without sugar – Wholefoodspace

Yeast pastry with sour cherries – delicious

Andreas — Sat, 17 Jun 2023 17:28:24 +0000

This yeast pastry makes you want more. Small pastries made oil-free and with whole spelt flour. With a fruity note on top.

Yeast pastry with sour cherries

My little pastries with sour cherries are extremely juicy and good. The sour note of the cherries gives the pastries that certain extra. However, if this variation is too tart, you can of course also take sweet cherries. And depending on your taste, these thalers can also be topped with other fruit. In any case, you can take them well for the road.

Yeast pastry with sour cherries

The yeast dough is topped with soy curd and sour cherries. This makes this yeast pastry a special sweet and at the same time also sour. Incomparably delicious these sour cherries.

Course trifle

Keyword Almond drink, bake yourself, Fruit, plant drink, simple, Soy curd, Soy drink, Vegan, Whole spelt flour, without sugar, Yeast

Prep Time 1 15

Cook Time 20

Total Time 1 35

Servings 2 person

Ingredients

150 g whole spelt flour
3 g dry yeast
60 g date flour
60 g soy curd
30 g starch flour
100 ml soy or almond drink

For the topping

150 g frozen sour cherries
10 g date flour
50 ml water
1 pinch of cinnamon
10 g starch flour
100 g soy curd
0,5 tsp locust bean gum, approx. 2 g

Instructions

Mix all dry ingredients for the yeast dough in a bowl.
Add soy curd and soy drink and mix everything in.
Cover and let rise for 1 hour.
Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
Once the sour cherries are thawed, season with a little cinnamon.
Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
Simmer cherries for 1 – 2 minutes until a thick mass is formed.
Then allow to cool.
Mix the soy curd in a small bowl until smooth.
Stir in carob bean gum.

Completion

Knead the yeast dough again.
Cut out 8 small balls and shape into rounds.
Then shape into round small dough pieces.
Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
Preheat oven to 180 degrees celsius top/bottom heat.
Spread 1 tsp of soy curd on each of the dough pieces.
Then spread about 2 tsp of the sour cherry mixture on top.
Bake in the oven for 20 minutes.

Tip

If you like it even juicier, you can add a curd cream with pudding under the sour cherries. To do this, simply boil soy drink with date flour, bind with starch and then stir in some soy curd. When it has cooled, then spread on the dough.

Interesting to know

Quickly a few baked cookies so in between, then it goes to the sport.

Plum cake – small but nice

Andreas — Sun, 07 May 2023 11:55:41 +0000

Who doesn’t love this moist, cinnamon tasting deliciousness of a plum cake. This vegan plum cake is especially moist and delicious. You can bake it as a large cake in a baking pan or as small individual round cake pieces. The plum cake is made entirely without oil. The topping is a glaze made of plum jelly. This makes it especially moist and delicious. For the dough, whole spelt flour is used. This makes the dough firmer, but here is still the whole grain contained.

Plum cake

I love them, these little cakes topped with plums and a glaze. As a small version to the big cake, they are a real finger food. You can take them everywhere. Whether for leisure or as a small snack at work.

Plum cake

I prefer the smaller version of my plum cake as here in the picture, because you can freeze the cake better. The small plum cake you can quickly take out of the freezer if necessary and bake up briefly.

Course trifle

Keyword bake yourself, Date flour, Fruit, juicy, oil-free, Plums, Vegan, Whole spelt flour, without sugar

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

50 g millet
250 ml water
1 apple
80 g date flour
350 g whole spelt flour
1 sachet baking powder
50 g tapioca starch
2-3 tsp locust bean gum = approx. 6 g
2-3 tsp cinnamon
250 g soy yogurt
1 half lemon
600 g plums

For the glaze

250 g plums
500 ml water
1 tbsp date flour = approx. 15 g
1 tsp cinnamon
2 sachets agar agar

Instructions

Wash the millet.
Wash, core and chop the apple.
Put the apple and millet in a pot with 250 ml of water and simmer for 20 minutes.
Then pour into a blender. If water is still needed, add a little.
Add the date flour to the blender as well.
Blend everything until creamy.
In a bowl, mix the whole spelt flour with the baking powder.
Add tapioca starch, locust bean gum and cinnamon.
Add the soy yogurt and the juice of half a lemon to the dry ingredients.
Stir everything in well.
Chill the dough covered for 1 hour. Either in the refrigerator or in the cellar.

Covering

In the meantime, prepare the plums. To do this, wash the plums, pit them and cut them into small oblong pieces. You will need about 600 g of plums for the topping. Depending on how thick you want to cover the plum cake.

For the cake

Remove small portions of the dough with well-floured hands.
Flatten slightly and place on a baking sheet with baking paper.
Spread the finely chopped plums on the dough.
Bake in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.
If you want to bake a whole plum cake, take a round baking pan and line it with baking paper. Then spread the dough on it with floured hands. Cover with the plums.

Glaze

For the glaze, wash, stone and chop 250 g of plums.
Place in a pot with 500 ml of water.
Add 1 tablespoon of date flour and 1 teaspoon of cinnamon.
Simmer everything together for about 10 to 15 minutes, until the plums are soft.
Then strain the plums.
Whisk the broth with 2 sachets of agar agar and simmer in the pot for 2 – 5 minutes.
Cool slightly until a light jelly-like substance is formed.
Spoon the plum jelly over the finished and cooled plum cake or plum gingerbread and spread.
Then allow to cool.

