Please note that the crosses are more some kind of a frosting. If you prefer the traditional crosses, please check out this recipe and follow these steps for the crosses.

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Hot-Cross Muffins (Vegan, Gluten-free, Yeast-free)

Last year I’ve made hot-cross buns. It was a lot of work. And I had to use yeast. This year I wanted to have an easier way. So I decided to go for hot-cross muffins instead of buns! They taste just as good but will only take half an hour or so to make. And they don’t need yeast

Course Baked Sweet, Muffins

Cuisine American

Diet Gluten Free, Vegan

Keyword Easter, Hot-Cross, low sugar, Muffins, yeast-free

Servings 6 muffins

Ingredients

For the muffins:

• 140 g buckwheat flour
• 100 g rice flour
• 1 tablespoon fiber husk
• 1 tablespoon spices freshly ground cloves, nutmeg, allspice, cinnamon, cardamon in equal parts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 150 g raisins
• 1 cup water
• 2 tablespoon olive oil
• 1 very ripe FAIR-TRADE banana

For the glazing:

• 1 teaspoon coconut nectar
• 1-2 teaspoon water

For the crosses:

• 10 g cacao butter
• 35 g cashews, dry
• 2-3 tablespoon water or more if needed
• 1 teaspoon coconut nectar

Instructions

• First of all place the raisins and 1 cup water in a bowl and let soak. This way they don’t soak up too much moisture from the dough. Preheat the oven to 190°C
• Mix all dry ingredients in a medium sized bowl. In a separate bowl, mash the banana to a fine cream. Prepare the muffin tray.
• Add the raisins with the water, the mashed banana and the olive oil to the dry ingredients and mix well. Scoop into the muffin form in even portions.
• Bake in the oven for approx. 20 minutes. Make a needle test as this depends on the oven.
• While the muffins bake, prepare the glazing by mixing the coconut nectar with water in a cup. When the muffins are ready, take them out of the oven immediately and brush on the glazing.
• Then let cool down completely before adding the crosses. I like to place them in the freezer for a few minutes before adding the crosses. This way they set pretty quickly.
• For the crosses, melt the cacao butter in a bowl in a hot water bath. Blend the cashew with as little water as possible to a fine cream. I use my Personal Blender for this as it is perfect for small amounts. Add the melted cacao butter and the coconut nectar to the cashews and blend a little more.
• Fill the mixture into an icing bag (alternatively you can use a plastic bag and cut off one tip). Take the muffins out of the freezer and add the crosses.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The dough is actually pretty much the same as the yeast-free burger buns. But it is super flexible, you can use all sorts of flours. So far, I haven’t had any fails.

With rocket season in full swing – winter is simply the best time of year to grow it here in New Zealand – I had my favourite pizza topping at hand too. I just love those flavours

As always, this recipe for pizza is vegan, gluten-free and oil-free. And just to repeat myself: yeast-free! Yay!

Just one note: this recipe makes a rather thick and doughy crust. If you are more into a crispy and thin crust, I highly recommend this recipe here.

For one pizza:

For the dough:
• 100g buckwheat flour
• 100g rice flour
• 1 tsp baking powder
• 1/2 tsp salt (or to taste)

• 100g cooked potato
• 280ml water
• 4 tbsp psyllium fiber husk

For the pizza sauce:
• 150g tomato, raw
• 50g cashews*
• 50ml water
• 1 tsp ground paprika
• 1 garlic clove
• 1 tsp dried basil or thyme

* also works with almonds or macadamias

Instructions:

1. Preheat oven to 220°C (top/bottom heat). Mix buckwheat flour, rice flour, baking powder, salt in a bowl.

2. Blend potato and water in a blender until smooth. Then add psyllium fiber and blend once again. Pour into the bowl of dry ingredients and stir to combine.

3. Spread the pizza dough on a baking tray with cold, wet hands. Sprinkle with some rice flour.
4. Blend ingredients for the pizza sauce in a blender until smooth. Spread it evenly on the pizza dough. Add toppings of choice.

5. Bake pizza for approx 25 minutes or until it starts to brown lightly.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.

Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.

The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.

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Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)

Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.

Course Baking Savoury

Cuisine German

Diet Gluten Free, Vegan

Keyword bread rolls, gluten-free, oil-free, vegan, without yeast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 5 piece

Ingredients

• 70 g cooked pumpkin or kumara sweet potato, preferably orange
• 350 ml water
• 4 tbsp psyllium fiber husk
• 100 g rice flour
• 100 g buckwheat flour
• 30 g corn maize flour
• 1 tsp baking powder
• 1/2 tsp salt or to taste

Instructions

• Preheat oven to 220°C top-/bottom heat.*
• Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
• Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
• Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
• Bake for 25 to 30 minutes or until they brown up lightly.

Notes

*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

With Easter around the corner, I decided to turn them into hot cross buns by adding some sweetness, spices and raisins. It worked out very well! Yay!

I’m still blown away how yummy these hot cross buns are, and how they are vegan, gluten-free, oil-free AND yeast-free.

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Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

Super easy hot cross buns. Vegan, gluten-free, oil-free and yeast-free.

Course Breakfast

Cuisine British

Diet Gluten Free, Vegan

Keyword hot cross buns, oil-free, yeast-free

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6 buns

Ingredients

For the dough

• 120 g buckwheat flour
• 120 g rice flour
• 30 g corn flour
• 2-3 teaspoon mixed spice
• 1 1/2 teaspoon baking powder
• 100 g raisins
• 120 g cooked pumpkin
• 70 g coconut sugar
• 350 ml water
• 4 tablespoon psyllium fiber husk

For the glaze

• 1 tablespoon coconut sugar
• 1 teaspoon hot water

For the crosses

• 1 tablespoon rice flour
• 1 teaspoon buckwheat flour
• 2 pinches guar gum
• 1 pinch baking powder
• 2-3 tablespoon water

Instructions

• Preheat oven to 210°C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in s small bowl or cup until dissolved.
• In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
• Blend pumpkin, coconut sugar and water shortly in a blender. Then add psyllium fiber husk and blend until smooth. Set aside.
• Mix the remaining ingredients for the dough in a bowl. Add the blended pumpkin mixture. Stir and knead the dough until it is combined.
• Form buns with wet and cold hands and place on baking tray. Then brush with the coconut glaze.
• Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
• Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.

Notes

*I actually heat my oven to 220°C. After placing the tray into the oven, the temperature usually dips down to 180°C and then slowly reaches 200°C. It’s quite an old electric oven. results may vary with different stoves. I recommend using an oven thermometer.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there

And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

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Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)

While this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Course Baking Savoury, Pizza

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Kumara, oil-free, Pizza, Sweet Potato, Without Tomato, yeast-free

Servings 2 small pizza

Equipment

• powerful blender

Ingredients

For the pizza dough:

• 350 g cooked kūmara (sweet potato)
• 60 g buckwheat flour
• 60 g rice flour

For the pizza sauce:

• 80 g cashews or macadamias
• 150 ml water
• 1 garlic clove
• 1 tablespoon ground paprika
• 1 tablespoon rice flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or less if desired
• 1-2 pinches chili powder
• Topping of your choice I use onions and zucchini

Instructions

• Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
• Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
• Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
• Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
• For the sauce, blend all ingredients in a powerful blender until smooth.
• Pour half the sauce over the pizza dough and add toppings of your choice.
• Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Ever since I’ve seen this photo of a pumpkin based pizza I was thinking about trying something similar. Now I really love my tarte flambe. You can find a classic version with a yeast-based dough here.

But I wanted to try something yeast-free. The big advantage of baking without yeast: you need much less time. Letting the dough rise a couple of times is not needed.

