How to veganise baking recipes + recipe…

How to veganise baking recipes + recipe

Today I’ll start a little vegan special that has already been running for almost a month on my German speaking blog. Today’s post is about baking in particular which I find the easiest to veganise. The tips are taking the needs when suffering from histamine intolerance into account. Yet, the recipe I’ll be giving you further down might not be suitable for everyone, because the cake contains lemons. And lemons are such an on and off thing with HIT. They are considered to be triggers respectively liberators of histamine, they contain acid, yet, also a lot vitamin c. Most people suffering from HIT can – if even – only tolerate small amounts of lemons. So if you’ll go for this recipe is an individual choice.

I recently got a cookbook on lemons as a gift. So, that’s where my fancy for lemons right now is coming from. Through the book I got to know that cucumbers can actually neutralise a little too much of lemons. To counter-balance too much lemons with sugar is according to the author a bad idea.

In the book I also found a recipe for lemon tray bake – and that made me reminisce my childhood. My grandma used to bake lemon tray bake for basically any birthday party or on other family occasions. That cake was mandatory one could say. I loved it, yet, somehow I never made one myself. Time to change that. With my little vegan special in mind, I thought it might be a great thing to veganise grandma’s lemon tray bake. And there it is.

*** NOT low in histamine ***

Remember, not everyone can tolerate lemons as mentioned above.

Lemon tray bake (vegan)

zitronenblech

preparation time:

ca. 20 minutes + ca. 20-25 minutes in the oven

difficulty:

simple

ingredients for 1 baking tin:

dough:

  • 400g spelt flour
  • 100g browntop millet flour
  • 1 sachet baking powder
  • 10g homemade vanilla sugar
  • 150g coconut sugar OR raw can sugar
  • (pinch of cardamom)
  • grated lemon zest of an untreated lemon (be sure to use organic ones)
  • 200ml oat milk OR any other plant-based milk you like/can tolerate
  • 250g coconut oil
  • 4 level tbsp. chia seeds & 12 tbsp. water
  • squirt of lemon juice
  • pinch of salt

icing:

  • ca. 150 to 200g powdered raw cane sugar
  • 3-4 tbsp. lemon juice
  • 1 tbsp. hot water

preparation:

  1. Prepare the egg replacement from chia seeds and water and leave it to thicken for about 10 minutes.
  2. Whisk the oil and stir in sugar.
  3. Add grated lemon zest, vanilla sugar, salt, (cardamom), lemon juice and finally the egg replacement and whisk until creamy.
  4. Mix the flour with baking powder and add this plus “milk” alternatingly to the mix. Stir until the dough is creamy.
  5. Preheat the oven to 200°C. Preapre a baking tin with baking paper and spread the dough evenly onto the tin.
  6. Bake in the middle of the oven for about 20 to 25 minutes until golden. Remove from the oven.
  7. For the icing, sift the powdered cane sugar and stir in lemon juice and hot water until the mass is creamy. It should be spreadable, yet, not totally liquid.
  8. Spread the icing on the still warm cake and leave it to dry. Cut into squares or other shapes (e.g. with a pizza wheel) to serve.

tip:

The cake tastes even better after one day of resting.

tips – vegan baking:

The original recipe contains more sugar (200g instead of 150g). I like to reduce here usually.

Apart from that 4 eggs are used in the original recipe. To replace one egg a level tablespoon of chia seeds & 3 tablespoons of water do the job. You mix those two and leave it to thicken. The result will be a gelly, somewhat pudding-thing, that will replace eggs in baking, because chia-mix is a great thickener, just like eggs. Some may already be familiar with this from my gluten free baking recipes.

To replace butter (also in the original recipe) in baking I usually go for 1:1 coconut oil.

The same goes for milk. Vegan, low histamine alternatives for milk are for example coconut-, oat-, rice- or almond milk. Plant-based milk alternatives can easily be made at home. For coconut milk and rice milk there are already recipes on my blog.

