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 developed by my beautiful boyfriend Niclas. It’s made of a marzipan dough, dipped in chocolate and with sprinkle of cashew butter on top. It’s quite rich, so usually a half to one per person is enough. After all, you already had your whole x-course dinner and snacks before enjoying this baby at 12. HAPPY NEW YEAR

More yummy baked treats:

• Cacao Brownie (GF)
• Quinoa Banana Bread (GF)
• Pumpkin Spice Bread (GF)
• Christmas Spice Banana Bread with Tahini Swirl
• Twisted Rhubarb Marzipan Rolls
• Twisted Cinnamon Rolls

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Vegan Danish NYE Wreath Cake – “Kransekage”

Elegant and decadent New Year's Eve cake filled with luxurious marzipan and chocolate.

Course cake, Dessert

Prep Time 45 minutes minutes

Cook Time 12 minutes minutes

Servings 6 servings

Author Luna Linnemann

Ingredients

Dough

• 200 g almonds
• 12 juicy dates *
• 2 tbsp water
• 4 tbsp buckwheat flour
• 1 pinch of vanilla powder

Decoration

• 40 g dark chocolate (we use 100%)
• 1 tbsp cashew butter

Instructions

Dough

• Blend the almonds into flour. (Or use almond flour)
• Pit the dates. Either blend the dates until smooth or mash them with a fork. Depending on their juiciness, you may need to add a little water.
• Mix all ingredients for the dough.
• Turn on the oven at 180℃/355℉ conventional.
• Split the dough into six pieces and form triangular shaped biscuits.
• Place the pieces on a baking tray lined with baking paper. Bake for about 12 minutes. They might seem light in colour, but the bottom will get a bit more brown.
• Allow the pieces to cool down.
• Meanwhile, melt the chocolate. Once the pieces are cooled down, dip the bottom in chocolate and allow to cool on a baking ray. Place them on the side (chocolate side NOT facing the baking ray, but sideways), so they dont get indents in the chocolate.
• Once the chocolate has hardened, place them on the serving plate and use a fork to decorate them with cashew butter lines. Be creative and have fun
• Happy New Year

Notes

* If you use date puree from my recipe here, use 112 g and skip the 2 tbsp water. Add the water if dough is still too dry and not sticking firmly together.

The post Vegan Danish NYE Wreath Cake -“Kransekage” 🎉 appeared first on Cumin and Yin.

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.

More yummy baked goods

• Quinoa Banana Bread (GF)
• Pumpkin Spice Bread (GF)
• Christmas Spice Banana Bread with Tahini Swirl
• Twisted Rhubarb Marzipan Rolls
• Twisted Cinnamon Rolls

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!

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Twisted cardamom buns (vegan Swedish kardemommesnurrer)

Course Breakfast, cake, Dessert, Snack, Sweet Treat

Prep Time 3 hours hours

Cook Time 25 minutes minutes

Total Time 3 hours hours 25 minutes minutes

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℃/390℉ 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.

The post Twisted cardamom buns (vegan Swedish kardemommesnurrer) appeared first on Cumin and Yin.

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 choose wholesome ingredients and make it all from scratch, but it is so delicious that you cannot resist a second serving.

The recipe requires a few steps, so I decided to write down each step thoroughly and ALSO take photos for you to see the process. I hope this will help you along the way. Let me know how you go with it and whether you loved it as much as I do.

Step by step guide with photos

STEP 6: Strawberry layer

Tips for a faster version

If you are short on time the day of serving the cake, there are a few tips for creating it a bit faster. 

Instead of soaking and blending cashews, you can substitute it with cashew butter. The same goes for date purée, which now can be bought in many groceries.

The date paste, mazarin layer and vanilla cream can easily be prepared the day before and stored in the fridge. 

Once the cake has been baked and chocolate layer added, place the cake in the freezer instead of fridge.

Enjoy

More yummy summer recipes:

• Twisted Rhubarb Marzipan Rolls
• Overnight Oats with Cardamom
• Amazing Rhubarb Citrus Compote
• Magical Black Currant Smoothie
• Beetroot Berry Smoothie
• Green Mango Smoothie
• Easy Carrot Greens Salad
• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Tomato and Wild Garlic Salad

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Vegan Danish Strawberry Tart – “Jordbærtærte”

This Vegan Danish Strawberry Tart – "Jordbærtærte" is the best summer recipe you will ever have had.

