Heliaflor® recipes

Vegan Spread

Heliaflor® is particularly suitable as an emulsifier and thickener as well as for protein enrichment in vegan spreads. From the start we have been working with manufacturers on the development of Heliaflor® to ensure these functional properties. In addition to this we tested these properties and defined them scientifically at the University of Applied Sciences Albstadt-Sigmaringen.
The results are a number of recipes that Heliaflor® is particularly suitable for. The recipes can be easily made using a Thermomix® or other food processor. The support of tangy flavors through Heliaflor® is best emphasized in spicy vegan spreads. The basic recipe can be prepared with both types of Heliaflor®: Heliaflor® 45 and Heliaflor® 55.

One major difference is the fact that Heliaflor® 55 is more neutral in taste and therefore allows other flavors to express themselves more. In addition it is lighter in color and therefore allows more individual coloring of products. Last but not least Heliaflor® 55 contains almost no fat and therefore it’s lower in calories than Heliaflor® 45.

Recipe with Heliaflor® 45 or 55

Ingredients for the basic recipe:  
Chick peas cooked or from the jar 250g
Shea butter deodorised (alternatively more chickpeas) 50g
coconut oil 50g
Water 130ml
Heliaflor® 45 oder 55 35g
Lemon juice  
Salt  
Add for a tomato spread:  
Tomato paste 4 tsp
dried tomatoes, finely chopped 15
Italian herbs  
Lemon juice  
Sugar  
Olives, pitted, cut to taste  
salt and pepper  
Add for a curry spread:  
Curry powder 3tsp
Sugar  
Cinnamon pinch
Lemon juice  
salt and pepper  

Preparation

  • Mix the chickpeas, shea butter, coconut oil and water with a dash of lemon juice to a homogenous mixture. Add Heliaflor® and also mix in without lumps. Season to taste with salt.
  • The basic preparation can be used as a pure spread or be further refined.
  • For a tomato spread, mix in tomato paste and dried tomatoes. Season to taste with fresh or dried herbs, e.g. oregano and thyme, lemon juice, sugar, pepper and a little salt if desired. Finely chopped olives also fit very well into this spread.
  • For the curry spread, mix in curry powder and season to taste with sugar, a pinch of cinnamon, lemon juice, pepper and, if necessary, a little more salt.

Tip: Naturally, the spreads can be further varied as desired. Oven roasted vegetables can be puréed and mixed in to create very tasty variations. Aubergine goes well with the tomato variant, courgette with the curry spread and a seasonal variant is a spread with roasted pumpkin, refined with cinnamon.

 

Bread Rolls

Heliaflor® can be used in bread rolls to extend freshness and enhance volume. We were able to prove this in a study at the University of Applied Sciences Albstadt-Sigmaringen.

Ingredients  
Flour 500g
Water 280ml
Dry yeast 1 pack
Heliaflor® 55 or 45 13g
Salt  
Sugar 5g
Sunflower oil 5g

Preparation

  • Mix Heliaflor® with water and let it soak for 15 to 30 minutes.
  • Kned all the ingredients to a dough and let it rest covered in a warm place.
  • Form buns in desired size and let it rest in a warm place again.


Resting time: 10 to 30 minutes
Rising process: 15 to 60 minutes
Baking temperature: 180°C
Baking time: due to size

Whole-grain spelt bread

Ingredients  
Whole-grain spelt flour 400g
Yeas 7g
Salt 3g
Sugar 5g
Plant oil 20g
Lukewarm water ca. 250ml
Heliaflor® 45 + 100 ml water 33g
Optionally seeds or spices  

Preparation

  • Mix Heliaflor® 45 with 100 ml water and let it soak for 30 minutes.
  • Kned spelt flour, yeast, salt, sugar and oil with water and presoaked Heliaflor® until you have a sticky dough.
  • Cover the dough and let it rest for at least one hour in a warm place until the volume has doubled. Knead for another 30 seconds and mix seeds or spices if desired.
  • Put the dough in a baking pan and let it rest for a few minutes more. Preheat the oven to 220°C. Spread some water on the dough, carve the surface, put the pan in the oven and
  • Let it bake for 5 minutes. Reduce the temperature to 175°C and let it bake for another 30 minutes.


Dressing

In vegan dressings Heliaflor® can be used because of its emulsifying and binding capacities. From the start we have been working with manufacturers on the development of Heliaflor®to ensure these functional properties. In addition to this we tested these properties and defined them scientifically at the University of Applied Sciences Albstadt-Sigmaringen.

The results are a number of recipes that Heliaflor® is particularly suitable for. The recipes can be easily made using a Thermomix® or other food processor. The support of tangy flavors through Heliaflor® can be shown in dressings.

For preparation of a vegan dressings Heliaflor® is very suitable because of its fine structure, good fat binding capacity and neutral taste.

Ingredients  
Water 150ml
Sunflower oil 71g
Sugar 28g
Mustard 20g
Heliaflor® 55 11,5g
Potato flour 8,5g
Vinegar 6g
Salt  
Locust bean gum 1,5g

Preparation

  • Give water, locust bean gum, potato flour, vinegar, sugar and al little bit of salt in a blender, e.g. Thermomix®, and mix for 3 minutes with 50° C on level 4.
  • Add mustard and Heliaflor® 55 and blend it for a further minute with 50° C on level 5.
  • Add at least oil and mix it for 1 minute with 60° C on level 7.

Tips:
For a better creaminess of dressing Heliaflor® can be presoaked before further preparation in lukewarm water for ca. 15 minutes. Therefore ca. 1/3 of water in recipe can be used.

Due to used amount of Heliaflor® 55 (2 to 5 %) consistency of finished product can be influenced. The higher content of Heliaflor® the thicker the product. With an amount of 2 % a dressing can be achieved, with an amount of 5 % product is similar to a firm mayonnaise.

Addition of vinegar or lemon juice is necessary for sunflower protein to develop its best technological effects.

This basic recipe can be varied by adding several spices, herbs or other flavoring components. With a little bit of garlic finished product is a vegan aioli. With fresh and regional herbs you can achieve an herb mayonnaise or dressing.

Dressing examples from our test series with the Albstadt-Sigmaringen University of Applied Sciences.

Pancake

Ingredients  
Buckwheat 100g
Almond protein 50g
Heliaflor® 45 10g
Soy drink 250g
Baking Powder 1EL
Sugar 40g
Coconut oil for baking  

Preparation

  • Mix buckwheat flour, almond protein, Heliaflor® and sugar togetherMix the chia protein with water and allow to swell briefly.
  • Mix the soy drink with the flour-protein mixture and finally add the swollen chia protein. Mix until a homogenous dough is obtained
  • Heat coconut oil in a pan and fry pancakes at medium to high heat.

Tip: Enjoy pancakes with syrup, a sweet spread or fresh fruit!

Protein Shakes

Heliaflor® protein shake is based on a mix of sunflower protein and almond protein. When trying to health-consciously consume protein a mix of different plant proteins is optimal. The different amino acids complete each other which leads to a higher nutritional value for your body.

With Heliaflor® and almond protein you enrich your shake with valuable vitamins: vitamin B1, B2, B3 and B6 as well as folic acid. You can also add omega 3 rich oils like linseed oil.

One serving of approx. 200 g or ml contains around 14 grams of vegetable protein.

The shake can be easily produced using a mixer. Depending on taste and convictions water can be replaced with milk or a plant drink.

Ingredients For appr. 200g shake
Water 160 Gramm
Heliaflor® 55 19 g or 6 spoons
Fruit powder/ fresh fruits 11 g or 4 spoons
Almond flour 6 g or 2 spoons
Sugar/ maple syrup 3 g or 1 spoon

Crisp Snack

Ingredients
Dark chocolate coating
Sunflower kernels, chia seeds or other seeds to individual taste
Almonds, Cashew nuts or other nuts to individual taste
Dried fruits
Heliaflor® Cereals Pur or Choclate Flavour
Additional sweeteners like Maple or Agave syrup if desired

Preparation

  • Chop nuts and dried fruits
  • Melt chocolate coating in hot water bath and stir in a small amount of coconut fat.
  • Mix Heliaflor® Cereals with nuts, seeds and dried fruits. Add chocolate-coconut blend until required consistency is reached. Form balls or spread on tin for cutting bars.
  • Let the mass cool, cut into bars and enjoy!

Fruit-Protein-Omega-Shakes

The Heliaflor® fruit-protein-omega shake is based on a mix of organic sunflower protein and organic linseed oil omega 3. This tasty and fruity drink is a pleasant and delicious alternative to our protein shake. The shake can be easily produced using a mixer.

Ingredients For appr. 200g shake
Water 160 g
Heliaflor® 55 19 g or 6 spoons
Fruit powder/ fresh fruits 11 g or 4 spoons
Almond flour 6 g or 2 spoons
Sugar/ maple syrup 3 g or 1 spoon

Add all ingredients in a mixer and puree finely.

