seitan is my motor



September 2014



Redcurrant Muffins with Marshmallows

Redcurrant Muffins |

In Germany redcurrants are often combined with meringue (and whipped cream). The sourness of the berries as well as their soft texture are balanced out so well by the crispy and sweet meringue topping. Of course a vegan meringue is possible but I’ve honestly never tried it. A while ago my friend Panda with Cookie sent me an awesome package full with vegan goodies including a package of Dandies vegan marshmallows. And even though the texture of marshmallows is totally different from that of meringues, they work as a great substitute if you bake them.

It was a little bit difficult to arrange the marshmallows on the muffins but it worked out perfectly with this little toothpick trick. Make sure to remove the picks immediately after baking when the marshmallows are still soft, or the toothpicks stick to the candy like crazy. As you can see above I wasn’t always quick enough, the sugar already had started to harden up and got slightly stringily when I tried to remove the picks. I made up for that by adding extra marshmallows and just toasted them a bit with my kitchen blow torch.

marshmallow topping |


Redcurrant Muffins with Marshmallows (makes 6)


150 g (1 1/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
75 g (6 tablespoons) sugar
2 tablespoons ground almonds
1 teaspoon vanilla extract
150 ml (1/2 cup plus 2 tablespoons) soy milk
3 tablespoons apple sauce
2 tablespoons vegetable oil
100 g (3/4 cup) fresh redcurrants

about 54 pieces vegan mini marshmallows


Preheat the oven to 190°C (375°F). Grease 6 tins of a muffin pan with oil.

In a bowl combine flour, baking powder, sugar, and almonds. Whisk to combine. Add vanilla, soy milk, apple sauce, and oil. Stir until most lumps are gone and fold in redcurrants.

Pour the batter into the prepared tins and bake for 20 minutes. Remove from oven and stick a couple of toothpicks into the muffins so they can hold the marshmallows. Place 9 mini-marshmallows in the centre of each muffin. Bake for another 5-7 minutes or until the marshmallows are toasted. Remove toothpicks immediately. Transfer the muffins to a baking rack and let cool completely.



September 2014



German Blueberry Pancakes

German blueberry pancakes

The first week of VeganMoFo is already over (at least for me, I’ll take a break from blogging over the weekend). Thank you all for visiting my blog, it was fantastic to read all your comments. I have some great desserts scheduled for next week, you just have to tell me what you would like to see first: a chocolate cake with blackcurrant filling or doughnuts stuffed and frosted with butter cream? There will also be some simpler recipes and something with yeast. But for now I think I have had enough cake for this week so I want to end it with a simple and not too sweet recipe: pancakes.

In Germany pancakes are not small and thick. They are large and a little bit thicker than crêpes. And we don’t eat them for breakfast. Here pancakes are made for quick and lazy lunches, especially on Fridays. Or at least that’s how it was in my family. My grandmother made them with apple sauce and sugar or sometimes even better: with canned blueberries. I never cared much for the pancakes when we had those canned berries: I would eat them straight from the jar, slurp the juice, and then show the blue lips and blue tongue I had acquired to my mother. It was a lot of fun.


German Blueberry Pancakes
View PDF or print
7-8 pancakes, diameter 17-18 cm


210 g ( 1/34 cups) flour
20 g (1/4 cup) chickpea flour
2 tablespoons sugar
1 generous pinch salt
360 ml (2 1/2 cups) soy milk
1 tablespoon oil
1/2 teaspoon baking powder
60 ml (1/4 cup) water
oil for frying
canned blueberries and sugar for serving

In a large bowl combine flours, sugar, salt, soy milk and oil. Whisk until no lumps are left and let the batter rest for 30 minutes.

Add oil to a large pan and set the heat to medium.

Whisk baking powder and water into the batter and use a ladle to pour into the pan. Tilt the pan so the batter spreads evenly. You want the pancake as thin as possible, but thicker than a crêpe.

Fry for 1 or 2 minutes. When the edges start to brown but the centre is still a bit wet, flip pancake and bake the other side, also for 1-2 minutes.

Serve with canned blueberries and sugar.

Eat more cake.