Brown Rice Pudding
with coconut sugar&cinnamon + apple sauce
Rice Pudding,... hach,... which kid didn't love it!
I loved it. When they served rice pudding in kindergarten I always really enjoyed my lunch.
In Germany rice pudding is mostly served hot for lunch. Topped with melted butter,
sugar and cinnamon, and finished with apple sauce.
That is the way mum made it.
In Kindergarten we had the just sugar and cinnamon version.
After not having rice for so long because of the MM program, I really was in the mood for this dish.
I cooked it with brown rice, what worked pretty good for me.
I also cooked the rice with the milk and not with water first.
This caused more work for me and a much longer cooking time, but it was worth it.
The consistency and taste was perfect for me. Reminded me at this rice pudding dish
from the supermarkets everyone loves so much "Mueller Milchreis".
The rice took over the taste of the milk, and the milk took over the taste of the rice.
Just perfect.
So do yourself a favour and cook the rice with the milk, not with water to quicken the cooking time.
You need to stir regular to not burn it. And you need to add new milk regular as well.
It is a bit like cooking a risotto actually. But it really is worth it. The starch from the rice binds
the sauce perfectly. When you cook the rice in water first,... you lose most of this part.
I choose soy milk for this dish,... Bonsoy. Bonsoy works the best for me. Great taste.
Very close to dairy milk and very creamy.
Cooking the rice with the milk also gives the neccessary consistency to the pudding.
It is nice and viscid.
The recipe is simple,... but needs a longer cooking time.
A bit more than an hour. It depends on the brown rice you use.
But it sure needs longer than white rice.
I used the Macro brown rice from Woolies.
To make 2-3 serves you need:
170g brown rice
1 l Bonsoy milk
1/4 pod of vanilla
2-3 tbsp maple syrup
1 pinch of pink or seasalt
Topping:
a mix of coconut sugar and cinnamom - 2 tbsp coconut sugar, 1 tsp cinnamon (or more if you like)
Apple sauce (check on my recipe here anges-kitchen-veggieart.weebly.com/sweet-things.html)
Direction:
1. wash the rice and add to a pot. Add vanilla, maple, salt and half of the milk package.
Bring to a boil and turn down to a slight simmer. Use a lid to cover the pot, but leave it open a little bit.
The milk will run over with heat! So stay close and watch it.
2. Now just stir regular. The rice will double in sice more and more, so you need to add more milk again and again.
I used an exact litre to reach the consistency I wanted. I like it runny and smooth.
Cook until the rice is cooked.
3. Eat hot or cold. Whatever you like. It tastes good as a hot meal for lunch,... or as a cold as dessert or snack.
Sprinkle with cinnamon/sugar and sprinkle with some apple sauce.
4. ENJOY :-)
One of my favourite chocolate bars next to "Mars", was "Snickers".
I don't often crave sweet things, but last week I really was so keen on Snickers.
The taste of caramel and peanuts really got me.
So, what I did was, I made some caramel slices and simply added roasted peanuts. HEAVEN!!!
It tastes exactly like Snickers. I was very impressed with myself, haha.
The caramel is just adorable awesome!
To make these it takes a bit of time, specially the caramel, but it really is worth it! Here we go ...
For the cake part you need:
1 cup plain flour, I used the Italian "00" one. - 5 tbsp almond meal - 1 tsp baking powder - 1 tbsp potato starch - 1 tbsp vanilla sugar - 3 tbsp casta raw sugar - 5 tbsp Nuttelex, melted - 3/4 tbsp Vanilla essence - 50ml soy milk
For the Caramel you need:
1 cup pitted dates (processed with a splash of milk or water and vanilla to a very creamy consistency) - 250ml soy cooking cream - 3/4 cup casta raw sugar - 1/4 a vanilla pot - I also added 3 tbsp of caramel sauce I made days before.
For the topping:
150g dark chocolate melted + 1 tbsp vegan Nutella (leave if not available)
Doughnuts! Everyone s favourite ...
After we found some really great Doughnuts at a vegan shop, we love to eat this sweet, deep fried, fluffy wheels.
The shop we bought the Doughnuts is a bit to far away to just pop in and get a doughnut.
So I made my own ones. For the first try they turned really nice.
My partner was so delighted, after just 2 days, all doughnuts were gone!
And we didn't gave some to friends and neighbours, nope, we ate them all on our own, haha.
Well, most of them he ate --- even my favourite one with cinnamon, arrrgggg
For me, the doughnuts could had been a bit more soft ---
but my partner was VERY delighted and loved them the way they were. (like I could see, haha)
To the end my dough turned a little bit to stretchy --- but that was because of the overwork of the dough and the oil.
So don't over work, ok! But all turned pretty good anyway.
I will make another batch next week, so I will see how they turn when I don't overwork it.
Just in case it turns to sticky to handle, you need to add a bit more flour. But try to keep it slightly sticky.
Here are my ingredients:
3,5 cups 00 plain flour, 2,5 tbps dry yeast, 2 tbsp sugar, 1 tbsp vanilla sugar, 150l lukewarm soy or almond milk, 150ml lukewarm water (mix with the milk), 3 tbsp sunflower or canola oil, 1/2 tsp seasalt, --- for the topping icing sugar, cinnamon, dark chocolate ... what ever you want to use!
Yesterday, I made the most delish QUICK dessert ever!
And it just needs 5 ingredients --- how does that sound!
I really was in the mood for something sweet for my afternoon coffee. But no cake or cookies anywhere my house.
I had to improvise something. I had a look into my freezer and saw the shortcrust pastry. I looked around and also stopped at the bananas and vegan chocolate-nut spread. Bingo!
This was so easy and quick --- and SO delish.
Just preheat your oven to 170C.
Defrost one sheet of the pastry (or how much ever you want to make),
cut into 4 quarters, spread with the vegan Nutella, top with half a banana, roll,
spread with some Nuttelex sunflower margarine --- and bake until golden. Sprinkle with icing sugar --- DONE!
This is a new dessert I created. I expected friends for dinner and I wanted to present something new and special. In my opinion, chocolate and orange always is a great combination. I found beautiful Aussie Oranges at my local supermarket - so I started to create this beautiful dessert. The chocolate pudding turned so creamy and the orange creamed cheese also turned so smooth and creamy. We all loved it. To make the cream cheese for this dessert, please check on this recipe:
http://veggie-art.weebly.com/cheese--other-homemade-products.html
To make 4 serves, make cream cheese with 1,5l unsweetened soy milk and with the juice of 1,5 lemons.
You also will need:
To make the chocolate pudding.
1 package of soy or rice whip (300ml from Soyatoo), 1 package dark chocolate (luxury dark chocolat 85g), 1 cup almond milk, 1 cup soy milk, 5 heaped tbsp dark cocoa powder, 2 tbsp vanilla sugar, 1 tbsp vanilla essence, 4 heaped tbsp vanilla custard powder mixed with as much sugar as you like and a small splash of water.
For the creamed organge cheese:
approx. 500g homemade cream cheese, 1 package soy or rice whip, orange peel and juice of 2 small oranges, as much sugar as you like, 1-2 tbsp vanilla essence.
To make the Cointreau Syrup:
3 cups of raw sugar, approx 200ml water, 2 tbsp orange peel, 1 Cointreau cup of Cointreau.
To make the poppy seed cracker:
5 heaped tbsp wholemeal atta flour, 3 tbsp poppy seeds, 1 tbsp vanilla sugar, as much soy milk to make a smooth and creamy batter.
Look what we have here. An all time favourite Italian classic dessert!
I didn't have a good Tiramisu in years. I usually always made great Tiramisus. When I turned vegan, my very first vegan Tiramisu, was not that great. It was pretty much at the beginning from my vegan journey. Now, 3 years later, I have much more knowledge about vegan products and how to use them. I always so loved Tiramisu. The best ones I ever ate in my life was from a Berlin restaurant and from my first boyfriends mum.
Now I for sure count my own one to the list of best Teramisus!
The recipe is simple, you should not have any difficulties with the recipe. The last 2 years I often thought about Teramisu, but I did not know how to replace the sponge fingers. Sponge fingers are made with egg white, so no chance to use them in the vegan kitchen. Finfally I found something what really worked great. I baked my own pastry for the Teramisu! My first try and I am really more than happy with the result. The cream is fluffy and creamy, I love it.
The mix of coffee and Amaretto, just perfect.
Cook the coffe and start with the pastry! Used a 20cm x 20cm baking dish - spread with a bit of sunflower oil.
You need for the pastry:
150g Wholemeal Atta flour, 100g low carb raw sugar, 4 tbsp sunflower oil, 150ml almond milk, 2 tbsp baking powder and 2 tbsp vanilla essence.
Cream:
300ml (1 package) soy whip cream (from Soyatoo) - you also can use the rice whip version from Soyatoo, 125g Nuttelex sunflower margarine, approx. 50g - 80g icing sugar, 100ml Disaronno Amaretto, 3 tbsp extra Amaretto, 2 tbsp Vanilla essence, 250ml very strong cold coffee.
Decoration:
a bit of ground coffe, a bit of cocoa powder.
![Bild](/uploads/1/2/8/8/12880695/4067461_orig.jpg)
I am just planning my Christmas dessert. The complete dessert is not finish yet, but this Christmas doughnut balls are the main part of it. We had them for an afternoon treat and its already really a nice treat.
The recipe is very simple. I was inspired by Jamie Olivers Doughnuts. The only thing I cant decide is ... are they better when still warm, or are they better when cold!
I tend more to the warm version, my partner more to the cold version. Well, whatever warm or cold... these simple doughnuts are just delicious :)
To make 6 Donut balls you will need:
30g Nuttelex Sunflower margarine, 65ml soy milk, 2 tbsp sunflower oil, 125g plain flour, 1tsp baking powder, 25g raw casta sugar, 1 dash of seasalt, 1 tbsp vanilla essence or 1\2 a vanilla pot, enough sunflower oil to deep fry and 1\2 cup of raw casta sugar mixed with 1\2 tsp dutch cinnamon to cover the donut balls.
The recipe is very simple. I was inspired by Jamie Olivers Doughnuts. The only thing I cant decide is ... are they better when still warm, or are they better when cold!
I tend more to the warm version, my partner more to the cold version. Well, whatever warm or cold... these simple doughnuts are just delicious :)
To make 6 Donut balls you will need:
30g Nuttelex Sunflower margarine, 65ml soy milk, 2 tbsp sunflower oil, 125g plain flour, 1tsp baking powder, 25g raw casta sugar, 1 dash of seasalt, 1 tbsp vanilla essence or 1\2 a vanilla pot, enough sunflower oil to deep fry and 1\2 cup of raw casta sugar mixed with 1\2 tsp dutch cinnamon to cover the donut balls.
