Soft Kaiserschmarrn without gluten, dairy and eggs. Corn and potato free as well.
This recipe is based on the Hungarian version of Kaiserschmarrn. It is usually made of wheat semolina, sometimes with some added wheat flour. It’s not like a shredded fluffy pancake — like original (Austrian) Kaiserschmarrn — but similar to a soft, roast, shredded sweatbread.
I rarely use coconut sugar for my recipes, because of its high price. For Kaiserschmarrn, however, I chose this type of sweetener, because it adds a nice light brown colour and gives a bit of a caramel–like flavor, so we won’t feel the taste of rice.
An important ingredient of this recipe is aquafaba. This is brine of chickpeas. I usually use brine of canned chickpeas. (An other option could be cooking the chickpeas for approx. 1.5 hours and save the brine. However this would take much time.) Be careful not to buy steamed chickpeas, for this type does not have brine.
Grated lemon zest makes Kaiserschmarrn more tasty. I recommend using freshly grated zest instead of dried product, for it has a much stronger flavor. Wash the lemon well before grating.
Makes 2 servings.
- 200 g brown rice semolina
- 120 ml water
- 40 ml coconut cream
- 240 ml aquafaba
- 20 g coconut sugar
- 1/2 + 1/8 tsp vanilla aroma
- 60 g raisins
- a pinch of salt
- 1/8 tsp grated lemon zest, or to taste
- 1 tsp coconut oil.
- Mix coconut cream and water well.
- Place semolina in a large bowl. Add the liquid mixture and mix well (you’ll have a dense mixture). Let the mixture rest for 30 minutes, so that semolina can absorb the liquid well.
- Wash raisins and soak them into clean hot water, or rum.
- Grind coconut sugar in a coffee grinder.
- After 30 minutes, add coconut sugar, vanilla aroma, salt, lemon zest and drained raisins to the mixture, and mix everything well.
- Place aquafaba in a large pot and beat it into medium peaks, as if you would do with egg white. Then gently fold it into your mixture in batches. It should be well incorporated in the batter without collapsing totally, so I recommed you to just fold it, without stirring heavily.
- I usually cook such an amount of Kaiserschmarrn in two batches, so that the pieces we’ll have as a result, won’t be too big. Additionally, since our batter is stickier than that made of wheat semolina, this method makes cooking easier.
- Oil a nonstick pan on the bottom and 1 cm high on the side with 1/2 tsp coconut oil. Set the heat to medium, and when the pan is heated, pour in half of the batter. Cook until the bottom is golden brown, then cut it into small pieces with a wooden spatula and flip them. Cook for a few more minutes until the pieces are evenly golden brown and continue cutting them into smaller parts. Don’t overcook or else they will dry out. Then cook the other half of the batter the same way.
Serve Kaiserschmarrn fresh and warm with jam (apricot jam matches it perfectly) and shift some powdered birch xylitol or cane sugar on top. Keep it in the fridge.