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- 100 g plain flour
- 200 ml soy or oats milk
- 2 tspn vanilla sugar
- 1 pinch of salt
- 4 tspn eggreplacer - processed still fluffy
- 6 x big plums - cut in quarters
- 1/2 x cinnamon stick
- 2 x cloves
This is a dish my family and I had often for lunch! Yes, Austrians often eat it as complete lunch — together with the compote. The original recipe like my granny made this was — it was fried with pork fat. It also is made with egg-snow — but I am vegan, so here is my vegan version which is much better and healthy
Mix together all ingredients and mix well with your blender for 5 min. Separately make the eggreplace snow — and when the dough is ready, mix the snow carefully into the dough — like you would do with real egg-snow. You will find egg replacer at Coles and Woolies at the Health Food sections. If you don’t want to use it, this dish also works perfect without the egg-replacer!
Heat oil in a frying pan (you need a lid as well) and add the dough. Fry and make sure it doesn’t stick — then turn down the heat to middle heat and shut the lid. When the dough got firm (baked) open the lid, turn the “cake” and start to cut it into pieces. When finish, fry for about 5 min again and turn off the heat. Sprinkle with icing sugar and stir — -let it rest for 5 min and plate. Sprinkle again with icing sugar as much as you like.
I used 6 big plums – cut in wedges.
Put the plums in a pot and fill with water until they are very slightly covered. Add 2 small cloves, half a cinnamon stick, as much raw sugar or Agave syrup as you like, the juice of half a lemon and bring it carefully to the boil. Boil only for half a minute and turn off the heat. Let it rest and when cooled out – put in the fridge — serve it together with the Kaiserschmarren and Enjoy!
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Reminds me of my mother. She used to make Kaiserschmarren very often, with or without jam or compote. Just a crystal sugar.