After I tried this idea for the first time, I found while the crust corners were delicious, the dough itself was a little too fudgy, especially in the center. The next time I rolled it out much flatter, making 2 round tarts instead of one large tray. And that is the trick! It ends up being quite a crispy and very thin crust. But to be honest, that’s what I always loved about pizza. Especially when it’s vegan it seems to be more crispy.

If you prefer a little more doughy crust, maybe check out this recipe here. It is yeast-free as well.

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

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Pumpkin Tarte Flambee (Vegan, Gluten-free, Yeast-free)

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

Course Baking Savoury, Flammekueche

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword Flammekueche, Pumpkin, Tarte Flambee, yeast-free

Servings 1 tarte flambee (2 x 24 cm)

Equipment

• powerful blender

Ingredients

For the crust:

• 300 g cooked pumpkin
• 80 g rice flour
• 80 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 2 pinches salt
• some rice flour for dusting

For the “sour cream”:

• 3/4 cup 105g cashews or macadamias
• 1 tablespoon rice flour
• 1/2 teaspoon salt
• 3 tablespoon apple cider vinegar
• 20 drops liquid smoke
• 2-3 cloves of garlic
• 3/4 cup 190ml water
• Some finely chopped red onion and leek for topping

Instructions

• Preheat oven to 200°C (top/-bottom heat). Mash the pumpkin in a bowl. Add rice flour, buckwheat flour, psyllium husk and salt. Mix well. Let rest in fridge for approx. 20 minutes.
• In the meantime prepare the “sour cream” by blending all ingredients in a powerful blender until smooth.
• Line a baking tray, divide the dough into two. Scoop the dough onto the baking tray. Sprinkle generously with rice flour and press it evenly into a round, thin shape. Add more rice flour should it get too sticky. Make sure to press it quite flat in the center and leave a little crust border on the outside.
• Pour the “sour cream” evenly onto each tart. Then add toppings of your choice. I love the leek and red onion option, but other veges work as well.
• Place in oven and bake for approx. 20 minutes or until the top starts to run golden.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Some time ago I made this delicious vegan and gluten-free recipe Tarte Flambée that works without yeast. I found myself wondering if the base would work for a pizza as well. And after some slight modification of the recipe it sure does!

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias. If you would like to use a version without cashews, I recommend this recipe here.

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Vegan Gluten-free Pizza Without Yeast

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias.

Course Baking Savoury

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword gluten-free, Pizza, without yeast

Servings 1 Pizza

Ingredients

Makes one 23cm pizza

For the dough

• 1/2 cup buckwheat flour
• 1/2 cup rice flour
• 2 teaspoon psyllium fiber husk
• 1/3 teaspoon salt or less if you prefer
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 3/4 cup water

For the tomato sauce

• 1/3 cup passata
• 1 teaspoon thyme
• 1 small garlic clove minced
• 1/2 teaspoon coconut sugar or other sweetener
• a few pinches salt if desired

For the ‘cheese’ topping

• 1/4 cup macadamias
• 1 teaspoon rice flour
• a few pinches salt
• 1-2 pinches smoked paprika
• 1 tablespoon nutritional yest flakes
• 1/4 cup water

Instructions

• Preheat the oven to 200°C (top-/bottom heat). Place a piece of baking paper over the base of a 23cm cake spring form. Then fasten the ring onto it. Lightly grease the inside as high as the dough will be (about 1cm). Then lightly dust with rice flour.
• For the dough, mix all dry ingredients in a bowl. Add olive oil and water and stir to combine. Don’t stir for too long.
• Transfer dough into the spring form and spread it evenly. Place in oven and bake until it is firm and an inserted stick comes out clean (about 12 minutes).
• In the meantime prepare the tomato sauce by combining the ingredients in a small bowl. Place aside.
• Prepare the ‘cheese’ topping buy blending the ingredients in a powerful mini-blinder (for example NutriBullett).
• When the dough is baked, take the springform out of the oven. Spread tomato sauce over the base, add toppings of your choice and drizzle with the ‘cheese’.
• Place in oven again and bake until the ‘cheese’ topping browns up lightly (about 15 minutes).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps

Ever since I made my own probiotic, cultured “cream cheese” I kept wondering if I could use those probiotic cultures to create some kind of natural, yeast-free “sour-dough”.

