Sauerkraut (Pickled Cabbage) Cherry Cola Mayonnaise Chocolate CAKE
Pickled cabbage in a cake?! Yep, cherry cola and MAYO, too. ???? Here we go! ???????? New videos every Thursday & Saturday 8:00 PM ET.
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this is the best fresh german apple cake you'll eat this year! | without eggs | easy | vegan recipe
Please turn on your subtitles for the ingredient list and more informations!
Where should I start?
I love this apple pie with fresh apples! It's so easy and fast to make and the ingredients are very simple but tasty.
The original recipe is a family recipe, but it was with a lot of eggs.
This vegan cake recipe is still super easy to make, it's moist and not dry at all even after 2 days. It does not taste watery and the lemony note rounds off the taste perfectly. It's soft and delicious.
You absolutely have to try this recipe!
ingredients
3 apples
300 grams of wheat flour
130 grams of sugar
1 1/2 tsp baking powder
1 tsp vanilla extract or 1 sachet vanilla sugar
1 pinch of salt
zest of 1 lemon (organic)
120g milk (I use soy milk but any other will work)
120 grams of sparkling water
100 g tasteless oil
1 handful of raisins (optional)
cinnamon (optional)
1 tbsp apricot jam
hot water
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Cinnamon Maple Sourdough Apple Pie | HEALTHY APPLE DESSERTS
This cinnamon maple sourdough apple pie is the perfect healthy apple treat for fall. With no white sugar, fermented grains and whole ingredients, it can be served for both breakfast and dessert.
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Our family just came back from a trip to beautiful southern Missouri to canoe down the Current river, swim in the ice cold water and take in the bluffs and wild horses. Safe to say we're still enjoying the last bits of summer.
I'm not really ready for it to be over, but the cool morning temps and shorter days remind me that the seasons are changing.
The open signs are out on all the you-pick apple places in our area and a few local farmers have a stand set up at the end of our street.
Fall is definitely upon us.
All things Sourdough
If you know me well, you know I love my sourdough. I use it to make our Saturday morning pancakes, whole grain bread and tortillas.
If you are coming over from one of the other bloggers in this apple recipes blog hop, you may wonder what the heck I am even talking about!
Why sourdough
Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter.
Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface.
Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.
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Delicious Latvian Apple Cake - Ābolu kūka Recipe
There are many apple cake recipes around the world but if you love stodgy cakes packed full of fruit then this is a must-have recipe to follow!
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Holiday Recipes: Apple Sauerkraut Cake and German Sauerkraut Cake
Chef Crystal Baldwin shared some delicious cake recipes: Apple Sauerkraut Cake and German Sauerkraut Cake
Frank's Kraut Sauerkraut Chocolate Cake :15 Second Recipe!
An incredibly moist, rich sauerkraut chocolate cake. Once you try this, regular chocolate cake will seem ever so boring! Make life sweet and spoil yourself with this amazing cake!!!
1/2 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup water
3/4 cup Frank's sauerkraut
Frosting: Store bought fudge.
In a bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt. Add water. Stir in sauerkraut. Pour into two greased and floured 8 inch round baking pans.
Bake at 350 degrees for 35-40 minutes. Cool in pans for ten minutes, remove and frost.