When buying plant-based milk be sure to get those without sweetener or sugar added, and without thickeners like guar gum.

Because chia mix is not quite as fluffy as eggs I replaced 100g of the originally 500g of flour with browntop millet flour. Browntop millet flour is lighter than spelt flour making the dough fluffier.

With these tips it is possible to veganise many baking recipes which do without whipped cream or whipped egg whites. I’ll have to post something for those as well. For now have fun veganising tray bakes, cookies, marble cake and more.

Enjoy!

(c) The Histamine Pirate

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Pirate ship (gluten free)…

I wonder why I never made this before? The pirate needs a ship. There you go.

I categorized this recipe as not low histamine, because there is cocoa in it. There is a debate about whether or not, chocolate respectively cocoa are a problem when it comes to histamine. Chocolate itself is actually not high histamine, but it contains other biogenic amines. I have a separate post about chocolate here. Some people even report that chocolate actually helps them (as a mast cell stabiliser). Try it in small amounts first and see if and/or what amount of chocolate is right for you.

*** NOT low in histamine ***

Pirate ship

piratenschiff2

preparation time:

ca. 40 minutes + ca. 55-60 minutes in the oven

difficulty:

normal

ingredients for 1 cake:

  • 250g butter OR coconut oil
  • 120g raw cane sugar OR coconut sugar
  • 40g homemade vanilla sugar
  • 1 egg (in the original recipe it’s 5, but I supplemented)
  • 3 tbsp. chia seed (flour) + 9 tbsp. water – as egg replacement
  • 55g corn starch
  • 30g coconut flour
  • 20g desiccated coconut
  • 90g browntop millet flour
  • 80g rice flour
  • 30g hazelnut- OR almond flour
  • 65g quinoa flour
  • 1 sachet gluten free baking powder
  • 12 tbsp. milk OR plant based milk
  • 8 tbsp. cocoa powder (without soy lecithin)
  • pinch of cardamom
  • ca. 200g white chocolate

piratenschiff1

preparation:

  1. Prepare the egg replacement from chia seeds and water and set aside.
  2. Mix butter/oil with sugar, vanilla sugar, cardamom, egg and egg replacement.
  3. Add flours and corn starch and mix. Stir in baking powder.
  4. Spread oil/butter in a loaf pan (and scatter desiccated coconut on that – you’ll be able to remove the cake from the pan easier that way). Pour in the dough.
  5. Bake for about 55 to 60 minutes in the preheated oven at 180°C. Leave to cool down and remove from pan. Cut two pieces each from the back and the front of the cake in that way that you’ll have ship’s bow and stern.
  6. Part of those cut-off pieces can serve as “navigating bridge”. Place on top of the cake for that. Build a pirate flag (I used a chop stick as mast) and stick into the ship. Cover the ship with white chocolate.

I changed the original recipe a bit. Not only did I replace some of the eggs (seems to be better tolerated that way), but I also used my own flour mix – and not a bought, pre-prepared one. It’s actually possible to veganise this cake. Replace the remaining egg with a level tbsp. of chia seeds and 3 tbsp. of water in addition to the rest of the chia mix. This cake is sweet and moist. To make it stay that way it’s really a good idea to cover it with chocolate (the moisture will stay inside then).

luna-piratenschiff

(similarly found in the book “Glutenfrei kochen für die ganze Familie” by Anja Donnermeyer)

Enjoy!

(c) The Histamine Pirate

Gluten free muffins (not sweet)…

Gluten free broccoli feta muffins

preparation time:

ca. 15 minutes + ca. 20 minutes in the oven

difficulty:

simple

muffin1

ingredients:

250g cooked broccoli
pinch of cumin (optional)
chia mix as egg replacement (3tbsp. chia seeds + 9 tbsp. water)
50g quinoa flour
10g hemp seed flour
80g rice flour
20g browntop millet flour
1 tsp. baking powder (gluten free)
ca. 130g feta cheese
80g corn starch
80g potato starch
ca. 120ml water
pumpkin seeds to scatter on top

preparation:

First prepare the chia mix as egg replacement. Mix water with chia seeds and set aside for some minutes.

