Galettes are my favorite things to bake, because they are so easy. They can be sweet or savory, with fruits or vegetables, vegan or with butter. In the summer, they are obviously a perfect way to eat lots of summer fruit. Plums, nectarines, strawberries, blueberries, peaches, apricots or figs all work great as toppings. Serve it with ice cream or whipped cream if you like.
[Read more…] about Summer berry galette (vegan)
Sweets and bakery
The last few weeks have been quite eventful for me and I can’t wait for the beginning of the summer break. In such exciting and hectic times it’s nice if something works out without much effort or any trouble, as was the case with this improvisational vegan recipe, which resulted in a not only edible but delicious cake. It is sweetened only with raw cane sugar and rice syrup and contains (soy) yogurt instead of eggs and olive oil instead of butter. The rhubarb is roasted for a few minutes first, so it becomes a little sweeter, even though I really like the special slightly sour taste of rhubarb.
[Read more…] about Rhubarb and hazelnut cake (vegan)
Berlin is full of elderflowers right now. People are making elderflower cordial, there’s elderflower jam and even elderflower sorbet. My mother used to make something called Hollerkuechle, fresh elderflowers dunked in a thin batter and then fried in oil and dusted with sugar. It was delicious! I didn’t manage to replicate that yet, but I did experiment a little with elderflower cakes. This one turned out the best: moist and fluffy. I used a simple recipe for a vegan lemon cake as a base (found on The Ethical Chef), and adapted it with the elderflowers and by adding a little coconut cream. [Read more…] about Elderflower lemon cake
I can’t wait for spring and all the fresh fruit and vegetables it will bring. For now I turned to citrus – again – I was looking for a recipe for an orange cake and came across this one from Greece. Since I also had some phyllo dough languishing in the freezer I decided to give it a go. I wanted to make a vegan or at least egg-free version though. I love eggs and dairy, but I’m trying to eat less of them, so I’m usually looking for ways to replace them when baking. Ground flax seeds work well for this purpose. Here the (vegan or regular) yogurt, olive oil and orange juice add moisture and the phyllo gives the cake some structure. It’s light and refreshing and has a lovely custardy texture, especially once it has soaked up all the delicious orange-cinnamon syrup at the end.
[Read more…] about Greek orange phyllo cake (portokalopita) – vegan
Finally I was in enough of a holiday mood to bake some cookies. I had this planned for a while – after all, Germany is famous for its abundance of x-mas sweets and bakery, even though I’m usually just glad when this season is over :) These vanilla flavored cookies are shaped like little half moons and one of the classic types of cookies for x-mas. I made them vegan, using coconut oil instead of butter. You may have seen this very useful post on baking with coconut oil. It’s indeed a bit tricky and I’m still experimenting with the right consistency. What I found in this case is that it’s important to bake the cookies at relatively low temperature so they don’t dry out too much, and to store them in a warm place so they stay crumbly and soft. I used a ‘real’ vanilla pod here and would really recommend it, but using a bit more vanilla flavored sugar or a few drops of vanilla extract is an alternative option. Give it a try and let me know how it works for you!
[Read more…] about Vegan vanilla cookies (Vanillekipferl)
My kitchen is by no means complete – I don’t own a cast iron pan for example, nor a proper food processor and not even a set of tea cups. But I happen to own a special mill to grind poppy seeds. I sort of inherited this from my grandmother, who as I’ve mentioned before was an amazing baker. I also happen to love poppy seeds. So now the time had come to use this little mill and make a poppy seed cake, or what we call Hefezopf, a simple yeasted cake with poppy seed filling, rolled up, then cut in half, braided and baked. I think this type of pastry is common all over central Europe, I’m not even sure where it originates from. It can be eaten just like that for breakfast or tea, or with a little butter or margarine and jam or honey. Note that poppy seeds are so tough that it’s difficult to crush them with anything else than a special grain mill. So when you buy them, make sure to get the ones that are already ground. Apart from that this cake/roll is quite straightforward. It can be made vegan or non-vegan, both are equally good. If you don’t like raisins, use dried apricots or dates instead.
[Read more…] about Traditional yeasted poppy seed roll (Mohnzopf)
Something that’s really in season right now here in Berlin is apples. I got these rosy and pretty ones yesterday, so it was kind of obvious to try baking rose apple tarts. I’d seen and admired pictures of those but had no idea how to make them. After some research, I learnt that there are different methods, of course – the one I chose here seemed to be the easiest, as demonstrated in this lovely video. For the dough, I went back to my trusted olive oil mix and it worked well, again – it’s admittedly not the easiest dough to roll out thin (in the pictures you can see the parts that look a little chunky), but with patience and a bit of force I managed to get it in shape. The result were tiny and delicious tartlets, perfect for a Sunday afternoon.