So I used my favourite flour mix for home-made bread and added some probiotic powder from my probiotic capsules. This is my way of a quick and easy, if not lazy, sour-dough. And it works! A few things are important though:

Dough raising time:

When working with probiotics it will take much longer for the dough to raise. I recommend to give it at least 14 hours and up to 20 hours. Make sure the temperature doesn’t drop under 30°C.

Temperature:

Use a very warm spot, around 35°C. I use a small chilly bin as my probiotic sauna, into which I put two plastic containers that have been filled with boiling water. Then I add a few clean kitchen towels before placing the loaf tin onto those. I also cover the top of the loaf tin with some clean baking paper to avoid any condensation water to drop onto the raising dough. You might want to change the water after 8 hours or so to make sure that is warm enough.
You can also use a dehydrator or an oven if it can be set to 35°C.

Hygiene:

Be extra careful with the bowls etc and make sure that they are as clean as possible because you don’t want to grow any other bacteria or fungi than your probiotics Should the dough grow funny looking, coloured spots (orange, green, grey etc.) you might want to reconsider if you want to go ahead using it, because it could be bad fungi that have grown on it.

Probiotics:

For my probiotic, cultured recipes I use these capsules. They are much cheaper than using dairy-free yoghurt, something that is also hard to get here in New Zealand.

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Home-made Bread (Vegan, Gluten-free, Yeast-free)

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat, Fermented, Home-made, soy-free, yeast-free

Servings 1 bread (23 cm)

Equipment

• 23cm loaf tin

Ingredients

• 210 g rice flour
• 210 g buckwheat flour
• 1 tablespoon psyllium fiber husk alternatively ground flax seed
• 2 teaspoon coconut sugar
• 1 1/2 teaspoon salt or less if you prefer less
• 3 capsules content of probiotic capsules
• 375 ml warm water

Instructions

• Sift all dry ingredients into a clean bowl. Mix well.
• Add warm water and stir to combine. It should become a fairly creamy dough.
• Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
• Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
• After about 18 hours the dough should have risen well.
• Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
• Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So I had to bring these colors onto the crunchy crust of a pizza! This pizza crust is made without yeast, using lots of sun flower seeds. It has the perfect crunchy but still slightly moist and chewy texture that I love. If you are a fan of thick and doughy pizza crusts, you can stop reading here

There are so many options for toppings. Feel free to created your own combinations and flavours…and don’t hesitate to share them if you like

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Capsicum Broccoli Pizza, with yeast-free crust (Vegan, Gluten-free)

This pizza crust is made without yeast, using lots of sun flower seeds. It has the perfect crunchy but still slightly moist and chewy texture that I love.

Course Baking Savoury, Pizza

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Broccoli, Capsicum, Crust, Pizza, yeast-free

Servings 2 medium sized pizzas

Ingredients

For the crust:

• 200 g sunflower seeds (soaked in filtered water for a few hours then drained)
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• some extra flour for dusting I prefer rice flour

For the topping:

• 1 1/2 cup passata
• 1-2 garlic cloves minced
• 1 teaspoon thyme
• 1/2 teaspoon freshly ground black pepper
• salt to taste
• 1/2 capsicum
• 1/2 broccoli

For the cheesy cashew cream:

• 1/2 cup cashews soaked in filtered water for at least 6 hours then drained
• 1/4 to 1/3 cup water
• 1/3 teaspoon nutmeg
• 2-3 heaped tablespoon nutritional yeast flakes
• 1/3 teaspoon garlic powder
• salt & pepper to taste

