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 …
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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 ingredients, which means no refined sugar, oil or flour. I hope you’ll like it as much as I do. Make sure to have patience with slicing it until it has cooled down, as it is quite sticky when warm.
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These twisted rhubarb marzipan rolls are great any time of the year, because they have a freshness to them, but still taste like a sweet pastry treat. The dough is fluffy and not to doughy (I am not a big fan of cakes that have a doughy consistency, that is except for a brownie of course).
If you don’t have any rhubarb available, you can always use rhubarb jam (or any other type of jam) instead.
With a twist of summer these rhubarb rolls are perfect with a cup of coffee in the afternoon or as a snack on a hiking trip.
Prep Time1 hourhr
Cook Time4 hourshrs20 minutesmins
Total Time5 hourshrs20 minutesmins
Course: Dessert
Servings: 14rolls
Author: Luna Linnemann
Ingredients
Dough
25gfresh yeast*
2.5dlplant milk (lukewarm)(I use almond or oat)
50-75gsugar
2tspcardamom
0.5tspsalt
500gall purpose flour
75gvegan butter
Marzipan remonce
0.75dlwater
0.75dlsugar(or maple sirup)
140galmond flour
75gvegan butter
Rhubarb compote
400grhubarbs
½lemon (the juice)
½orange (the zest)
1 tbspwater(optional)
4-5tbspsugar
½-1tspvanilla
2tbsptapioca flour
Instructions
Dough
Heat the almond milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
Add the flower to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I use a kitchen machine, and haven't tried a handmixer yet. By hand is also possible)
Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
Let the dough sit for about an hour to rise.
Rhubarb compote
Rinse the rhubarbs and cut them into 1-2 cm pieces. Toss them into a small pot with the lemon juice, orange zest, water, sugar and vanilla and give it a stir. Let it simmer until cooked (about 10 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot.
Add the tapioca flour to the mixture and let it simmer for about 5-10 minutes while stirring. Let it cool to thicken. (You can place it in the fridge)
Marzipan custard/remonce
Mix the water and sugar in a pot on low heat for the sugar to dissolve (skip this step if you use sirup).
Mix the almond flour with some of the water/sugar mixture until it forms a sticky dough consistency. I use about ½-¾ of the water and sugar mixture.
Add the vegan butter to the marzipan and stir until it is well combined and has a creamy consistency.
Twisted rolls
Once the dough has risen, roll it out in a rectangular shape (~34×54 cm) with the longer side horisontal to you.
Spread the marzipan custard all over the dough with a spatula.
Spread the rhubarb compote mixture on top of the marzipan custard layer. (You may not need it all).
Fold the dough by taking ⅓ (~18cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough (and the rectangular shape has changed direction). Use a rolling pin to flatten the dough a bit. From this cut 2 cm long strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around you fingers and tuck the end underneath. Place on a baking tray, cover with a towel and let rise for at least 2-3 hours (overnight works great as well).
Bake the rolls at 180°C for 15-20 min (until golden brown).