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Baba Ganoush (Oil free)

Baba Ganoush (Oil free)

Who doesn’t love a good spread? Whether it’s hummus or this Baba Ganoush (oil free) I am always in for good spreads. They are easy to make and goes with so many things. An easy lunch with some veggie sticks, a side dish or perhaps 

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉

New Year’s Eve is always about great food and company, and this Traditional Danish NYE Wreath Cake – “Kransekage” is delightful for the 12 o’clock champagne. Here it is in a healthy whole foods vegan version. It’s made of a marzipan dough, dipped in chocolate 

Cacao Brownie (GF + vegan)

Cacao Brownie (GF + vegan)

AD: This recipe was developed for Camilles Cacao Love

As I am sitting on my couch and the rain is pouring down outside, I thought to share this wonderful Cacao Brownie (GF + vegan) recipe with you. It’s perfect for a cozy afternoon inside with a book and a cup of tea while enjoying the dripping sound of the rain outside.

Cacao Brownie
Cacao Brownie

More yummy chocolate treats:

Cacao Brownie (GF + vegan)

This brownie has it all. A beautiful crust and gooey texture – and lots of cacao of course. Yum!
Course: cake, Dessert, Sweet Treat
Servings: 16 servings
Author: Luna Linnemann

Ingredients

  • 200 g cacao *
  • 100 g nut butter (I use roasted hazelnut butter – link for video below in comments)
  • 200 g pitted dates
  • 4 dl plant milk
  • 2 tbsp ground flax seed
  • 6 tbsp strong coffee (or water)
  • 100 g oat or almond flour (GF if necessary)
  • 25 g coconut sugar or 50 maple syrup (can be left out, but is what gives the cake the crust and a little more sweetness)
  • 1 tbsp apple cider vinegar

Instructions

  • Turn the oven to 175°C convection.
  • In a small bowl, mix the ground flax seed and coffee/water and set aside. (This is a vegan egg replacement, which will make the dough stick better together.)
  • Measure the cacao (150 g) and blend with nut butter and plant milk on high speed for 2 minutes, until it's creamy.
  • Add in the dates and blend again until smooth.
  • Line a 20 cm x 20 cm baking tin with baking paper.
  • Chop the 50 g of cacao roughly.
  • Mix all dry ingredients in a separate bowl and then add in all the wet ingredients, Mix with a spatula until combined. Pourinto baking tin and bake in the middle of the oven for 40-45min. Use a knife to test whether the cake doesn't stick. If so, then it needs a few more minutes (unless you enjoy it extra gooey).
  • Can be kept in the fridge for up to 1 week.

Notes

* If you don’t have cacao, you can use plain chocolate 100 % instead. The composition may be a bit different, as they usually add more cacao butter to make it cheaper and thus the fat content can be higher than in cacao, so the recipe may turn out slightly different, but it should still work to create a beautiful brownie.
 
See my video for hazelnut butter in the making on instagram here

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Rainbow Beet Salad

Rainbow Beet Salad

The things I love most about food and cooking is the beautiful mixtures of colours creating something of an artwork like this stunning and crispy Rainbow Beet Salad. So easy and nourishing on all levels of your being. More yummy salads: Easy Carrot Greens Salad 

Grilled Hokkaido Bites with a tasty Curryghurt Dip (GF)

Grilled Hokkaido Bites with a tasty Curryghurt Dip (GF)

These Grilled Hokkaido Bites with a tasty Curryghurt Dip (GF) turn perfectly tender yet with a bit of crispyness to them. Their sweet flavour goes perfect with this tasty and creamy curryghurt dip.  More yummy summer recipes Easy Carrot Greens Salad Grapefruit Salad with Hemp 

Twisted cardamom buns (vegan Swedish kardemommesnurrer)

Twisted cardamom buns (vegan Swedish kardemommesnurrer)

These twisted cardamom buns (vegan Swedish kardemommesnurrer)are sooo good! They are a little less fluffy than the usual ones, as I have used half whole grain spelt flour and half all purpose spelt flour to get some more fibers in. I love making sweet treats like this and twisting them towards a healthier version.

Twisted cardamom buns (vegan Swedish kardemommesnurrer)
Twisted cardamom buns (vegan Swedish kardemommesnurrer)

More yummy baked goods

Twisted cardamom buns (vegan Swedish kardemommesnurrer)

Tip for extra taste

Instead of using store bought ground cardamom, see if you can find cardamom pods and ground the cardamom yourself. The aroma kept inside the shell of the spice is amazing when being freshly ground and is has a lot more taste and spice to it than using pre-grounded cardamom. Yum!

Twisted cardamom buns (vegan Swedish kardemommesnurrer)

Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 25 minutes
Course: Breakfast, cake, Dessert, Snack, Sweet Treat
Servings: 8 servings
Author: Luna Linnemann

Ingredients

Dough

  • 400 g spelt flour
  • 380 g whole grain spelt flour
  • 2 cups luke warm water/plant milk
  • 1 tsp dried active yeast
  • 2 tbsp apple cider vinegar
  • 1 tbsp smooth peanut butter
  • 1 tsp ground cardamom

Filling

  • 200 g dried pitted dates
  • ½ cup water (more or less, depends on dryness of dates)
  • 2 tsp ground cardamom

Instructions

Dough

  • In a large bowl, mix the luke warm water/plant milk with the yeast and stir well until yeast is dissolved.
  • Add apple cider vinegar, cardamom and peanut butter and mix.
  • Add the flour and knead until dough is smooth and elastic. About 7 minutes.
  • Place the dough in a warm place, covered to rise for 2.5 hours.

Filling

  • Meanwhile, let the dates soak in the water in a high speed blender or food processor for at least 30 minutes. Once soaked blend until smooth. (If you don't have a blender, you can boil the water and let the dates soak for 15 minutes or more and then use a fork to mash them. It's harder work, but doable.)
  • Once, you have blended the filling add the cardamom and mix it. Set aside until dough is ready.

Twisted cardamom buns

  • Turn the oven to 200°C/390°F and line a baking tray with baking paper.
  • Make sure you have a big enough surface to roll the dough onto and sprinkle some flour over it before placing the dough on it.
  • Roll the dough into a rectangular shape. You want it to be approximately 32cm / 12 inches x 46 cm / 18 inches.
  • Use a spatula to spread the filling all over the surface.
  • Now, it is time to fold the dough. Start by taking ⅓ of one side and place it over the middle. Then take the other ⅓ on top of this. This way you will end up having a three layered dough. Gently press it a little to obtain a 10 cm / 2 inches x 32 cm / 12 inches rectangular shape. (The rectangular shape will be in the other direction than before)
  • Cut the dough in eight long slips. It may be easier to cut one at the time, folding it and then cutting the next.
  • For the folding, start by grabbing the slip halfway and twisting it. When done twist the other half. This way, you can allow one half of the slip to still rest on the table and not pulling and elongating it.
  • Once it has been twisted, you hold on to one end, place it in the "middle" and swirl the slip around this centerpiece. When you get to the end, lift the bun and tuck it under toward the center.
  • Complete previous steps for all slips and place buns on a baking tray. You can use some soymilk to glaze them. (The slightly higher and natural fat content in the soy milk will give them a crispy surface)
  • Bake for 22-25 minutes in the middle of the oven and allow to cool on a baking rack a bit before serving.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin