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One Basic Dough, 3 Different Cakes: Vegan and Delicious

Simple cakes succeed with ingredients that everyone has and are quickly prepared. We will show you how you can bake three vegan cake variations from a basic recipe.

Many cake recipes contain ingredients that you have to buy first and don’t have in the kitchen cupboard. If it has to be done quickly, this is usually impractical. Here we present three vegan cakes with ingredients that everyone has at home. So you can start baking right away.

Tip: Even if you probably don’t have to go shopping for these recipes – look out for ingredients with a meaningful organic seal the next time you go shopping. For example, the Bioland or Naturland seals stand for high standards. With imported goods, you should also rely on fair trade products. In this way you support climate-friendly cultivation methods on the one hand and fair wages for smallholders in other countries on the other.

Simple cake with ingredients that everyone has

Ingredients:

300 grams of flour
100 grams of sugar
3 tsp baking powder
1 packet(s) of vanilla sugar
1 pinch(s) of salt
120 ml vegetable oil
200 ml liquid

Directions:

Put all the dry ingredients in a bowl and mix them together.
Then add the oil and liquid. In this step you mix in other ingredients in the individual variations if necessary. The type of liquid also varies in different cake recipes.
Mix all the ingredients to a smooth batter and pour it into a cake pan. Bake the cake at 160 degrees Celsius for about an hour. A loaf pan works best. For a Gugelhupf you would have to make 1.5 times the recipe so that the form is optimally filled.

Cake variation 1: cinnamon and cardamom

Kanelbullar is what cinnamon rolls are called in Sweden and are made from yeast dough. Cinnamon and cardamom are added to the dough and provide the typical taste. Preparing yeast dough usually takes a long time because of the resting time and can go wrong. The sponge cake alternative, on the other hand, is very simple and tastes similar.

In addition to the basic recipe, you will also need the following ingredients:

1 teaspoon ground cardamom
1 teaspoon of cinnamon
You can use plant-based milk as the liquid. It doesn’t matter whether you choose oat, almond or soy milk.

You can either put the finished batter in a cake pan or in muffin cases. Muffins don’t take that long in the oven, so you can take them out after 20-30 minutes.

Cake variation 2: coffee and cocoa

You always have coffee and cocoa at home. Not only drinks can be prepared from it, but also a vegan cake.

You have to change and supplement the basic recipe as follows:

You only need 250 grams of flour instead of 300 grams
Divide the 200 milliliters into: 100 milliliters of coffee and 100 milliliters of plant-based milk.
In the second step of the basic recipe, you add two tablespoons of cocoa and one tablespoon of sugar.
When buying coffee and cocoa, pay particular attention to fair trade and organically certified products. In conventional agriculture, the ecosystem suffers and smallholders often work under poor conditions.

Cake variation 3: banana with chocolate sprinkles

You can make the ingredients for the third variation of the basic recipe yourself if you don’t have them at home. You can make grated chocolate by chopping leftover chocolate or grating it with a Parmesan grater. You can also make the banana juice yourself.

In addition to the basic recipe, you will need the following ingredients:

50 grams of grated chocolate
200 milliliters of banana juice as a liquid

Tips: How to use up cake leftovers

A whole cake can sometimes be too much. But that’s not a problem: you have many options for using the leftovers instead of throwing them away.

You can use cake leftovers in the form of rum balls or desserts, for example.
Alternatively, you can freeze the cake. It’s quick and makes it durable. With pieces of cake in the freezer, you can also defrost a piece spontaneously and don’t always have to bake a whole cake right away.
Cake pops are cakes on a stick. You can also use leftover cake for this.

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Yeast Dough Recipe: Simple Basic Recipe with Instructions

Yeast dough is versatile and not difficult to make. We will show you a classic and a vegan recipe for sweet yeast dough and tell you what is important when it comes to the dough – and also how it is made into a braid.

Recipe for vegan yeast dough without egg, butter, and milk

You can easily make a vegan, sweet yeast dough yourself.

You need for this:

500 g flour (light organic wheat or spelled flour)
80 grams of sugar
1 cube of yeast
250 ml plant milk (e.g. oat or soy milk)
70g vegan margarine
1 tsp apple cider vinegar
1 pinch of salt
Optional: some light-colored jam for spreading, quince or apricot jam without pieces is best.
You also need:

a bowl,
a whisk,
a kitchen scale,
a pastry brush,
a clean tea towel.

This is how the vegan yeast dough succeeds

Whether for Easter or for a nice Sunday breakfast – you can easily make a vegan yeast plait yourself with a little preparation time. There is no need to use eggs, milk or butter, because this vegan yeast dough is delicious and buttery soft.

How to make the dough:

Place all liquid ingredients and in a bowl. The plant-based milk and margarine should be lukewarm.
Add the yeast cube and stir until it has dissolved.
Then add the salt and sugar to the liquid.
Add the flour while stirring constantly until the dough has reached the typical consistency.
Knead the dough well on a floured work surface for several minutes.
Cover the bowl with a tea towel and let the dough rise in a warm place for at least an hour. The cloth is important to protect the dough from drafts.
The dough is ready when it has doubled in size.
Important: The decisive factor for a successful yeast dough is the temperature. With fresh yeast, the liquid should be warm but not hot. If it’s too hot, the yeast culture will die and your dough won’t rise. Cold, on the other hand, does not harm the yeast. It just takes longer for your dough to rise. If you’re not in a hurry, you can leave the dough in the fridge overnight and bake it the next day.

This is how you succeed in making the perfect yeast braid

Take the dough out of the bowl and knead it well again on a floured work surface.
Divide the dough into three equal parts and form long strands out of the dough balls.
Braid the strands of dough loosely and pinch the ends together.
Use a pastry brush to brush the braid with some light-colored jam or plant-based milk.
Place the braid on a baking sheet and let it rise for another 20 minutes.
Halfway through the resting time, preheat the oven. If you want to bake with top and bottom heat, set the stove to 200 degrees Celsius and 175 degrees Celsius for circulating air.
Bake the braid on the bottom shelf of the oven for about 25 minutes.
Take the braid out of the oven and let it cool down a bit.

Recipe for classic yeast dough

For a classic yeast dough you need:

500g flour
80 grams of sugar
1 cube of yeast
250 ml lukewarm milk
70 grams of butter
1 pinch of salt
1 organic egg
You also need:

a bowl,
a whisk,
a kitchen scale,
a pastry brush,
a tea towel.
The preparation and processing of the classic yeast dough hardly differs from that of a vegan one. The following variant is for a yeast dough with pre-dough:

Sift the flour into a bowl and mix it with a pinch of salt.
In another bowl, mix lukewarm milk with sugar and crumble in the yeast. Stir the liquid a little until the yeast has dissolved.
Make a well in the flour and pour in the liquid. Thicken the yeast milk with a little flour using a spoon and then leave the bowl covered for 15 minutes.
Then add the other ingredients and knead the dough for several minutes.
Cover the bowl with a tea towel and let the dough rise in a warm place for at least an hour.
The dough is ready when it has doubled in size.
You can use this dough as a base for cakes or a yeast plait. If you want to make a yeast plait, you can brush it with milk before baking to brown it nicely.

Tip: If you made too much dough, you can freeze the leftover yeast dough. It will last up to six months this way.

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Vegan Crumble Cake: A Basic Recipe

You can prepare our vegan crumble cake with just a few ingredients. We’ll also tell you which seasonal fruit you can use to change it up depending on the season.

This vegan crumble cake is a great basic recipe that you can modify in many ways. Crumb cake is often prepared with pudding. However, our recipe replaces the pudding with fresh seasonal fruit. The recipe is also vegan, so it does not contain any animal products.

You don’t need any fancy ingredients for the vegan crumble cake. You can get most of the products from regional and organic retailers. This saves CO2 emissions and you avoid residues of chemical-synthetic pesticides on your food. Follow the recipe to find out which seasonal fruit goes particularly well with the crumble cake.

Tip: You can easily grow many types of fruit yourself in the garden or on the balcony.

Crumble Cake: A Basic Recipe

This recipe is suitable for a springform pan with a diameter of 26 centimeters.

Ingredients:

1 tbsp fat for the mold
280 g flour
120 gcane sugar
200 g vegan margarine
1 teaspoon Baking powder
500 g Seasonal fruit

Directions:

Grease the springform pan with some margarine or cooking oil.
For the base: Mix 180 grams of flour, 50 grams of sugar, 120 grams of vegan margarine and the baking powder together. Pour the batter into the springform pan.
For the crumble: Knead 100 grams of flour, 70 grams of sugar and 80 grams of margarine into a crumbly dough. You can find out how this works best here: Make Streusel: Simple step-by-step instructions with 3 ingredients.
Sort and wash seasonal fruit. Peel as needed and cut into small pieces if necessary.
Spread the fruit on the cake base and sprinkle the crumbles over it.
Bake the cake at 180 degrees Celsius (top/bottom heat) for about 50 minutes. After 40 minutes, do a chopstick test.

