Tag: summer

Grapefruit Salad with Hemp Seeds and Pea Sprouts
March 23, 2021

Grapefruit Salad with Hemp Seeds and Pea Sprouts

If you are looking for an easy lunch, try this grapefruit salad with hemp seeds and pea sprouts. It’s super easy to make and very refreshing. I love the vibrant colours. Adding hemp seeds will allow a better absorption of the nutrients in the veggies …

Overnight oats with cardamom
October 12, 2020

Overnight oats with cardamom

Enjoy these easy and fast overnight oats are with fresh fruit and some peanut butter as the perfect start to your day. This recipe is deliciously creamy and it works perfect as a to-go brekky as well. More yummy brekky recipes you might enjoy: Crunchy …

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
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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
  • Β½ lemon (the juice)
  • Β½ orange (the zest)
  • 1 tbsp water (optional)
  • 4-5 tbsp sugar
  • Β½-1 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 Β½-ΒΎ 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

  • Turn the oven to 180℃/390 ℉.
  • 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 β…“ (~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 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

Tomato Rhubarb Chili Relish
August 13, 2020

Tomato Rhubarb Chili Relish

Try this tomato rhubarb chili relish as a salsa with Mexican food or as a dip with a “cheese” platter. The rhubarbs add a lovely sweet and fresh sourly taste to the relish. Other dips and dressings you may like: Dill Garlic Yoghurt Dressing Vegan …

Vegan wild garlic hemp seed pesto
June 8, 2020

Vegan wild garlic hemp seed pesto

This vegan wild garlic hemp seed pesto is absolutely irresistible. Try it with fresh pasta, on top of salad or as a dip on a “cheese” board. Wild garlic (ramson) Wild garlic is also called ramson, and it can be foraged in woods for instance. …

Beetroot berry smoothie
May 12, 2020

Beetroot berry smoothie

This easy beetroot berry smoothie has a lovely taste. Using beets in smoothies adds more veggies to your daily diet without comprising the sweet smoothie taste. I find beets great in berry smoothies because they have a sweet taste. Smoothies are generally great to incorporate more veggies in your daily food intake, in which case beets and berries are a great mix.

If you want to add some more recipes for a big lovely brunch, you can add these recipes

Beetroot berry smoothie | Strawberry, raspberry and beets
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Beetroot berry smoothie

A great smoothie for adding more veggies to your daily diet.
Prep Time10 minutes
Cook Time5 minutes
Course: Brekky, Snack
Servings: 2 people
Author: Luna Linnemann

Ingredients

  • 2 beetroots (~2 dl cubed)
  • 1 dl frozen strawberries
  • Β½ dl frozen rasperries
  • 1 date (optional)
  • 3-4 cm fresh ginger
  • 10 fresh mint leaves (optional)
  • 2 tsp psyllium husk (optional)
  • 2 tsp chia seeds (optional)
  • water to cover the ingredients in the blender

Topping suggestions

  • Coconut flakes
  • MΓΌsli / Granola
  • Nuts and seeds
  • Nut butter

Instructions

  • Rinse your beetroots and ginger. I use organic vegetables to avoid having to peel them. I just rinse them with a veggie brush and cut off the ends and any weird looking parts. Cut the beets and ginger into cubes.
  • Add all ingredients to a blender and add water to cover the ingredients in the blender.
  • Enjoy in a glass or with some toppings as a smoothie bowl.

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