Tips

The dough is very soft. Therefore, another approx. 50 g whole spelt flour is needed to form the individual small dough pieces. If you don’t want the icing to be so firm, take only 1 sachet of agar agar.

Interesting to know

I use whole spelt flour because it contains the whole grain with all the minerals. Date flour is excellent for sweetening.

Curd roll – especially delicious

Andreas — Tue, 02 May 2023 18:57:12 +0000

There are so many ways to make something good out of a yeast dough. Vegan curd roll are something very special. A delicious treat for the palate. They are a little more time consuming, but well worth the effort. Millet butter is added to the dough. This makes the rolls nice and fluffy and soft.

Curd roll

Who doesn’t love them, these deliciously soft tasting rolls. Take them with pleasure everywhere with you. They are just the perfect snack for work or the park. Enjoy them alone or in company.

Curd roll

Curd roll with or without raisins. Just as you like it. The millet butter makes the rolls especially soft and tasty. The rolls are made vegan. The curd used is soy curd, which is creamier than another vegetable curd substitute.

Course trifle

Keyword Apple, bake yourself, dates, millet, oil-free, Raisins, Roll, Soy curd, Soy drink, Spelt flour type 1050, Whole spelt flour, without sugar, Yeast

Prep Time 1 35

Cook Time 25

Total Time 2

Servings 3 person

Ingredients

450 g whole spelt flour
80 g dates
1 apple
1 packet dry yeast
250 g soy curd
80-100 g raisins
50 g millet
300 ml soy drink
juice of half a lemon

Instructions

Wash and strain the millet.
Remove the seeds from the dates and cut them into small pieces.
Cut, peel and core the apple. Cut into small pieces.
Simmer millet, dates, chopped apple and soy drink in a pot for 20 minutes.
Put the cooked millet mixture into a blender. Add the lemon juice and puree everything until creamy.
Mix the flour with the yeast.
Add the soy curd and millet mixture and mix everything together to form a dough.
Let the dough rise covered for 1 – 2 hours.
Then carefully stir in the raisins (optional).
Slide onto a floured surface.
Fold the dough 2 times with a dough card.
To do this, first beat in from the left, then from the right, then from above and below. Roll lightly with floured hands and separate small pieces.
Stretch and fold each piece again and then shape into an elongated shape. The dough is very soft and should be handled loosely.
Place each dough piece on a baking sheet with baking paper.
Let rise covered again for 20 minutes.
Slightly cut and coat with soy drink.
Bake in preheated oven at 180 degrees celsius top/bottom heat for 25 – 30 minutes.

Tip

Try baking a curd bread with raisins from the dough. The baking time will be longer. It is best to bake the bread covered.

Interesting to know

I eat vegan out of conviction.

Tubular noodles – fluffy and light

Andreas — Tue, 02 May 2023 18:55:13 +0000

Tubular noodles made from yeast always succeed. They are always a pleasure. Whether as lunch with a delicious vanilla sauce or as a snack. My yeast pasta is oil-free and made with whole spelt flour. Nevertheless, they are soft and fluffy in consistency.

Tubular noodles

The tubular noodles are baked in the oven. They are made in a vegan way and refined with raisins. This makes them particularly fluffy and light. Either you eat them just like that or dip them in a delicious tasting vanilla sauce.

Tubular noodles

Tubular noodles vegan style. Refined with raisins, baked in the oven. Cold or warm, with vanilla sauce or as a snack in between.

Course dessert

Keyword Date flour, oil-free, Vegan, Whole spelt flour, without sugar, Yeast

Prep Time 1 45

Cook Time 50

Total Time 2 35

Servings 3 person

Ingredients

50 g millet
200-250 ml water
1 apple
400 g whole spelt flour
7 g dry yeast
50 g date flour
2 tsp locust bean gum heaped
1 tbsp potato flour
1 tsp lemon juice
120 ml almond drink
50-100 g raisins to taste
1 tbsp date flour extra
1 tsp cinnamon extra
2 tbsp almond drink extra

Instructions

Wash millet and simmer with the peeled, cored, chopped apple with amount of water for 20 minutes. Then cool slightly and puree in a blender.
Mix flour with yeast, add date sweetener, potato flour, locust bean gum, lemon juice. Fill with lukewarm almond drink. Add millet butter. Knead dough into a yeast dough. Or use food processor to knead. Cover and let rest for about 1 hour.
In the meantime, pour warm water over the raisins and let them steep for 15 minutes. Then strain.
When the dough has doubled in size, carefully knead in the raisins. Cut small balls from the dough and shape into rounds. Cover an ovenproof dish with baking paper. Mix 1 tablespoon date sweetener with 1 teaspoon cinnamon. Put some almond drink in an extra bowl. Dip the individual balls first in the almond drink, then roll them in the mixture of date sweetener and cinnamon and place them on the baking paper. Gradually work all the meatballs this way. Cover the balls with an additional lid. Then let rise again for about 15 minutes.
Preheat the oven to 170 degrees celsius top/bottom heat. Bake the tubular noodles with lid in the oven for 30 minutes.

Notes

Tubular noodles divided into individual pieces. Ideal to take with you.

Tips

The millet butter makes them particularly fluffy and soft. They can be frozen well in individual pieces and are immediately fresh again when they are briefly baked in the oven.

It goes well with a homemade vanilla sauce.

Interesting to know

It all started with simple and light dishes. Baked goods quickly followed. You can take them with you or enjoy them as a quick snack when hunger strikes.