This fruit goes well with the vegan crumble cake

If you prepare the vegan crumble cake with seasonal fruit, you will always have variety on the coffee table throughout the year. The following types of fruit are particularly suitable:

Rhubarb: April to June inclusive
Blueberries: June to September inclusive
Strawberries: June to September inclusive
Raspberries: July to September inclusive
Blackberries: July to September inclusive
Plums and damsons: July to October inclusive
Apples: August up to and including November (from storage until April)
Pears: September (from storage until January)

In our seasonal calendar, you will find an even larger overview of when which fruit is in season.

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Food

Make Herbal Liqueur Yourself: Basic Recipe for Different Herbs

Making herbal liqueur yourself is not difficult. If you prepare your own liqueur, you are free to choose which herbs you use. Here you will find tips for choosing herbs and a simple basic recipe.

Herbal liqueurs are part of the culinary tradition in many cultures. In Europe, they are often served after a rich meal to stimulate digestion. Many also appreciate them simply for their aromatic taste.

Herbal liqueurs can vary greatly in composition. Normally, a mixture of different herbs forms the basis of the taste. Which varieties are used and the proportions in which they are to each other depends on the recipe in question.

If you make your herbal liqueur yourself, you can decide for yourself which herbs you use. This makes it easy to adapt the liqueur to your personal taste. In this article, we give you an overview of different flavors and present a basic recipe that you can modify as you like.

Make herbal liqueur yourself: fresh or dried herbs?

You can prepare herbal liqueur with either fresh or dried herbs.

If you want to use fresh herbs, pay attention to the respective harvest times. Basically, you should buy organic kitchen herbs to avoid chemical-synthetic pesticides. This applies not only to fresh goods, but also to dried ones. Conventional dried spices in particular are often contaminated.

Make herbal liqueur yourself – these herbs are suitable

Which varieties you use is entirely up to you if you make herbal liqueur yourself. For example, the following varieties are good:

Mediterranean herbs such as rosemary, thyme, oregano or basil. Thyme and rosemary are evergreen varieties that you can harvest fresh all year round. This is also often possible with basil if the plant is perennial. The best time to harvest oregano is between July and August when it is in bloom. In principle, however, you can harvest it in the entire period between spring and autumn.
Lovage has a spicy, very characteristic taste of its own, to which it also owes the nickname “Maggikraut”. You can harvest fresh lovage from spring to autumn.
Sage is a strong spice with a slight bitter note. Its aroma is also sometimes compared to camphor or pine. Its harvest time is between May and August.
Mint contains menthol and therefore tastes cool and refreshing, but also slightly spicy. You can harvest fresh mint from spring until the first frost.
Chamomile has a mild, floral and slightly earthy flavor. Their harvest time coincides with the flowering period between June and September.
Aniseed has a strong, liquorice-like taste of its own. You can harvest them a few weeks after flowering, i.e. in September or October.
Fennel seeds are very similar in taste to anise seeds. They are ready for harvest in late summer or early autumn as soon as they turn grey-brown.
Laurel tastes very bitter when fresh. If you are making herbal liqueur at home, it is better to use dried leaves for a more pleasant taste.
Cloves are very flavorful and taste flowery and a bit spicy at the same time. You should only use them when they are dry.
If you want the individual herbs to harmonize with each other, you should use them in equal amounts. As a rule of thumb, we recommend adding two grams of each variety to the liqueur. However, you can also use certain herbs in larger quantities if you want them to have a stronger flavor. It is best to use a clear spirit such as Korn or vodka as the alcoholic basis.

Herbal liqueur: The basic recipe

Ingredients:

1 l clear alcohol (e.g. vodka or schnapps)
800 gsugar
2 g herbs (per variety)
Zest of an organic lemon (optional)
honey or agave syrup (optional)

Directions:

Pour the alcohol into an airtight container, such as a bottle. Note that the bottle must be big enough to hold the rest of the ingredients afterwards.
Add the sugar. The easiest way to do this is with a funnel.
Wash, clean and chop the herbs of your choice. Then pour it into the bottle as well.
Finally, you can add some grated lemon zest if you like. Be sure to use an organic lemon that is not contaminated with synthetic pesticides.
Seal the bottle or jar airtight and leave the homemade herbal liqueur in a warm place for four to six weeks. Shake or stir the liqueur well every day.
When the brewing time is up, strain the herbal liqueur through a fine-mesh sieve. Then fill it into a dark glass bottle and refine it with a little honey or agave syrup if you wish.
Keep the herbal liqueur cool and dark. Due to the high sugar content, it can be kept for several years without any problems.

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Basic Recipe for Gluten-Free Bread with Potatoes

You wouldn’t want to be without this basic gluten-free bread recipe on your daily menu: Now you can make your own fresh, crispy white bread, dark bread, mixed bread, sunflower bread, rolls, and other delicious baked goods at any time. The recipe is enough for 2 loaves of bread (24 servings)

Are you constantly on the lookout for new, unusual yet light recipes for a healthy diet? Recipes that are easy to replicate, recipes that don’t require overly unusual ingredients? Then you should definitely try this recipe for gluten-free bread so that you always have homemade, crusty bread and other baked goods fresh on the table.

Ingredients for gluten-free bread

  • 50-60 g fresh yeast (alternatively 2 P dry yeast)
  • 1 tablespoon of sugar
  • 1 cup (150-200 ml) non-fat milk (or whole milk if desired)
  • 100 grams of butter
  • 2 eggs
  • 500g boiled, mashed potatoes
  • salt (to taste)
  • 650 g potato starch
  • 2 loaf tins (about 25 cm x 10 cm x 8 cm)
  • Some butter or fat for brushing the mold

Preparation of gluten-free bread (basic recipe)

In a large bowl, mix the yeast and sugar until liquified. Now add milk, butter, eggs, mashed potatoes, and salt and mix well. Then gradually add the potato starch and mix well until the mixture is smooth and sticks to your hands. Now cover the bowl with plastic wrap (or plastic film) and let the dough rest for about 30 minutes.

The mass is then divided into two equal parts and each is placed in a buttered (or fat) loaf tin and smoothed out with a wet spatula. Let the dough rise in the mold for another 30 minutes. The slices of bread are baked in a preheated oven at about 200° C for about 30 minutes until golden brown. Leave to cool on a wire rack so the bread stays crispy.

Information and tips

Gluten-free bread brings a healthy change to your diet, not only for those suffering from celiac disease or sprue but also for athletes, and athletes and as a daily, tasty treat. Rice flour, corn flour, starch, buckwheat flour, soy, quinoa, and tapioca are gluten-free, whole wheat, barley, oats, and rye contain gluten. You can get gluten-free baking ferment in organic shops or health food stores; Sourdough works too.

Of course, this stomach-friendly bread can also be processed with mixed flour to make multigrain bread or with rye flour to make dark breakfast bread. Fresh rolls and other baked goods can also be produced very well with this basic mixture. Vary it with sprinkled sunflower seeds, pumpkin seeds, sesame, or linseed; add whole or chopped nuts to the batter.

Here’s a special insider tip: brush your bread with a little oil 10 minutes before the end of baking, it will then become uniquely crispy.

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Food

Basic Recipe for Mulled Wine with Variations

The cold season is ideal for drinking mulled wine. The health-promoting effect of mulled wine was discovered thousands of years ago. However, the rule here is that one or two cups have this health-promoting effect.

The hot wine tastes best and is healthiest when it is made by yourself. The wonderful scent of the spices warms you from the inside as soon as you smell it. Here is a delicious recipe for a homemade mulled wine.

Ingredients for six people

  • 1 liter of red or white wine
  • 1/2 liter of water
  • 10 cloves
  • 2 cinnamon sticks
  • 5 cardamom pods
  • brown cane sugar or honey
  • 3 unwaxed orange slices

Preparation of mulled wine

Bring all the ingredients to the boil very briefly and then leave them covered for about 30 minutes. Then strain the spices and the orange slices. The longer the ingredients are cooked, the more bitter the mulled wine becomes. Sugar or honey can also be varied individually, depending on how sweet the mulled wine should be.

Variation of mulled wine with a shot

A dash of fruit brandy or rum can be added to the basic mulled wine recipe, depending on taste. As a result, the mulled wine has a higher alcohol content and should therefore be drunk in moderation.

Variation with amaretto

30 ml Amaretto is added to the basic mulled wine recipe. This makes the mulled wine a special taste experience.

Glowing wine with a Caribbean flair

The ingredients of the basic mulled wine recipe are 30 ml coconut juice and 30 ml pineapple juice. This mulled wine is reminiscent of lonely beaches in the Caribbean. Due to the sweet taste, the alcohol content can often not be tasted and should therefore not be overlooked.

You can decorate the mulled wine in beautiful ceramic mugs with a handle. The mulled wine can be served with cinnamon sticks or unwaxed orange slices can be placed on the rim of the cup.

  • Type of preparation: light
  • Preparation time: 15 to 30 minutes
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TCM Nutrition: These Are The Basic Principles of The Diet

TCM nutrition aims for a lasting balance in the body, which should lead to health and well-being. Here you can find out the basics of this form of nutrition and how you can implement it yourself.

Basics of TCM nutrition

According to the teachings of traditional Chinese medicine (TCM), a person is considered healthy when energy (yang) and matter (ying) are in harmony with each other. Because only then does the life energy Qi flow and ensure well-being and a stable balance. In order to achieve and maintain this state, certain principles should also be observed in the diet.

Fundamental to TCM nutrition is the five-element theory, according to which each food can be assigned to a specific element based on its taste. The elements are fire, water, earth, metal and wood. The human organs can also be categorized into elements according to TCM teachings. It is also important that all elements are connected to each other through constant interactions and influence each other.

TCM Nutrition: Characteristics of the Wood Element

All foods with a sour taste belong to the wood element. They are said to preserve the body’s juices and strengthen the substance. They are also said to have a cooling and refreshing effect. According to the teachings of TCM nutrition, acidic foods also have the property of contracting: they bundle the body’s energy inwards.

Typical foods of the wood element:
many types of fruit, such as berries, citrus fruits, pineapples, cherries or sour apples
some dairy products, such as buttermilk, cottage cheese, or sour cream
Vinegar
Parsely
sourdough
tomato
sorrel
According to TCM, the organs associated with the wood element are the liver and gallbladder.

This is how the water element works

In TCM, salty foods are associated with the water element. They are primarily intended to have an emollient effect, but can cause hardening in the body if you consume too much of it. According to TCM nutrition, they then deprive your body of important juices and it dries out.

Water foods are said to direct the life energy Qi downwards and therefore also have a draining effect. Typical representatives of this category are:
almost all types of fish
seafood and seaweed
pork meat
legumes
soy sauce
Mineral water
The associated organs are the kidney and the bladder.

Characteristics of fire in TCM nutrition

Fire element foods taste bitter. In TCM nutrition, they are said to have a drying effect and direct the Qi downwards. They are said to be helpful with digestion, for example, and to increase mental and physical activity in the short term. However, if you eat too many bitter products, this can lead to nervousness, restlessness and sleep disorders.

The fire element includes:
all grilled meats
many kitchen herbs
goat cheese
turmeric
bitter salads, such as chicory or endive
grapefruit
Green tea
bitter alcohol
The organs of this element are the heart and small intestine.

Effect of the element earth

All sweet foods belong to the element of earth. According to TCM nutrition, they play a key role in building up Qi: They are said to have a filling and relaxing effect and strengthen the center of the body. Therefore, according to TCM, “sweet” foods should make up the main part of our diet.

However, this does not mean that TCM mainly prescribes sugar and sweets. The earth foods include primarily:
almost all types of grain (e.g. millet, barley, wheat bran, quinoa, etc.)
many vegetables (e.g. pumpkin, cabbage, green beans, sweet potato, spinach, broccoli, etc.),
beef
some fruits (e.g. grapes, papaya, plums and avocado)
lots of dairy products
nuts and seeds
Many of these foods are also said to have a moisturizing and constructive effect. Dairy products, on the other hand, are said to have a moisturizing effect in the negative sense of TCM nutrition, which is said to lead to congestion and blockages. The associated organs of the earth are the spleen and the stomach.

Metal in TCM nutrition: How it works

All foods with a pungent taste belong to metal. According to TCM nutrition, they generate heat in the body and get our Qi moving. This is supposed to release blockages and release energy. However, if we eat too many spicy products, this is said to result in persistent feelings of heat, constant sweating and high blood pressure.

According to TCM, spicy foods include:
any hot spices (such as pepper, chilli, ginger, mustard, coriander or cinnamon)
onions
garlic
horseradish
spicy cheeses
Kohlrabi
radish
mint tea
The corresponding organs are the lungs and large intestine.

TCM nutrition: The thermal effect

Food can not only be divided into five groups according to the elements, but also according to their thermal effect. TCM nutrition distinguishes between cold, refreshing, neutral, warm and hot. However, these designations have nothing to do with the measurable temperature of the food, but are more of a spiritual nature.

