vanilla sugar - vegetarian recipes

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vanilla sugar vegetarian recipes

Cocolate Chai Banana Cake

May 13 2017 Veganpassion 

Cocolate Chai Banana Cake Mama deserves something really good for Mother's Day! Yes, she really deserves it - and I'm not there to hug her *baddaughter* That's why I thought: chocolate always helps and my mother loves chocolate banana cakes. It might seem awful to expect your mother to bake her own cake on her special day but maybe the cute looking pictures will comfort her a little. So you can do better as I and spoil your mom on Mother's Day here's one of my new favorite recipes. And still Mother's Day is not the only day to spoil your mother! Makes one cake (7 inch diameter/­­18cm diameter) Preparation time: 2 hours Soak time: 4 hours  Baking time: 25 minutes For the biscuit: 3 3/­­4 cup spelt flour 1 1/­­4 cup raw cane sugar 2 tbsp. vanilla sugar 1/­­3 cup hazelnuts 1 tbsp. baking powder 1/­­3 cup cocoa 1 pinch cinnamon 1 tsp. chia spice 1 can aquafaba (chickpea water) 1/­­2 cup oil 2 1/­­2 cup water with gas Preheat oven to 356F (180C) Upper-/­­Lower heat. In a mixing bowl mix together flour, sugar, vanilla sugar, hazelnuts, baking powder, cocoa, cinnamon and chai spice. Whip the aquafaba 10-15 minutes until its stiff.  Mix Oil and water to the flour mixture and stir until the dough is smooth. Carefully fold in the aquafaba. Divide dough on three spring pans and bake at 356F for 25 minutes. Take the cake out of the oven and let it cool off. Carefully unstick the cake out of the form and cut off the top to straighten the cake.  For the chocolate cashew cream: 3/­­4 cup cashews 1/­­2 cup + 2 tbsp. water with gas 2 bananas, ripe 1 2/­­3 cup chocolate decorations Soak in the cashews over night or at least 4 hours. Pour off and wash the nuts. Mash the nuts with one banana. Chop the chocolate and add to it. Blend until the cream is smooth. Put the cream in the fridge to keep it cold until it is solid enough to decorate with a tube.  Take the other banana and cut it in small pieces. Spread the pieces on the lower bottom of the biscuit. Spread some cream on it and put the next biscuit on top. Again spread with cream and put the last biscuit on top. Spread the rest of the cream around the cake and decorate with sweets, cream or fresh berries. Have lots of fun with baking and enjoy!!

Black Forest Cake

March 21 2017 Veganpassion 

Black Forest Cake It's my boyfriends birthday so I made him his all-time favorite cake. The traditional German Black Forest cake. If you want to bake this cake in a 10 inch form you have to double the ingredients and increase the baking time. Nut flan case: 1/­­3 cup + 1 tbsp. almonds, grounded 1/­­2 cup whole spelt flour 2 tbsp. sugar 1 pack vanilla pudding powder 2 tbsp. butter Mix ingredients with a fork until the dough is formable. Press dough into a greased and floured springform and prick it with a fork. Put form into oven at 320F air circualtion for 15 minutes. Biscuit: 1 2/­­3 cup +  1 tbsp. flour 1/­­2 cup sugar 2 tbsp. oil 1 pack baking powder 1 cup water with gas 1 pinch salt 1/­­2 tsp. vanilla 1 tbsp. cocoa Bake at 320F for 30 Minutes. Let the biscuit cool off and cut trough afterwards. Cherry filling: 1/­­2 cup cherries 1/­­2 cup cherry brandy 1 tbsp. sugar 1/­­2 pack red glaze Cook juice with red glaze. Stir in cherries and let it cool off. Cream: 1 3/­­4 cup + 2 tbsp. soy cream 3-4 tbsp. cherry brandy 2 pack vanilla sugar 3-4 tbsp. sugar 3 tbsp. stabilizer for whipping cream 1 pinch salt Whip cream with the other ingredients. Put it in the refrigerator. Besides: 1 cup chocolate shred 5 tbsp. cherry brandy Take the nut flan case first. Take a cake ring as a help. Put the cherry filling on the case and then put half of the biscuit on it. Sprinkle biscuit with a little cherry brandy. Spread whip cream on it and then put the other half of whip cream on it. Take the rest of the cream an spread it all over the cake. If you want you can garnish the cake. Enjoy!

