German onion pie without yeast
Traditionally, the dough for such a pie is yeast-based, as the recipe for the famous onion pie from Baden-Baden prescribes. But there is also a yeast-free version - for example, from the culinary heritage of the Cistercian monastery in the Lower Saxony town of Isernhagen (Kloster Isernhagen). Here it is.
German onion pie without yeast
Traditionally, the dough for such a pie is yeast-based, as the recipe for the famous onion pie from Baden-Baden prescribes. But there is also a yeast-free version - for example, from the culinary heritage of the Cistercian monastery in the Lower Saxony town of Isernhagen (Kloster Isernhagen). Here it is.
Ingredients
| FOR THE DOUGH: |
| flour 300 g |
| baking powder (leavening agent) 4 tsp. |
| buttermilk 1 cup |
| melted butter or coconut oil 50 g |
| salt a pinch |
| FOR THE TOPPING: |
| onions 10 pcs |
| cumin seeds 1 tsp. |
| ground nutmeg |
| grated cheese (can be tofu) 200 g |
| nut milk (soy, rice or oat milk) 300 ml |
| eggs (can be replaced with 2 tbsp. chia seeds) 4 pcs. |
| salt |
| pepper |
Instructions
Step 1
Prepare the dough by mixing all the necessary ingredients. Let it rest for a while, then place on a parchment paper-lined baking tray.
Step 2
Place the onion mixture on the dough: cut onions into rings, fry in oil heated over medium heat. Then salt, pepper, add cumin seeds, a little ground nutmeg. Pour a mixture of grated cheese or tofu, nut milk and eggs. Eggs can be replaced with 2 tbsp of chia seeds.
Step 3
Bake in a preheated oven at 220°C for about 45 minutes.
Step 4
Sprinkle with chopped parsley and green onions before serving.