Season the cooked broccoli, e.g. with cumin, then chop it into small pieces (if you have a food processor you can use it for that).

Preheat the oven to 160°C (circulating air). Mix the liquids with chia mix and then add flours and broccoli. Crumble in the feta cheese. Finally add baking powder and mix everything well.

Pour into a muffin baking tray, scatter pumpkin seeds on top and bake for about 20 minutes.

tip:

The muffins make a great breakfast or will serve you as a snack when on the go.

(similarly found in the book “Glutenfrei backen” by Simone Stefka)

Enjoy!

(c) The Histamine Pirate

Wintry gluten free bread with chestnuts…

 

Gluten free quinoa rice hemp seed pumpkin seed chestnut bread

This is one of the longer recipe titles due to lots of goodness inside. It’s my personal gluten free favourite bread this winter. It’s low histamine, gluten free, lactose free and vegan. It tastes a little of nuts (not all nuts are bad with histamine intolerance). Yet, the green colour is the main highlight about this one! On top of that chestnuts bits are inside. You can enjoy this bread both with sweet and salty spreads.

A great recipe to say goodbye to the chestnut season.

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot-4

ingredients:

140g rice flour
130g quinoa flour
5g chestnut flour
15g hemp seed flour
40g pumpkin seed flour
2 heaped tsp. baking powder (gluten free)
1 tsp. agar-agar
1/2 tsp. salt
1 tsp. bread seasoning (ich used caraway and fennel seeds)
light and dark sesame seeds to scatter on top
10 chestnuts
240ml water
240ml milk OR plant based milk, e.g. almond milk
2 tbsp. chia seed flour + 6 tbsp. water

 

glutenfreibrot-3

preparation:

Carve into the chestnuts, forming a cross – otherwise you will hardly be able to get the chestnuts from out of their shells. Toss into the oven for about 17 minutes at 180-200°C. Turn them once after half of the time. Remove from the oven and peel them (careful, it’s hot).

Prepare the chia seed water mix, set aside and let it thicken.

Chop the chestnuts into bite-sized pieces.

Mix the dry ingredients, add the chia mix, the chestnuts and then liquids. Mix everything with a large eggbeater or with a hand-held electric mixer.

Spread oil in a loaf pan, then pour the dough in.

Scatter sesame seeds on top.

Bake at 180°C (circulating air) for about 50 minutes.

Remove from the oven, leave to cool down a little and remove from the pan.

Enjoy!

(c) The Histamine Pirate

Gluten free millet cookies…

The following recipe was part of my gluten free special on the German blog recently. It’s taken (with slight changes) from the book “Zauberhafte Weihnachtsbäckerei – glutenfrei”.

Gluten free, low histamine millet cookies with lactose free option

preparation time:

ca. 25 minutes + ca. 20-25 minutes in the oven

difficulty:

simple

IMG_5983

ingredients for 1 baking tin:

  • 40g millet OR ca. 100g cooked millet
  • 1 egg yolk
  • ca. 55g soft butter OR coconut oil (I mixed both)
  • 70g raw cane sugar OR coconut sugar
  • 100g corn starch
  • 100g browntop millet flour
  • 1/2 package gluten free baking powder
  • 25g homemade vanilla sugar
  • 1/2 tsp. gingerbread seasoning (if tolerated only, otherwise try spices you can tolerate, the original recipe uses 1 tsp. ground ginger)
  • powdered sugar (from raw cane sugar) to scatter on top

preparation:

  1. Cook millet 1:3 in water (1 part millet on 3 parts water), let it simmer 10-15 minutes, remove from stove and leave to sit for another 30 minutes. Stir occasionally and leave to cool down.
  2. Preheat oven to 180°C and prepare a baking tin with baking paper.
  3. Mix the cold millet with egg yolk, butter/oil, sugar, vanilla sugar, corn starch, spices, baking powder and browntop millet flour in a large bowl.
  4. Form small balls from the dough (about a heaped teaspoon size). Set the balls on the baking tin and bake for about 20 to 25 minutes on the medium rack in the oven.
  5. After that set the cookies on a cooling rack and scatter powdered sugar on top.