Heart Donuts for Valentine's Day

February 14 2017 Veganpassion 

Heart Donuts for Valentine's Day Valentine's Day aside, food just tastest so much better heart shaped. And the shape definitely conjure a smile on your loved ones faces. Cookies, cupcakes and today super moist donuts. DOHONUTS!!! And they taste as good as they look. They're a good idea for Mother's Day as well or as a gift for friends. Who wouldn't bite into those handmade heart shaped donuts?? Makes 6 big and 8 small donuts. Preparation time: 30 minutes Dough prove time: 60 minutes Ingredients: 3 cups spelt flour 1/­­4 cup + 1 tbsp. raw cane sugar 1 tbsp. vanilla sugar 1/­­2 tsp. salt 1/­­2 yeast cube 1 cup dairy-free milk 2 tbsp. + 2 tsp. oil Besides: 4 cups oil 1/­­2 cup + 2 tbsp. sugar 1/­­2 tsp. cinnamon or 3/­­4 cup chocolate glazing In a mixing bowl mix together flour, sugar, vanilla sugar and salt. Crumble yeast cube and dissolve it in lukewarm milk. Form a whole into the flour mixture and put in the yeast then add dairy-free milk and oil. With a dough hook knead the dough for 10 minutes until it's soft. Form dough into a ball and sprinkle flour on it. Let the dough prove for one hour. Sprinkle flour on a work top and roll the dogh out to a size of 1,5 cm. Cut out the hearts and put them on a baking sheet with baking paper. You can use a cardboard if you don't have any cutter. Cover the dough hearts with a kitchen towel and let them prove for 30 minutes. In an plate mix sugar and cinnamon. Heat up the oil in a small pot. Be careful with the hot oil. Carefully put the donuts into the oil bath and deep-fry them on each side for 15-20 seconds. With a big fork pull out the donuts. Let the donuts drip off on a kitchen paper. Put the small donuts in the sugar cinnamon mixture. Put the big donuts on a cooling rack. Melt the chocolate in a bain-marie and put it on top of the donuts. Sprinkle with sugar decorations.

Chia Lemon Cake

January 17 2017 Veganpassion 

Chia Lemon Cake Chia seeds are my latest discoveries. The small seeds look like tiny pebbles and they have great nutritional values. The superfood contains antioxidants, calcium, potassium, iron, omega-3 fatty acids and omega-6 fatty acids and withal they are very versatile! Today I want to share my Chia Lemon Cake recipe with you. Very delicous and even healthy :-). If you don't want to use any sugar you can bake the cake with any alternative you like. You can use xylit, agave sirup or stevia . Makes a 7 inch (18cm) cake springform pan. For the dough: 1 3/­­4 cup (200 g) spelt flour 7/­­8 cup (100g) raw cane sugar 1 1/­­2 tsp. baking powder 3 tsp. vanilla sugar 1 pinch of salt 1 tbsp. soy flour or arrowroot flour 2 tbsp. chia seeds 1 pinch of curcuma juice and skin of one lemon 1/­­4 cup (50 g) margarine or vegan butter, melted 1/­­8 cup (30 ml) oil  3/­­4 cup (180 ml) water In a bowl mix together flour, sugar, backing powder, vanilla sugar, salt, chia seeds, curcuma and lemon abraison. Grease cake springform pan with margarine and fill in the dough. Bake at 338F (170C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Yoghurt-bunnies with almonds

April 1 2015 Veganpassion 

Yoghurt-bunnies with almonds At Easter yeast-pastries are of course absolutely classical. Refined with yoghurt and almonds the Easter bunny tastes deliciously fresh and juicy. I just give you the total quantity right away as the bunny also is a great gift idea these days ;-) For 8 little Easter bunnies: For the yeast-dough: 9 oz. spelt flour (275 g, Type 630) 1/­­2 oz. raw-cane-sugar (15 g) 1 sachet of vanilla sugar 1/­­4 teaspoon salt 1 tablespoon almond butter (40 g) 1/­­2 sachet dry yeast   2 oz. soy-yoghurt, almond (50 g) 1 fl. oz. oil (20 ml) 3 fl. Oz. almond-drink or any other unsweetened vegan milk (100 ml) Some vegan cream to brush over the pastries Mix the flour, sugar, vanilla sugar and salt in bowl. Dissolve the yeast into about 1 fl. oz. of the almond-drink and let it rise. Add the almond-butter, yoghurt, oil and the remaining almond-drink to the flour mix. Work it for about 5 minutes with your hands until the dough becomes smooth. Grease a mixing bowl with some oil and form the dough in it to a ball. Cover it with a dish towel and let it rise for about 2 hours. Due to the almond-butter the dough wont double its volume within this period but will finish rising during baking.    Dust your working space with some oil and portion 8 pieces out of the dough. At a time separate a small piece for the cute bunny tail. Form the bigger portions to about 6 inch (15cm) long dough strands and twist them two times within themselves. Form the small separated pieces to a tail and put it in the middle. Lay the pastries on a baking tray lined with baking parchment and bake them at about 350F (180C) at top/­­bottom heat for about 15 minutes till they become light-golden.    Have a lot of fun trying out this recipe! Eagerly looking forward to Easter... ;-)

