My recipe e-book is here!

I’m so thrilled to announce that my first official recipe e-book, “A Collection of Recipes from Arctic Grub” is now online and available for sale!

This is a collection of more than 60 of my favorite Norwegian recipes from my blog, in addition to some exclusives available only in the book, like my mom’s recipe for lefser! I’d say it would be worth getting the book just for that one recipe…

If you are looking for a “one stop shopping” for classic, Norwegian recipes that have been ‘veganized’ (plant based), but tastes just like the foods you’re used to, this book is for you!

From carrot ‘lox’, to whole grain and cripsy breads (knekkebrød), to Nordic root vegetable stew and Norwegian meatballs plus all the traditional Christmas cookies and decadent cakes you know and love – they are all here!

The nearly 130-page book is available at the very reasonable price of $19.99.

Click HERE to purchase the book.

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If you know of someone who would like to get this book for Christmas or the holidays, purchase it for them and send me an email to sunny@sunnygandara.com with a copy of your receipt and let me know what email  I should send it to and when!

I want to thank you all for your support of this blog, and by purchasing this book you will help me continue providing recipes, stories and information about Norwegian food, history and culture.  Thank you so much!!

Again, you can purchase the book by clicking HERE.

5 reasons to love Norwegian bread

As a typical bread-loving Norwegian, it can be difficult to live in a country that is protein obsessed and deathly afraid of carbs.  But it didn’t stop me from making today’s recipe of whole grain, multi-seeded loaves of bread that

I think I’ve shared my first experience arriving in the U.S. seeing all the plastic wrapped breads sitting on the shelves for weeks, thinking, “how is this possible? Why doesn’t the bread go bad?”  Yes, I know – I was pretty naive. Then I picked up a slice, only to discover that it was mostly air, and I was able to squeeze it in the palm of my hand and shape it into the size smaller than a ping pong ball.  I knew then, that this was not something I particularly wanted to put in my body.

This is when I became slightly obsessed with baking my own breads, buying specialty flours online and seeking out health food stores that would have the kind of darker, whole wheat and grain types we use back home.

Why eat Norwegian style bread, you ask? Here are a few reasons:

  1. Whole grains and seeds contain lots of nutrients and fiber, the latter helping you to stay fuller longer, causing you to eat less
  2.  It will help lower your cholesterol
  3. Stabilizes your blood sugar levels, helping you stay more energetic throughout the day
  4. Contributes to good digestion and gut health
  5. Can help prevent diseases like cancer, diabetes and cardiovascular disease

A bonus reason is that as opposed to white bread, whole grains and seeds contain tons of vitamins, minerals and antioxidants that help keep your body healthy. Why not opt for both healthy AND delicious if you’re going to eat? Norwegian bread is the way to go!

I am a believer in using quality grains and flours when making bread, cookies, pastries and cakes. I use organic products from smaller producers whenever I can, and wholeheartedly believe that if everyone would do the same, we would see less people intolerant of gluten and grains, and less obesity.

Yes, that’s right.  There has never been as much obesity in the world since the widespread popularity of the Atkins Diet, where red meat, bacon, eggs and cheese were touted as “health food” and food to eat if you wanted to slim down, whereas bread, pasta and rice were looked upon as the devil himself.

Come to think of it, growing up in Norway, we ate bread for breakfast, lunch and “kveldsmat” (a late night meal after dinner, because Norwegians eat dinner super early, around 5pm), and I never really saw any overweight people around. Food for thought, literally.

If you’re new to my blog, you might want to read my previous blog post about bread from my home region of Sunnmøre, which goes into more history and detail about breadmaking in Norway, and includes another recipe for bread.

I don’t think I’m exaggerating when I say there are MILLIONS of recipes for homemade bread in Norway, we just love bread that much.   The best thing about making your own bread is that you know exactly what is in it, there are no fake additives and preservatives that may wreak havoc on your body, and of course: it tastes ten times better than any store bought version you will find! That is, if you follow my recipe of course! 🙂

This bread is made in two stages. You’ll combine the ingredients in the first batch as listed below, then wait a few hours before you add the ingredients from the second batch.  Trust me, the breads will be well worth your efforts! You can also double the recipe to make six loaves and freeze them so you have for weeks to come (or if you’re as big of a bread lover as I am, only for two weeks, hahaha).

Happy baking and please comment if you do try it out or if you have any questions! You can also stop by my FB page, Arctic Grub, and join in on the discussion about Norway and Norwegian food there!

MULTI-SEED, WHOLE GRAIN NORWEGIAN BREAD

Makes 3 loaves

1st batch:

a heaping 1/2 cup (75g) wheat bran

a heaping 1/2 cup (75g) chia seeds

a heaping 1/2 cup (75g) sunflower seeds

a heaping 1/2 cup (75g) pumpkin seeds

a scant 1/2 cup (100 grams) organic old-fashioned oats

1 cup (200 g) organic whole wheat flour

1 cup (200g) organic dark rye flour

4 cups (900ml) cold water

2nd batch:

1 cup (200ml) water

2 tbsp maple syrup or light syrup

2 tbsp sea salt

1 packet dry yeast or 50 grams fresh yeast

4-4 1/2 cup organic all purpose flour

Directions:

Combine all the ingredients from batch #1 in the bowl of a stand mixer (or a large bowl) and cover with plastic wrap or a clean towel. Let sit for at least 2 1/2 hours at room temp, or overnight if you can. This will expand the seeds and make them chewy, which will help bind them to the dough.