Instructions

• I like to blanch the broccoli before putting it onto the pizza. I fill a medium sized pot with enough water and bring it to boil. Then I chuck in the roughly cut broccoli pieces and wait until they almost start boiling again. At that point I turn off the heat and let the broccoli rest in the water for a few more minutes before I rinse it in a sieve and let it rest until needed.
• In the meantime blend the cashew nuts with 1/3 cup water and 1/3 teaspoon nutmeg to a fine cream (if it is too thick, add a little more water). Then add 2-3 heaped tablespoon nutritional yeast flakes and blend again for a short time. Add salt to taste.
• For the pizza sauce, add passata, thyme, garlic, pepper and salt to a small bowl, stirring it to mix. Preheat the oven to 200°C.
• Rinse and wash the sunflower seeds in a fine colander, let drain properly. In a medium sized bowl, mix the dry ingredients for the crust (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.
• Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste. Add to the bowl with the remaining whole sunflower seeds and mix well.
• Spread a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.
• Then scoop half of the pizza sauce on the dough, spreading it evenly. Add the toppings. Top with the cashew cream.
• Bake in the oven for approx. 10 minutes or until golden brown. Depends on oven type!

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And here it is: a vegan, gluten-free and yeast-free version that does not lack any flavour or yummyness  No refined sugar was used, it is sweetened by dates

Please note: The original recipe (like so many of my older recipes) contained coconut oil. You actually don’t need that much oil (it you need any at all). I have removed it and replaced it with nut butter.

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Poppyseed Cake (Vegan, Gluten-free, Yeast Free, No refined Sugar, No added Oil)

And here it is: a vegan, gluten-free and yeast-free version of a poppyseed cake that does not lack any flavour or yummyness  No refined sugar was used, it is sweetened by dates

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, No added Oil, No Refined Sugar, Poppyseed, yeast-free

Servings 1 Cake (Springform 23 cm)

Ingredients

For a 21cm spring form you'll need:

For the crust:

• 95 g rice flour
• 45 g buckwheat flour
• 1 tablespoon fiber husk
• 1/2 teaspoon baking powder
• 1 pinch salt optional
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon tahini or nut/seed butter, or coconut oil
• 2-3 tablespoon additional water if needed

For the filling:

• 265 g poppy seeds
• 140 g dates, pitted
• 500 ml unsweetened almond milk (best home-made, see here)
• 1 tablespoon fiber husk
• 30 g corn starch
• 2-3 tablespoon additional water if needed

For the crumbles:

• 70 g rice flour
• 1 teaspoon fiber husk
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon or nut/seed butter, or coconut oil

Instructions

• Best to start with the poppy seeds. This way they are cooled down when the dough is ready. Grind the poppy seeds and place aside.
• In a pot, bring half the almond milk (1 cup) gently to the boil. In the meantime, blend the rest of almond milk (1 cup) with the dates until smooth. At the end, add the cornstarch and blend once more.
• When the almond milk is boiling, take the pot off the stove and pour in the poppy seeds and date cream. Stir well let thicken up shortly. Then place aside and let cool down properly.
• Preheat the oven to 190°C (top-/bottom heat). For the crust, mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, baking powder, salt) in a medium sized bowl. I also sift it through a fine colander.
• Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine.
• The dough should be dry enough and moist enough to be formed into a ball. Add additional water if needed.
• In the meantime, prepare the crumbles by mixing the dry ingredients in a bowl. Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine until crumbles form.
• Line the bottom of the spring form with some parchment paper. Put the dough into the spring form and spread and press it evenly to the borders. If the dough is too sticky, dip your fingers in flour.
• Then pour the poppy seed mixture on top and spread evenly and sprinkle crumbles on top.
• Place in the oven and bake at 190°C for approx. 20 minutes. Cover the cake with a loosely placed sheet of aluminum foil. This way the crumbles won’t burn. Let cool down a little before taking out of the spring form and let then cool down properly on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.