Course cake, Dessert, Sweet Treat

Cuisine Danish

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Luna Linnemann

Ingredients

Short Crust Pastry

• 1 flax egg (2 tbsp grounded flax seed flour + 3 tbsp water)
• 155 g whole wheat spelt flour
• 1 tsp backing powder
• 70 g almond butter
• 80 g date purée (see my recipe)

Mazarin layer

• 150 g almond flour
• 30 g whole wheat spelt flour
• 1 tsp baking powder
• 160 g date purée (see my recipe)
• 50 ml plant milk (or water)
• 55 g almond butter

Chocolate layer

• 80 g dark chocolate (I used 100 %)

Vanilla cream layer

• 145 g cashews (1 cup)
• 145 g dates (1 cup)
• 185 g silken tofu
• 1 tsp vanilla powder (not sugar)
• 1 tsp lemon peel

Strawberry layer

• 300 g fresh strawberries

Instructions

Initial preparations

• Place the cashews in boiled water to allow them to soak up some of the water while you prepare the rest of the cake.
• Make sure you have date purée at hand or follow this recipe. I used about 70 %, so you can make less, if you do not want to have leftover date puré. It can also be bought in stores as date paste, but you would want to add some water to it, as this is usually pure dates.
• Turn on the oven to 175°C / 350℉.

Short crust pastry

• Start by making the flax egg in a bowl and set aside.
• Meanwhile, mix all the dry ingredients in one bowl and set aside.
• Then, add all the wet ingredients to the flax egg and mix until combined.
• Lastly, mix the wet and dry ingredients until a firm pastry has formed. Form into a round shape and use a rolling pin to flatten the pastry. Aim for 26 cm / 10.2 inches in diameter. Once done, place the pastry in the tart form and make sure it is pressed into the sloped sides to give it the beautiful shape once done.
• Let it rest in the fridge while preparing the mazarin layer.

Mazarin layer*

• For the mazarin layer, mix all the wet ingredients in one bowl and dry ingredients in another bowl. Combine both till a thick batter forms.
• Add the mazarin batter to the tart form on top of the crust you have just placed. Make sure to spread it out, so it also runs up along the sides, resembling the way the crust is spread out in the form. (This is to create space for the vanilla cream later)
• Bake the tart at 175℃/350℉ for 20 minutes (or until golden brown). Keep an eye on the tart around the 15 minute mark, as it can depend on your oven.

Chocolate layer

• Once the tart has baked, take it out of the tart form and place it on a baking rack.
• Chop the chocolate and add it on top of the warm tart and allow it to melt. Use a spoon/spatula to even it out if needed.
• Place the cake in the fridge until chocolate has hardened – about 20-30 minutes.

Vanilla cream*

• While the cake cools down, prepare the vanilla cream, by adding all ingredients to a high speed blender and blend until smooth. If the cream has become a bit warm from blending, you can place it in the freezer for 10 minutes or add it to the cake and allow the cake to rest in the fridge for about 15 minutes before decorating it with strawberries.

Strawberry topping

• Wash the strawberries and cut them in halfs.
• Decorate the cake as you wish and enjoy the hard labour with a well-deserved piece of traditional Danish Strawberry Tart full of wholesome ingredients.
• Aim to enjoy the tart the day of making it. The tart is best preserved in the fridge and can be stored here 1-2 days.

Notes

DATE PURÉE

For the date purée see my recipe here. I used about 70 % of the total date purée from this recipe. 

 

*FASTER VERSION

If you are short on time the day of serving the cake, there are a few tips for creating it a bit faster. 

Instead of soaking and blending cashews, you can substitute it with cashew butter. The same goes for date purée, which now can be bought in many groceries.

The date paste, mazarin layer and vanilla cream can easily be prepared the day before and stored in the fridge. 

Once the cake has been baked and chocolate layer added, place the cake in the freezer instead of fridge. 

 

The post Vegan Danish Strawberry Tart -“Jordbærtærte” appeared first on Cumin and Yin.

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are super low in refined sugar, and you can definitely sub the small amount of refined sugar in the dough with syrup. Also the cinnamon custard is completely free of refined sugar.

Folding and twisting the rolls

To create these beautiful and twisted cinnamon rolls, fold the dough by taking ⅓ (~15 cm) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide 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 your fingers and tuck the end underneath.

Filling

Cinnamon is great with so many things, but you can definitely change the filling with any other desired filling. Try blueberry jam or chocolate. As you can see in the pictures, I added some chopped chocolate pieces to half of the buns and it turned out great. You can also try thisrhubarb citrus compote inside the rolls! Just add a bit of starch to the compote, to avoid the dough getting too wet and slippery to work with.

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Twisted Cinnamon Rolls

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion.

Course Breakfast, cake, Dessert, Snack

Prep Time 40 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 4 hours hours

Author Luna Linnemann

Ingredients

Dough

• 275 g all purpose flour / wheat flour
• 150 g oat flour
• 25 g fresh yeast *
• 2.5 dl oat milk or any other vegan milk
• 40 g sugar
• 0.5 tsp salt
• 2 tsp cardamom
• 75 g vegan butter

Marzipan custard/remonce

• 20 fresh dates *
• 80 g vegan butter *
• 2 tsp cinnamon
• 2 tbsp syrup
• 1 tbsp almond flour

Instructions

Dough

• Heat the oat 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 flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer 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 1 hour to rise.

Cinnamon custard/remonce

• Pit the dates.
• Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

• Once the dough has risen, roll it out in a rectangular shape (~30×50 cm).
• Spread the cinnamon custard all over the dough with a spatula.
• Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide 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 your fingers and tuck the end underneath.
• Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well – just cover them with something that will keep them moist).
• Bake the rolls at 180°C for 15-20 min (until golden brown).

Notes

* If you only have dry yeast, 6 g should be enough.

* If you can’t find fresh dates, you can use dried ones. Just soak them in hot water for 15-20 minutes before using.

* You can sub 25 g of butter with ½ a ripe banana in the cinnamon custard/remonce.

The post Twisted Cinnamon Rolls – crispy and soft appeared first on Cumin and Yin.

There is no excuse not to have this amazing vegan Danish rice pudding “Risengrød” even though Christmas has just passed or you are in the middle of summer. Any time of the year, this pudding will bring you joy and “hygge”.

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Danish rice pudding “risengrød”

This traditional christmassy Danish rice pudding called "risengrød" is fantastic for cold evenings where you want to enjoy the Danish "hygge" phenomenon. Leftovers are great for brekky or as rice cakes or even the Danish Christmas dessert "Risalamande".

Course Brekky, Dinner

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Author Luna Linnemann

Ingredients

Porridge

• 500 g rice (short grained white)
• 1 l almond milk
• 0.5 l oat milk (GF if necessary, or rice milk)
• 1 can coconut milk
• 4 dcl water
• 75 ml oat cream (optional, GF if necessary, or another kind of cream)
• 1 tsp himalayan salt

Topping

• 3 tbsp sugar
• 2 tsp cinnamon
• vegan butter

Instructions

Rice pudding

• Turn the oven to 150°C.

  Alternatively it can be cooked in the pot but it takes less effort to use the oven and minimises the chances of the rice pudding burning/sticking to the bottom of the pot.
• Rinse your rice before adding them to a pot with with the water. Cook and stir until the water is soaked by the rice (about 5 min).
• Add the oat and coconut milk to the pot. Stir until it boils, making sure it doesn't burn/stick to the bottom of the pot.
• Put a lid on the pot and set in the oven for about 45 min. You might want to have a tray under it in case it spills over.
• Take the pudding out of the oven, give it a stir and add the salt. If the texture isn't creamy enough you can add some oat cream.

  Serve in a bowl.

Topping

• Mix the sugar and cinnamon powder.
• Add about a teaspoon of butter in the middle of the porridge, letting it melt and sprinkle some cinnamon sugar on top of the pudding.

The post Vegan Danish rice pudding “Risengrød” appeared first on Cumin and Yin.