After the mixture from batch #1 has been sitting for several hours or overnight, add in the ingredients from batch #2, perhaps holding back a bit of the flour.  Fit the dough hook of the standmixer on and mix for 5 minutes at low speed, then increase to high speed and knead the dough for another 5 minutes. Add more flour if necessary, until you get a smooth, elastic dough.

Let the dough rest for another 2 hours.  Prepare three loaf pans by greasing them lightly with oil.  Then pour the dough onto a clean work surface, divide it into three equal pieces.  Fit the pieces into each loaf pan (if you don’t have loaf pans you can also free bake them by shaping the pieces into loaves and placing them onto a baking sheet).

Cover the loaves with a clean towel, and let rest for another 45 minutes at room temp. Meanwhile,  heat your oven to 440 degrees Fahrenheit (220 degrees Celcius).

Brush the top of the loaves with a little water, and sprinkle additional chia, sunflower and pumpkin seeds on top. Bake for about 30-35 minutes or so until the bottom is hard and make a hollow noise when you tap them. Cool for about an hour (if you can wait) before slicing into ti. Serve with vegan butter and a cup of coffee or tea!

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A pumpkin bread recipe for when you want to impress

For someone who isn’t a huge pumpkin fan to begin with, this is a pretty big statement which I hope will catch attention.  Because your gustatory experience will depend on it. 

It’s not often I even get tempted by anything “pumpkin” and as a native of Norway, I never understood Americans’ obsession with pumpkin flavored everything. Pumpkin spiced lattes, pumpkin muffins, pumpkin pie, pumpkin casserole, pumpkin pancakes, pumpkin ice cream, pumpkin cakes… the list goes on. 
 
But as I had received two good looking pumpkins from my CSA share a couple of weeks ago that were just standing on my kitchen counter, I decided to make use of them other than turning them Halloween decorations.
First I started with making my own pumpkin puree, because honestly – every canned version I’ve ever bought tastes god-awful.  Bland, boring and everything I will not allow in my food. I will include a super simple recipe for it here as well, it will be so worth it!
I shared in a previous blog post that pumpkins weren’t traditionally very common or popular in Norway, until just the recent years when Norwegians have felt compelled to start celebrating Halloween, although that was never observed when I grew up in the 70s and 80s.   In 2011, 250 tons of pumpkin were sold, compared to 900 to 1,000 tons in 2014. So the trend is absolutely increasing.
You can also read more details about pumpkins in Norway and get a recipe for vegan pumpkin spiced cookies that have previously passed my taste test here.
 Why eat pumpkin after all? A few reasons:
1. It’s healthy, and provides only about 12 calories per 100 grams.  Pumpkin also contains a lot of fiber, which is great for the colon and the digestion.  It’s rich in vitamin A, which helps maintain good eye sight and healthy skin.
2.   There are tons of exciting varieties, like blue, red-orange, cinderella, cheese and ghost white. Check out this article for more info.
3. Pumpkin is super versatile, you can use them to make savory soups and stews, as well as in desserts and baked goods like the pumpkin bread I’m sharing with you today.
4.  You can bake it, saute it, puree it, boil it and pickle it! Endless ways to change up the texture and flavor.
5.  You can use the entire vegetable for so many things. The flesh can be used in savory and sweet dishes,  dry out the seeds and toast them, and add them to salads, soups, oatmeal, yogurts, etc. for a snack that can serve as a healthy fat source, and the actual skin can be carved out and used as a lantern for Halloween.
So are you convinced yet to give pumpkin a go? I don’t think Americans need a lot of convincing, but if you were even the slightest bit of a skeptic to this vegetable or to vegan baked goods, after you’ve tried this recipe you will be converted for life.  Big statement, I know, but I wholeheartedly believe this will be one of the best things you will make this fall!
With that, I wish you happy baking and a wonderful, flavorful fall period!

THE BEST EVER VEGAN PUMPKIN BREAD

adapted from Averie Cooks

 

Streusel Crust
1/4 cup (half of 1 stick) vegan butter slightly softened
1/4 cup light brown sugar, packed
about 1/4 cup plus 2 tbsp all-purpose flour,

Bread
3/4 cup pumpkin puree (homemade – recipe below)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup coconut oil melted (you can sub vegetable or canola oil)
1/4 cup unsweetened almond milk or other plant based milk, at room temp
2 tablespoons maple syrup
1 tablespoon vanilla extract

2 teaspoons ground cinnamon
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg

1 tsp ground ginger
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder

Preheat oven to 375F.  Grease one 9-by-5-inch loaf pan  with oil or vegan butter and dust with a little flour.

For the Streusel Crust

In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside.

For the Bread

In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.

Stir in the flour and baking powder until just combined, be careful not to overmix.

Pour the batter out into the prepared pan. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary

Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.

Slice bread with a serrated knife in a sawing motion, careful to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week  wrapped in seran wrap and stored in a ziplock bag. Bread will keep airtight in the freezer for up to 6 months.

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PUMPKIN PUREE

1 large pumpkin, halved, seeds scooped out

dash cinnamon

dash clove

dash nutmeg

sprinkle of salt

Preheat oven to 375F (190C).   Linke a baking sheet with foil.

Season pumpkin halves with the spices and place cut side down. Roast for about 1 hour until flesh is soft.

Remove from oven and let cool for a few minutes before scooping out the flesh, add to a high speed blender and puree until smooth. Let cool, refrigerate in an airtight container. Keeps for up to 1 week in fridge, you can also freeze it!

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P.S. Don’t forget to follow my page on Facebook, Arctic Grub, where I post daily about food and culture from Norway!