Pomegranate- & Lemon-Cake

June 17 2014 Veganpassion 

Pomegranate- & Lemon-Cake I love summer birthdays. You can celebrate outside, invite endless people and sit all night long next to the bonfire and watch the heavens an d t he stars . Easy guess - my birthday falls in winter :-( But my good friend just had her birthday and so I worked the summer directly into her birthday cake. As the core removal of pomegranates raises questions over and over again, here my try which hopefully leaves the kitchen in it's original colors: 1. Use a ripe fruit. This tastes much sweeter and more aromatic and doesn't make half the mess. 2. Roll the pomegranate (not yet cut) with your open hand on the counter top and put some pressure on it so that the seeds inside become loose. 3. Cut the fruit into two halves. Put a mesh on a small bowl and lay the pomegranate on top, then put over the inside to the outside and remove carefully the seeds. Collect the juice in the bowl. This recipe makes a sponge cake of about 7 inches (18cm). For the cage: 10 oz. wheat flour (250 g) 1 tablespoon starch 1 tablespoon manihot starch (available on Amazon or Asian food shops) 1/­­2 sachet baking powder 4 oz. raw cane sugar (100 g) 2 sachets vanilla sugar 1 pinch of salt rind of a lemon 3 fl .oz. oil (80 ml) 2 tablespoons soy yoghurt, unsweetened 6 fl. oz mineral water, unsweetened (160 ml) 2 tablespoons lemon juice 1/­­2 pomegranate Mix the flour, starch, baking powder, sugar, salt and lemon rind in a bowl. Add oil, water, yoghurt and lemon juice and stir everything nicely. Remove the seeds of the pomegranate like described above and add them as well. Grease a 7 inch baking tin and pour in the dough. Bake at 340F (170C) (circulation) for about 50-60 minutes. After about 15 minutes cut the cake one inch deep alongside. Leave the cake to cool in the tin, then remove it carefully and ice with sugar powder or colored glazing. You can download the pattern for the pennant-chain here. Have fun!

Bananasplit-Cupcakes

March 3 2013 Veganpassion 

Bananasplit-Cupcakes Sooner or later the summer will come back, but for those who want a banana-split rigth now I created this winterly version :-). As you probably noticed I post much more recipes on my German blog than here, but if you would like to have translated one specific recipe of my German blog, just write me a comment and I translate it for you. For 6-8 pieces: 3 oz. spelt flour (100g) 40g Rohrohrzucker 1 sachet. vanilla sugar 1/­­3 sachet baking powder 1 teaspoon starch 1/­­2 ripe banana 1 fl. oz oil (30ml) 3 fl .oz. sparkling water, unsweetened (100ml) Mix the flour, sugar, baking powder and starch. Mash the banana with a fork. Add it to the flour and stir everything together with oil and sparkling water to a smooth dough. Divide the dough onto paper baking cups and bake it at 320F (160C) for 20 minutes. Let cool properly. For the topping: 10 oz. whipable cream (300g) 2 teaspoons cream stiffener/­­stabilizer 1 pinch of salt 2-3 tablespoons sugar 4 oz. dark chocolate (120g) Whip the cream with the stabilizer and a pinch of salt. Trickle in the sugar. Melt the chocolate in a water bath and fold it into the cream. Fill the topping in an icing bag (star shaped nozzle) and squeeze the cream onto the cupcakes. Sprinkle some lemon juice over the banana slices and arrange them as deco. Or create sugar flowers and spread them over the cupcakes. Happy winter!

