Tag: baked

Twisted cardamom buns (vegan Swedish kardemommesnurrer)
August 31, 2023

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 …

Vegan Danish Strawberry Tart -“Jordbærtærte”
July 10, 2023

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)
October 31, 2021

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 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.

More yummy fall and winter recipes:

Pumpkin Spice Bread
Print

Pumpkin Spice Bread

Just like a classic banana bread, this soft and moist Pumpkin Spice Bread will be your new favourite go-to snack.
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast, Dessert, Snack, Sweet Treat
Servings: 10 servings
Author: Luna Linnemann

Ingredients

  • 200 g juicy dates (1 cup pitted)
  • 1 c pumpkin puree
  • ½ c peanut butter
  • 1 c plant based milk
  • 1 tbsp apple cider vinegar
  • 1⅓ c oat flour (GF if necessary)
  • ½ c almond flour
  • ½ c quinoa flour
  • 2 tsp baking powder
  • 2 tsp pumpkin spice *
  • ¼ tsp turmeric (optional, for colour)

Instructions

  • Turn the oven to 175°C/350°F.
  • Add all the wet ingredients to a blender and blend until smooth.
  • In a bowl, mix all the dry ingredients.
  • Mix the wet and dry ingredients in the bowl.
  • Line a loaf tin with baking paper and add the mixture to the tin.
  • Bake at 175°C/350°F for 30-35 minutes. Make sure it doesn't burn on top. Let it cool completely before slicing.

Notes

* If you dont have pumpkin spice, you can make it yourself. For 4 tsp you’ll need
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp clove

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

Crunchy Skillet Granola GF (Oil, Sugar + Nut free)
May 18, 2021

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! …

Christmas Spice Banana Bread with Tahini Swirl
November 23, 2020

Christmas Spice Banana Bread with Tahini Swirl

This is probably the best banana bread recipe in a Christmas spice version with a tahini swirl on top. It has taken me quite a while to develop the perfect combination of a moist and fluffy banana bread, and I cannot wait for you to …

Twisted Rhubarb Marzipan Rolls
September 22, 2020

Twisted Rhubarb Marzipan Rolls

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. 

More baked goods you may enjoy:

Twisted rhubarb marzipan rolls
Print

Twisted Rhubarb Marzipan Rolls

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 hour
Cook Time4 hours 20 minutes
Total Time5 hours 20 minutes
Course: Dessert
Servings: 14 rolls
Author: Luna Linnemann

Ingredients

Dough

  • 25 g fresh yeast *
  • 2.5 dl plant milk (lukewarm) (I use almond or oat)
  • 50-75 g sugar
  • 2 tsp cardamom
  • 0.5 tsp salt
  • 500 g all purpose flour
  • 75 g vegan butter

Marzipan remonce

  • 0.75 dl water
  • 0.75 dl sugar (or maple sirup)
  • 140 g almond flour
  • 75 g vegan butter

Rhubarb compote

  • 400 g rhubarbs
  • ½ lemon (the juice)
  • ½ orange (the zest)
  • 1 tbsp water (optional)
  • 4-5 tbsp sugar
  • ½-1 tsp vanilla
  • 2 tbsp tapioca 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).

Notes

* If you use dry yeast 6 grams should do.

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