Celebrate Apple Season With This Simple Norwegian Apple Cake

I’ve written about eplekake, Norwegian apple cake, a couple of times before on the blog, but it’s one I could write about multiple times over.   There are endless variations, such as a vegan version filled with marzipan which I shared here, and before I went vegan there was a vanilla custard variety here.  I’ve yet to measure up to some of the biggest food bloggers in Norway, one who can brag about having over 50 different recipes for apple cake alone! This will tell you how popular this is….

It’s the middle of apple season here in the gorgeous Hudson Valley of New York, and fall is the most magical time of year, in my opinion.  The leaves are turning and displaying gorgeous colors, the air is cool and crisp, and it’s all of a sudden ok to turn to comfort foods like creamy soups, stews, casseroles and baked goods again.  Halloween is my favorite holiday, and right around the corner, but that’s for another blog post..

In Norway, there are signs of apples being in existence since the Stone Age (around year 850).  54 apples were found in good condition; a sign they were highly valued.  But it was the monks who started planting apple trees and made it commonplace.  They quickly discovered that Hardanger in the southwestern part of Norway was the most ideal place to grow apples, and since they have been planted all the way up to the county of Møre and Romsdal, where I’m from, as well as further north.  The difference is that the apples in the south are for commercial sale, whereas the ones found in the northern parts of Norway are for personal consumption.   The juicy varieties we have in Norway today, is a result of a long history of cultivating and perfecting them.

The most important Norwegian varieties are Summerred, Aroma, Rød Gravenstein, Rød Aroma, Julyred, Åkerø, Discovery, Rød Prins/Kronprins, Lobo and regular Gravenstein.

The apple cake is a very traditional cake in Norway, and most people have some type of relationship to it.   It’s the epitome of an autumn cake, and I’ve yet to find someone who doesn’t like it!

Most of the Norwegian apple cakes are super decadent, containing tons of eggs, sugar and butter and while I certainly have enjoyed a piece or two hundred in my lifetime, I wanted to prove that no eggs or dairy is needed to create the same wonderful gustatory experience.

A couple of weeks ago, I purchased the VeganEgga product made by the company Follow Your Heart, as I set out to re-create one of my favorite foods; a Spanish tortilla layered with potatoes and caramelized onions.  As a side note I’m happy to report that the result was fantastic, with my egg-loving husband giving it a big thumbs up.  But this week I wanted to try the egg in baked goods to see how it acted.  I’m thrilled to announce that the cake ended up  as juicy, rich and flavorful as the one I grew up eating in my mom’s kitchen!  I’m typically not a fan of using ready-made vegan products, but in this instance, I’m going to be making a regular exception, the results were that good.

Of course there are plenty of options should you not have the VeganEgg available to you in stores where you live.  Combining a tablespoon of either ground chia or flax seeds with 3 tbsp of water will equal one egg, or you can also used mashed bananas, apple sauce, cornstarch and/or nut butters. In this instance, I would naturally choose apple sauce, to go with the flavor profile of the cake.   Remember, eggs only serve as a binder in baking,  so as long as you find something that can bind the batter/dough, you are good to go!

I hope you will try this version of eplekake, it comes together in no time – I use a small mandoline to slice the apples, much faster and you get uniform sizes, ensuring even baking.  If you are a fellow cinnamon lover (if you are Scandinavian I won’t have to ask), you can go a little over the top on the cinnamon-sugar mixture that you toss the apple slices in for extra enjoyment!

Happy baking and as we say in Norway: Velbekomme!

 

NORVEGAN EPLEKAKE

 

7 oz /200 grams vegan butter, room temperature (just shy of 2 sticks)

7 oz /1 cup/200 grams granulated sugar

1 tsp vanilla extract

6 tbsp VeganEgg powder whisked together with 3/4 cups (180ml) ice cold water

7 oz/200 grams/1 cup all purpose flour

2 1/2 tbsp /40 grams/1.5 oz potato starch

2 tsp baking powder

1/2 cup/100 ml plant based milk

Topping:

2-3 large apples, cored and sliced thinly

1/4 cup brown sugar

1 tbsp ground cinnamon

2 tbsp vegan butter

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius). Dress a 9 inch cake pan with parchment paper and set aside.

Add the vegan butter and sugar to the bowl of a stand mixer, and with the paddle attachment, whip it until light and fluffy.  Slowly add in the VeganEgg mixture.

In a separate bowl, sift together the flour, potato starch and baking powder.  Add slowly to the butter-sugar-egg mixture and combine until no traces of flour are left.

Pour batter into the prepared baking pan.

Combine the sugar and cinnamon in a medium bowl, and add the apple slices to it and coat well.  Carefully arrange the apple slices on top of the batter, stuffing the apples mid way down the cake batter in a circular pattern.

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Dab the 2 tbsp of butter over the top and bake in oven for about 50-55 minutes until a cake tester comes out clean.  Serve with some whipped coconut cream or your favorite vegan vanilla ice cream!

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Vegan cardamom scented cinnamon buns in celebration of Cinnamon Bun Day on Oct 4th

I’ve long been trying to perfect a vegan cinnamon bun,  or “kanelboller” or “kanelsnurrer” as they go by in Norwegian.  Luckily it’s not hard to veganize them, as they don’t need eggs nor dairy, and omitting these ingredients will not affect neither the flavor nor the consistency.

Nothing makes me as happy as when Cinnamon Bun day comes around every year on October 4th. As if we really need another excuse to whip up a batch of these gorgeous creations… but when in Rome…

This isn’t the first time I’ve written about cinnamon buns, you can find my previous posts (and recipes) here, here and here.   I will therefore not go into the well known love us Scandinavians have for cinnamon and baked goods in general in this post again. I of course welcome any questions in the comment section!