Examples of cold foods include unripe fruits and vegetables, as well as watermelon or yogurt. They have a strong cooling effect and are said to slow down our metabolism. According to TCM teachings, refreshing foods such as many types of fruit, raw meat or butter strengthen the blood and help to build up bodily fluids.

Many grains, eggs, cooked vegetables or very ripe fruit are considered neutral. They should have a strengthening effect and ensure a balance in the body. According to TCM teachings, warm foods such as cooked meat, cherries, fennel or walnuts warm our center and therefore increase Qi and Yang. The TCM diet counts many spices and strong alcoholic beverages among the hot foods. They are said to move the Qi and lead to feelings of heat.

For many foods, which element or thermal reference they belong to depends heavily on how you prepare them. The classification of a food can also change as a result of processes such as cooking, baking, grating, grilling, pickling or freezing.

TCM nutrition: How to implement it in everyday life

You now know a lot of theory about the teachings of TCM nutrition. But how can you put them into practice in everyday life? Here are some important tips and basics to keep in mind when practicing TCM:
According to TCM, eating irregularly or fasting for too long can lead to digestive problems, weakness and lack of energy. That is why TCM nutrition recommends eating regularly.
Gulping down your food quickly or regularly overeating can lead to an uncomfortable feeling of fullness in your stomach. This is because your body cannot process the food as quickly and your digestive organs are overloaded. Other possible consequences are headaches, bad breath and nausea. That’s why you should eat slowly.
TCM nutrition recommends: You should eat your largest meal early. Lunch should be a bit smaller, while dinner should be your smallest meal. You should also be careful not to eat anything too late in the evening. This could put additional strain on your digestive organs.
You should also give your digestive system at least four hours between meals to process the food you eat.
TCM nutrition assumes that foods of one taste category strengthen the organs that the element theory assigns to them. So if you eat too much or too little food of a certain element, this leads to imbalance, as some organs do not get “feed”. Therefore, you should make sure to include all flavors in your diet in a balanced ratio.
According to TCM, cold drinks cool down the digestive fire, weakening your metabolism. That is why TCM nutrition recommends avoiding cold liquids before, during and after meals.
TCM also says that raw foods have a negative effect on the digestive system because they extinguish the digestive fire in too large quantities. That’s why TCM nutrition recommends a warm breakfast and a warm drink, especially in the morning when your digestion is still a little weaker. She advises against too much raw food.
Prefer ecologically grown and regional food in organic quality. They are not treated with chemicals and have more vitamins and minerals.
Avoid finished products and foods with many additives.

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Cooking Tips

Easy Basic Pancake Recipe

We will tell you a basic pancake recipe that is easy to make. In addition, we give you tips and ideas for pancake variations that provide variety in the pan. For example, you will also find sweet crepes based on an original French recipe, as well as a simple basic recipe with variations for allergy sufferers or vegans.

Whether it’s classic pancakes, hearty pancakes with chicken ragout, or even an egg-free pancake, milk-free pancakes, or pancakes without flour: all the recipes that we have put together for you are easy to prepare and taste good too.

The classic basic pancake recipe

For the classic pancake, put 200 milliliters of milk, a pinch of salt, and two eggs in a bowl. The eggs make the dough stick together better and make it smoother. They also make it airier. Add 60 ml of sparkling mineral water to make the dough fluffy. Should it be sweet pancakes? Then add a tablespoon of sugar. Then the ingredients are mixed. A whisk works very well for this. Now add 200 grams of flour by the spoonful and mix the dough with the whisk to a smooth dough.

Pancakes without eggs

Admittedly, the eggs in the dough are a good binding agent and ensure that the dough becomes a little looser. It is not for nothing that the popular pancakes are also called pancakes. But it also works without. If you don’t have any eggs at home or want to or have to do without them, you can still prepare your beloved pancakes. Baking powder, for example, is also a good leavening agent and loosens the dough. Therefore, add a teaspoon of it for each egg you leave out. In our basic pancake recipe, that’s two teaspoons of baking powder. In addition, the binding properties of eggs can also be easily replaced. For this, you can use a tablespoon of yogurt or soy yogurt per egg.