Red fruit jelly! One of Germanies favourite desserts :-)
I always loved this dessert. Topped with custard (vanilla sauce), you only can fell in love with this dessert. There is also a green fruit jelly, made with all green fruits you can think of --- but I always preferred the red one. Strawberries, Raspberries, cherries, blackberries and blueberries. Would I be in Germany, I also would add red currents to the jelly.
I made this dessert for our annual community Christmas party. Everyone who ate it, loved it! I am always happy to impress with vegan foods :-)
I made a big bowl of it, so if you don't need to bring a great dessert to a party, just half the ingredients!
I used:
1kg mixed frozen berries (a mix of strawberries, raspberries, blackberries and blueberries), 1 extra package frozen strawberries (but you can get fresh ones of course), 2 glasses cherry compote (I used the glasses from Coles. Its more expensive, but the cherries are much bigger than the ones from Aldi, and ... they all are pitted! At the Aldi cherries you get a lot of small stones as well. We don't want this. So use the product from Coles - you find it at the International section. You need this ones, because I also used the juice of it!), as much sweetener as you like --- I used coconut sugar and stevia - approx 1 cup, 1 pinch of salt, 1 cinnamon stick, 1 vanilla pot skin (I always use the leftover skin from vanilla pots - so don't throw them away), 1-2 tbsp vanilla essence, water if necessary, 4-5 generous tbsp corn flour dissolved in a bit of water.
For the custard I used:
2 packages (600ml) soy whip from Soyatoo, 400ml soy milk, 1/2 cup of coconut sugar or raw sugar, approx 5-6 generous tbsp custard powder (mixed with a bit of soy milk or water and sugar), 2-3 tbsp vanilla essence + the skin of vanilla pots if available, otherwise 1/2 a fresh vanilla pot.
Add all the fruits into a big pot. Use the cherry juice as well. Start to heat the fruits slowly to a slight boil. Add the sugar, cinnamon stick, vanilla skin and essence. You maybe will need a bit of water as well. When it comes to a slight boil, add the corn starch and whisk well whilst you pour it into the berries. The consistency should start to firm a bit like from a creamy pudding --- bring it to a slight boil and turn off the heat. Its ok when the raspberries dissolve --- but the rest should stay in shape. Add the jelly into a big bowl and let it cool down complete --- refridgerate!
Cook the custard like advertised on the package --- I just added vanilla skin and essence. That's it. I also recommend to use soy whip cream --- I once cooked it with only soy milk, but the taste and consistency was different. I prefer to use the whip cream. Rice whip is also ok, its the same result. Your custard will turn so creamy, you will not believe it.
When both has been chilled for a while, plate up and simply ENJOY!
![Bild](/uploads/1/2/8/8/12880695/92061.jpg?421)
We had a little Christmas in July celebration on Saturday.
It was so nice to have a cup of Glühwein (mulled wine) outside when it is cold, haha.
I baked some cinnamon stars and my snowballs. I love the smell of this cookies - it smells like at a German christmas market. I also prepared kale, German style - and we bbq some Tofurky sausages to give us the complete christmas feeling. Kale is also a food you get at a German christmas market. All smells together, the kale, the sausage, the cookies, the mulled wine ... YES, I love it :-)
Here is my recipe for the cinnamon stars:
2 cups of ground hazelnut, 1,5 cups atta wholemeal flour, 200g Nuttelex margarine, 1/4 cup of Stevia, 2 tbps dutch cinnamon, 1 dash of salt, 3 tbsp vanilla sugar or 1 tbsp vanilla essence. - For the icing - 1,5 cup icing sugar, 1/2 tsp vanilla essence or 1 tbsp vanilla sugar and approx. 1-3 tbsp soy cream or milk.
Just add all ingredients into a bowl and knet to a dough. That should take approx. 10 min. You maybe will need more ground hazelnut or flour. When ready, cut into half, wrap into cling foil and refridgerate for 1 hour. Flour your working area and roll out the dough and cut out stars with a cookie maker. Preheat oven to 170C° and bake for 5-10 min, depends on how thick you make the stars. Repeat this until your dough has turned into stars.
When baked, let the cookies cool out complete. When cold, make your icing and spread on each star. To fasten up the firming process you can put the cookies into the fridge.
In winter as in summer time, we need vitamines.
At the time we have winter season. It is important to keep the immunsythem up to date with minerals, nutriens and vitamines. So I made a delicous fruit salad. But I always like to make my fruit salads with a little bit of something ... special. I love to use herbs and spices in fruit salads. So I thought about it and made a delicous mild cinnamon yoghurt to server with the salad. What a great combination!
For my fruit salad I used:
2 slices of fresh pineapple - cut into small pieces, 1 pear - cubed, 1 apple - cubed, 1 orange - cut into small pieces, 2 small bananas - cubed, 10 strawberries - quartered, half a vanilla pot seeds, a squeeze of lemon juice - mint leafes to garnish.
For the yoghurt I used:
1 cup plain soy yoghurt (Kingland), 1/2 tsp cinnamon powder, 1 squeeze lemon juice, 1 tbps organic Rice Malt Syrup.
Prepare your fruits. Add into a bowl and mix well together with the vanilla seeds and lemon juice.
Also mix together the yoghurt with the cinnamon, rice malt syrup and lemon juice.
Serve the fruit salad in a glass and top with the yoghurt and mint leafes. ENJOY
![Bild](/uploads/1/2/8/8/12880695/8992896.jpg?527)
Hazelnut & Chocolate Apple Pie
with Vanilla Icing
I actually wanted to bake a simple German apple pie for my family. My parents and mother in law are just here for a visit from Germany, so I thought, apple pie it is.
