Vegan Mofo 2019: Afternoon Tea / Veganising The Nordic Baking Book

According to British culture guides, written by fans of Dr Who and distributed on the internet, we sit down for afternoon tea each day at 3pm. It involves tea, tiny sandwiches and cakes. In reality I’ve only ever had ‘tea’ once and I consider 3pm the stupidest time of day to stuff yourself with miniature foods. I mean it’s not that long after lunch and it’s way too close for dinner. You’re basically messing up two meals to have a platter of fancypants cakes. If you must have tea have tea for lunch, that’s what I’m saying.

All this is to say that today’s tea is a rushed affair. Slotted in between family visits and enjoyed at 8pm while writing this blog entry. To keep with the other theme of the week I made…

Chokaladskorpor – Chocolate Rusks

Veganised by replacing the butter with margarine and replacing the eggs with 6 teaspoons flax wisked with 9 tablespoon oat milk.

chocolate rusks

These are amazing. Happy chocolate cookies of love. Perfect for after a long day with a pot of white tea.

Vegan Mofo 2019: Bread / Veganising The Nordic Baking Book

Rundstykker (wheat variation) – Breakfast Buns 

This is the wheat variation made with water so it’s vegan as is.

Perfect soft roll for sandwiches or splitting and toasting. It’s a really simple and quick bake too, which is a bonus. And that’s the Danish name, in case you were wondering.

Pinnbröd

Vegan as is.

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The fun is more in the making than the eating but it is really fun. I made this over a campfire with my guides. As we were on a shingle beach we found that we could prop the sticks up close to the fire and leave them to it with nothing but a quick quarter turn.

Rundstykker (wheat variation) – Breakfast Buns 

Wholemeal and oats version made with oatmilk rather than cow’s milk.

wheatandoats

Like the wheat variation they are soft, slightly sweet, and really tasty. This is my favourite variation.

Grahamsbröd – Basic Graham Bread

Veganised with oat milk for the milk and naturali block for butter.

graham

If you are wondering where I bought Graham flour in the UK I got it from Scandi Kitchen. It added a great nutty taste.

Kartöflubrauð – Icelandic Potato Bread

Veganised with oat milk rather than cow’s milk.

potatobread

So when we first got together Kate used to make a version of potato bread once a week for us to eat so this is kind of like a stroll down memory lane. The potatoes add moisture, density and a lovely potato taste to the loaf and it’s lovely.

Bergis – Wheat Loaf with Poppy Seeds

Veganised using naturli block for butter, minor figures oat milk for dairy milk and an oat milk wash rather than an egg wash.

poppyseed

This loaf, which had its roots in challah bread, is incredibly soft. Oat milk has quite a high sugar content so it browns nicely when used as a wash, though not as brown as an egg would. It also nicely holds those lovely, lovely poppy seeds in place.

Källarfranska – Wheat Buns

Veganised with oat milk in place of the cows milk.

wheatbuns

These baby buns are ever quicker than the others. Small, sweet and perfect for a snack.

Kalljästa frukostbullar – Overnight breakfast buns

Veganised using agave rather than honey.

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These benefit from both Graham flour and an overnight rise. They’re really easy to make first thing in the morning.

Rugbrød – Danish Rye Bread

Veganised with oat milk with vinegar added rather than buttermilk. I also started this from a sourdough starter rather than cultured dairy.

ry

There is a reason there is only one rye bread in this post and it’s not just that it took four days to make. It’s that after it took four days to make I realised I do not have a taste for rye bread. I’m sorry. I just don’t. It was fun to make though.

Tomorrow we’ll be taking a break from Nordic Baking to have a bit of quiche. Providing my quiche works out.

Vegan Mofo 2019: Pastry / Veganising The Nordic Baking Book

Today we move on to pastry which is an area I’m not exactly well versed in. But I try, and also I cheat.

Julstjärnor – Finnish Puff Pastry And Plum Stars

Vgeanised by being a cheating cheater who cheats and never makes her own puff pastry. The cheaper Jus-Rol is made with veg fats instead of butter.

star
Turns out that constructing these based only on a line drawing was a little difficult and my fist batch can out looking like… well like a symbol that isn’t appropriate. Thankfully, after a quick google my second batch turned into a beautiful star. The taste fantastic. Plum is an amazing jam.

Hindbærsnitter – Danish Glazed Raspberry Squares

Veganised by replacing the butter with Naturli block and using oat milk to bind the pastry rather than egg.

jammy

So far in these write-ups of my experiments I’ve been using the Swedish words for the baked goods. I’m doing it in the hopes that one of the words will stick and I’ll have gained at least one word of a foreign language out of this project. Which I’m mentioning because this is Danish instead.

I wish I’d used a mix of Trex and Vitalite for the sweet shortcrust rather than the Naturli block. It was incredibly hard to work. But when cooked and used as the bread in a fabulous jam sandwich it was perfect. Thankfully I only made a half batch because we ate them all very, very quickly.

That’s it for pastry, tomorrow we’ll be looking at bread. Brace yourself. I’ve baked a lot.

 

Vegan Mofo 2019: Cake / Veganising The Nordic Baking Book

I’ve only explored a couple of the recipes from the cake chapters. I’m still a little bit confused by the whole concept of coating the baking pan with breadcrumbs. But I put my fears behind me for a couple of simple bakes.

Kardemummakaka – Cardamon Cake

Veganised by replacing the butter with Naturli block, removing the egg and replacing the sour cream with Alpro yogurt (the extra liquid that the yogurt contains works to replace the egg as well as the sour cream).

cardamon

Who can resist cardamon cake? Soft beautiful sponge with the beautiful fresh taste of cardamon and sprinkled with pearl sugar.

Mannagrynskaka – Semolina Sponge Cake

Veganised by swapping out the yogurt with Alpro and the butter with Naturli block.

rasberry

Just looking at this picture makes me smile. It’s a beautiful summer cake with a brilliant texture from the semolina and the bright burst of raspberries. I think this one is going to go into my regular rotation.

That’s all from cakes, for now. Tomorrow is pastry!

Vegan Mofo 2019: Biscuits / Veganising The Nordic Baking Book

I first saw The Nordic Baking book in real life in Portree in a shop called ÒR. I couldn’t actually afford it at the time because I was busy buying about five other books (and the rest of the stock — everything in there is gorgeous!) but the Nordic Baking Book played on my mind. I ended up buying it full price in Waterstones in town as soon as I got paid — I couldn’t wait for our next trip to the Hebrides.

The Nordic Baking Book is a collection of baking recipes from around the Nordic Region. Obviously. It’s a documentary book so all the recipes are in their traditional form. You know, not vegan. But I can work with that. I’m trying to veganise one recipe a week out of there. Both this week of Mofo theme and my experiments started with biscuits.

Blondkakor – Peasant Shortbread Cookies

Veganised by replacing the butter with 1/3 vegetable fat (Trex) and 2/3 margarine (Vitalite)

Buttery shortbread studded with whole almonds. Leaving the skin on is something I wouldn’t think of doing for a cookie but it really brings the almond flavour. The only issue is they don’t keep. Turns out that isn’t a problem though.

Chokladsnittar – Chocolate Cuts

Veganised by replacing the butter with Naturli Block

choccuts

Chocolate shortbread studded with pearl sugar. These babies didn’t last very long either. So delicious. They aren’t strongly chocolatey, just light and sweet and perfect with a hot drink.

Mandelskopor – Almond Rusks

Veganised by using Naturli block instead of butter, and eggs replaced with 4 teaspoons of flax, 6 tablespoons of oat milk and an extra 1/2 teaspoons of baking powder.

almond rusks

I needed another almond hit. The idea leaving the skin on the almonds is something I haven’t come across in my usual Anglo-American baking. It’s the best thing ever though. I worried if the skins would add a funny texture but you don’t notice it. All you notice is the incredible almond taste. So I had to try these Almond Rusks, and they did not disappoint.

I’m afraid that’s all of my biscuit experiments for now but I’m having so much fun here that I doubt they’ll be the last.