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Homemade Vegan Marshmallows

April 3 2015 seitan is my motor 

Homemade Vegan MarshmallowsIt’s been eight years now since I went vegan. It’s also been eight years since I started this blog. That is a reason to celebrate, don’t you think? But technically I am not even allowed to dance today. I am going to do it anyway. And eating a ton of these soft, fluffy, and sticky blog anniversary celebration marshmallows that melt the moment I pop them into my mouth. (After eight years I am allowed to use these clichs, don’t you think?) Anniversary miracle! Oh, wait. This is not a miracle. I cannot claim much of this idea for myself: The recipe is based on chickpea brine used ass egg replacer. I found that idea here. I honestly would not have thought that it would be possible to follow a regular marshmallow recipe and simply replace the eggs with chickpea brine and the gelatin with agar. But it worked and so I used David Lebovitz’s recipe and modified it slightly. I also got a lot of helpful tips from this recipe for vegan marshmallows, especially the idea to boil the agar before adding it to the remaining ingredients. (Gelatin is usually soaked but not boiled.) I have not had many marshmallows in my life. I do like to buy a package of Dandies from time to time though and when I compare my version to the storebought one, the biggest difference is that mine are softer and stickier. But in a good way. They have a light mousse like texture. And still you can cut them into all kinds of shapes. If you have some egg or bunny cutters around, these would make some gorgeous Easter treats as well! And you can toast them. A couple of recipe notes: 1. For this recipe you have to work with hot sugar syrup. Make sure all your equipment is heat proof. I only have a handheld mixer, but a stand mixer would be easier to work with. The recipe is a bit involved and you have to do a couple of things at the same time, so make sure you have everything in place. If you are new to baking and cooking maybe ask somebody to help you. 2. This recipe calls for syrup. I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup. Golden syrup (lys sirup in Scandinavia) or light corn syrup should be fine, too. 3. I use my homemade vanilla sugar for flavouring. You can replace it with regular powdered sugar and a teaspoon of vanilla extract. Print Homemade Vegan Marshmallows IngredientsFor the marshmallows 120 ml (1/­­2 cup) plus 80 ml (1/­­3 cup) water 1 1/­­4 teaspoon agar powder 200 g (1 cup) sugar 100 g (1/­­3 cup) syrup (see notes above) 120 ml (1/­­2 cup) chickpea brine from a can 1/­­2 teaspoon guar gum 1/­­8 teaspoon cream of tartar or 1/­­2 teaspoon lemon juice 1 tablespoon homemade vanilla sugar (see note above) or powdered sugar plus 1 teaspoon vanilla extract For dusting 50 g (1/­­2 cup) powdered sugar 60 g (1/­­2 cup) corn starch InstructionsPlace 120 ml (1/­­2 cup) of water in a small saucepan and add agar powder. Dissolve and set aside. Combine sugar, syrup, and remaining water in another small saucepan fitted with a candy thermometer. Bring to a boil and cook for about 6 minutes over medium high heat until the mixture reaches 100C (210F). Bring the agar mixture to a boil at the same time, cook for one minute while stirring and remove from heat. While the syrup is still boiling combine chickpea brine, guar gum, and cream of tartar in a heatproof bowl. Beat for about two minutes, then add vanilla sugar (or powdered sugar and vanilla extract) and beat for another two minutes or until the mixture is very stiff. Very carefully pour the hot syrup into the chickpea brine mixture while still beating. Dont worry if your mixture deflates and liquefies. Continue to beat for two minutes until everything is mixed well. Add agar mixture and beat for another five minutes or until the bowl has cooled down. This step is important as you can beat in some more air and improve the texture. Sift together powdered sugar and starch. Dust a rectangular pan (18 x 28 cm or 7 x 11 inch - alternatively use a 8 x 8 inch square pan) with half of the starch and sugar mixture. Make sure the whole bottom is covered. Carefully pour the marshmallow mixture into the pan. Let cool for two hours (at room temperature) or until set. Cover with starch and sugar mixture and cut into small squares or use your favourite cookie cutter. Roll in starch and sugar again to avoid stickyness. Store in an airtight container. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­04/­­homemade-vegan-marshmallows/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com Homemade Vegan Marshmallows is a post from: seitan is my motor

