Tag Archives: vegetarian

Vegan Waffles – with only 3 ingredients

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Vegan Waffles – with only 3 ingredients

I have a new favourite recipe!! A really simple one. But let me start from the beginning.

We have been considering for a while to buy a waffle maker because of this video of La Dimensión Vegana.  Oat flakes, agave syrup and water, as easy as that. So simple and tasty! (Thanks Javi, you are our inspiration!!)

But my colleagues’ were faster and gave me a waffle machine as a present for my birthday. One of the best presents I have ever had!!! Since then, we’ve been experimenting almost every day. You cannot go wrong with any mix of the above three, but I found the below recipe the most tasty.

Office Birthday

So sweet of them!! <3 <3


VEGAN OAT WAFFLES

Ingredients (for 10-12 waffles):

  • 5 cups of (gluten-free) oat flakes
  • 2 cups of warm water
  • 1 cup of vegan milk
  • 5-6 tbsp of agave syrup
  • 4 tbsp of oil
  • 1 tsp of salt
  • 1 tsp of chia (optional)
  • 1/2 tsp of baking soda

Preparation time: 5 minutes + baking

Secret tip: Add 1/2 tsp of cinnamon.

Mix all ingredients in a mixer. Bake the dough. With our waffle maker we use about 2 tbsp of dough for a waffle and it takes ca. 5 minutes to get crispy from the outside and soft from the inside.

I’m really satisfied with the result.

These waffles have become part of our weekly routine. We also experimented with adding nuts or fruits, that also works perfectly.

Please note, the amount of liquids needed varies, depending on the oat flakes. The dough should be approximately as thick as a muffin dough. But don’t worry, it’s really hard to mess up this recipe.

The best thing is that you can eat these waffles free of guilt!! All ingredients are healthy – and the topping depends on you, really. Some of my (not so healthy but spectacular) creations:

The first.

 

It's the best with strawberries...

It’s the best with strawberries…

 

...or raspberry (and rosemary honey)...

…or raspberry (and rosemary honey)…

 

...or ice cream!!

…or ice cream!!

 

The office version is also very popular :-)

The office version is also very popular :-)

Olives and Baguettes

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Olives and Baguettes

I’ve always liked the idea of home-made products and home-made  bread is so far the most interesting and challenging idea. Actually, one of my main goals after moving to Germany was to learn the tricks of good German bread. And where do I start my experiments? With a French one, of course. (Blame Uta, as she gave me a baguette pan.)

We have a very small kitchen with a tiny work surface. Since our new kitchen machine has arrived, I’ve tried many different recipes and we are very happy with this one so we want to share it with all the fresh bread lovers. I have to tell you in advance, you need quite some patience to make a bread that is as good, or even better than the one at your local bakery.


 OLIVES&OREGANO BAGUETTE

Ingredients (Sourdough):

  • 5 g fresh yeast
  • 80 g wheat flour
  • 45 ml water
  • 1 tsp sugar
  • a pinch of salt

Preparation time: 5 minutes / fermentation time: min. 24 hours

Mix all the ingredients in a bowl until you have a wet dough. Put it in a bowl and cover it with plastic film. Leave it in the fridge for 24 hours.

Olive Baguette Raw

Ingredients (Baguette):

  • 450 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 2 tbsp of oil
  • 8 g fresh yeast
  • 1/2 cup of black olives (chopped)
  • 1 tbsp of dried oregano

Preparation time: 4 hours

Mix the flour, salt, oregano, oil and water at medium speed until the dough doesn’t stick to the mixing bowl. Use a kitchen machine or knead it well. Let it rest for about 15 minutes in the bowl. Then add the yeast, olives and the sour dough. This time use a higher speed in the machine, knead it for 15 minutes until all the ingredients are well mixed and the dough doesn’t stick to the bowl. Put some oil in a larger bowl and let the baguette dough rise for 2 hours, until it doubles in size. After the fermentation time divide the dough depending of how big you want your baguettes, just remember that the dough will grow two times bigger. Let the dough rise for one hour more.

Pre-heat oven until 220ºC. Make 2 or 3 cuts on the surface of the dough with a sharp blade.

Olive Baguette Baked 2

Secret tip: Put some water in a bowl when you pre-heat the oven, this will help to make your bread fluffy – crunchy from the outside and soft from the inside.

Final step: bake the baguette for about 15 minutes.

We usually eat it up when it’s freshly baked. But you might want to freeze some baguettes for another occasion. If you do so, no need to melt it, just bake them for another 5 minutes before serving!

Coconut barley (a.k.a. milk rice without milk and rice)

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Coconut barley (a.k.a. milk rice without milk and rice)

Did you know that barley is not only the main ingredient of beers, but it’s also a valuable and tasty grain? It’s a quite versatile cereal grain, you can serve it as a garnish or make a delicious dessert. Furthermore, it’s a rich source of fiber and minerals like manganese, selenium, copper, chromium, phosphorus, magnesium, niacin and vitamin B1. That means it’s good to control your cholesterol levels and protects your intestines.

The idea of milk rice without rice comes from my father. He’s not a very good cook – not sure if you would laugh or cry if you knew what I had to suffer as a child. I guess behind every good cook there is a story, well, this is mine. My parents could not cook very well. But my dad adores barley. I altered his recipe slightly to make a healthy, vegan and well, a quite good-looking dessert.


 BARLEY PUDDING with STRAWBERRY CHIA JAM

Ingredients:

  • 1 cup of barley
  • 2 cups of water
  • 2 cups of coconut milk
  • about 1/2 cup of coconut flower sugar  ( or regular sugar)

Preparation time: 1.5 hours (cooking)

Barley takes a long time to cook properly. I start cooking it in water first. Two cups are enough to make the grains softer. When the water is finished, I add coconut milk. One cup at the time. Cook it until the grains are soft and the coconut milk gets a creamy consistence. Pour it into small glasses and chill it in the fridge. Or on the balcony, if it’s as cold as we have it in Germany right now.

Barley Glass

Strawberry, chia and barley locked up in a glass.

 

To pep it up a bit, I made a jam out of strawberries, brown sugar and chia seeds. (2.5 cups of chopped strawberries, 2-3 tbsp of sugar and 2 tbsp of chia). Layer barley pudding and jam until the glass is full, and pour chocolate sauce on the top. It’s ok to be served warm, but it’s even better after a few hours in the fridge.
It’s really a taste out of this world, I find hardly any words to describe it.

Please go ahead and try!!