Good morning everyone! Yesterday I baked some lovely vegan cinnamon buns adapted from a swedish recipe. It is just ridiculously easy to veganize yeast dough recipes! I replaced the butter and milk with margarine and soy milk and used a mix of wholemeal and regular flour to make them a tad more nourishing. All you need is an hour and a half and a bit of patience.
Yeast is a type of fungi that ferments the sugar in the dough into carbon dioxide. That’s why you activate the yeast in the beginning and let it prove multiple times: the gas forms bubbles and hence the dough expands. Once in the oven, the temperatures are too high for the fungus and the yeast dies. The air pockets remain, though, giving the dough a soft texture.
Kanelbullar are widely popular in Sweden and serve as perfect comfort food in autumn (or all round the year when you’re feeling down). In fact, I just had one for breakfast. You can easily produce large quantities, store them in a tin or a cookie jar and treat your friends to them. Enough said, here’s the recipe:
Have you ever baked your own bread? I’m telling you: All you need is three ingredients and an oven and you can make Swedish crispbread as we speak/write/read.
„Knäcka“ means crispy in Swedish. And it is crispyness, ideed, that is most characteristic for the Swedish “Knäckabröd”. Invented in Sweden in 500 AD, the thin cracker enjoys popularity in Scandinavia, Germany and among health-conscious people elsewhere. It tastes like crisps, it’s inexpensive, full of fibre and you can store it for ages. All you need is wholemeal rye flour, salt, and water. I’ve added extra seeds and grains for health benefits.
lemon yoghurt cake
When it comes to lemon cake, I am frequently disappointed. Often, it tastes of nothing but sugar and then people drizzle it with glaze, making it even sweeter. If made right, though, lemon cake can be moist and juicy, refreshing and addictive. And probably you have all the ingredients for one in your kitchen right now!
Happy sunday everybody!
As you might have noticed, Frieda has been absent for a while. Well, she is touring through the U.S. in search of the best burger joint in the country. Also, she will be a bridesmaid at a real American wedding. Can’t wait to see the photos! Before she’s back (hopefully with a lot of yummy recipes) I guess I will have to come up with something to satisfy our cravings for a sweet treat on a sunday afternoon.
This is what I did: I made a cheesecake out of a block of tofu. It sounds pretty gross, but I can assure you, it came out lovely! The texture is fluffy and the crust tastes like caramel melting on your lips. I made it with a type of shortcrust biscuit called Speculoos or Spekulatius, a traditional christmas cookie in Germany and the Netherlands. Speculoos are thin and crispy and they are flavoured with cinnamon, nutmeg, cloves, ginger, cardamom, brown sugar and white pepper (flavour explosion!). If you caramalize these biscuits and add a pinch of seasalt, the flavour comination really is stunning with the soft texture of the tofu filling. If you can’t find Speculoos in your country, just use digestives instead.
Vegan carrot cake
Most people are afraid of vegan baking. After all, what do regular cakes consist of? Eggs, butter, milk, cream, you name it. But it’s not that difficult, believe me (and I’m passionate about cakes, oh yeah) So here’s a guide on how to subsititute the animal products in your tarte: