Tag: baked

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 

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

  • 325 g spelt flour
  • 300 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

Vegan Danish Strawberry Tart -“Jordbærtærte”

Vegan Danish Strawberry Tart -“Jordbærtærte”

Summer aka strawberry season is here and what better way to have strawberries than in this Vegan Danish Strawberry Tart – “Jordbærtærte”?! I promise the effort is worth it! It does involve a few steps to create the tart the traditional way. Especially when you 

Pumpkin Spice Bread (GF)

Pumpkin Spice Bread (GF)

I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (GF) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome 

Crunchy Skillet Granola GF (Oil, Sugar + Nut free)

Crunchy Skillet Granola GF (Oil, Sugar + Nut free)

Smoothies are part of my daily morning ritual, and so has this Crunchy Skillet Granola become. It is super quick to make, crunchy and delicious with any kind of smoothie bowl. It’s refined sugar and oil free, but still rich in healthy omega-3 fatty acids!

A crunchy skillet granola that is very versatile

If you don’t have any pumpkin seeds or simply isn’t the biggest fan, you can easily use whatever other seeds you have available, such as sunflower, sesame or flax seeds.

Yummy smoothie bowls to pair with the granola:

Crunchy Skillet Granola GF (Oil, Sugar + Nut free)

This crunchy granola is amazing! Easy to make and perfect with smoothies.
Cook Time10 minutes
Course: Breakfast, Snack
Servings: 4 servings*
Author: Luna Linnemann

Ingredients

  • ½ cup rolled oats (GF if necessary)
  • ¼ cup buckwheat
  • ¼ cup pumpkin seeds
  • ¼ cup shredded coconut
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • ½ tsp maca powder (optional)

Instructions

  • Add the oats and buckwheat to a skillet and toast on medium heat for about 5 minutes until turning golden brown. Make sure to stir.
  • Add the pumpkin seeds and shredded coconut. Toast for about 3 minutes.
  • Add the spices, turn off the heat and let it cool before you enjoy.

Notes

* 4 servings is based on if you have it as a topping on a smoothie bowl. If you simply have with it some milk, then its probably about 2 servings.

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