I regard these delightful, fluffy and flavorful pastries a vital part of the Norwegian (and Scandinavian) diet, and there are few things I find as enjoyable to eat.  Equally suitable for breakfast, an afternoon snack or even a post-dinner evening delight (us Norwegians drink coffee at all hours of the day), they serve as a decadent, yet familiar pastry on Scandinavian tables.  I think it’s safe to say that if you don’t get served pastries made from some type of yeasty cinnamon flavored dough when you’re visiting a Norwegian home, it would be an unusual experience – they are that widespread and popular!

In Norway we have a saying called “kjært barn har mange navn”, which loosely translates to “a dear/special child has many names”, and this is true about the cinnamon bun.  It goes by “kanelboller”, “kanelsnurrer”,  “kanelknuter” or “kanel i svingene” (cinnamon in the turns) interchangeably and there are as many recipes for them as there are inhabitants in Norway, I believe.  I have to say I’ve rarely met one I didn’t like, so you can safely attempt this recipe and expect decent results!

In this recipe I also have added ground cardamom to the dough in addition to the cinnamon spread, I find that this adds an even more authentic touch to the buns and I hope you’ll agree with me.  Fluffy and light, you may not want to share this batch with anyone (and I won’t tell).

Wishing you a happy Cinnamon Bun Day and a fun time baking!

NORVEGAN CARDAMOM SCENTED CINNAMON BUNS

Makes about 18 buns

1 packet (2 1/2 tsp) dry instant yeast

1 stick (113g) vegan butter, melted

1/2 cups (about 350ml) plant based milk (I used almond)

about 4 cups (500 grams) all purpose flour

1/2 cup (120) grams granulated sugar

1 tsp ground cardamom

1/2 tsp salt

Cinnamon sugar spread:

heaping 1/4 cup (or about 4-5 5 tbsp) brown sugar

2 tsp ground cinnamon

about 1/4 cup melted vegan butter

In a small pot, melt the butter on low heat, then add in the plant based milk.  Carefully heat mixture up till about 110-120 Fahrenheit, make sure it’s not too hot or you will kill the yeast.

Pour the butter-milk mixture into the bowl of a stand mixer and sprinkle the yeast in with a little bit of the sugar. Let stand about 5 minutes until you see the yeast starting to foam or bubble. If it doesn’t, it means your yeast is dead and you’ll have to do it over.

Meanwhile, in a medium bowl, combine the dry ingredients; flour, sugar, cardamom, and salt.

Fit your stand mixer with the dough hook and on low-medium speed, start adding the flour mixture gradually.  Beat on medium for about 5-10 minutes until you see a smooth, firm dough forming and that should leave the edges of the bowl (you may or may not need to add a little more flour).

Shape into a firm ball and leave in bowl, cover with a towel or plastic wrap and let rise for about 1 hour or until doubled in size.

In the mean time, combine the sugar and cinnamon for the spread, and melt the butter.

Punch down the dough, then using a rolling pin, roll the dough out to  a square that measures about 20 inches  (50 centimeter) on every side.

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Brush the dough with the melted butter and spread the cinnamon sugar evenly across the dough.

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Fold 1/3 of the squared dough towards the middle and the other 1/3 against the middle slightly overlapping the edges of the first fold and roll out again to a smooth square.  With a dough cutter, cut the dough diagonally into about 1 inch strips (2 1/2 cm).

For a visual tutorial on how to form the cinnamon knots/buns, check out this link.

Place the finished buns on a lightly greased baking sheet, cover with a towel and let rise again for about 20-30 minutes.

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Meanwhile, preheat the oven to 450 degrees Fahrenheit (225 degrees Celcius).

Bake the cinnamon buns for about 10 minutes until golden up top.

Enjoy with a strong cup of black coffee with good friends and family!

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The magic of Norwegian plums + a cake you will want to make!

There are few fruits as exquisite as Norwegian plums. They taste far better than any imported plums, yet the season in Norway is super short with availability during the month of August and September only.

Norway has planted plums since the 18th century (possibly earlier),  so we have a long tradition utilizing plums in our cooking. Plums are regarded as one of autumn’s most delightful harvests, and there are a number of different varieties available.   The ones most known are Edda, Mallard, Riis, Jubileum, Opal and Victoria.

Side bar and fun fact: According to the newspaper Bondebladet , 2017 is inching towards holding a record for plum production with over 1400 tons harvested nationwide. Most of the plums come from Hardanger.  Norwegians are demanding more Norwegian grown fruit like apples, cherries and plums, than ever before, as eating local and seasonal is increasing in popularity. 

I remember the enormous plum tree my parents had growing right in front of our verandah that stretched over two floors.  I couldn’t wait for plum season, and ran straight out to the tree after school to snag a handful of delicious, huge blue plums to snack on.  There seem to be a never ending supply, but I also recall being impatient for them to ripen before the season hit.

My mom would begin a huge canning process of the plums we weren’t able to eat fresh, so we could enjoy them through the winter.  She served them up with a dollop of whipped cream for dessert after dinner on weekdays, because in my household, dessert was expected every day (by my dad mostly – he had a big sweet tooth!),

In addition to canning them, other popular ways of cooking with plums in Norway include making jam, porridge, compote and chutney.    I think the most delicious way to enjoy them besides eating them straight from the tree, is to make a cake.  Plommekake is a fun variant of the traditional Norwegian “eplekake” (apple cake) and a great way to use any leftover plums you might have.

