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.