When I was preparing, I thought at hazelnuts.
So I added hazelnut flour to the dough. When I finished the dough I realized, I had not enough dough for my new baking tray my dad bought for me. So I needed to make some more dough. Suddenly I had chocolate in mind and I decided to add cocoa to my other half of the dough. All this turned to a complete new apple pie creation and I was a little bit nervous. Do you know this ... you got guests and you want to make something special. You put in all your effort and it turns to a disaster! I had this 2 weeks ago with my blueberry cake and I so hoped this new apple pie will not turn into a disaster as well. My family is non vegan, so I wanted to show how great baking witout dairy and eggs is. And ... haha ... the cake turned PERFECT! My dad even gave me praise for this cake and he said "this is your best cake ever"!
The dough was moist & fluffy, the taste so delicous. My mum already wrote down the recipe - I am more then happy :-)
Here is what I used:
Start to prepare the apples.
used approx. 1,2 kg apples - pink lady. You can use whatever red apple you like. 1 cup of raisins, 1 tsp cinnamon, the juice of half a lemon, 2 tbsp Stevia or raw sugar.
For the white dough part:
4 cups of wholemeal flour, 1 cup hazelnut flour, 1/2 cup dessicated coconut, 3 generous tbst Nuttlex (dairy free sunflower margarine), 1/2 cup sunflower oil, 1dash seasalt, 3/4 - 1 cup Stevia or raw sugar, 4 tbst baking powder, 1/4 vanilla pot seeds, 1 generous splash sparkling water, approx 3 cups of soy milk. I actually never measure the liquids - I add it to the dough mix until I got a smooth consistency. But I think its around 3 cups of soy milk + the splash of sparkling water.
For the dark dough part:
2 cups of wholemeal flour, 1/2 cup dairy free dark cocoa powder ( I used the Woolies brand - for me thats the best cocoa powder you can get), 1/4 cup of sunflower oil, 1/4 cup dessicated coconut, 1/4 Vanilla pot seeds, approx. 1,5 cups soy milk, 1 tbsp baking powder.
For the icing:
1,5 cups icing sugar, 1 splash soy cream or rice cream, 1/4 Vanilla pot seeds.
Preheat oven to 180°C and I used a baking tray 38 x 26 cm
with Vanilla Icing
I actually wanted to bake a simple German apple pie for my family. My parents and mother in law are just here for a visit from Germany, so I thought, apple pie it is.
When I was preparing, I thought at hazelnuts.
So I added hazelnut flour to the dough. When I finished the dough I realized, I had not enough dough for my new baking tray my dad bought for me. So I needed to make some more dough. Suddenly I had chocolate in mind and I decided to add cocoa to my other half of the dough. All this turned to a complete new apple pie creation and I was a little bit nervous. Do you know this ... you got guests and you want to make something special. You put in all your effort and it turns to a disaster! I had this 2 weeks ago with my blueberry cake and I so hoped this new apple pie will not turn into a disaster as well. My family is non vegan, so I wanted to show how great baking witout dairy and eggs is. And ... haha ... the cake turned PERFECT! My dad even gave me praise for this cake and he said "this is your best cake ever"!
The dough was moist & fluffy, the taste so delicous. My mum already wrote down the recipe - I am more then happy :-)
Here is what I used:
Start to prepare the apples.
used approx. 1,2 kg apples - pink lady. You can use whatever red apple you like. 1 cup of raisins, 1 tsp cinnamon, the juice of half a lemon, 2 tbsp Stevia or raw sugar.
For the white dough part:
4 cups of wholemeal flour, 1 cup hazelnut flour, 1/2 cup dessicated coconut, 3 generous tbst Nuttlex (dairy free sunflower margarine), 1/2 cup sunflower oil, 1dash seasalt, 3/4 - 1 cup Stevia or raw sugar, 4 tbst baking powder, 1/4 vanilla pot seeds, 1 generous splash sparkling water, approx 3 cups of soy milk. I actually never measure the liquids - I add it to the dough mix until I got a smooth consistency. But I think its around 3 cups of soy milk + the splash of sparkling water.
For the dark dough part:
2 cups of wholemeal flour, 1/2 cup dairy free dark cocoa powder ( I used the Woolies brand - for me thats the best cocoa powder you can get), 1/4 cup of sunflower oil, 1/4 cup dessicated coconut, 1/4 Vanilla pot seeds, approx. 1,5 cups soy milk, 1 tbsp baking powder.
For the icing:
1,5 cups icing sugar, 1 splash soy cream or rice cream, 1/4 Vanilla pot seeds.
Preheat oven to 180°C and I used a baking tray 38 x 26 cm
![Bild](/uploads/1/2/8/8/12880695/5645729.jpg)
Look at this!
This dessert is so delicous, I am so happy about the result. Even if it first looked like a disaster, haha.
I actually wanted to make some banana cream tarts. After I made the dough I discovered, I took the wrong flour. I grabbed selfraising flour instead of plain flour. So my tarts grew and grew in the ofen, haha.
But I was not frustrated because I immediatley had an alternative in mind. Half baked I took the tarts out of the oven, crumbled it and placed it back into the ofen. Perfect.
I already made my cream, so I changed my cake plan to a dessert. No trouble at all :-)
The amounts of ingredients will be enough for 3 glasses of dessert!
