Kanelbulle

And... it's Kanelbullens Dag!

Makes about 20 rolls:

For the dough:
Margarine (vegan, non-hydrogenated - 50g)
Vegetable milk (300 ml)
Dry yeast(1/2 packet, equivalent to 25g fresh yeast)
Muscovado sugar (50g)
Cardamom (ground - 1 tsp)
Flour (640g)


For the filling:
Margarine (vegan, non-hydrogenated - 40g)
Muscovado sugar (40g)
Cinnamon (2 tbsp)

For the top:

Vegetable milk
Pearl sugar (or muscovado sugar)

1) In a small saucepan, melt the margarine over medium-low heat. Pour in the milk and heat gently to about 37C.
2) In a large mixing bowl, combine the yeast with a little of the warm milk-margarine mixture and a sprinkle of the sugar. Let sit for 5-10 minutes.
3) Add the remaining milk mixture, sugar, cardamom, and about 2/3 of the flour mixture. Mix until you have a smooth, soft dough, adding more flour as necessary if it’s too sticky.
4) The dough is ready when it comes away from the sides of the bowl.
5) Cover and let it rest for 30 minutes.
6) Knead the dough in the bowl and then turn onto a floured work surface and knead in the rest of the flour, for a couple of minutes.
7) Roll out the dough on a lightly floured surface into a thin, large rectangle. Spread with butter, and sprinkle with cinnamon and sugar. Roll up tightly along the longer edge and slice into even pieces.
8) Place each piece, sliced side up, into baking cups. Cover and let rise for 30 minutes.
9) Preheat oven to 225C.
10) Brush the tops with milk, and sprinkle with sugar.
11) Bake on the center rack of the oven for 8-10 minutes.
12) Cool and enjoy!

Oat Cookies

Oaty, chewy and delicious!

Makes 6-10 cookies:
Semolina (1 tbsp)
Rolled oats (100g)
Non-hydrogenated margarine (50g)
Muscovado Sugar (50g)

1) Preheat the oven to 160C.
2) In a bowl mix oats, semolina, margarine and sugar.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Autumn Crumble

Serves 6:
For the topping:
Rolled oats (200g)
All purpose flour (50g)
Non-hidrogenated margarine (100g)
Dark muscovado sugar (2 tbsp)
Cinnamon (½ tsp, ground)

For the filling:
Apples (2 - peeled, cored and cut into small pieces)
Pears (2 - peeled, cored and cut into small pieces)
Quinces (2 - peeled, cored and cut into small pieces)
Agave nectar (1 tbsp)
Corn Starch (1 tbsp)
Water (3 tbsp)
Star anise (1)
Cinnamon (1 stick)

1) Preheat the oven to 200C/400F/Gas 6.
2) Combine the filling ingredients in a large casserole. Cook over reduce heat for about 10 minutes, or until the fruits are softened but still retain their shape. Remove the star anise, cinnamon stick and discard.
3) Place the oats, flour, cinnamon and sugar in a large bowl and mix well. Taking a few cubes of margarine at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
4) Spoon the fruit mixture into the bottom of a ovenproof dish, then sprinkle the crumble mixture on top.
5) Bake in the oven for 15-20 minutes until the crumble is browned and the fruit mixture bubbling.

Vegan Coconut Cake

Serves 4:
Flaxseed (powder - 2 tsp + 2 tsp water)
Dark Muscovado Sugar (75g + 10g)
Coconut Milk (120 ml)
All purpose flour (100g)
Baking powder (1 tsp)
Non-hydrogenated soy margarine (1tbsp)
Coconut (2 tbsp)

1) Preheat oven to 175C/350F.
2) In a bowl mix flaxseed, muscovado sugar (75g), coconut milk, flour and baking powder until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
3) Pour batter into prepared pan. Top with the coconut mixture.
4) Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes.