I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!
Ingredients 4 dl plain flour 2 tsp baking powder 1 dl brown sugar 1/3 tsp vanilla powder 2 tsp cardamom, coarsely ground pinch of salt 100 g vegan butter 0,5 dl aquafaba 1,25 dl plant milk 1-2 ripe pears
Crumble 0,75 dl plain flour 1 dl rolled oats 1 dl brown sugar 75 g vegan butter
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper. Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out. Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel. In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top. Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.
Freshly baked bread in the morning – few things can beat that! The smell from the kitchen and warm rolls is a truly great start to the day. If you want this, but don’t fancy getting out of bed at 4 am, go for an overnight dough. This is my favourite recipe from @mittkok and it’s so simple to prepare and makes the best rolls!
15 g fresh yeast 4 dl cold water 1 tbsp agave syrup 1,5 tsp salt 9 dl sifted rye 10-15 dried apricots, chopped in small pieces optional 10 chopped walnuts
Dissolve the yeast in the water. Stir together all the ingredients to a dough. It’s supposed to be sticky. No need to work the dough until smooth. Cover with a damp kitchen towel and place in the fridge overnight.
In the morning, pour the dough onto a clean surface sprinkled with flour. Shape it to a long rectangle, about 40×10 cm. Fold lengthwise. Brush with cold water and sprinkle again with flour. Let the dough rest until the oven is heated to 275 C. Then place an empty oven tray in the oven for a few minutes until hot.
Cut the dough in twelve pieces, making sure they’re more or less the same size. Take out the hot oven tray, cover with parchment paper and transfer the rolls onto the tray. Bake in the oven for about 15 minutes until golden on top. Let cool on a rack under a kitchen towel for 5-10 minutes before eating.
Here in Sweden, we really lika “fika”, which is a collective noun for rolls, buns, pastries and the like, but can also just mean a cup of coffee or tea. I prefer when baked goods are included, no surprise huh? Many would agree that the most Swedish fika of all is cinnamon rolls. No wonder we have created a special day for it! So today is #kanelbullensdag or #cinnamonrollday.
We took a shortcut and made cinnamon roll muffins instead of baking a yeast bread. The recipe is from @fridasvegobak and it was delicious. My youngest ate the top of the muffin only, the good bit with the sweet pearl sugar.
Flowers in the colour of the Swedish flag and a very cute cinnamon roll play set from Ikea felt like the right kind of props for this patriotic shot. Do you have a special kind of sweet or pastry where you live, friends?
Lovely rolls with two fillings – blueberries and vegan custard, and grated apple with cinnamon and custard. Perfect autumn flavours! Both the dough and the custard recipes are from @fridasvegobak, the Swedish queen of vegan baking if you ask me. Check her feed out if you haven’t already!
The only little mishap here was that my 2-year-old was a bit impatient and apparently turned the heat in the oven down while watching the rolls bake in the oven… So they ended up a bit flat, but still really moist and yummy. And a semi-failed baking experience only means one thing – I have to give it another go. Oh, poor me.
A nice little treat for a picknick at the playground with the kids and some friends the other day, when the sun was still shining. This was simple enough to let the two youngest help out, which always makes me feel like Mum of The Year, because truth be told I don’t usually have the patience to let them mess around while I cook.
Ingredients (makes 12 medium muffins) 100 g vegan butter (I use @naturli) 1 dl aquafaba 2 dl caster sugar 3 dl plain flour 2 tsp baking powder 0,5 tsp vanilla powder a pinch of salt 0,5 dl apple jam or sauce 1 dl plant milk 1 large apple 1 tsp cinnamon 1 tsp caster sugar
• Melt the butter and let it cool. • With an electrical beater, whip the aquafaba and caster sugar to a fluffy batter. • In a separate bowl, mix plain flour, baking powder, vanilla powder and salt. Sift into the fluffy batter and fold in until combined. Stir in melted butter, apple sauce and plant milk until the batter i smooth. (I used my homemade apple sauce with lots of cardamom – yummy!) • Finely dice the apple and toss the cubes in cinnamon and sugar. Fold this into the batter. • Distribute in 12 muffin cups. Bake in 225 C for 13-15 minutes, until the top is golden. • Let cool, dust with powdered sugar and enjoy!
A perfect snack to bring on a picnic. Approved by all four children! A lot healthier than your regular muffin, with oat, banana and only a little sugar. Original loaf recipe from @thesimpleveganista and only slightly adjusted by me.
Ingredients for 12 medium sized muffins 175 g rolled oats 175 g sifted rye flour 80 g brown sugar 3 tsp baking powder a pinch of salt 3 ripe bananas, medium size 0,5 dl plant milk 0,5 dl canola oil (or substitute) 100 g frozen blueberries
Mix all the dry ingredients in a large bowl. Mash the bananas and combine with the mix. Add plant milk and oil and quickly combine until you have a thick batter. At last, fold in the blueberries. Divide the batter into 12 muffin cups (preferrably in a muffin baking tray). Sprinkle with brown sugar and rolled oats. Bake in the oven at 225 C for about 20 minutes, until a toothpick will come out clean when testing. Remove from the tray and let cool.
It’s getting cooler, and I’d love to curl up in the sofa, have a few of these cinnamon rolls and a large cup of Earl Grey. Too bad we ate them all already. Should have saved some in the freezer, but they were just too good. I found a great recipe from @fridasvegobak and we loved these rolls with lots and lots of cinnamon, vegan butter and sugar in the filling.
More on the blueberry theme. I made banana bread and simply added a deciliter of frozen blueberries (Nordic kind) to my usual recipe. It tasted really good, but the recipe still needs some adjusting because the loaf was a little bit too moist. I don’t feel the least sorry for myself for having to bake this again soon to get everything right!
Sometimes my projects in the kitchen grow out of proportion. This time literally. I tried a recipe for vegan cinnamon buns from @fridasvegobak, and decided to make half of the dough into a braid. The filling was totally improvised – vegan butter, shredded coconut, lemon juice and zest and a fair it of sugar, and when I made the braid it looked so promising. A little long maybe, but hey – more to go round! Then it started to rise. And rise and rise. By the time I put it in the oven it was almost falling over the edges of the oven tray.
Well, you can’t succeed every time. It got a little burnt and stuck to the walls of the oven. But there certainly wasn’t anything wrong with the taste. Next time I’ll use less dough and even more of this sweet filling!
My plum tree is overflowing with ripe fruit, and I’m trying to use as much as I can. I saw the talented @lesoulfoodist post a beautiful plum cake and got the recipe. I was not disappointed, let med tell you. A perfect cake, well balanced in sweetness that brought out the best in the plums. If you don’t have any plums of your own, you’re more than welcome to stop by and pick some from my tree!
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper. Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. I used the food processor (my best friend). Pour the batter into the spring form and even out. Cut the plums in half and take the stone out. Cover the batter with plums. In the food processor, combine the ingredients for the crumble. Distribute on top of the plums. Sprinkle with extra cinnamon on top. Bake in the oven for 45 minutes until the top is golden.