The recipe really is very simple; flour, sugar, baking powder, a couple of spices along with milk and vanilla extract. The traditional version has eggs in it, but I’ve used apple sauce, as it functions just as well in this cake.  Remember, eggs only act as a binder, there is nothing more magical about eggs than that.  You can elect to add in a some ground up nuts as well, I’ve omitted them in my recipe to please those that may have nut allergies or want a lighter cake.

Hope you will try my vegan version of plommekake out – this is not overly sweet, as the tanginess from the plums balance out the sweetness of the batter.  I served it to my local businesswomen group earlier today and got rave reviews!

Remember to follow my FB page Arctic Grub for daily updates on Norwegian food, culture and other fun posts on Nordic content!! I also love hearing from you so comment below if you have any questions when it comes to Norway and /or Norwegian food!

NORVEGAN PLUM CAKE

1 1/4 cups plus 2 tablespoons of all-purpose flour

1 1/2 teaspoons of baking powder

1 heaping teaspoon of cornstarch

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of salt

5 tablespoons of vegan butter – room temperature (I use Earth Balance brand)

3/4 cup brown sugar

1/3 cup apple sauce

1 teaspoon of pure vanilla extract

3/4 cup of almond milk

4 large black or blue plums – sliced into 1/4 inch slivers

2 tablespoons of chilled vegan butter

1/4 cup of brown sugar

Instructions

Heat the oven to 350° F (180C).  Coat a 9 inch spring form pan with the 2 tablespoons of chilled butter and sprinkle the brown sugar in.

In a medium bowl, whisk the flour, baking powder, cornstarch, cinnamon, nutmeg, and salt together.

Whip the vegan butter and brown sugar in a mixing bowl on a high speed until completely combined.

Add the apple sauce and vanilla extract and  stir in well.

Add 1/3 of the flour mixture to mixing bowl while going on a low speed until mostly combined. Add 1/3 of the almond milk and blend.  Continue adding the flour and milk in 1/3 increments.

Arrange the plum slices in the buttered and sugar coated spring form pan.

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Pour the batter evenly over the plums and smooth until the pan is evenly covered.

Bake for 50-60 minutes – place spring form on a baking sheet to prevent spillage.

Let cool completely before removing from and inverting the pan.

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Recreate a Norwegian breakfast or lunch with rundstykker

What is ‘rundstykker’? These ’round pieces’ (=rundstykke) of bread are buns made with various cereals and grains, and are popular all throughout the Nordic countries, particularly in Norway and Denmark.   As bread lovers, Scandinavians love to play around with different versions of baked goods, and rundstykker are some of the more unique creations I’ve been unable to find a true equivalent of here in the United States.

While rundstykker are now enjoyed for both breakfast and lunch every day,  growing up in Norway in the 1970s and 1980s, they were a more decadent affair.   Today they can be found in ever home,  but when I was a teenager, you would mostly buy them in bakeries or cafes.

My niece recently shared a memory from her childhood of my sister making rundstykker and hot cocoa after they had been to swim class in the winter.  I recall my mom buying them at the bakery when she had her friends over from the charity she was involved with, and “dressing them up” with special cold cuts and neatly cut cucumbers, sliced salmon, scrambled eggs and curly parsley, or cheese and paprika.

Today you can even buy rundstykker half baked in the grocery stores, and just throw them in the oven and they are ready in no time,  but tasting like you baked them from scratch.   Rundstykker also go by the name “tebriks” – here are some examples of packages available in stores:

tebriks

Of course, I no longer eat meat, fish, dairy or eggs, so I was having a bit of fun the other day veganizing both the buns and the toppings.  Many original rundstykke recipes are already vegan – no eggs are needed and water is often used in place of milk.

I hope you’ll enjoy my recipe, these buns will turn out soft, light and airy and produces a fabulous dough that is easy to work with!     You can top the buns with any kinds of seeds, or leave seeds off and make them plain.  Spread them with butter and jam, or as I did the other day: a lettuce, tomato, peppers and avocado sandwich with vegan mayo:

avorundstykker

 

NORWEGIAN RUNDSTYKKER

Makes about 14 large rundstykker

1 packet (2 1/2 tsp) active dry yeast

2 3/4 cups plant based milk (I used unsweetened almond milk)

1 stick (113g) of vegan butter (Earth Balance)

2 tsp salt

2 tbsp granulated sugar

1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

3 cups (700g) all purpose flour

1/2 cup (110g) rolled oats

1 cup (200g) whole wheat flour

melted vegan butter for brushing top of the buns

For topping on buns:

1 tbsp sesame seeds

1 tbsp chia seeds

1 tbsp flaxseeds

1 tbsp pepita seeds

1 tbsp sunflower seeds

Melt the butter in a small pot over low heat on stove. Add in the milk and heat up to bring mixture to about 105-110 degrees Fahrenheit.  Sprinkle in the yeast and let stand for 5 minutes until it starts to foam.

Combine all the dry ingredients in the bowl of a stand mixer fitted with a dough hook.  While the machine is running, pour in the butter-milk mixture, then the flax eggs. Knead on medium for about 10 minutes until a smooth dough forms.  Add more flour towards the end if it is still sticky.

Cover bowl with a towel or plastic wrap and let rest for about one hour until dough is doubled in size.

Preheat oven to 450 degrees Fahrenheit.  Grease two baking sheets with a little oil or baking spray.  Combine all the seeds in a small bowl

Sprinkle a little flour onto a clean work surface, turn the dough onto table, roll out to a log and divide into 14 equal pieces.

rundstykkedeig

Shape into round buns and place onto baking sheets, cover with a towel and let rest once more for about 30 minutes.

Brush top of buns with melted vegan butter and sprinkle seed mixture on.  Bake in oven for about 14-15 minutes until golden up top. rundstykker7rundstykker5rundstykker3

 

Tilslørte Bondepiker; veganizing and elevating a classic Norwegian dessert

I’ve been having so much fun transforming traditinal Norwegian dishes into plant based alternatives these past few years, and while some have not turned out the way I had hoped or envisioned (I have high standards), others come out so much better than I had ever dared imagining. Today’s blog post is one of those.

“Tilslørte bondepiker”, the name of this sweet dish, loosely and directly translates into “veiled peasant/farm girls”.  It is a layered dessert with mashed apples or applesauce, breadcrumbs sauteed in butter and whipped cream.  Typically it is served in a glass bowl or some time of drinkware.   Tilslørte bondepiker was popular before ice cream in Norway and has a long history there.  You can find the dessert in various forms, made with different kinds of fruit and toppings like shaved chocolate and citrus rind.

About 4 1/2 years ago before I was vegan, I wrote about this old, classic dessert and the story behind its peculiar name. You can read about that here. 

Today I wanted to share the amazing vegan version with all of you and to let you know that anything you want to eat, you make eat plant based! There are no boundaries to creativity amongst vegan cooks and chefs, this is what makes plant based cooking so incredibly exciting!   There are “tuna” sandwiches made from chickpeas, crab cakes from hearts of palm, pulled “pork” sandwiches from jackfruit and the other day I saw somebody making “calamari” from grilled corn on the cob!

If you’re stuck around how you can remove dairy and meat from a classic dish you’ve grown up to love, comment below and let’s see if can come up with something delicious made from plants! 

The classic version of this dessert is in fact plant based, with the exception of the whipped cream.  In place of heavy cream, I used a can of full fat coconut milk that I left in the fridge overnight. What that does, is solidify the cream on the top, and this is the only part you use to whip up the cream (discard or save the liquid for later use).  Make sure you buy full fat (14grams and higher, preferably) and not low fat, as the latter won’t work.

coconutcream

Use the whisk part of your Kitchen aid not the attachment in the picture, I just couldn’t find mine, but it worked out fine anyway!   Make sure your bowl is cold (I put mine in the freezer an hour or more before using it) which will ensure a really fluffy, firm cream. You can season it with confectioners sugar and vanilla extract or sweetener of your choice, to bring out the flavor of the cream some more.

coconutwhip

Instead of plain breadcrumbs sauteed in butter, I made my own granola from scratch which I can also use for breakfast and a mid afternoon snack.  I have provided the recipe, inspired from the Cooks Illustrated Baking book.

I used local and organic apples, because I find the flavor of local and organic produce far surpasses any other.  Either way, make sure you use some type of red crispy apples like Gala, Red Delicious or Cortlands.  I find the combination of sweet and acidic perfect in this recipe. If you want, you can leave some of the peel on, which will then create a more pinkish color in the sauteed apples and apple sauce.

You can make a syrup if you like from brown sugar and some apple sauce to drizzle on top, but I find the sweetness of the apple sauce and sauteed apples are sweet enough for me.  Homemade apple sauce is a must – while it might seem extra work, it’s really not that big of a deal. While the apples cook down you can whip up the granola. The end result will come out so much better than if you use a store bought version.

Hope you will like my example of Tilslørte Bondepiker, happy cooking!

TILSLØRTE BONDEPIKER (vegan)

For the applesauce:

4 red apples, like Cortland, Red Delicious or Gala, peeled, cored and diced into 1-inch pieces

2 tbsp brown sugar

1 cinnamon stick (or 1 tsp ground cinnamon)

1/2 cup water

For apple layer:

3 red apples, like Gala or Red Delicious

1/2 cup (100ml) homemade apple sauce

1 vanilla bean pod, split and beans scraped out (or 1 tsp vanilla extract)

1 cinnamon stick

For the whipped cream:

1 x 14.5 oz can full fat coconut cream, placed in fridge overnight

1 tbsp confectioners sugar

1 tsp vanilla extract

1 cup homemade granola* (*recipe listed below)

To make the applesauce:

Place all ingredients in a medium sauce pot, place over medium heat and cook down, about 30 minutes until apples start to dissolve. Throw the mix in a high speed blender and puree until smooth. Set aside to cool.

To make the sauteed apples:

Place all ingredients in medium sauce pot, place over medium heat and cook until apples are tender, about 20-30 minutes. Set aside.

To make the whipped cream:

Scoop out the hardened cream part of the coconut can (discard liquid) and place in a Kitchen aid or a bowl and whisk until fluffy and it stiffens up, a couple of minutes. Add in the confectioners sugar and vanilla extract and combine well.

To assemble dessert: 

Using a pretty glass bowl or individual drink glass such as a small mason jar or whatever you have, layer the sauteed apples, granola and whipped coconut cream and sprinkle top with additional granola.

HOME MADE GRANOLA:

recipe adapted by Cooks Illustrated

2 cups old fashioned rolled oats (use gluten free oats if you want recipe to be GF)

1 cup sliced or chopped almonds

3 tablespoons coconut sugar or granulated sugar of choice

2 tablespoons ground flax

1 teaspoon cinnamon

2 vanilla beans, scraped or 1/2-3/4 teaspoon pure vanilla bean powder

1/2 teaspoon fine sea salt, or to taste

1/4 cup virgin coconut oil, melted

1/3 cup pure maple syrup

3 tablespoons smooth natural almond or peanut butter

1 teaspoon pure vanilla extract

Preheat the oven to 325°F and line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, almonds, sugar, ground flax, cinnamon, vanilla, and salt.

