AYURVEDISCHER APFEL-STREUSSEL-KUCHEN MIT ZIMT

Vorbereitungseit: Ca. 25 Minuten + 40 Minuten Backzeit
Vegan, enthält Gluten

ZUTATEN FÜR 1 KLEINE SPRINGFORM MIT 20-22 CM:

Für den Rührteig:
400 g säuerliche, gescheschälte und gewürfelte Äpfel
250 g helles Dinkelmehl
2 TL Weinsteinbackpulver
1/2 TL Natron
1 TL gemahlener Zimt
1 gute Prise echte Vanille
1/2 TL Steinsalz
100 g Rohrohzucker
120 ml Hafer-, Mandel- oder Reismilch
1 EL Apfelessig
100 g Apfelmus oder Apfel-Mango-Mus (bzw. was ihr gerade habt)
100 g geschmolzenes Kokosfett

Für die Streusel:
75 g helles Dinkelmehl
3 EL Rohrohrzucker
1/2 TL Zimt
35 g Kokosfett, fest

Optional: Etwas Puderzucker aus Rohrohrzucker oder für die zuckerärmere Version etwas feines Kokosmehl zum Bestreuen und ein paar Blätter Zitronenmelisse

ZUBEREITUNG:
1.Heize den Backofen auf 180 Grad Ober- und Unterhitze vor und kleide eine kleinere Springform mit Backpapier aus.
2.Wasche, schäle und entkerne die Äpfel und schneide sie in ca. 1 cm große Würfel.
3.Verrühre für den Rührteig in einer großen Schüssel das Mehl mit dem Backpulver, dem Natron, dem Zimt, der Vanille, dem Salz und dem Zucker.
4.Schmelze das Kokosfett und mische es in einem Messbecher mit der Milch, dem Essig und dem Apfelmus zusammen, hebe es anschließend unter die Teigmasse und fülle den fertigen Teig in die Springform.
5.Gib die Äpfel darüber und mische zum Schluss für die Streussel noch Mehl mit Zucker, Zimt und Kokosfett (in Raumtemperatur) zusammen. Drücke sie von Hand zu kleinen Klümpchen und gib sie über die Äpfel.
6.Backe den Kuchen für ca. 40 Minuten goldbraun und lasse ihn anschließend für ein paar Minuten in der Form auskühlen. Wenn du magst, gib noch etwas Staubzucker darüber (ich mahle dafür Rohrohrzucker in der elektrischen Kaffee- oder Gewürzmühle) und genieße ihn am besten noch warm. Mmm!

TIPP: Vielleicht noch ein Klecks (vegane) Sahne dazu,… Köstlich!

AYURVEDISCHE TIRAMISU

• Wer die Tiramisu im Sommer macht, kann sie mit frischen Erdbeeren verfeinern. Dafür die Erdbeeren waschen, in Scheiben schneiden und auf der mittelgeschichteten Creme verteilen. Die Tiramisu mit Kakao besieben und nach Belieben mit frischen Minzblättern dekorieren. Köstlich!
• Wenn du ein paar Sterne aus Karton ausschneidest und sie vor dem Bestreuen darauflegst, wird sie schön weihnachtlich. Viel Spaß beim Nachbacken!

EASTER BREAD WITH COCO, LEMON & VANILLA
Vegan and with gluten

INGREDIENTS FOR 1 BIG BREAD
Preparation time: Approx. 20 min. + 1-2 h to rest + approx. 30 min. baking time

For the dough:
500-550 g light spelled flour
75 g raw cane sugar
1-2 teaspoon(s) of vanilla
Zest of 1 lemon
1 good teaspoon of salt
1 pack of dry yeast
450 ml of coconut or almond milk
85 ml melted coconut fat (alternatively, tasteless sunflower oil)

A little fat to grease the mold.

After baking:
Approx. 2 tablespoons of apricot jam and 1 tbsp coconut or almond milk to spread.

PREPARATION:
1. Prepare a large box mold (Kastenform) and put a baking paper in it.
2. Mix the flour, salt, sugar, lemon zest, vanilla and yeast in a large bowl.
3. Melt coconut fat, add milk and knead the dough until it is elastic and no longer sticks to the bowl. The dough remains fairly soft and cannot be shaped.
4. Now fill the dough into the crate, cover it with a tea towel and let it rise to almost twice the amount in a warm place. It takes about 1-2 hours.
5. Then preheat the oven to 160 ° C hot air and bake the sweet bread on a middle rail for approx. 30 minutes (please make the needle test as every oven bakes differently).
6. Mix the apricot jam with the coconut or almond milk in a small saucepan, bring the mixture to a boil and brush it over the baked braid. Let it cool down and … yum!

I personally love the combination of coconut, lemon, and vanilla. If cakes are egg-free, made with spelled flour and cane sugar, my ayurvedic heart starts beating. This special bread has been part of families‘ Easter for years. Do you want to try it out too? 

BLUEBERRY PANCAKES
Vegan, contains gluten, preparation time approx. 5 min. + 15 min. time to rest + 15 min. baking time

INGREDIENTS for 8 people:
300 gr. spelled flour
150 gr. wholemeal spelled flour
3 teaspoons of baking powder
A pinch of salt and cardamom
3 tablespoons of agave syrup
3 teaspoons of sunflower oil
1.5 teaspoon of vanilla
Approx. 570 – 600 ml. of carbonated mineral water
Approx. 375 gr. fresh blueberries
Coconut fat for frying

Another Agave syrup, rice syrup, or maple syrup for the finished pancakes.

