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.


Vegan as is.


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.


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.


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.


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.


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.


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.


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.


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.

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.


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).


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.


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!