Tip:
Due to preference used fruit can be varied. Furthermore amount of used liquid can be varied.

Vegane Mayonnaise

The consistency of the end product can be influenced by varying the applied amount of Heliaflor® 55. The higher the amount of Heliaflor® the stiffer the end product: from creamy dressings to firm mayonnaise.

Ingredients  
Water (alternatively soya drink, in which case no further thickening agent such as locust bean gum is required in the recipe) 100 ml
carob gum 2 g
Lemon juice 1 shot
Sugar pinch
Salt pinch
Mustard 15 g
vegetable oil 130 ml

Preparation

  • Place water, locust bean gum, lemon juice, sugar and a little salt in a blender jug and mix for 1 to 2 minutes.
  • Add mustard and Heliaflor® 55 and mix for another minute to a homogenous mass.
  • Finally, add the oil carefully while mixing.

Tip:
For a better consistency of the dressing or mayonnaise, let Heliaflor® pre-swell in lukewarm water for about 15 minutes before preparation. Use approx. 1/3 of the amount of water in the recipe.

The consistency of the end product can be influenced by varying the applied amount of Heliaflor® 55. The higher the amount of Heliaflor® the stiffer the end product: from creamy dressings to firm mayonnaise.

The addition of vinegar or lemon juice is necessary for the sunflower protein to perform its technological effect in the product.

This basic recipe can be varied according to taste by the addition of various herbs, spices or other flavour components. Adding cloves of garlic during mixing results in a vegan aioli. Fresh and seasonal herbs round off the recipe for a herb mayonnaise or herb dressing.

Vegan Sausages with yeast

Ingredients  
Water 200 g
Boiled chickpeas 100 g
Sonnenblumenprotein Heliaflor® 55 86 g
Vinegar or lemon juice 50 g
Oil 40 g
Mixed spices (marjoram, nutmeg, pepper, cumin, pimento) nach Geschmack
Rosted onions 20 g
Salt nach Geschmack
Carob flour 10 g
Garlic granulate 4 g

Preparation

  • Put all the ingredients except Heliaflor® together in a blender and blend until it is a creamy mixture.
  • Heliaflor®55 to mass in blender and mix homogeneously for another few minutes at low level.
  • Divide mass due to desired size and shape sausages.
  • Wrap sausages for example in aluminium foil and steam them for 30 to 40 minutes in a cooking pot or for 10 to 20 minutes in a pressure cooker (exact time depends also on size of sausages).
  • If desired sausages can be fried in a pan for another few minutes.

Vegan Stir-fried Tofu-Vegetables

Ingredients  
Bell peppers or other vegetables 2 Stück
Tofu 250 g
Vegetable stock 250 ml
Heliaflor® 45 20 g
Oil for frying  
Fresh herbs or spices as preferred  

Preparation

  • Dice tofu and vegetables. Heat oil in a frying pan, add tofu and fry it all round.
  • Add the bell peppers.
  • Douse with vegetable broth and add Heliaflor®.
  • Bring it to the boil and season according to your taste with fresh herbs or other spices.
  • Serve with rice or pasta

Gluten-free pizza dough

Ingredients for 1 small pizza  
Flax protein 100g
Chiaprotein 10g
Heliaflor® 45 4g
Buckwheat flour 1tsp
Oregano 1tsp
Salt  
Water approx. 150 ml
For the topping  
Tomato paste 2tsp
Waster  
Salt, Pepper  
Lemon juice  
Oregano  
Olives, pitted 1 glas

Preparation

Mix linseed protein, chia protein, Heliaflor® and buckwheat flour with water and the desired amount of salt and oregano to form a tough, homogeneous dough. Add the water slowly while stirring to avoid lumps.
Roll out the dough with moistened hands or a rolling pin on baking paper to a round or oval shape. It is normal that the dough is slightly tough and sticky. Place baking paper on a baking tray and pre-bake in a preheated oven at 180°C (top/bottom heat) for approx. 20 minutes.
Meanwhile prepare the tomato sauce. Dilute the tomato paste with water to form a sauce and season to taste with sugar, salt, oregano and pepper.
Chop the olives finely. After 20 minutes spread the pre-baked pastry with tomato sauce and cover with the olives. Bake for another 5 minutes and enjoy warm!

Tip: Of course, the dough can be topped as desired after pre-baking or gratinated with cheese. There are no limits to your imagination!