For the dough I used:
1,5 cups of hazelnut meal, 1 cup of wholemeal plain flour, 3 generous tbsp of Nuttelex margarine, 4 generous tbsp of pure cocoa powder (best product in my opinion - Woolies Homebrand cocoa powder!), 1/4 cup of Stevia or raw sugar, a pinch of seasalt.
For the cream I used:
1 package of chilled Rice Cream, 2 small bananas, half a vanilla pot (the seeds), 1 tbsp potato starch, as much Stevia or raw sugar as you like. The bananas are already sweet, so decide for yourself how much more sweet you want it - I used 1 more tbsp Stevia.
![Bild](/uploads/1/2/8/8/12880695/3406351.jpg?405)
The simple things in life are always the best, right!
Chocolate Pudding with Vanilla custard -
always a favorite of mine!
Finally, I am really happy with the result of a pudding --- and it is simple to make. We were surprised how identic this was with one of our ex-favorite chocolate puddings from Germany, the good old "Danone-Pudding".
I used Sanitariums Soy chocolate milk and my favorite dairy free dark chocolate.
For the custard I used fresh vanilla beans, rice cream and a custard powder. The powder is vegan and available at Coles. Haha, unfortunately I don't know the company anymore because I filled the powder into a jar and threw the package away. But there are not many custards to choose, so you should find it.
To make the chocolate pudding I added 1,5 cups of Soy chocolate milk and 1,5 cups of soy milk into a pot. I also added half of the chocolate and heated it. When the chocolate is meleted ... use the vanilla custard powder like directed. I used 3-4 generous tbsp of it with a bit of stevia, mixed it with a splash of cold chocolate milk and stired it well into the hot chocolate. Bring it to a boil for one minute and stir constantly. Use a whisk! When the chocolate has thickened ... turn down the heat and fill the chocolate pudding into dessert glasses and let it cool down.
To make the vanilla custard ... heat some rice cream into a pot. Rice cream is available at vegan food stores. Add half a fresh vanilla pot. Also use the custard powder as directed ... and add stevia to sweeten it. When the rice cream is hot enough, add the custard powder you mixed with a splash of soy milk. I used on 1 package rice cream and a splash of soy milk, approx 2-3 tbsp of the custard powder. Stir very well and bring to a short boil. Turn off the heat and let it cool down in the pot. You need to stir regulary because it will develop a skin on top. To avoid that, stir every 5 min if you let it cool down the way it is. But to fasten that up, you best cool it down when you use a bowl with cold water and ice cubes ... put the custard pot in and stir until lukewarm. When done, top the custard on the chocolate pudding ... put the dessert glasses into the fridge and cool until set! ENJOY :-)
Chocolate Pudding with Vanilla custard -
always a favorite of mine!
Finally, I am really happy with the result of a pudding --- and it is simple to make. We were surprised how identic this was with one of our ex-favorite chocolate puddings from Germany, the good old "Danone-Pudding".
I used Sanitariums Soy chocolate milk and my favorite dairy free dark chocolate.
For the custard I used fresh vanilla beans, rice cream and a custard powder. The powder is vegan and available at Coles. Haha, unfortunately I don't know the company anymore because I filled the powder into a jar and threw the package away. But there are not many custards to choose, so you should find it.
To make the chocolate pudding I added 1,5 cups of Soy chocolate milk and 1,5 cups of soy milk into a pot. I also added half of the chocolate and heated it. When the chocolate is meleted ... use the vanilla custard powder like directed. I used 3-4 generous tbsp of it with a bit of stevia, mixed it with a splash of cold chocolate milk and stired it well into the hot chocolate. Bring it to a boil for one minute and stir constantly. Use a whisk! When the chocolate has thickened ... turn down the heat and fill the chocolate pudding into dessert glasses and let it cool down.
To make the vanilla custard ... heat some rice cream into a pot. Rice cream is available at vegan food stores. Add half a fresh vanilla pot. Also use the custard powder as directed ... and add stevia to sweeten it. When the rice cream is hot enough, add the custard powder you mixed with a splash of soy milk. I used on 1 package rice cream and a splash of soy milk, approx 2-3 tbsp of the custard powder. Stir very well and bring to a short boil. Turn off the heat and let it cool down in the pot. You need to stir regulary because it will develop a skin on top. To avoid that, stir every 5 min if you let it cool down the way it is. But to fasten that up, you best cool it down when you use a bowl with cold water and ice cubes ... put the custard pot in and stir until lukewarm. When done, top the custard on the chocolate pudding ... put the dessert glasses into the fridge and cool until set! ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/1579653.jpg)
This is the chocolate I used ... best I ever had! Available at Big W
![Bild](/uploads/1/2/8/8/12880695/6156316.jpg)
Look at this!
If you love Cinnamon and almonds ... this is it. Very simple
to make and very delicous. Perfect for a afternoon treat :-)
To make 6 hearts I used:
1 - 1,5 cups of wholemeal flour, 1 tbsp baking powder, 4 tbsp linseeds, 2 tbsp white sesame seeds, 1 tbsp dutch cinnamon, 2 tbst vanilla sugar, 2 tst stevia, 1 pinch of seasalt, as much soy milk as it needs to make a smooth dough.
Flaked almonds and icing sugar to dust.
If you love Cinnamon and almonds ... this is it. Very simple
to make and very delicous. Perfect for a afternoon treat :-)
To make 6 hearts I used:
1 - 1,5 cups of wholemeal flour, 1 tbsp baking powder, 4 tbsp linseeds, 2 tbsp white sesame seeds, 1 tbsp dutch cinnamon, 2 tbst vanilla sugar, 2 tst stevia, 1 pinch of seasalt, as much soy milk as it needs to make a smooth dough.
Flaked almonds and icing sugar to dust.
![Bild](/uploads/1/2/8/8/12880695/721058.jpg?321)
Mix all ingredients together to a smooth dough.
Get a heart shape (I used one from my cookie makers), heat some sunflower oil and add the dough into the heart. Fill it half, it will rise! Fry until golden brown and turn to the other side. The heart should be easily to remove.
Do that until your dough has been finished ... plate up, dust with icing sugar and serve with strawberries or whatever fruit you like! ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/5680095.jpg?447)
Mousse au Chocolate
This is one of my versions of a Mousse au Chocolate!
Very easy and quick -- and in any case more healthy than the dairy version!
All you need is:
Coconut Cream, Avocado, Vanilla Sugar or a fresh Vanilla pot, lots of Cocoa Powder (the pure powder with at least 70% cocoa), Fruit Sugar or Agave Sirup and a bit of Soy Milk.
This is one of my versions of a Mousse au Chocolate!
Very easy and quick -- and in any case more healthy than the dairy version!
All you need is:
Coconut Cream, Avocado, Vanilla Sugar or a fresh Vanilla pot, lots of Cocoa Powder (the pure powder with at least 70% cocoa), Fruit Sugar or Agave Sirup and a bit of Soy Milk.
![Bild](/uploads/1/2/8/8/12880695/74709.jpg?284)
Add all ingredients into your food processor and process until you get a creamy mousse. Fill the Mousse au Chocolate into glasses or use as showed above the empty Avocado, and chill for a couple of hours in the fridge.
ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/1557756.jpg?499)
Vanilla Pancake
with Applesauce,
Sugar & Cinnamon
and Agarve Sirup
In Germany it's called "Eierkuchen" - in Austria it is the "Palatschinken" - the French call it "Crèpe" and in here in Australia it it the Pancake. Eggs are so not needed to make a delicous pancake --- it gets the same consistency and the taste also is simular. There is no reason for to not have delicious pancakes when ever you want! The vegan way has no cholesterol! No egg = no cholesterol ---- no cow milk = no cholesterol!
I love pancakes. At my parent's place it even is a lunch. I remember very well when mum made pancakes for lunch! I actually prefer it for brekki or the afternoon coffee we have in Germany. It is a quick sweet what doesn't take lot's of ingredient's --- perfect!
![Bild](/uploads/1/2/8/8/12880695/2635305.jpg?280)
To make 7 small of my vanilla pancakes, you need:
1,5 cups of wholemeal flour
1-2 cups Soy milk
1/2 a vanilla pot
a pinch of salt
Apple sauce as much as you like
brown sugar + cinnamon powder as much as you like
Brown Agave Sirup or Marple Sirup
Just mix the flour, soy milk, vanilla pot and pinch of salt to a dough. The dough should not to thick, so maybe you need to see how much soy milk you need.
Heat some Sunflower Oil in a small pan and add the dough when hot enough. Its up to you how thick you like your pancakes. Just fry from both sides until golden brown then remove from the pan, put on some papertowel to get rid of the oil and put on a plate and spread with the apple sauce and sprinkle with the brown sugar-cinnamon mix.
Roll to a sausage, sprinkle a bit more of the sugar mix and add a bit of sirup. Thats it!
I think that is a really nice afternoon treat :-)
ENJOY my Palatschinken!
1,5 cups of wholemeal flour
1-2 cups Soy milk
1/2 a vanilla pot
a pinch of salt
Apple sauce as much as you like
brown sugar + cinnamon powder as much as you like
Brown Agave Sirup or Marple Sirup
Just mix the flour, soy milk, vanilla pot and pinch of salt to a dough. The dough should not to thick, so maybe you need to see how much soy milk you need.
Heat some Sunflower Oil in a small pan and add the dough when hot enough. Its up to you how thick you like your pancakes. Just fry from both sides until golden brown then remove from the pan, put on some papertowel to get rid of the oil and put on a plate and spread with the apple sauce and sprinkle with the brown sugar-cinnamon mix.
Roll to a sausage, sprinkle a bit more of the sugar mix and add a bit of sirup. Thats it!
I think that is a really nice afternoon treat :-)
ENJOY my Palatschinken!
![Bild](/uploads/1/2/8/8/12880695/4298890.jpg?460)
Vanilla Gipferl
This is another delicous Christmas cookie --- this actually is my favorite. Its a Austrian bake and really really delicous. The recipe is simple and vegan of course --- all you need is:
60g Almond meal
50g Wholemeal atta flour or plain flour
70g dairy free margarine
30g raw sugar
Half a vanilla pot
Icing sugar and lots of vanilla sugar
![Bild](/uploads/1/2/8/8/12880695/3646323.jpg?242)
Mix all ingredients, exept of the icing sugar and vanilla sugar, into a bowl and make the dough. Knet with your fingertips the flour and margarine together and then knet to a firm dough. Roll into cling wrap and put into the fridge for about 1,5 hours.Get the dough out of the fridge and start to form some "Kipferls" --- preheat your oven to 170C° and bake for 10 min.
![Bild](/uploads/1/2/8/8/12880695/214382.jpg?241)
Start to make the icing mix --- mix icing sugar with a lot of vanilla sugar --- when the Kipferls are ready --- add them in the bowl and cover well with the sugar. Don't let the Kipferl cool down --- put them into the icing mix when still hot --- thats the best way to cover them and get the most of the delicous vanilla flavour!
