual pieces frozen in the oven at 200 degrees for 10 minutes.

Interesting to know

Locust bean gum can be used in some recipes as an egg substitute for vegan or allergy-free preparations. It can help improve texture and binding in baked goods.

Rice bar – a super snack

Andreas — Fri, 28 Jul 2023 17:52:38 +0000

Rice bar is an innovative variation of other popular snacks. Try my snack once and experience the unique taste. Discover a new way to combine healthy eating and pleasure!

Rice bar

The rice bar is also perfect for breakfast or dinner. But my favorite thing is to take them with me to sports. Since you need an energy kick every now and then. You can also prepare them really well with black rice, then you eat even more antioxidants and also has another super taste.

Rice bar

Rice bars are ideal for a quick snack in between meals or as an energy booster before or after a workout.

Course breakfast, snack

Keyword Apple, basmati wholemeal rice, Oatmeal, oil-free, Soy curd, Soy drink, starch flour, Vegan

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 2 person

Ingredients

80 g basmati whole grain rice
350 ml soy drink
50 g soy curd
20 g starch flour
half an apple mashed
20 ml water
100 g oatmeal
1 tsp cinnamon
40 g date flour

Instructions

Wash the rice and simmer in the pot with the soy drink for approx. 25 – 30 minutes. Stir again and again.
Finally, stir in date flour and cinnamon.
Mix oat flakes into flour.
Mix the apple cut into small pieces with water.
Mix starch flour with 20 ml cold water until smooth.
When the rice porridge has cooled slightly, stir in soy curd, pureed apple, and oatmeal flour and stirred starch.
Press with wet spoons into a silicone mold for granola bars.
Bake in preheated oven at 180 degrees celsius top/bottom heat for about 20 – 25 minutes.

Tip

If no cereal mold is available, then simply spread mass on a baking sheet with baking paper. The mass should be about 2 cm high. Then bake in the oven and then cut into bars.

Interesting to know

The vegan diet gives me much more energy.