1. Put all ingredients in a bowl and stir until smooth with a hand mixer. If the dough seems too thick, add a bit more mineral water.
2. Let the dough rest for 15 minutes – longer possible too – and prepare two coated pans with a little coconut fat in the meantime.
3. Heat the coconut fat, pour in a small ladle of dough per pancake (approx. 4 pancakes per pan), and bake out on both sides until golden brown.
4. Serve drizzled with a little agave syrup or rice syrup… and enjoy.

Delicious! Picking ripe blueberries from the nearby forest became a tradition for us. Making these healthy blueberry pancakes afterward too. A great little family event!

VEGAN CINNAMON ROLLS
Vegan and with gluten

INGREDIENTS for 10 pieces
Preparation time: Approx. 10 min. + 15-20 min. baking time

For the dough:
300 g wholemeal spelled flour
2 tablespoons of raw cane sugar
1 tablespoon of „Weinstein“ baking powder
1 pinch of salt
60 g soft coconut fat
200 ml of almond milk
Zest of 3/4 lemon
1 pinch of vanilla

For the filling:
50 g soft coconut fat
1 tablespoon raw cane sugar
1 tablespoon ground cinnamon

A little coconut fat to grease the mold.

PREPARATION:
1. Preheat the oven to 200 ° C top and bottom heat and grease a muffin tray with coconut fat.
2. Mix all the ingredients for the dough together in a medium-sized bowl and knead it until you get a soft, smooth dough.
3. Flour the work surface and roll out the dough on it rectangular (Mine is approx. 50 x 40cm).
4. Now coat the dough with the coconut fat for the filling, then with the sugar and finally with the cinnamon.
5. Roll the cinnamon roll up on the longer side, cut the roll into 10 even pieces and put one roll in every muffin tray.
6. Bake them golden brown for 15-20 minutes and enjoy them the same day. This is how they taste best

Baking yeast-free, using coconut oil and adding spices like cinnamon make delicacies like these to a healthy, easy to digest, ayurvedic snack. Moreover, they are easily prepared with kids too, are great little gifts for your neighbors and very flexible, if you are more the fruity or chocolate type:

You can add a grated apple on the dought or use vegan chocolate chips instead of cinnamon for example. Be creative – and enjoy the sweet side of life! 

CASHEW-SEMOLINA PUDDING WITH LEMON & CARDAMOM

Preparation time: Approx. 10 min. + 60 min. to cool down
Vegan & with our without gluten

INGREDIENTS FOR 5-6 PEOPLE:
60 g cashew nuts or almonds
1 pinch of vanilla
300 ml of sugar-free, natural coconut milk
300 ml of almond or rice milk
3 tablespoons of cane sugar
Grated zest of 1 lemon
1 pinch of salt
1 pinch of cardamom powder
80 g of spelled semolina (for a gluten-free option: millet semolina or rice semolina – tastes great!)
Fresh melissa to garnish

PREPARATION:
1. Roughly chop the cashew nuts and roast them in a pan without fat at low temperatures.
2. Rinse a saucepan with cold water. Put coconut milk, almond milk, sugar, cashew nuts, vanilla, lemon zest, salt, and cardamom in a saucepan and bring to the boil.
3. Add the semolina and stir well (!) until it no longer forms clumps. Reduce the heat and continue to let the semolina simmer gently. Be careful not to burn it.
4. Fill the semolina into small glasses and let it cool.
7. Garnish with fresh melissa leaves… and mmm!

My tipp for your summer version: Choose almonds instead of cashews nuts and top your pudding with a self made mango puree, once your pudding is filled into little glasses: 1 mango, in cubes + a few drops of of fresh lemon juice –> mixed. Delicious!

You wish to feel cozy and calm and wanna sweeten your soul? Vanilla lifts our moods, balances all three doshas and is warming. Lemon is refreshing and brings a great atmosphere and melissa works harmonizing and stress-reductive. A truly vegan dream!

VEGAN AYURVEDIC SPICE CAKE
Preparation time: 10 min. + about 50 min. for baking

INGREDIENTS FOR 8 SMALL PIECES:
2 cups of wholemeal spelled flour (use the big cups)
1 cup of whole cane sugar
1/3 cup of sunflower oil
a bit less than 1 cup of water
1 pinch of real vanilla powder
1 pinch of salt
1 pinch of cinnamon powder
1 pinch of turmeric powder
1 pinch of green cardamom powder
2-3 tablespoons of freshly squeezed orange juice
Zest of 1 whole orange
1 package of wine stone baking powder (21 gram)

PREPARATION:
1. Preheat the oven to 175° C top and bottom heat.
2. Mix all the ingredients, except the baking powder, shortly(!) but well.
3. Now add the baking powder and quickly mix it under the rest of the dough.
3. Fill it into a small, round cake tin (greased and floured) (mine has a diameter of 8,5 cm) and bake it for about 50 minutes. Make the needle test because every oven works differently.
4. Let the cake cool within the cake pan and finally decorate it according to your taste.

This is the quickest and easiest cake ever and the taste is delicious, with or without topping. If you wish to try my orange-icing-sugar-topping, though, grind half a cup of whole cane sugar in an electric coffee grinder or grain mill. Mix it with freshly squeezed orange juice until you get a beautiful and homogeneous liquid. Finalize it with fresh figs, coconut chips, raspberries, unsalted pistachios, lavender… or whatever you have at home…  and enjoy every bite of it.

Do you have any questions or wish to get more typically ayurvedic egg-free cake recipes? Reach out to me via email. I am excited to share experiences with you!