soy yoghurt | onmydish

Hi,

Have you ever been in the Netherlands and tried poffertjes? These are small, fluffy pancakes which are usually served with butter and powdered sugar. I love them. My son unfortunately cannot eat them because he has an allergy to all ingredients that are used for the poffertjes. Inspired by my husband’s family member I made a small change used yoghurt instead of milk. Also the other ingredients were adjusted to my son’s needs. The result was slightly different because of little sour taste from yoghurt and you could taste a bit of soy (I used soy yoghurt) but we still loved it. I am curios if you liked it too. I encourage you to go for traditional recipe and use normal caw milk or experiment a bit like me and use caw/soy vanilla yoghurt or quark. I think you will like all versions of this recipe.

Ingredients (for 15 poffertjes):

1/2 soy yoghurt
2 quail eggs
Pinch of salt
ca. 1/2 cup of spelt flour

Know-how:

Combine soy yoghurt, quail eggs and pinch of salt. Whisk smooth.
Add spelt flour and whisk smooth again. The cake must be as for pancakes, therefore play around with yoghurt and flour in case the structure is too thick or too loose.
Heat oil, add soup spoons of the batter and create mini pancakes.
Fry from both sides until poffertjes become nicely golden.

Enjoy,
Anna *OnMyDish.wordpress.com*

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Hi,

I was looking for an interesting, vegan cake recipe on-line. I couldn’t find anything with the limited ingredients I had at home. Therefore I decided to risk and did this. The result was great!

Ingredients

2 cups of spelt flour.
1 package of backing powder (for 500g flour).
1/2 cup of sugar (I used the brown one).
1.5 tablespoon of linseed.
3 quail eggs.
4 tablespoons of maple syrup.
1/2 cup of vanilla soy yoghurt.
1/2 teaspoon of vanilla aroma.
1/2 cup of oil.
Handful of raisins.

Know-how:

Pour 1,5 tablespoon of linseed in 3 tablespoon of hot water. Wait approximately 3 minutes.
Mix all dry ingredients.
Add soaked linseed, eggs, vanilla soy yoghurt, maple syrup, vanilla aroma and oil to the dry ingredients. Mix until smooth consistency.
Add raisins and mix with a spoon.
Place baking paper into a 25x12cm loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for 45min in 180^oC.
Cool and enjoy.