Several members sent PM to ask for recipes to be translated, if you see any other recipes you might fancy, send me a PM.
Sauerkrautfritters (Reibekuchen)
200g Sauerkraut
2 eggs
couple of drops of liquid sweetener or a pinch of sweetener will do
1-2 tsp gluten flour
salt and pepper
optional: small chopped onion and/or chopped bacon
Rinse sauerkraut under running water, leave in colander to drip off excess water, mix with all other ingredients and use stick blender to make a smooth dough. Leave for 15 mins, then heat oil and butter in a pan, place egg sized mounds of the dough into the hot fat and fry on both sides till crispy and brown. Serve with a dip.
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Pancake (Pfannkuchen)
50g soya flour
50g gluten
2 eggs
200ml milk
pinch of salt
Mix all ingredients to a smooth batter, heat oil in a pan, add batter to make pancakes, this amount will make 4 large or 8 small pancakes.
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Pancake 2
100g gluten
2 eggs
100ml water
100ml cream
pinch of salt
1 tsp carob bean gum
1 tsp baking powder
Mix ingredients to a smooth batter, heat oil in pan, add batter to make pancakes, this amount will make 4 large pancakes or 8 small ones
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Panna Cotta
2 leaves gelatine
1/2 tsp vanilla or scrape out a vanilla pod
200ml cream
200ml coconut milk, unsweetened
1/2 tsp orange or lime zest, finely grated
Soak Gelatine in cold water. Heat the cream with vanilla in a saucepan, stirring constantly, simmer for 5 minutes, be careful, use a big saucepan because the cream goes very foamy and might bubble over. Add rest of ingredients, except the gelatine, and simmer for a further 5 minutes, stirring constantly. Squeeze out the gelatine, stir into the cream. Divide into serving dishes/glasses, leave to cool for at least 5 hours or overnight.
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Mascarpone Muffins
3 eggs
250g mascarpone
30g proteinpowder, vanilla flavour
50g coconut flakes
5 tsp liquid sweetener or just use powdered sweetener, it will be ok
1 tsp baking powder
pinch of salt
1/2 tsp cinnamon
1 tbsp rum
Separate eggs, whip egg whites with salt until stiff. Mix egg yolks with rest of ingredients, fold in the egg white. Generously grease a muffin tin, bake for 25 Minutes, 150C fan assisted or 180C ordinary oven.
These muffins are lovely and moist, but dont use muffin cases, they would stick to the paper.
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Bavarian Creme (Bayrische Creme)
3 leaves gelatine
3-4ml liquid sweetener, or use powdered
1 vanilla pod
200ml soya milk, unsweetened
2 egg yolks
200g whipping cream
Soak gelatine in water. Mis soya milk, scrape out the vanilla pod, add the egg yolks und heat slowly but dont boil or you will have scrambled eggs. Add sweetener, squeeze out the gelatine and stir into the hot liquid until dissolved. Pour mixture into a bowl and leave to cool. Whisk the cream and fold under the cooled, slightly set milk/yolk mixture. Fill into individual serving dishes, leave to chill in fridge overnight. Lovely served with berries.
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Quark bread (Quark Brot)
2 eggs
160g quark, lower fat
100g ground almonds
1 level tsp baking soda
1 tbsp protein powder
pinch salt
bread spices (anis, fennel, caraway)
2 tbsp of sunflower seeds, linseeds, chopped walnuts any other seeds you want to use
Whisk eggs until foamy, add quark and rest of ingredients, line a medium loaf tin with baking paper. bake for 30 mins at 180C
If you want a bigger loaf, just double the quantities and increase baking time, use a knitting needle or skewer to check if its done.
Delicious with butter, boiled eggs, topped with sliced meats, cheese....
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Pumpkin Cake (Kuerbiskuchen)
5 eggs
50g rape seed oil, cold pressed
5 - 7ml liquid sweetener, or use powdered
200g finely ground pumpkin seeds
300g finely grated pumpkin
100g ground almonds
50g protein powder
1 tbsp baking powder
1 tsp cardamom
pinch of ground cloves
pinch of salt
200ml unsweetened coconut milk
2 tbsp rum
Separate eggs, whisk egg whites with salt until stiff. Mix egg yolks with oil and sweetener until foamy, gradually add rest of ingredients in the following order, beating well after each addition, first the spices then pumpkin seeds, almonds, baking powder, protein powder, pumpkin, coconut milk and rum. Fold in the stiff egg whites, pour mixture into a greased, lined cake tin, bake for 50 mins at 170C (fan assisted).
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Hazelnut Buttercreme Torte (Haselnuss Buttercreme Torte)
For the butter creme:
1 egg
500ml milk (lactose free if you can get it)
60g protein powder
1 tsp carob bean gum
7.5 ml liquid sweetener, or use powdered
1 scraped out vanilla pod or use extract/essence
200g butter
For the cake:
10 eggs
375 g ground hazelnuts
lemon zest
22ml liquid sweetener or use powdered
Separate eggs, whisk egg whites until really stiff. Whisk eMake the gg whites with lemon peel and sweetener for about 10 minutes until fluffy, add hazelnuts and stir in well, the mixture will be very stiff now, add egg whites, a spoon at a time and stir in until the mixture is soft and pliable again (you can use an electric whisk for that) and then carefully fold in the rest of the egg whites. Pour into spring form and bake for 60 minutes at 175C (fan assisted). Slice into half and leave to cool.
Make the butter cream:
Soften butter. Mix all ingredients, except butter and place into a saucepan, bring to the boil and simmer for 5 minutes, leave to cool. This mixture must have the same temperature as the butter, now whisk the butter until creamy, add the pudding mixture, one spoon at a time until you have a thick butter creme.
Use half to sandwich the cake together, spread remaining creme on top and sides, decorate with grated hazelnuts.
