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Vegan Pretzel Recipe – fluffy & crispy

Baking vegan pretzels from whole spelt dough is not as difficult as you might think. You bake this pretzel without lard in the blink of an eye. Incidentally, these are ideal for the next vegan picnic or in-between snack. An the best it is not only delicious, these are also healthy thanks to the whole spelt (wheat) flour and Tahini.

Vegan | Vegetarian | dairy-free | lactose-free | Whole grain | healthy | wholesome | Whole food plant-based

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The best vegan Gingerbread

During the Christmas season vegan german gingerbread should not be missed. Here you will find the juiciest, vegan german gingerbreads. These gingerbreads are baked without flour and are a healthier version of the traditional gingerbread, which makes a great Christmas present or simply as a gift to a party. vegan | opt. gluten free (without wafer) | oil-free | without refined sugar…

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Best Vegan Pizza Dough and Sauce

Looking for a recipe of the world’s best vegan pizza sauce and the world’s best vegan pizza dough? And not just for vegans or those who eat plantbased. Pizza dough and sauce is naturally vegan. Here I have the right recipe for you. Do not miss it.

How do I get to say that this is the worlds best sauce and the world’s best pizza dough?

Well, so far I have not eaten so good pizza sauce. For my family, my friends and me, there is no better sauce than this. Most pizzas in restaurants can not keep it up. The pizza is absolutely tasty, nice spicy. The wine gives the certain something.


Yes, you have read correctly. Wine comes into my sauce. Since the pizza sauce boils for a relatively long time, the majority of the alcohol flies. And only the taste of the wine remains. It leaves a slightly tart flavor in the sauce. Of course, who would like to omit the wine, Replace grape juice as a direct juice. But only from the red grapes. However, I would reduce the amount, because the grape juice is a lot sweeter than the wine.

The interaction of the individual ingredients makes this pizza sauce so perfect.

Do you have a favorite pizza sauce? Let me know your favorite recipe simply in the comments. I cannot wait to see them and maybe even try them out.

But now to the above-mentioned best pizza dough.

I would not like to deprive you, of course, of this delicious, world-famous pizzasauce and the  best pizza dough. I like to bake the pizza with buckwheat flour and spelt flour. By the buckwheat, the pizza gets a rustic taste, which tastes only mouthwatering and through the spelt four a slightly nutty taste. And then when the pizza is still very thinly rolled and baked on a stone. There is nothing to do with a crispy pizza crust.

In any case, I am always happy like a little child when there is pizza.

Do you know what I’m looking forward too?

In one of the last posts, I’ve been raving about the grain mill for the KitchenAid. That I absolutely want to have it. My husband and I had 5 days ago wedding anniversary and yesterday was Mother’s Day and my great man, gave me actually these for the two occasions. Unfortunately, I have not yet tried to try this, but I cannot wait until I can bake the pizza dough with the freshly grounded flour.  From the dough I will soon also bake a German Flammkuchen. There are already ideas flipping through my mind, as I could prove this.

How do you like your dough? Rather thin, thick, crispy, soft?

I hope you like the recipe as much as I do.

Did you try the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.

 
world's best Pizza Sauce and world's best Pizza dough , vegan - plantbased
 
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For the rustic pizza dough I like to use a pizza stone. The recipe for the best Pizza Sauce and Pizza dough.
Author:
Ingredients
  • Pizzasauce: 8 pizzas
  • 500 ml of tomato passata
  • 75 ml of dry red wine
  • 2 small shallots
  • 2-3 cloves of garlic
  • 3 tbsp olive oil
  • 4 tbsp tomato paste
  • 4 tbsp oregano dried or fresh
  • 3 tsp salt
  • 1 teaspoon pepper
  • 3 teaspoons of maple syrup
  • Dough:
  • 600 g whole grain flour (spelt)
  • 400 g of buckwheat flour
  • 500 ml lukewarm water
  • 8 tbsp olive oil
  • 26 g of salt
  • 10 g active dry yeast
Instructions
  1. Sauce:
  2. Chop shallots and garlic very finely.
  3. In the olive oil glaze the onion and the garlic. Attention, do not let it become brown
  4. Then add the tomatoes and the tomato paste and stir with red wine.
  5. Add the remaining ingredients.
  6. Now let the Pizza Sauce simmer for about 30 minutes at a low heat. As long as it becomes thick and does not run from the pizza.
  7. The recipe is great for making stock for your pantry.
  8. Dough:
  9. Put the yeast into the lukewarm water.
  10. Now mix all the ingredients together and finally add the water-yeast mixture.
  11. Using a kneading hook of the kitchen machine, treat the whole thing for at least 10 minutes to form an elastic dough. The longer the kneading, the better the dough will roll out afterwards.
  12. The dough should be loosened smoothly from the bowl edge.
  13. Now leave the dough covered for at least 4 hours. As the dough quickly dries through the whole grain, I always cover it with a wet cloth.
  14. Knead briefly and divide into 8 equal portions.
  15. Now roll out the dough and spread some of the sauce on it. Now you can top it like you want.
  16. Serving size:

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The world’s best vegan cinnamon buns

A recipe for airy, soft, vegan cinnamon buns (rolls) that are not just only tasty and delicious with the next cup of coffee or tea. This healthy version with whole spelt flour, without oil and sugar, can even be eaten for breakfast or dessert. Vegan | vegetarian | oil-free | sugar-free | without white flour

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Crispy, Vegan French Baguette

 

Are you looking for a delicious vegan baguette recipe? This crispy baguette tastes like the original from France. This is baked with spelt, which is better tolerated for people who do not tolerate wheat gluten so well.

