VEGAN CHRISTMAS BAKES & CANDY RECIPES a collection of sweet vegan christmas recipes www.elegantlyvegan.com
Š Copyright 2015 - Veronica Stenberg - Elegantly Vegan All the material in this publication is copyrighted to Veronica Stenberg from Elegantly Vegan. You may not copy, reproduce, sell or use the material from this publication in any other way without written consent from Veronica Stenberg. If you are interested in quoting, borrowing or want to get in contact for any ideas for collaborations or content requests. You may do so at: http://www.elegantlyvegan.com/contact The photos from the vegan cookbook is copyrighted and produced by Sonja Dahlgren.
CONTENTS
R ECIPES • Vegan Mince Pies • Swedish Vegan Saffron Buns • Candy Cane Cookies • Fig and Cognac Marmalade • Chocolate covered dried fruit • Vegan Dark Chocolate Truffles • Chocolate covered Christmas spiced cashew & Medjool date balls • Saffron Brittle • Saffron Toffee • Lingonberry Cardamom Toffee
VEGA N MINCE PIES Yields: 12 FILLING •
2 dl / 200 ml / ¾ cup cranberries
•
1 pc orange, juiced
(frozen)
•
1 pc apple, peeled and grated
2 dl / 200 ml / ¾ cup chopped
•
25 gram / 0,9 oz vegan butter
walnuts
•
2 tbsp cinnamon powder
•
1,5 dl / 150 ml / 1/3 cup sultanas
•
1 tsp ground cloves
•
1,5 dl / 150 ml / 5 fl oz single malt
•
0,5 tsp ginger powder
•
whiskey •
0,5 dl / 50 ml / 4 tbsp dark muscovado sugar
VEGAN MINCE PIE PASTRY
FOR DECOR ATION
•
250 gram / 9 oz vegan butter
•
•
4 dl / 400 ml / 1 2/4 cups flour
•
1 dl / 100 ml / 8 tbsp almond flour
FOR BAKING
•
5 tbsp brown sugar
•
•
2-3 tbsp cold water
•
1,5 tbsp cinnamon powder
powdered sugar
flour
FILLING 1. Add whiskey, orange juice, grated apple and sultanas to a pot. Let soak for about 10-15 minutes. 2. Add the pot to the stove and turn on the heat on the plate. 3. Add walnuts, sugar, cranberries, cinnamon, ginger and clove. Once the filling start to boil, lower the heat and let the filling simmer on low heat for 20-30 minutes, stir occasionally. 4. Once the fruit and berries have merged, add the vegan butter and let it melt out with the filling. Let cook together for another 5-10 minutes on very low heat. 5. Once the filling is ready you can store it in a sterilized jar in the fridge - if it’s not used straight away.
VEGAN MINCE PIE PASTRY 1. Mix flour, sugar, cinnamon and almond flour in a large bowl. 2. Slice up the vegan butter in cubes and work in piece by piece in with the other ingredients in the bowl. 3. Add a splash of cold water half way through adding the butter and work into the dough. Continue to add butter until you have worked in the fat with the flour to an even and firm dough. 4. Let the dough rest for an hour or so in the fridge before use. 5. Once the dough has rested and is firm enough, bake it out on a clean surface with a rolling pin with some extra flour. 6. Create pie shells, add to a muffin tray. 7. Add the filling and then create the lids for the pies. Seal the pies so that the lid is combined with the bottom of the pie.
8. Bake in a pre-heated oven, 200 C for 15 - 25 minutes until lightly golden brown. 9. Remove from the oven and dust powdered sugar on top. 10. Serve either as they are or with whipped vegan cream or similar.
NOTES •
My crusts are approx 3-4 mm thin, and I use a glass to get the round shape and add the dough to a muffin tray and work into a small pie shape.
•
I use a slightly smaller glass for the lid. However
you
can
use
a
cookie
cutter
to
cre-
ate cute lids in all types of christmassy shapes. •
If you decide to freeze them do so before you bake them in the oven, however, pop the pies back in the tray before baking them in the oven, once you remove them from the freezer again.
SWEDISH VEGA N SAFFRON BUNS Yields 35 •
100 grams/3,4 oz of vegetable margarine
•
5 dl / 500 ml / 2 cups oat-milk, or oth-
•
oz in total)
er type of plant-derived milk. For ex-
•
1,5 dl / 150 ml / 10,5 tbsp sugar
tra moist buns, use 2,5 dl / 250 ml oat
•
½ tsp salt
milk and 2,5 dl / 250 ml oat cream. In
•
17 dl / 1700 ml / 7 cups flour (including flour to bake with)
cups this use - 1 cup oat-milk, 1 cup oat cream. •
2 sachets of saffron (0,5 gram each 0,03
•
2 dl/ 200 ml / ¾ cup raisins
50 grams / 1.7 oz of yeast (fresh yeast – you can also use dry yeast, use on sachet)
1. Melt the vegetable margarine in a pot
Note that if the dough is a bit looser/ more
and add sugar and oat milk - heat to speci-
airy and not as “hard”, you get buns that
fied temperature for the brand of yeast
are more moist and not so dry. It’s a good
you are using. Gently pour down you yeast
thing!
while stirring. 4. Cover the bowl with a baking cloth or a 2. Add salt, saffron and raisins. Stir. Pour
lid. Let the dough rise in the bowl for 40
the liquid into a dough bowl.
minutes in a draft-free place.