![Bild](/uploads/1/2/8/8/12880695/189146.jpg?303)
When ready, put the cookies into a metal box --- this way they will stay fresh and crunchy!
I hope you love my Christmas Kipferl same as I love --- this really brings back childhood memories and the taste also simply is adorable. ENJOY
![Bild](/uploads/1/2/8/8/12880695/9462294.jpg?448)
Marble Cake
I was in the mood for a Marble Cake :-)
It does not need lots of ingredients --- so its a quick cake to prepare. The cake is nice and juicy, fluffy - and has no cholesterol and is also pretty low in sugar.
All you need is:
200g plain flour (I used Atta wholemeal flour), 160ml Soy Milk, 50ml warm water, 100 g dairy free Margarine, 4 tbsp Vanilla Sugar, half a Vanilla Pot, 1,5 tbsp Baking Powder, half a tbsp Bi-Carb Soda, 1tsp apple cider vinegar, 3 generous tbsp Stevia, 3 generous tbsp Raw Sugar, 110g Apple Sauce, 7-10 tbsp baking Cocoa powder, Dark Chocolate 70% cocoa and dairy free white chocolate (Sweet William).
![Bild](/uploads/1/2/8/8/12880695/9693992.jpg?285)
Add all ingredients, exept of the cocoa powder and Vanilla pot, into a bowl and mix very well until you got a creamy and smooth dough. Fill half of it into a baking dish. With the other half, add the cocoa powder and mix again well. Add the cocoa part to the baking dish on top and whisk a slightly in the middle of it. Just a bit.
Preheat oven to 170°C and get the cake in for 45min.
![Bild](/uploads/1/2/8/8/12880695/4814399.jpg?282)
When the cake is ready --- get it out of the oven and let cool down complete. When the cake is cooled out --- add the chocolate into a bowl. Add the Vanilla pot and melt it over a pot of boiling water. But don't let it boil on high heat --- middle heat ok!
![Bild](/uploads/1/2/8/8/12880695/2391172.jpg?419)
When the chocolate has been melted --- cover the cake with it.To the end grate some white chocolate over it and let it cool until the chocolate is firm again.
ENJOY this delicous vegan Marble Cake!
![Bild](/uploads/1/2/8/8/12880695/7815377.jpg?507)
Tropical
Panacotta
I just made this yummy Panacotta --- I love tropical flavours.
Passionfruit season just has begun, so what better way to work with it :-)
All you need for this delicous dessert is:
275ml Coconut Cream 1 cup of Soy Milk or Cooking Soy Milk
3 - 4 big Passion fruits The juice of 1 lime
2 tbsp Vanilla Sugar 2 sprinkles of Nutmeg
2 tbsp of Coconut Yoghurt 3 tbsp Rice Malt Syrup
1 tbsp Agar Agar (resolved in water) As much sugar as you like --- I used raw sugar + Stevia
Tropical Fruit mix
![Bild](/uploads/1/2/8/8/12880695/5219703.jpg?253)
Add the coconut cream & soy milk into a pot and heat it.
Add the Passion fruit and lime juice. Blend with a hand blender until smooth. Add the spices and sugar. Bring it slightly to a boil and add the Agar Agar. Turn off the heat and ...
![Bild](/uploads/1/2/8/8/12880695/9697173.jpg?249)
... fill into some cup's.
Give it a rest and put into the fridge until cool!
Plate up with some tropical fruits or whatever you like :-)
ENJOY
Give it a rest and put into the fridge until cool!
Plate up with some tropical fruits or whatever you like :-)
ENJOY
![Bild](/uploads/1/2/8/8/12880695/424186.jpg?548)
Chocolate
mixed Berry
Muffin's
This is a very simple recipe. Nothing special, but very delicous.
I got the idea from "Better Homes and Gardens".
Because it was Valentines Day yesterday --- I was in the mood for some baking :-)
I uses for 6 Muffings approx:
2-3 cups of Selfraising flour 1 cup of Sunflower Oil
3 generous tbsp of baking Cocoa powder Half a fresh Vanilla pot (the inside paste)
1 tsp of Dutch Cinnamon 1/2 a tsp Bi-Carb Soda
1, 5 cups of Icing sugar 2 tsp Vanilla Sugar
approx 1,5 cups Soy Milk 1-2 cups of frozen mixed berries
Icing + Vanilla sugar to decorate
![Bild](/uploads/1/2/8/8/12880695/8329781.jpg?244)
I added all the ingredients into a bowl and simply mixed them together. The dough first was to dry so I added more soy milk and oil --- after that it was slightly to liquid, so I added a little bit more flour. I remembered the stickyness at the Better Homes and Garden season and simply adjust it. My measurements are a guideline, but pretty ok I would say. Of course you can add more sugar if you like. I try to use not much sugar.
When the dough is ready, add the fruits and mix well together ...
When the dough is ready, add the fruits and mix well together ...
![Bild](/uploads/1/2/8/8/12880695/592774.jpg?229)
... then get a Muffin tray and spread some oil in it. Fill in the dough. Preheat oven to 170C° and bake the Muffins for 25 min.
![Bild](/uploads/1/2/8/8/12880695/9342475.jpg?268)
Test the Muffins with a wooden skewer. If the skewer is clean - the Muffins are ready.
Get them out of the oven and let cool down complete.
Sprinkle with lots of a icing sugar and vanill sugar mix
and ENJOY !
Get them out of the oven and let cool down complete.
Sprinkle with lots of a icing sugar and vanill sugar mix
and ENJOY !
