Recipes

Poppy Strudel

Poppy Strudel

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Ingredients

  • 3â…“ cup 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2 ½ tbsp 150 g
  • Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Poppy Filling

  • 18 oz 500 g Poppy, ground
  • 1 cup less 2 tbsp 300 g Honey
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 3.5 oz 100 g Raisins
  • 1 cup less 2 tbsp 100 g Plum jam
  • 1 tsp 5 g Cinnamon, ground

Instructions

  • Dissolve the yeast in about ½ cup of milk and use 1/5 of the flour to create a starter dough.
  • Cover well and let rise about 20 minutes in a warm place.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the egg with salt and slowly add to the dough.
  • Then mix the butter in.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well one more time and let rise for another 30 minutes.
  • For the filling, warm milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12in (30 cm) squares.
  • Spread the poppy filling on them, roll up, and close the ends well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
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Course; Fruit
Cuisine; Austria / European

Banana Gugelhupf With Coconut

Banana Gugelhupf With Coconut

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Ingredients

  • 12 oz 350 g Bananas, peeled
  • 1â…” cups 350 g Brown sugar
  • Dash of salt
  • Zest of 1 lemon
  • 7 tbsp 100 ml Half and half
  • 7 tbsp 100 g Butter or untempered vegetable margarine
  • 3 Eggs
  • 1 cup plus 2 tbsp 150 g Whole grain rye flour
  • 1â…“ cup 200 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • Light margarine and coconut flakes for the pan
  • Chocolate glaze

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Blend the bananas with two thirds of the sugar, a dash of salt, the lemon zest, and the half and half.
  • Cream the butter with the rest of the sugar and a dash of salt.
  • Add eggs, then stir in the banana mixture.
  • Sift the flour with the baking powder and fold in.
  • Butter a bundt pan and sprinkle with coconut flakes.
  • Fill with batter and bake for about 1 hour.
  • Let cool slightly, then remove from pan.
  • Glaze with warmed chocolate glaze and sprinkle some coconut flakes on top.
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Course; Fruit
Cuisine; Austria / European

Almond Gugelhupf

Almond Gugelhupf

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Ingredients

  • 8 oz 220 g Dates, pitted
  • 1 cup 250 ml Water
  • 1 tbsp ½ kl Vanilla pudding mix
  • 4 Egg yolks
  • ¼ cup 60 ml Rum
  • 5 oz 150 g Almonds, ground
  • 1 cup 250 ml Heavy cream
  • 1â…“ cups 200 g Whole wheat flour
  • 6 tbsp 3 kl Organic baking powder
  • 4 tbsp Cocoa powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Breadcrumbs for the pan

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates and boil with water and pudding mix.
  • Let cool.
  • Add the egg yolks and purée with an immersion blender.
  • Mix the whole wheat flour with baking powder and cocoa powder and mix half of it into the date blend.
  • Also mix in almonds and rum.
  • Whip the cream and fold into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold the egg whites and the rest of the flour into the batter.
  • Butter a bundt pan and sprinkle with breadcrumbs.
  • Fill with the batter and bake for about 90 minutes.
  • Let cool and remove from pan.
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Course; Fruit / Nuts
Cuisine; Austria / European

Whole Grain Gugelhupf With Dried Fruit

Whole Grain Gugelhupf With Dried Fruit

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Ingredients

  • ¾ cup 200 ml Milk
  • ¼ cup 35 g Yeast
  • ¼ cup 50 g Brown sugar
  • 2½ cups 250 g Whole grain spelt flour
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • 1 tbsp 40 g Honey
  • Dash of salt
  • 3 Egg yolks
  • Zest of ½ lemon
  • 4 tsp 2 cl Rum
  • 1 oz 25 g Raisins
  • 2 oz 50 g Dried plums
  • 2 oz 50 g Dried apricots
  • 2 oz 50 g Dried apple slices
  • Light margarine for the pan
  • Oat flakes for the pan

Instructions

  • The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.
  • Warm the milk.
  • Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.
  • Cream the butter, honey, and salt and add the eggs.
  • Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.
  • Drain the dried fruit, chop into small pieces, and knead into the dough.
  • Butter a bundt pan and sprinkle it with oat flakes.
  • Fill with the dough, cover, and let rise again until it has doubled in size.
  • Preheat oven to 400 °F (200 °C) and bake for about 1 hour.
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Course; Fruit
Cuisine; Austria / European

Whole Wheat Gugelhupf

Whole Wheat Gugelhupf

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Ingredients

  • 6â…” cups 1 kg Whole wheat flour
  • 2 cups 450 ml Milk
  • 9 tbsp 80 g Yeast
  • Dash of salt
  • 1 cup less 2 tbsp 300 g Honey
  • 3½ tbsp 400 g Butter, or untempered vegetable margarine
  • 7 oz 200 g Raisins
  • 3.5 oz 100 g Almonds, chopped
  • 3.5 oz 100 g Candied orange peel
  • 6 Eggs
  • 4 Egg yolks
  • â…“ cups 80 ml Heavy cream
  • Zest of 1 lemon
  • ¾ cup 200 ml Rum
  • Butter or untempered vegetable margarine and
  • Grated almonds for the pan

Instructions

  • Mix the rum with raisins, almonds, and candied orange peel.
  • Mix the yeast and a little less than half (!
  • ) of the flour into the lukewarm milk, cover, and let rise in a warm place for 20 minutes.
  • Cream the butter, honey, egg yolks, and eggs.
  • Add a dash of salt, heavy cream, and lemon zest.
  • Mix the starter dough with the egg mixture and then knead with the rest of the flour to form a dough.
  • Knead in the fruit, but don’t knead the dough for too much longer.
  • Cover and let rise in a warm place for 30 minutes, then punch down.
  • Butter a bundt pan and sprinkle it with grated almonds.
  • Fill with the dough and let rise for another 30 minutes.
  • Preheat oven to 340 °F (170 °C) and bake for 60–70 minutes.
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Course; Dessert
Cuisine; Austria / European

Millet Cake

Millet Cake

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Ingredients

  • Preheat oven to 350 °F 180 °C. Cream the butter, honey, and egg yolks. Mix in the milk and brandy. Sift the millet flour and buckwheat flour together and beat the egg whites to stiff peaks. Fold the almonds, flour, and egg whites into the egg yolk mixture. Fill a buttered, floured cake pan or bundt pan and bake for 60 minutes. Let cool and remove from pan.

Instructions

  • 7 tbsp (100 g) Butter or untempered vegetable margarine
  • â…“ cup (125 g) Honey
  • 3 Egg yolks
  • ¼ cup (60 ml) Milk
  • 2 tbsp Brandy
  • 1 cup less 3 tbsp (100 g) Fine millet flour
  • 7 tbsp (50 g) Buckwheat flour
  • 3 Egg whites
  • 2.
  • 5 oz (70 g) Almonds, chopped
  • Butter or untempered vegetable margarine for the pan
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Course; Dessert
Cuisine; Austria / European

Tea Cake

Tea Cake

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Ingredients

Ingredients for 2 Rehrücken pans

  • 5 oz 150 g Dates
  • 1 cup 250 ml Water
  • 3 tbsp Rum
  • Zest of 1 orange
  • 4 Egg yolks
  • 1 cup 250 ml Heavy cream
  • 3.5 oz 100 g Raisins
  • 2 oz 50 g Candied lemon peel
  • 2â…” cup 400 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Whole wheat breadcrumbs for the pans

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates.
  • Boil until soft in half the water, the orange zest, and the rum.
  • Let cool, add the egg yolks, and purée with an immersion blender.
  • Blend ¾ of the flour with baking powder and mix with the rest of the water.
  • Butter the Rehrücken pan and sprinkle with breadcrumbs.
  • Whip the cream and fold into the batter.
  • Mix the raisins and candied lemon peel with the rest of the flour.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Fold the flour with dried fruit into the batter alternating with the egg whites.
  • Fill the Rehrücken pans and bake for about 1 hour.
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Course; Cake
Cuisine; Austria / European

Rehrucken For Diabetics

Rehrucken For Diabetics

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Equipment

  • Rehrücken pan

Ingredients

  • 5½ tbsp 80g Butter or untempered vegetable margarine
  • â…” cup 150 g Artificial sweetener of your choice
  • 2 oz 50 g Low-fat quark, strained
  • 8 Egg yolks
  • 5 oz 150 g Almonds, ground
  • 3 Egg whites
  • Zest of ½ lemon
  • Dash of confectioner’s
  • sugar mixed with vanilla pulp
  • Light margarine and whole wheat flour for the pan

Instructions

  • Preheat oven to 300 °F (150 °C).
  • Cream the butter with â…“ of the sweetener.
  • Mix in the quark and then the egg yolks, little by little.
  • Beat the eggs to stiff peaks with the rest of the sweetener and fold into the quark mixture.
  • Finally, fold in ground almonds, lemon zest, and vanilla sugar.
  • Butter a Rehrücken pan and dust with whole wheat flour, fill with batter, and bake for about 30 minutes.
  • Let cool and remove from pan.
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Course; Dessert
Cuisine; Austria / European
Diets; Diabetic

Banana Cake

Banana Cake

Deel op Facebook Print Recipe

Ingredients

  • 5 tbsp 75 g Butter or untempered vegetable margarine
  • â…” cup 75 g Confectioner’s sugar
  • 2 Eggs
  • 1â…“ cups 200 g Whole wheat flour
  • ½ tsp Organic baking powder
  • ¼ cup 50 ml Milk
  • Salt
  • 3 Bananas
  • Juice of ½ lemon
  • 3.5 oz 100 g Almonds, grated
  • Light margarine for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the butter and confectioner’s sugar.
  • Add the eggs.
  • Add the whole wheat flour, baking powder, milk, and salt and knead to a dough.
  • Peel the bananas, halve the long way, and soak with lemon juice.
  • Butter a loaf pan.
  • Fill with half of the dough, place the banana halves on the dough, and sprinkle half of the almonds on top.
  • Fill with the other half of the dough, smooth, and sprinkle the rest of the almonds on top.
  • Bake for about 50 minutes.
  • Remove the cake from the pan and dust with confectioner’s sugar.
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Course; Cake / Fruit
Cuisine; Austria / European

Whole Grain Buttermilk Apple Cake

Whole Grain Buttermilk Apple Cake

Deel op Facebook Print Recipe

Ingredients

  • 6â…” cups 1 kg Whole wheat flour
  • 4¼ cup 1l Buttermilk
  • 3 Eggs
  • Dash of salt
  • 4 tsp 20 g Organic baking powder
  • 7 oz 200 g Hazelnuts, chopped
  • 7 oz 200 g Raisins
  • 1 cup 200 g Brown sugar
  • 10 Apples peeled, cored, and cut into slices
  • 6 tbsp Sesame
  • Butter or light margarine for the baking sheet

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix all the ingredients together, and finally, fold in the apple pieces.
  • Spread the batter on a buttered baking sheet with a high edge (or a large cake pan) and sprinkle with sesame.
  • Bake for 50 minutes.
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Course; Cake / Fruit
Cuisine; Austria / European