3. Add the flour, scoop by scoop into your
5. After 40 minutes, work your dough out
bowl as your stir and work into a dough.
on a breadboard, and split into smaller sec-
Continue working the dough until it be-
tions.
comes shiny and smooth. The dough should not stick to the edges of the bowl.
6. Roll out pieces of similar size and create your buns. Decorate with any additional raisins. 7. Place your buns on a baking tray covered with baking paper. 8. Let your buns rise for another 40 minutes on the baking tray, covered with a baking cloth. 9. Brush the buns with sugar water before baking them in the oven - at 225 C / 437 F degrees for 5-8 minutes. The saffron buns should be lightly brown on top - then you know that the buns are ready and it is time to remove them from the oven.
VEGA N CA NDY CA NE COOK IES Yields: 40 •
200 gram / 7 oz vegetable margarine
•
2,5 dl / 250 ml / 1 cup white flour
•
2 dl / 200 ml / ¾ cup almond flour
•
3 tbsp vanilla sugar
•
1 dl / 100 ml / 7 tbsp sugar
•
4 crushed candy canes for the dough
•
6 crushed candy canes for decoration
1. Crush the candy canes on a thick cut-
4. Cut the vegetable margarine in
ting board using the back of a knife or
smaller cubes, add piece by piece and
some other utensil suitable for the task.
work into a dough.
2. Mix flour, almond flour, sugar and
5. Let the dough rest in the fridge or
vanilla sugar in a bowl.
freezer to firm and make it more manageable for the cookie making.
3. Add approximately 4 crushed candy canes to the bowl, mix well. Ensure that
6. Once the dough is firm enough, di-
the pieces from the candy canes that
vide it into four pieces and create four
you add are as small as possible. The
long equally sized long rolls.
powder from crushing the candy canes is great to add for flavour.
7. Then use a sharp and cold knife to cut equally sized slices and place on a
oven tray covered with baking paper. 8. Decorate the top of the cookies with the rest of the crushed candy canes. 9. Bake in a preheated oven, on 175 C / 347 F degrees for 15-20 minutes depending on the size of your cookies.
FIG A ND COGNAC M AR M A L ADE Yields: 1000 ml •
450 grams, dried figs
•
2 pc organic oranges
•
4 tsp fresh lemon juice
•
4 tbsp dark muscovado sugar
•
½ dl cognac
•
2 pcs large twigs of fresh rosemary
•
2-3 pinches of pink rock himalayan salt
•
5-8 dl of water
•
1 tsp lemon zest
1. Remove the twig from the figs. Chop finely. 2. Juice one orange, and cut and slice the other orange as thinly and small as possible. 3. Add figs, orange juice, orange, lemon juice, lemon zest, salt and pull away the rosemary leaves from the twigs and add to the pot. 4. Add 5 dl of water, or until the surface of the fruit is covered with water. 5. Let simmer on low heat with a lid open about 2-3 cm for about 2-3 hours. Stir occasionally. During this time, add more water if needed.
6. Add sugar and cognac, let dissolve with the fruit and add more water if needed. Let simmer gently on very low heat without a lid for about 30 min to 1 hour. Stir often. 7. Once the fruit is dissolved and you have a thick and glossy texture of the marmalade . Remove the pot from the stove and let cool off. 8. If you want a smoother marmalade , process it with a hand blender in the pot. 9. Place in sterilised glass jars. 10. Which you then add to a pot of boiling water for about 5-10 minutes, depending on the size of your jars. To preserve. 11. Store in a dark and cool place.
CHOCOL ATE COVER ED DRIED FRUIT •
100 gram / 3.5 oz dark chocolate
•
150 grams / 5 oz dried, organic apricots
1. Prepare a baking tray with a sheet of baking paper. 2. Add a metal or ceramic pot on top of a pot with hot water. 3. Break the chocolate in pieces and stir the chocolate with a rubber spatula. 4. Add the apricots and stir and ensure that the apricots are covered completely. 5. Remove the apricots from the hot bowl with a fork. Ensure that the cavity in the apricots surface has extra chocolate in it. Then place it on the tray. 6. Let set and dry. The store in an airtight container.