![Bild](/uploads/1/2/8/8/12880695/2737809.jpg?396)
German
Plum Cake
Ahhhwwww, I so love this cake. In Germany I was looking forward every year to plum season. In Germany we use sugar plums for cakes. Here in Australia sugar plums are not that popular, but I saw some and needed to buy them --- to make my plum cake :-)
I love this cake with a yeast dough --- very easy, very quick and very delicous. I love the juicyness of the plums and the firm dough --- the mix of vanilla, cinnamon and plum.
Lets get started:
I used 200g of wholemeal plain flour 70g raw sugar + 2 tbsp extra for the plums
60g dairy free Margarine 70 ml Soy milk
1 tbsp of dry yeast A pinch of salt
400 g sugar plums 1 tsp of Dutch Cinnamon
2 tsp Vanilla sugar Juice of half a lemon
![Bild](/uploads/1/2/8/8/12880695/8116317.jpg?295)
Add the flour, sugar, margarine and salt into a bowl.
Heat the Soy Milk and add the yeast. Stir well and add the lukewarm Soy Milk to the bowl. Bring all together and knet to a dough. Knet for about 5-10 min and give it a rest on a warm place for about 45 min.
![Bild](/uploads/1/2/8/8/12880695/9094323.jpg?293)
In the meantime half the plums and remove the pit. Season with cinnamon, lemon juice and raw sugar.
![Bild](/uploads/1/2/8/8/12880695/8475424.jpg?294)
When the dough had rested enough, add into a baking form ...
![Bild](/uploads/1/2/8/8/12880695/3654745.jpg?290)
... and top with the plums. Push them a bit into the dough. Sprinkle with Vanilla sugar.
Preheat oven to 180 C° ...
![Bild](/uploads/1/2/8/8/12880695/860187.jpg?288)
... and bake for 25 min.
Let the cake cool down after baking ---
and ENJOY
![Bild](/uploads/1/2/8/8/12880695/5196007.jpg?415)
Cherry Choc Cake
with
Chocolate Amaretto Cream
Another delicous cake I just baked :-)
We went to a friend and I know, she loves cake. I love cherries and really was in the mood for a cherry cake.
I had to use frozen cherries --- that's the only thing with this cake I was not complete happy about. I will choose different cherries the next time --- this frozen cherries are not my personal favorite. I missed the sourness of the cherry --- so next time I will use cherries out of a jar or fresh ones if available. Anyway --- use whatever cherries you like, ok! My sweety loved the cherries in this cake - so every taste is different. I am very happy about the cream - its so creamy and delicous --- yum.
This cake is very easy to make --- lets get started:
I used a 20cm diameter baking dish ... preheat oven to 180C° ...
1 cup of Wholemeal Atta Flour 1,5 cups of selfraising plain flour
2 tbsp baking powder 1 knife tip baking soda
1/2 a vanilla pot (the inside) as much brown sugar as you like
2-3 tbsp Vanilla Sugar 1/2 a cup of Sparkling Water
1 - 1 1/2 cup of Soy Milk 1/2 a cup of Sunflower Oil
5 tbsp baking Cocoa Powder 1 package (300g) frozen Cherries - or whatever cherries you like
For the cherries:
1 tbsp Vanilla Sugar
1 tsp Dutch Cinnamon
For the Cream:
1 package of Soy Cream to whip
1 package of "Sahnesteiff" - thats a German product. It will keep your cream firm. If it is not available at your place, maybe use Corn flour.
2cl Amaretto 3-4 tbsp Cocoa Powder
2 Tbsp Vanilla Sugar As much Icing sugar as you like to sweeten it
![Bild](/uploads/1/2/8/8/12880695/5079048.jpg?237)
Mix all ingredients for the dough in a bowl and process to a creamy dough. If it maybe is to liquid, just add a bit more flour - if its to firm, just add more soy milk --- when ready, add half of it into the baking dish ... don't forget to spread the dish with a bit of oil.
![Bild](/uploads/1/2/8/8/12880695/2379364.jpg?239)
With the other half, add the cocoa powder and whisk very well.
Use as much cocoa powder as you like ---
![Bild](/uploads/1/2/8/8/12880695/9765952.jpg?245)
Add the chocolate cream dogh into the dish and top with the cherries. I coated the cherries before with some vanilla sugar and cinnamon.
Put into the preheated oven and bake for 40-45 min. Turn the heat down to 170C° after 20 min. Check the cake with a wooden spoon if ready to get out of the oven --- when the skewer is clean, the cake is done!
Leave the cake to cool down complete!
I left it in the fridge over night and made the cream the other day.
Put into the preheated oven and bake for 40-45 min. Turn the heat down to 170C° after 20 min. Check the cake with a wooden spoon if ready to get out of the oven --- when the skewer is clean, the cake is done!
Leave the cake to cool down complete!
I left it in the fridge over night and made the cream the other day.
![Bild](/uploads/1/2/8/8/12880695/9663255.jpg?249)
To make the cream, add the Soy Cream to whip into a bowl. Add the Vanilla sugar, icing sugar and start to whip on high speed with your mixer. Add the Amaretto and cocoa powder, Sahnesteif/Corn flour - and whip until firm and creamy. Then simply spread on the cake and sprinkle with some cocoa powder and icing sugar
![Bild](/uploads/1/2/8/8/12880695/302579.jpg?458)
Leave the cake in the fridge and serve whenever you like.
We really enjoyed this cake and I for sure, will make that again :-)
ENJOY