Gluten-free pancake without flour

You read that right: Excellent pancakes can be made even without flour. Many people have to do without flour for health reasons. But that doesn’t mean anyone has to miss out on delicious pancakes. In this basic pancake recipe, simply omit the flour and replace it with bananas and chia seeds. The chia seeds swell up in the batter and give the pancakes a good consistency. In addition, they are very healthy with their high content of minerals, vitamins, and antioxidants. The recipe for the flourless pancakes is very simple: Mash a ripe banana with a fork and whisk it with the eggs and chia seeds. Then add a pinch of cinnamon. You might also like our basic recipe for a gluten-free bread with potatoes.

Pancakes without milk

Many love pancakes with milk. With its pleasant taste and fat content, the milk ensures that the pancakes taste particularly delicious and rich. Of course, pancakes can also be prepared without milk. You can replace the specified amount of milk one-to-one with plant drinks such as oat drinks, soy drinks, or rice drinks. These drinks have a creamy taste of their own and give the pancakes a special touch. Mineral water – sparkling or not – can also be used as a milk substitute. Keep in mind that it tastes neutral and doesn’t add any extra flavor to the pancake.

The perfect pan for pancakes

In order for your pancakes to be successful, you should always have a thin layer of oil in the pan. Special pancake pans with a good coating are also highly recommended if you like pancakes and should not be missing in a well-equipped kitchen. When baking, it is best to prepare everything beforehand:

  • the oil bottle (olive oil or sunflower oil)
  • the bowl with the dough
  • a trowel
  • a spatula
  • kitchen paper

Pancake pans are flat and coated. They allow the dough to slide easily off the surface. Buying a pancake pan is a good investment for lovers of pancakes, crepes, pancakes, and pancakes.

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Cooking Tips

Baking Basic Bread: You Have to Pay Attention to That

Baking alkaline bread is not difficult and does not take long. We present three recipes with which you can bake the healthy and low-acid bread in your kitchen.

Alkaline bread differs from conventional bread in the way it is made: For alkaline bread, the grain must first begin to germinate before it is crushed. The baking result most closely resembles crispbread. Basic bread is said to prevent an overly acidic diet. However, this has not yet been scientifically proven.

The big advantage is rather that with basic bread you do without unhealthy foods such as white flour or sugar.

Alkaline bread can consist not only of germinated (!) grain, but also of germinated oilseeds such as pumpkin seeds or sesame. In addition to herbs and spices, fruit and vegetables can also be part of alkaline bread. This works for example with bananas, zucchini and celery.

We recommend that you use organic food from regional suppliers for the following recipes. In this way you can support food with a low transport distance and a good carbon footprint.

Bake basic bread: Recipe for buckwheat bread

The first recipe is for a basic bread with grains. You can prepare it with chia seeds or alternatively with sunflower seeds or sesame:

You need these ingredients for a buckwheat bread:

500 grams of buckwheat flour
2 tbsp chia seeds
120 grams of buckwheat
100 g pumpkin seeds
3 tsp honey
450ml + 440ml + 400ml water
50 g amaranth
3 tsp sea salt
some olive oil
You should start preparing your basic buckwheat bread the day before:

Soak the buckwheat and pumpkin seeds in a glass of water in the morning. Use about 440 milliliters, twice as much water as seeds. Then let them dry overnight. The best way to do this is to spread the seeds out on a baking sheet lined with baking paper and place them on the heater.
Soak the chia seeds in a glass filled with water overnight. The chia seeds should be completely covered with water. Use about 400 milliliters of water for this.
Preparation:

Puree the buckwheat grains and pumpkin seeds in a blender and then set them aside for a moment.
Blend the soaked chia seeds and water again in the blender.
Now put the chia seeds, buckwheat, pumpkin seeds, honey, water, sea salt and amaranth in a bowl and stir vigorously with the buckwheat flour.
Spread the batter on a greased baking sheet.
Let the basic bread dry in the oven at around 40 degrees for eight hours.
Turn the bread and let it dry for another eight hours, then it will have the right consistency.
Tip: If you like, you can sprinkle your bread dough with sunflower seeds or sesame seeds before you put it in the oven.

Baking basic bread: A sweet variant

You can bake sweet basic bread with the help of fruit, sweet spices and nuts. How about a sunflower seed bread with banana and cinnamon?

You need these ingredients:

500 g wholemeal flour
100 g sunflower seeds
150 grams of flaxseed
1 liter of water
1 banana
3 tsp honey
3 tsp vanilla
3 tsp cinnamon
some sunflower oil
How to prepare this basic bread:

Fill a jar with 1 liter of water and let the sunflower seeds and flax seeds soak in it overnight.
Then let the seeds dry for a few hours without the water.
Puree the dried sunflower seeds and flaxseeds.
Peel the banana and cut it into small pieces.
Put the banana, honey, vanilla and cinnamon in the blender and blend until smooth.
Mix the seeds, the mixture from the mixer and the whole wheat flour.
Spread the batter on a greased baking sheet.
Let the basic bread dry in the oven at around 40 degrees for eight hours.
Turn the bread and let it dry for another eight hours, then it will have the right consistency.

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Food

Sticky Rice: Nutrition Facts, Basic Recipe and Ideas for Sticky Rice

Sticky rice, also known as sticky rice, is a Thai specialty. In the national cuisine, it is used either as a side dish or as the basis for more elaborate dishes. We will introduce you to the type of rice and show you a simple basic recipe.

Sticky rice is a type of rice that is mainly found in Thailand, but also in other Asian countries. It has thick, bulbous grains that resemble jasmine rice. While uncooked jasmine rice appears slightly translucent, glutinous rice – or sticky rice – is white. This is due to its high starch content.

Another difference lies in the way it is prepared: sticky rice is not boiled but steamed. As a result, the individual rice grains stick together and the sticky rice gets the typical consistency for which it is named. According to Thai tradition, a special bamboo basket (for example via** Avocadostore) is used for steaming. A steamer or a large saucepan serves the same purpose.

You can get sticky rice in Asian shops or in well-stocked supermarkets. Some manufacturers also offer sticky rice in organic quality. If you have the choice, you should opt for the organic version – this way you support sustainable cultivation conditions and avoid rice that is contaminated with chemical-synthetic pesticides. Ideally, the sticky rice should also have a Fairtrade seal: Then you can be sure that it comes from fair trade.

The nutritional values of sticky rice

Cooked sticky rice contains about 150 calories per 100 grams. Uncooked, it usually contains between 330 and 350 kilocalories per 100 grams. Uncooked sticky rice has the following additional nutritional values:

Protein: 7 g
Carbohydrates: 77 g
Fat: 0.8g
Sugar: 0 grams.

Like all types of rice, sticky rice is low in fat and cholesterol and rich in minerals. On the other hand, it contains less fiber than, for example, whole grain rice.

Sticky Rice: Simple basic recipe

Because glutinous rice needs to be steamed, the best way to cook it is in a special steamer. If you don’t have one, a simple saucepan and sieve will suffice. Make sure that the sieve can be hung in the saucepan.

Ingredients:

250 g sticky rice
water

Directions:

Wash the glutinous rice in lukewarm water until the water runs clear. Then put it in a bowl of cold water and stir well. Let the sticky rice sit in the water for at least three hours. If you want, you can put it in the night before and leave it overnight.
Pour the glutinous rice into a colander and rinse thoroughly.
If you are using a steamer for the preparation, line the steamer insert with a damp kitchen towel and put the sticky rice in it. Fill the pot with one liter of water and insert the insert. Then fold the kitchen towel over the rice and put the lid on. Let the rice steam over medium heat for 30 minutes. Alternatively, you can use a large saucepan. Fill it with about a liter of water and place the sieve on the edge of the pot. Line the sieve with a kitchen towel, add the glutinous rice and fold the towel over the rice. Then put the lid on the pot. Make sure to keep the gap between the sieve and the lid as small as possible so that not too much steam can escape.
Steam the glutinous rice with the lid on and over medium heat for about half an hour. Then remove the pot from the stove. Caution: If some steam escapes despite the lid being on, be careful not to burn yourself.
Let the finished glutinous rice cool down a bit before you serve it as a side dish or process it further.

This is how you can process sticky rice

You can either serve the finished sticky rice as an accompaniment to other dishes or process it further. A classic Thai recipe is sticky rice with coconut milk and mango. To do this, boil 400 milliliters of coconut milk together with 50 grams of sugar and some salt and mix them with the finished rice. The dish is garnished with fresh mango slices.

However, both mangoes and coconut milk have a bad ecological balance because they cannot be cultivated regionally and have to be imported over long distances. You should therefore only use both occasionally when cooking. If you want to do without coconut milk, you can use regional organic cream or oat cream instead – this also makes the sticky rice nice and creamy. As an alternative to mangoes, you can try peaches or apricots, for example. You can get both from German cultivation during the season. You can find out which types of fruit are in season at what time of year in the Utopia seasonal calendar.

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