Enjoy!

(c) The Histamine Pirate

 

Gluten free bread baking…

On the German-speaking blog I’ve started a little special on gluten free baking when having histamine intolerance. I’ll try to translate the tips and other recipes in time.

To start here I prepared a gluten free bread. The recipe I found similarly on the German-speaking site Pures Genießen.

I made little changes. I did not use buckwheat and neither xanthan gum as many with HIT have problems especially with the latter. Buckwheat some actually tolerate. You’ll have to find out yourself by trying in small amounts.

If you have problems with gluten as in coeliac disease or alike and cannot tolerate quinoa anyway (cross reactions are possible with quinoa although it is gluten free), feel free to use another gluten free flour that you can tolerate.

I used agar agar and chia mix as binding agents what “usually” the gluten would do.

When buying agar agar be sure to purchase pure 100 percent agar agar. I’ve seen products with other thickeners or binding agents added that many with HIT don’t do well with (read the ingredient list).

This bread tastes quite neutral, meaning quite similar to bread with gluten to which you might be used to (still). Especially for people just starting to go gluten free this one might be a good bread to start with.

Baked in a regular loaf pan with rather liquid dough this one is great for beginners. Generally you’ll need more liquids when baking gluten free. Loafs which are baked without pan tend to be too hard easily. When baking gluten free in the beginning it is best to stick to the recipe closely -as much as I usually just bake and cook by guess and gosh.

Be sure to use just the amount of agar agar as listed otherwise the bread will be “sludgy” or “sticky”.

Gluten free quinoa rice bread

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot1 glutenfreibrot2

ingredients:

190g rice flour
150g quinoa flour
2 heaped tsp. baking powder
1 tsp. agar agar
1/2 tsp. salt
1 tsp. bread seasoning (I used caraway seeds and fennel seeds)
handful pumpkin seeds and black sesame seeds to scatter on top
480ml water
2 tbsp. chia seed flour + 6 tbsp. water

preparation:

First prepare the chia seed mix with water. Leave aside and to thicken.

Meanwhile mix the dry ingredients, then add the chia seed mix and the liquids. Mix everything well with a large eggbeater or hand mixer.

Pour the dough in an oiled loaf pan (I usually use coconut oil or hemp seed oil).

Scatter pumpkin seeds and black sesame seeds on top.

Bake for about 50 minutes at about 190°C.

Leave to cool down a little and then remove from the pan.

Enjoy!

(c) The Histamine Pirate

Baked apple in a muffin…

Vegan, gluten free baked apple muffins

 

preparation time:

ca. 30 minutes + ca. 20-25 minutes in the oven

difficulty:

normal

IMG_5890 IMG_5891

ingredients for about 9 muffins :

  • 80g coconut flour
  • 30g hazelnut flour
  • 100g rice flour
  • 15g coconut flakes/desiccated coconut
  • 10g homemade vanilla sugar
  • 3 tsp. baking powder
  • pinch of salt
  • 60g raw cane sugar or coconut sugar
  • 80g corn starch
  • 1 1/2 tsp. gingerbread seasoning (if you can tolerate it, otherwise use “christmasly” seasoning you can tolerate, e.g. maybe cardamom)
  • 210g apple sauce
  • 230ml milk OR almond- OR coconut milk
  • desiccated coconut to scatter on top
  • (1 small apple, diced)

preparation:

