These are oliebollen from the oven in which Greensweet Erythritol and Extra Sweet are processed.
Oliebollen from the oven
You need this:
- 250 grams of buckwheat flour
- 20 grams of psyllium fibers
- 2 large tablespoons of stevia Extra Sweet + a generous tablespoon of erythritol
- 4 grams of dry organic yeast
- a very small pinch of Celtic sea salt
- 225 ml oat milk or water
- a pinch of vanilla bourbon
- Greensweet Icing
This is how you make it:
Mix all the ingredients in a bowl well. It must be a smooth, but firm batter. If it stays too dry, add a little extra milk / water, but be careful not to wet it. Wrap the bowl in a clean cloth and let the batter rise for an hour in a warm place.
Preheat the oven to 185 degrees, cover a baking sheet with parchment paper. Prepare a bowl of hot water to immerse your hands. Always dip your hands in the water and pull some of the batter out of the bowl, make oil balls. You can add soaked raisins to the batter if you want raisin dumplings. Bake the oliebollen in the middle of the oven for 10 minutes. Remove them from the oven and turn them around. Bake them again for 10 minutes. Remove them from the oven and re-tighten them so that most sides will cook well. Let the dumplings cook in the oven for about 15-20 minutes while you continue to check. Keep doing this, because otherwise the bulbs will come out of the oven dry. Allow to cool. Sprinkle with Greensweet-stevia Icing icing sugar !