Sweet yeast dumplings with vanilla sauce
This recipe was originally used by my mother. I always loved having sweet yeast dumplings with vanilla sauce as a main dish. Yes, I'm the kind of person who enjoys sweet things as a whole meal :)
Some time ago I really felt like eating some dumplings because since I went vegan I haven't had any. So I created my own recipe based on my moms; all vegan, gluten free and free from refined sugar. They taste a lot like the ones from my mother, yet not so sweet and they're much healthier. Which I really enjoy nowadays.
The dumplings aren't easy to make since glutenfree yeast doughs are really a challenge. But if you're looking for a little challenge and a special treat, they're perfect.
If you're looking for a very easy and quick recipe, I recommend my Energy bliss balls :)
For me they are the perfect food to make on a super cold and snowy day. I hope you like them as much as I do!
SWEET YEAST DUMPLINGS WITH VANILLA SAUCE
vegan & glutenfree
Makes 6-8 dumplings
Ingredients
1/2 cup buckwheat flour
1/2 wholemeal rice flour
1/4 cup rice flour
1/2 cup almond flour
2 tbsp coconut flour
1 tsp ground psyllium husks
1 pinch salt
3/4 cup almond milk
2 tbsp coconut milk
2 tbsp maple syrup
2 tbsp coconut oil
5 grams dried yeast
Coating:
1/2 cup almond milk
4 tbsp coconut milk
4 tbsp maple syrup
2 tbsp coconut oil
Vanilla sauce:
2 vanilla beans
2 cups almond milk
4 tbsp coconut milk
2 tbsp corn starch
2 tbsp date sauce (or maple syrup)
Preparation
1. Add all dry ingredients to a bowl (first section) and combine well.
2. Add the second section besides the yeast to a pan and heat it until it's warm (don't boil it!).
3. Add the yeast and stir until it's dissolved.
4. Slowly pour the liquid into the bowl, stir while you do so. The dough should be very sticky (it's not made to be knead!) but it should also keep it's shape.
5. Oil your casserole with some coconut oil.
6. Make your hands wet (helps because otherwise the dough would stick on your hands) and form 6-8 balls and place them in the casserole.
7. Make the coating: Add every ingredient to a pan and heat it up until warm. Pour half of the mixture into your casserole with the dough.
8. Let the dough rise for about 1 hour.
9. Bake them for 15 mins at 200°C (top and bottom heat). Then pour the leftover coating over the dumplings.
10. Bake for another 10 mins.
11. While baking you can prepare the vanilla sauce. Scrape out the vanilla from the beans (you can also use vanilla extract but I've always loved the "real" vanilla taste).
12. Add all the ingredients to a pan. Cook and stir until it thickens. Remove from the heat and keep it warm until the dumplings are done.
Enjoy while it's warm :)
Tip: Cook the vanilla beans in the sauce for some extra flavor. Just remove them before serving ;-)
vegan & glutenfree
Makes 6-8 dumplings
Ingredients
1/2 cup buckwheat flour
1/2 wholemeal rice flour
1/4 cup rice flour
1/2 cup almond flour
2 tbsp coconut flour
1 tsp ground psyllium husks
1 pinch salt
3/4 cup almond milk
2 tbsp coconut milk
2 tbsp maple syrup
2 tbsp coconut oil
5 grams dried yeast
Coating:
1/2 cup almond milk
4 tbsp coconut milk
4 tbsp maple syrup
2 tbsp coconut oil
Vanilla sauce:
2 vanilla beans
2 cups almond milk
4 tbsp coconut milk
2 tbsp corn starch
2 tbsp date sauce (or maple syrup)
Preparation
1. Add all dry ingredients to a bowl (first section) and combine well.
2. Add the second section besides the yeast to a pan and heat it until it's warm (don't boil it!).
3. Add the yeast and stir until it's dissolved.
4. Slowly pour the liquid into the bowl, stir while you do so. The dough should be very sticky (it's not made to be knead!) but it should also keep it's shape.
5. Oil your casserole with some coconut oil.
6. Make your hands wet (helps because otherwise the dough would stick on your hands) and form 6-8 balls and place them in the casserole.
7. Make the coating: Add every ingredient to a pan and heat it up until warm. Pour half of the mixture into your casserole with the dough.
8. Let the dough rise for about 1 hour.
9. Bake them for 15 mins at 200°C (top and bottom heat). Then pour the leftover coating over the dumplings.
10. Bake for another 10 mins.
11. While baking you can prepare the vanilla sauce. Scrape out the vanilla from the beans (you can also use vanilla extract but I've always loved the "real" vanilla taste).
12. Add all the ingredients to a pan. Cook and stir until it thickens. Remove from the heat and keep it warm until the dumplings are done.
Enjoy while it's warm :)
Tip: Cook the vanilla beans in the sauce for some extra flavor. Just remove them before serving ;-)
Comments