In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the maple syrup, almond butter, and vanilla until smooth.

Add the wet mixture to dry mixture and stir well until everything is thoroughly combined. The mixture will be a bit dry at first but keep mixing as it will eventually come together.

Place granola on the baking sheet and spread it out into a thin layer.

Bake for about 15 to 25 minutes, until lightly golden, rotating the pan half-way through baking. Be careful not to burn. Allow the granola to cool for about 30 minutes on the baking sheet, or until completely cool, and then break it apart into clusters. Store the granola in an air-tight container for a few weeks, or it can be frozen for 1 to 2 months.

granola

10 Things You May Not Know About Norwegian Waffles

If you are a fan of Norwegian waffles, you know that they are heart shaped, thinner and softer than the American version.   We also don’t eat waffles for breakfast, rather we enjoy them with a strong cup of black coffee in the afternoon or evening, preferably in the company of good friends and family.  The easiest and most widespread food to whip up when you have guests come over, is, in fact, Norwegian “vafler”!  We love them slathered with butter and strawberry jam, or for a more decadent version; sour cream and strawberry jam which is a delicious combination of tangy and sweet.

For more history about the Norwegian waffle, you can go HERE to a previous blog post I did on this topic.

So while the above mentioned points might be common knowledge to “Norwegianophiles”,  you might not haven known the following:

  1. There are few foods that exists that have as many different recipes as waffles.  The first recognized recipes for waffle batter in Norway appeared in the early 18th century in Stavanger at the Kielland family library.  The batter contained wheat flour, sugar, butter and eggs, as well as ground cardamom, mace, cloves, anise seeds and ginger.  Today, many of these ingredients still show up in waffle recipes.

2.   One variant that is not as widespread anymore is making waffles from porridge leftovers.  It was commonly used by the farming community, because their daily diet consisted of  porridge.  Porridge leftovers often ended up in waffle batters along with flour, water or milk, baking powder, sugar, cinnamon, cardamom and eggs.  The ingredients depended on what kind of porridge was included and how nice of a waffle batter one desired to make.

3. “Lompe”, bread of waffel?  I refer to lompe as the ‘tortillas of Norway,’ you can read my blog post about them HERE.    The classic combination is to serve a hot dog in lomper, but in the Norwegian town of Moss, serving hot dogs in waffles is a culinary classic. You’ll find this combination sold at soccer games there.  The tradition is said to have started in the 1960s when a man by the name of Eyvind Hellstrøm ran out of lomper when he worked at his uncle’s hot dog and ice cream stand.  His solution was to combine the waffles with the hot dogs.

4.  Today, waffles in Norway are associated with “hygge” or cozy times throughout the year, but in the 13th century waffles were spoken about as a romantic meal in the churches of Paris during Easter celebration.  Waffles were also used as a meal to break fast.  According to author Kristin Solli Schøien,  waffles stem back to the monasteries during the middle ages.  Un-soured bread were baked during communion,  and the alter breads were so tasty that they started making something they called apostle cakes for special holidays.  These are said to be the predecessors to the waffles served at Norwegian seamen churches across the world today.

5. For Norwegians abroad, waffles are a symbol of both homesickness and a heartwarming treat, according to the Norwegian Seaman’s Church.  For more than 150 years, the heart shaped waffles have served as a special trademark for what you can expect when you stop by the church.  Every year, the 31 seaman’s churches all over the world compete over who makes the best waffles.  In 2012 they made and handed out 27,500 waffles combined.

6. Waffles is a continuous symbol of thoughtfulness, also at home in Norway.  Volunteers set aside time weekly to hand out free home made waffles to homeless people  on the streets. The initiative from “Vaffelgutta” (The Waffle Guys) started in Oslo, but has quickly grown.  Today they are providing free waffles to people in the cities of Oslo, Bergen and Trondheim.

7. Despite how un- Norwegian International Waffle Day sounds, the tradition stems back to our neighboring country, Sweden.  The official explanation is that on March 25th, virgin Mary received the message from the angel  Gabriel that she was to give birth to baby Jesus exactly 9 months later.  This day was celebrated by eating cakes both in Norway and Sweden. Later on it become customary to have waffles.

A more creative explanation is that the day Mary got the message,  was named “vårfruedagen” in Sweden (Our Lady’s Day), which got muddled into “vaffeldagen” in Swedish among the people…

8. No waffles without a special waffle iron. The particular checkered pattern of the iron stems from the 13th and 14th century and is said to be made by following a model for bees wax cakes in the beehives.  The tradition of baking ‘cakes’ in this way stems back to the Greeks, according to Henry Notakers’ “Appetittleksikon” (Appetite Dictionary).  The actual waffle iron was invented by the American Cornelius Swarthout and was patented on August 24th, 1869.

9.  It’s actually not impossible to feed hundreds of people with just one waffel!  The biggest waffle in the world was measured to be about 98 cm or 38.5 inches. The Guinness record from 2011 is held by Norwegian Joar Mortveit from Skjold.  This record big waffle was baked in a gigantic waffle iron weighing 250 kilos  (551 lbs).  For every waffle, 10 liters (2.5 gallons or 42 cups) were used and each waffle took 20 minutes to bake.