  1. If you wish to prepare the apple sauce yourself, you’ll need about 2 apples. Peel them, pit them and dice them. Heat up the apple dices with a little water in a pot. Cook on small fire until the apple is soft. When soft, mash the apples (e.g. with a potato masher) or blend it. I prepare the masher method, because the sauce is little “chunky” then still. If you like you can spice up the sauce a little by adding vanilla sugar or spices like cardamom or cinnamon (if tolerated as usual).
  2. To prepare the muffins, mix all dry ingredients. If you like you can add the dices of one small apple to the dough. The muffins also taste fine with only apple sauce though. Then add the liquids (sauce and milk) and mix everything well.
  3. Pour the dough into a muffin tray and scatter desiccated coconut on top.
  4. Bake in the preheated oven at 200°C for 20 to 25 minutes.

Enjoy!

(c) The Histamine Pirate

 

More christmas baking…

Vegan, lactose free, gluten free cookies

If you have problems with hazelnut- or almond flour please feel free to swop these for another gluten free flour that you can tolerate. Although I have not noticed problems with baking with these kinds of flour.

preparation time:

ca. 20 minutes & ca. 15 minutes for each baking tin in the oven

difficulty:

simple

img_5823

ingredients for about 2 baking tins:

1 heaped tbsp. chia flour & 5 tbsp. water
25g almond flour
50g coconut flour
35g hazelnut flour
60g brown millet flour
30g grated coconut/coconut flakes
100g coconut oil
8g poppy seed sugar mix (optional)
pinch of cinnamon & pinch of cardamom, if you can tolerate it
10g homemade vanilla sugar
70g coconut- OR raw cane sugar
pinch of maple syrup (optional, add if the dough is still a little too dry)

img_5822

preparation:

First mix the dry ingredients, then add the liquids and knead everything thoroughly. Leave the dough covered to rest for about half an hour (e.g. in the fridge or in the winter on the windowsill).

Roll the dough on a flour dusted surface and cut out cookies.

Bake at 160 °C in the preheated oven for about 15 to 20 minutes. Decorate the cool cookies as you like, e.g. with sugarcoating (a little water + powdered sugar), with (white) chocolate or just enjoy them as they are.

Enjoy!

(c) The Histamine Pirate

Just normal cookies…

Regular sugar cookies

 

preparation time:

ca. 30 minutes

difficulty:

simple

img_5557

ingredients for 2 baking tins:

250g spelt flour
110g coconut- OR raw cane sugar
125g melted butter OR melted coconut oil (for the lactose free version)
1 large egg
15g homemade vanilla sugar
1 tsp. baking powder

preparation:

First mix the dry ingredients, then add the liquids and knead everything thoroughly. Leave the dough covered to rest for about half an hour (e.g. in the fridge or in the winter on the windowsill).

Roll the dough on a flour dusted surface and cut out cookies.

Bake at 180 °C in the preheated oven for about 10 minutes. Cover the still warm cookies with egg yolk and scatter sugar sprinkles on top or decorate with sugarcoating (mix a little water with powdered sugar for that).

Enjoy!

(c) The Histamine Pirate

Crunchy chia love…

Vegan chia vanilla cookies (lactose free, low histamine)

 

preparation time:

ca. 30 minutes

difficulty:

simple

IMG_5100

ingredients for 1 baking tin:

25g chia seeds
5 tbsp. water
120g coconut oil
pinch of salt
100g raw cane sugar or coconut sugar & content of 1 vanilla bean OR 70g coconut sugar, 15g homemade vanilla sugar und 1-2 tbsp. maple syrup
1/2 tsp. baking powder
150 g spelt flour

IMG_5052

preparation:

Mix chia seeds with water and coconut oil. Add a pinch of salt, cane sugar and content of a vanilla bean (instead I used coconut sugar, homemade vanilla sugar and a little maple syrup). Mix baking powder and flour. Add a spoonful of this mix at a time. Keep stirring.

Form balls from the dough, flatten them and bake for about 15 to 20 minutes at 180 °C.

IMG_5101

(Found similarly on Isi’s Vlog)

Enjoy!

(c) The Histamine Pirate