Pumpkin-apple-cake with streusels

October 12 2014 Veganpassion 

Pumpkin-apple-cake with streusels Pumpkin season is there! Therefore my bakery now turns orange - that's yummy and tastes. Here a recipe for a juicy tray cake. This recipe is for half a tray For the cake: 12 oz. wheat flour (350 g) 7 oz. raw-cane-sugar (200 g) 1 sachet vanilla suagr 3/­­4 sachet baking powder 2 tablespoons arrowroot 1 tablespoons lemon juice 1 apple, mid-size 5-6 oz. Hokkaido pumpkin (160 g) 3 oz. soy-yoghurt (100 g) 2 oz. oil (65 g) 10 oz. mineral water, unsweetened (300 ml) Mix flour, suagr, vanilla sugar, baking powder and arrowroot in a big bowl. Peel and seed the apple. Clean and seed the pumpkin. Rasp or mix the apple and pumpkin. Then sprinkle with lemon juice to avoid browning Add yoghurt and oil as well as half of the water to the dry ingredients and stir well carefully with an wire whisk. Add bit by bit some more water till the dough gets a regular structure. Then add apple and pumpkin. Use a tray of about 8x8 inches ( 20x20 cm). Lay out with bake paper and roll out the dough. For the streusel: 4 oz. wheat flour (120 g) 2 oz. raw-cane-suagr (50 g) 2 oz. vegan butter (65 g) 1 pinch of cinnamon Work flour, sugar, butter and cinnamon with your fingers till the dough crumbles. Spread the streusels over the cake. Bake at 320F (160C) circulation heat for about  45 minutes. In doubt do the toothpick-test. The cake is best enjoyed warm, but also holds fresh in the fridge for a couple days.

Lemon cake with maple syrup

June 29 2013 Veganpassion 

Lemon cake with maple syrup Recently I am experementing with the flour of arrowroot. It's a very good binder and especially used for vegan baking as it creates a firm and un-crumbling cake. Besides it tastes neutral and therefore doesn't influence the cake-flavor. Here in Germany we can buy arrowroot for about USD6,50 (5EUR) at wholefood shops. Another source is the internet. If you don't get it you can simply use soy flour for this recipe. Another possiblity would be to replace it with two tablespoons of soy yoghurt or apple puree. In this cases you have to use a little less sparkling water. This recipe is for a 7inch (18cm) loaf pan. 12 oz. spelt flour (350g) 5 oz. raw cane sugar (150g) 1 sachet vanilla sugar 2 tablespoons baking powder/­­soda 1 heaped tablespoon of arrowroot flour 1-2 fl. oz. maple syrup (40g) Juice and paring of a not sprayed lemon 2-3 fl. oz. oil (75ml) 9 fl .oz. sparkling water, not sweetened (250ml) Mix the flour, sugar, baking soda and arrowroot flour. Form a "dell" and add the maple syrup, juice and paring of the lemon and oil in it. Stir everything smooth with sparkling water. Grease and dust the loaf pan well. Pour the dough into the pan and bake it for 320F (320C) for about 10 minutes. Then carve it lengthwise and bake it for another 40-50 minutes. Test with a skewer. Should the cake become dark but not done, then cover it with aluminum foil and bake it another 5-10 minutes. Let the cake cool down, then remove carefully the pan. Use icing sugar, maple syrup and lemon juice to create a glaze and spread it over the cake. Have fun!

Mini-Madeleines Apple-Cinnamon

February 12 2013 Veganpassion 

Mini-Madeleines Apple-Cinnamon As I re-discovered my love for Madeleines I just had have to bake them yesterday. For 40 Mini-Madeleines (or 24 normal sized): 5 oz. flour (150g) 3 oz. selfmade vanilla sugar (100g) 1 teaspoon baking powder 1 pinch of salt 2 oz. apple pure (50g) 2 fl. oz. oil (60ml) 1 fl. oz. soy-drink /­­ soy-milk (30ml) 1/­­4 apple, diced finely 1 tablespoon icing sugar 1 pinch of cinnamon Mix flour, sugar, baking powder and salt. If you like you may add some grated lemon zest, that creates a just brilliant taste. Stir in the apple pure, oil and soy-milk and work it to a smooth dough. As the dough will be quite heavy you better use a wooden spoon rather than an egg whisk. That followed stir in the apple dices. Bake the dough in Mini-Madeleine-pans at 425F (220C) for 3 minutes, then at 350F (180C) for another 3-6 minutes. If you use larger pans please adjust the baking time. If you don't have Madeleine pans you may also form small heaps on baking paper, that also works. Mix the icing sugar with the cinnamon. Push the sweet ones out of the pans and dredge them with the sugar-cinammon-mix. Serve hot or cold. By the way: the Madeleines keep fresh for about 5 days, if stored cool and dry in a well closed glass jar.


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