10.  If you live in the United States, you don’t have to necessarily visit seaman’s churches to eat waffles. The internationally known and successful Norwegian fashion company Moods of Norway have become known for selling their clothes and accessories worldwide, inspired by Norwegian traditions.   They have also marketed Norwegian waffles by creating a waffle iron in the shape of a tractor. Below you can see how the waffles look after being baked in their iron.

moodsofNorwayKristerSørbøVG

Photo Credit:  Krister Sørbø/VG

I hope you found these facts interesting, because I sure did!  They are translated from the site godt.no and sourced from a variety of people and institutions.

I bet you are getting hungry for some Norwegian waffles now !  I’ve included a SUPER simple recipe below that you can throw together in a couple of minutes and the only kitchen equipment besides a waffle iron needed is a blender (or a food processor).

wafflesblender

This recipe is both vegan and gluten free, but it tastes so decadent you wouldn’t believe that it’s a healthy version!  Instead of eggs, I’ve included a banana, and oats take the place of wheat flour.  I’ve subbed maple syrup for white sugar, though you can use any sweetener you’d like for a very similar result.

I hope you enjoy this quick and delicious recipe ! If you try it let me know in the comments what you think! Velbekomme!

SUPER SIMPLE AND HEALTHY NORWEGIAN WAFFLES 

about 3 cups (700ml)  old fashioned rolled oats

1 1/4 cup (300ml) water

1 1/4 cup (300 ml) plant based milk (I used almond milk)

1 large ripe banana

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

3 tbsp maple syrup

melted vegan butter (I love Earth Balance)  for greasing the waffle iron

Throw all the ingredients in a high speed blender, alternatively use a stick blender or food processor, and puree until smooth.  Let sit for 5-10 minutes. Heat up the waffle iron and bake according to the manufacturer’s direction.

Serve spread with butter and  strawberry jam, or top with bananas, fresh berries, extra maple syrup or even plain! (Coffee optional, but that’s extra Norwegian:)

heartshapedhealthywaffles2

 

Råkostsalat; a true Norwegian vegan dish

Having just returned from a week in London, I definitely feel a tad heavier after too much restaurant food and wine.   The Brits sure like their share of booze and heavy food… I do try to eat as healthy as possible while I am on vacation, but I also subscribe to the theory that you should also go for the experience and allow yourself some foods you wouldn’t normally eat.

Today’s recipe then was inspired by me craving a lighter meal and more vegetables. I wanted to create a cold meal because the temperatures have been soaring to 90 degrees here in New York for the past few days, which doesn’t make it very tempting to be standing over the stove.

When I first started veganizing my blog,  I went into a state of panic.  How on earth could I write about Norwegian food if I didn’t include smoked salmon, mutton, eggs, milk and butter?  Thankfully the vegan world has some very creative cooks who have managed to recreate both shrimp, fish, meatballs and cream cakes using plant based foods.

But what about original Norwegian dishes containing only vegetables and fruit?  They certainly are far and few in between but some exist.

Enter “råkostsalat”,  literally translated as “raw food salad”.  This simple dish is often served with ‘fiskekaker’, or fish patties, but is also enjoyed on its own when people want to lose weight or even just find a way to add more vegetables to their diet.   The Danish are also fond of this salad, and you will find even more variations there.

A funny fact about råkostsalat, is that it used to be a classic recipe students would have to learn to make when they entered a school called “husmorsskolen”.   This word translates to “housewife school” but more correctly defined, is a home economic school that was established in the late 19th century and were popular until the 1960s and 1970s.  A type of technical school for the domestic arts, its purpose was to provide specialized instructions in domestic subjects.   They were developed simultaneously with the agricultural schools that popped up around the country and were meant to teach mainly food preparation and housework.

Hence, in order to become a proper “housewife” you had to master making the råkostsalat!   Times sure have changed…

Here is a picture of a husmorskole class around the year 1913:

(photo credit: Romerike.no)

husmorskole

husmorskoledigitalmuseum

(Photo Credit: digitaltmuseum.no)

Råkostsalat is still popular today, and is a perfect food for the summer, because it is, as the name suggest, all raw, so very cooling, refreshing and filling at the same time. Providing lots of vitamins, minerals and fiber,  easy to make with beautiful colors ,  this should be on your repertoire too, whether you are vegan or not!

There are as many recipes for råkostsalat as there are mountaintops, valleys and fields in Norway,  so I encourage you to play around with a variety of vegetables and other ingredients.  We typically use vegetables that are readily available in Norway such as root vegetables and apples, and I find these keep well too.  I use my food processor to shred all the vegetables, but you can also use a box shredder and do it manually if you like additional work 🙂

I like to serve this salad with my vegan crab cakes made from hearts of palm (you will have to stay tuned for that recipe later!), or some beans and whole grains like quinoa or farro.  It can also serve as a healthy snack between lunch and dinner – this dish gives you so much energy and does your body a whole lot of good!

If you feel like whipping up a colorful plate this weekend that is healthy, pretty,  inexpensive and easy to make – this one’s a winner!

RÅKOSTSALAT

2 large carrots, shredded

1 red apple, cored, peeled and shredded

1/2 small red cabbage, shredded or sliced finely
1 small red beet, peeled and shredded
1 small yellow beet, peeled and shredded
1 small rutabaga, peeled and shredded
1/2 cup raisins
juice from 1 lemon
1-2 tbsp maple syrup or other sweetener
handful of fresh parsley
salt and pepper to taste
Combine all the shredded vegetables and raisins in a large bowl.  In a separate small bowl, whisk together the lemon juice and maple syrup and pour over the vegetables.  Season with salt and pepper and let sit in fridge for a couple of hours to let the flavors blend together. Serve topped with fresh parsley or other fresh herbs.

 

raakostsalat1