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

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

Love to bake…

Apple cake with zucchini

preparation time:

ca. 15 minutes

time in the oven:

ca. 30 minutes

difficulty:

normal

ingredients:

for the dough:
2 small zucchini
100g sugar
1 sachet vanilla sugar
125g soft butter
3 Egg(yolk)s
140g spelt flour
1 tsp. baking powder
for the topping:
300g apples
50g peeled almonds
if you like, powdered sugar

preparation:

Clean the zucchini, remove stem and core with seeds. Grate it.
For the dough mix sugar with vanilla sugar and butter and stir until it reaches a creamy consistency. Add on egg(yolk) at a time. Then add the zucchini. Mix flour with baking powder and add as well.
Preheat the oven to 200°C.
Peel the apples, remove core and cut into little slices. Chop the almonds.
Pour the dough into a springform baking tin. Place the apple slices on top and scatter the almonds on it. Bake for about 30 minutes (check if it’s done by sticking a knife in it, if no dough sticks to it, it’s done).
Top the cake with powdered sugar if you like.

(found similarly on chefkoch.de)

tip: 

The zucchini make the cake real juicy without dominating in taste.

 

Enjoy!

 

(c) The Histamine Pirate

Exotic Swede…

sweden

Today we are travelling to Sweden or at least we try out some Swedish cuisine. Every month I’ll try to come up with something new from around the world that will be low histamine and vegetarian. When thinking of Swedish cuisine at first only looots of fish and corned stuff etc. came to my mind. But then I was thinking of the oat cookies I’ve made not so long ago. Yeah right, Sweden is famous for all its various sweets and pastries, oat cookies or cinnamon rolls just being two of those.

So I was going for kladkaka at first, but since that is traditionally quite a chocolate bomb I was afraid the result might not be low in histamine. In the end I made spettekaka which in my home country Germany is known as “Baumkuchen” (literally: tree cake). The region I grew up in is actually famous for its Salzwedeler Baumkuchen. In Sweden it is spettekaka which literally means skewer, because that’s how it’s made, on a skewer over fire.

Alright so grilling with open fire seems not really possible in my kitchen, but with the grill function of my oven I was trying to get as close as possible to the original conditions of how the Swedes make spettekaka. I altered the recipe a little, which is why my spettekaka became a little “exotic”. Yes, my coconut love is still going strong 😉

 

Spettekaka OR Baumkuchen (white)

 

preparation time:

ca. 60 minutes including time in the oven

difficulty:

normal

IMG_8367

ingredients:

 for the dough:

250 g butter or coconut oil (lactose free)
250 g sugar
ca. 40 ml coconut puree
1 sachet of vanilla sugar
1 pinch of salt
4 heaped tbsp. coconut flakes
6 eggs
150 g spelt flour
100 g corn starch
cinnamon and cardamom if you can tolerate it

 

IMG_8366IMG_8369

 for the topping:

ca. 150 g white chocolate, here you can find a recipe for DIY white chocolate
1 tbsp. coconut oil
4 heaped tbsp. coconut flakes

IMG_8372

preparation:

Separate 4 eggs and keep the 4 egg whites.

Melt butter in a pan (coconut oil you can use directly without melting) and then whisk it with sugar and vanilla sugar until it is creamy.

Add 2 eggs and 4 egg yolks to the sugar butter mix.

Mix flour and starch (maybe sift it) and add to the dough.

Whisk 4 egg whites with salt until it is stiff and add to the rest.

Grease a springform pan. Put a ladleful of dough on the bottom and spread it evenly.

Grill this on the highest degree possible (my oven shows a 3 for grilling at maximum heat) for about 4 minutes. Now add some coconut puree and then dough again (a ladleful). Grill again, now only for about 3 minutes, because the oven is already hot.

Use this pattern until the dough is gone. On the last layer of dough goes no coconut puree.

Leave the cake to cool down.

Melt the chocolate by bain-marie or use the just made white chocolate directly before it goes into the fridge. Spread the liquid chocolate over the cake. Scatter coconut flakes on top before the chocolate is hard (again).

IMG_8371

tip:

 

Besides coconut puree apple sauce or apricot jam could make a delicious in-between-layer as well to make the cake juicy.

 

 

Enjoy!

(c) The Histamine Pirate