My dears, I had really written a great post, and once clicked wrong and gone. I’m feeling pretty sad and frustrated right now and I could kick myself that I did not save the content. Do you know that feeling, too? This will not happen again in the near future.

french baguette
Now there is a short version of what I wrote before.

 

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I hope you like this crispy, fluffy baguette as much as we do. A video of how I shaped this can be found on Instagram under my highlights. If you like my feed and you are looking forward to daily food inspiration, then you should subscribe to my account, so you do not miss any.

french baguette

I am so happy to see your creation. Cannot wait to see them. I appreciate it and I would not miss any of you if  you share them on Facebook or Instagram and tag me with @veeatcookbake and #veeatcookbake. On Pinterest you can add the picture to my post and leave a rating.

 

Crispy French Baguette
 
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Crispy French Baguette (vegan, dairyfree, oilfree, wheatfree, sugarfree, plantbased) Recipe Type : Baguette, bread, bun Cuisine: french, vegan, dairyfree,oilfree, sugarfree, wheatfree, plantbased Author: VeeatCookBake A vegan baguette that tastes like the original from France. This vegan recipe is made from spelt, but can also be baked with wheat...
Author:
Ingredients
Instructions
  1. Dissolve the yeast in some water.
  2. Now process all ingredients except the salt to a homogeneous dough. Slowly add the water. Possibly. you need a little less or more water, that depends on the flour.
  3. Knead the dough for 5 minutes until it is nice and soft. For this I use my KitchenAid with dough hook. Now add the salt and knead it again for 1-2 min.
  4. Cover the dough and let it rise for 60 min. Every 20 minutes you should knead the dough again briefly.
  5. Now put the dough in a bowl with a lid, I love the Peng bowl of Tupper, and put it for 48 hours in the refrigerator.
  6. Take the baguette dough out of the fridge and divide in 3 equally sized dough pieces. Shape these into cylinders. Let it rest for 15 min. Preheat the oven to 250 ° C.
  7. Now form the cylinders to Baguettes (the video can be found on Instagram).
  8. Place this on a baking sheet lined with baking paper (I use a baguette plate) and cover it for 30 minutes.
  9. Turn the oven down to 230 ° C and bake the baguttes with steam for 10 minutes. I take a spray bottle with water and spray it vigorously every few minutes. Now the baguettes are baked for another 15 minutes without steam.
  10. Depending on the tanning request, they may take longer or a little shorter.

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 french baguette

 

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Vegan brioche bread – fluffy and soft

Vegan Hefezopf (brioche) – airy, delicate as the Orignal. This yeast cake is prepared in no time and only needs a few ingredients. Prepare it for your guests at Easter as a brunch, afternoon table or snack. Everyone will love this brioche. vegan | vegetarian | oil-free | milk-free | lactose

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The best everyday bread with seeds

Are you still looking for a delicious everyday bread, which is prepared quickly and has a loose, juicy crumb? Then you are  just right here.

whole grain bread

This bread consists wholegrain flour and grains/seeds. I’m just taking what I have here. For example, pumpkin seeds, sunflower seeds, sesame, poppy seed, chia, flaxseed, almonds, hazelnuts, puffed quinoa, amaranth. You can choose what you like the most.

Do you make sourdough and find it a shame to put it in trash? I have the solution  just throw it in the dough.  It is not a rising agent. it gives just another taste. However, I use the old sourdough from the fridge  that I would normally throw away when feeding my sourdough.

whole grain breadShow me your baked bread. You can find me on Facebook, Instagram, Pinterest, Twitter with @veeatcookbake.

The best everyday bread with seeds
 
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This delicious whole grain bread is our daily bread. Not only is it fast baked, it also tastes great with the loose, juicy crumb.
Author:
Recipe type: Bread, Wholegrain
Ingredients
  • 750 g wholegrain flour (spelt or wheat) *
  • 225 g of grains, seeds, nuts, etc. ** + to sprinkle the box
  • 2-3 teaspoons of Himalayan salt
  • 650 g of water
  • 21g fresh yeast or 14 g active dry yeast
  • 2 tablespoons apple cider vinegar
  • 60 g rye sourdough/ old sourdough from the refrigerator (optional)
Instructions
  1. Dissolve the yeast in lukewarm water.
  2. Put the flour, the grains, the salt in a bowl and stir well. Now you can add the remaining ingredients and the yeast water.
  3. Knead this through until a homogeneous mass is formed. The dough is rather fluid and sticky.
  4. Now heat the oven to 425 ° F. Put a bowl of water on the floor to create steam.
  5. After about 20 minutes stir the dough again briefly and fill it in the loaf pan sprinkled with grains. Brush the dough with water and sprinkle a few more seeds over it.
  6. Now put the bread in the oven and bake it for about 60 min.
  7. After the 60 minutes you lift it out of the box and bake it again for 10 minutes without form, while you switch the oven down to 200 ° C.
  8. Now let the bread cool well before you cut it, otherwise the crumb is sticky.
Notes
I always grind my own flour from spelt grains. You can use storebought flour of course. I feel better freshly ground and I also feel longer full.
** Take the grains / seeds that you like. It varies with me every time. Puffed quinoa or amaranth you can use here as well. (Sunflower, pumpkin, flaxseed, chia seeds, sesame, poppy, almond, hazelnut, oatmeal)

 

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German vegan braided nut bread

This vegan braided  nut bread really tastes like from a German bakery. The nut bread is fluffy and soft. It also tastes delicious after a few days. It goes perfectly with a delicious breakfast, brunch, dessert or coffee/ tea and cake time. vegan | dairy free | oil free opt | plantbased
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