Saturday, December 20, 2014

Chocolate-Dipped Matcha Green Tea Shortbread Cookies

These cookies are wonderful for the holidays (or any time of the year).  It's the same shortbread cookie recipe from my Twix bars, but I decreased the oil a little and added in matcha green tea powder for color.  The chocolate-dipping and nuts make them more festive, but I think they're also just as good on their own.  :)


Makes about 2 dozen cookies 

1/3 cup sunflower seed oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
2 heaping teaspoons matcha green tea powder
Pinch of salt
1 cup vegan chocolate chips
1 teaspoon coconut oil (solid)
About 1/2 cup finely chopped almonds (optional)
  1. In a large bowl, whisk together the oil, maple syrup, and vanilla extract.
  2. Sift in the flour, matcha powder, and salt and mix until just combined. (The dough will feel wet, but that's okay)
  3. Wrap the dough in plastic wrap and let it chill in the freezer for about 30 minutes.
  4. After the dough has chilled, preheat your oven to 350°F.
  5. Roll the dough out to about 1/8 to 1/4-inch thickness.
  6. Cut the dough out into your desired shapes and transfer to a parchment-lined baking sheet.
  7. Bake for 10 to 15 minutes, or until the edges are slightly golden.
  8. Let the cookies rest on the baking sheet for one minute before transferring them to a wire rack to cool completely.
  9. When the cookies have cooled, melt the chocolate chips and coconut oil together using a double boiler. 
  10. Dip each cookie halfway into the chocolate and let the excess chocolate drip off before placing on a parchment-lined baking sheet. (or large plate or cutting board)
  11. Sprinkle the almonds over the chocolate (if using) and place the cookies in the fridge for 10 minutes or so until the chocolate has set.
These cookies are great with (you guessed it) a nice, hot cup of green tea. :) 

Happy Holidays!


Thursday, September 25, 2014

Swedish Cardamom Buns

I'm in love with cinnamon rolls.  Fluffy and sweet, gooey and tender...they're hard to top on my list of favorite desserts.  I've previously posted a few cinnamon roll type recipes like purple yam buns and chocolate Earl Grey tea sweet rolls and figured it was high time to attempt a vegan version of Swedish cardamom buns!  They're similar to cinnamon rolls, but cardamom is used in the dough and filling.  Also, the dough is shaped into ornate knots and twists.  So purty.  I've never actually tasted kardemummabullar (as they're called in Sweden), but I've admired many gorgeous photos of them and absolutely adore their unique shape.

I'd love to visit Sweden one day (and I hope I can find vegan kardemummabullar available somewhere when I do), but in the meantime, here's my homemade version. They're typically sprinkled with pearl sugar, but I didn't have any.  They were still awesome, in my opinion. :)


Before you embark on your Swedish cardamom bun making journey, watch this video that shows how to cut and shape the dough.

Makes 12 buns

Dough
1/2 cup lukewarm water (it should feel like warm bath water; 90-110ºF)
1/2 cup evaporated cane juice (sugar), plus 1 teaspoon (to activate the yeast)
1 packet active dry yeast (1/4 oz.)
1/2 cup canola oil
3/4 cup water (at room temperature)
3 1/2 cups all-purpose flour, plus about 1/2 cup more (or as needed during kneading)
1 teaspoon ground cardamom
3/4 teaspoon salt

Filling
3/4 cup brown sugar
1/4 cup solid coconut oil
1 teaspoon ground cardamom

For Brushing the Dough
1/4 cup non-dairy milk

  1. Proof the Yeast: Place the 1/2 cup of lukewarm water in a large bowl. Sprinkle in 1 teaspoon of sugar and the yeast packet. Let the yeast activate for a few minutes. If the mixture doesn't foam, start over with a new packet of yeast.
  2. Add in the remaining 1/2 cup sugar, canola oil, 3/4 cup water, 2 cups of the flour, ground cardamom, and salt. Stir to combine. Then add the rest of the flour 1/2 cup at at time, stirring in between each addition. (You should have added a total of 3 1/2 cups of flour at this point)
  3. Knead the Dough:  Knead the dough in the bowl using one hand. If it's sticky, add more flour a few tablespoons at a time until the dough doesn't stick to your hand anymore.
  4. More Kneading: Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it's smooth. (150 turns is the magic number) Add a little bit of flour as needed if the dough starts to stick to your board or counter. 
  5. First Rise: Place the dough in a greased bowl, turning once to coat, and cover with a clean towel. Place the dough in a warm place to rise for about an hour or until it has doubled in size. (I use my turned off gas oven for this.)
  6. After the dough has doubled, punch it down with your fist, cover it with the towel again, and let it rest in the bowl for a few minutes.
  7. Make the Filling:  Combine all the filling ingredients in a bowl and mix them into a smooth paste. Set aside.
  8. Get Rolling: Transfer the dough to a lightly floured surface and knead gently a few times to make sure all the air is out. Using your hands, stretch the dough into a small rectangle and then roll it out into a larger 12" x 18" rectangle using a rolling pin.
  9. Spread the filling mixture evenly over the dough and then fold it in thirds letter-style. 
  10. Roll the dough out again so that it's almost back to a 12" x 18" rectangle.
  11. Line two 11" x 13" rimmed baking pans with parchment paper. (Or use whatever size pan you want to use.  I used rimmed pans so that the dough wouldn't get smashed by my towel during the second rise.)
  12. Cut the Dough: Using a pizza cutter or a sharp knife, cut the dough into 1-inch wide strips. (After slicing off the ends that contained little or no filling, I ended up with 12 strips.  You can go thinner or thicker with the strips.  Up to you!) 
  13. Shape the Dough:  Again, watch this video for dough shaping guidance.
  14. Second Rise: Place the shaped buns in the pans and cover with a clean towel.  Let the buns rise in a warm place for 30-45 minutes until they've doubled in size.
  15. Preheat your oven to 400°F. 
  16. Gently brush each bun with milk. 
  17. Bake:  When the oven is heated to 400°F, bake the buns for about 15 minutes, or until they're puffy and golden.  Transfer the buns to a wire rack to cool. 

I noticed that the dough got really oily while I was shaping it.  This is probably because I used coconut oil in the filling, which has a lower melting point than butter or margarine.  My dough was on the warm side because I let it rise in my turned off oven, plus it was a warm and humid day.  A happy consequence of the oily dough was that the brown sugar and coconut oil caramelized on the bottom of some of the buns making them taste like sticky rolls.  Yeah!  The best of both worlds.  I also think the oil helped the buns brown nicely overall.  So everything worked out in the end. :)


Here's what my kitchen looked like.  Can you smell them? :)


I have to say that these were one of the best things I've made during my short amateur vegan baking career.  The buns were fluffy and tender with a mild sweetness and a hint of cardamom.  I was once scared of baking with yeast, but now it's all I want to do.  I already know what baked goods I'll be giving out for the holidays this year.  (and it's not vegan fruitcake)

Enjoy!