CHRISTM AS SPICED CASHEW & MEDJOOL DATE BA LLS •
10 pcs Medjool dates, pitted
FOR DECORATION
•
250 ml cashew nuts, raw
•
•
2 pinches of himalayan pink rock salt
•
4 tsp cinnamon powder
•
6 pcs Coconut nectar sugar
•
1 tsp coconut oil, raw
•
Cinnamon powder
•
0,5 tsp cardamom powder
•
Finely chopped nuts
•
0,5 tsp clove powder
80 g 92% dark chocolate sweetened with coconut nectar sugar, you need to melt
1. Add the cashew nuts to a food proces-
5. Form balls the size of cherry tomatoes
sor, give them a quick spin so they are
and place in a jar in the fridge. Wait until
coarsely chopped.
the balls have hardened slightly and are cold throughout before you coat them in
2. Add pitted Medjool dates, coconut oil
melted chocolate.
and process for 1- 2 minutes. DECORATION DIRECTIONS 3. Add spices and salt, then blend the mix-
1. Melt 6 pieces of dark chocolate carefully
ture until it becomes sticky and a tough
in a water bath.
dough. 2. Dip each ball, one and one with the help 4. The cashew nuts should still be 2-3 mm
of two forks and place on a tray with baking
in size but evenly blended with spices and
paper.
dates.
3. Sprinkle with any desired decoration, on top of each ball. 4. When the chocolate have dried completely, add the date balls to a jar and store in the fridge.
DARK CHOCOL ATE TRUFFLES WITH WA LNUTS Yields: 16 •
100 gram good quality dark chocolate,
For Flavour
at least 70%
•
1,5 tbsp cinnamon powder
•
2 tsp raw coconut oil
•
2 tsp bourbon vanilla powder
•
2 pinches of himalayan pink salt
•
75 ml coconut milk, full fat
For Making The Truffles •
16 pcs walnut halves
•
Raw cacao powder
MAKING GANACHE
MAKING TRUFFLES
1. Add coconut milk, oil an spices to a pot.
1. Add cacao powder to a plate.
2. Heat it up gently.
2. Use two spoons. With the first spoon, scoop up some ganache on the tip of the
3. Break apart the chocolate to small piec-
spoon, add a walnut halve and fold over
es.
the ganache and form a small ball. If needed scoop up more ganache to cover the
4. Remove the pot from the heat.Add the
walnut.
chocolate while stirring. Once the ganache is even and glossy.
3. Add to the plate with the cacao powder, and roll around on the plate to make an
5. Pour into a ceramic or glass bowl and store in the fridge overnight.
even ball and cover in cacao powder.
SAFFRON BRIT TLE •
75 gram vegan butter/margarine
•
1 ½ dl oat cream or non-dairy cream
•
0,5 gram saffron
•
1 tbsp vanilla sugar
•
4,5 dl sugar
•
1 dl light syrup
•
3-5 tbsp thin almond flakes
•
powder sugar
1. Melt vegan butter in a pot. 2. Add saffron and vanilla sugar and whisk together until evenly blended with the melted butter. 3. Remove the pot from the heat. 4. Add non-dairy cream and stir. 5. Add sugar and syrup, stir and place the pot on the heat again. 6. Bring to boil then reduce the heat while continuing to stir.
7. Allow to cook on low heat for 10-15 minutes while stirring. 8. Test the mixture by adding a dollop to a glass with cold water. If the sugar batter solidifies stands up in the cold water, the brittle is ready. 9. Remove the pot from the heat. Add almond flakes and stir. 10. Pour the sugar batter on to a large tray covered with a sheet of baking paper. 11. Let cool down and solidify. 12. Once solid, smash the brittle to pieces or break it apart. Dust with powdered sugar and store in an airtight container in a dry place.
VEGA N SAFFRON TOFFEE •
50 gram / 1,8 oz vegan margarine
•
3 dl/ 300 ml/ 1 1/4 cups of oat-cream or any other vegan cream
•
2,5 dl / 250 ml / 1 cup of dark muscovado sugar
•
1,5 dl/150 ml/ 8 tbsp light syrup
•
0,5 g / 0,018 oz saffron (1 bag of saffron powder = 0,5 gram)
•
juice from 1 satsuma
1. Melt vegan margarine in a pot with a thick base on the stove. 2. Remove the pan from the heat. 3. Add saffron and the juice from the satsuma to the melted margarine and whisk together, ensure that there are no lumps and the spice is evenly mixed with the liquid. 4. Add oat-cream and whisk together. 5. Add the syrup and whisk together.
6. Add sugar and whisk together with the other ingredients and place the pot on to the plate again 7. Let the ingredients melt together, bring the mixture up to a boil. 8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat if necessary. 9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10. 10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready - or let cook until the liquid reaches 120 C / 248 F. 11. Repeat the test until you get a result you can shape or a consistency you are happy with.
12. When ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down. 13. Once the toffee has hardened and cooled down, cut equally big pieces and wrap them in pieces of baking paper. 14. Store in a cool, dry and dark place.
Notes You can also use white/brown or other types of sugar, however you wont get the same rich taste if you use other types of sugars in this recipe.
LINGONBER RY & CAR DA MON TOFFEE •
200 grams of frozen lingonberries
•
2 tsp cardamom powder
•
0,5 dl Cointreau
•
50 gram vegan margarine
•
1,5 dl oat cream or any other vegan cream
•
4 dl white organic sugar
•
2 tbsp light syrup
•
powder sugar
1. Melt vegan margarine in a pot with a thick base on the stove. 2. Remove the pan from the heat. 3. Add toCointreau, frozen lingonberries and cardamon to the melted margarine and whisk together, ensure that there are no lumps and the spice is evenly mixed with the liquid. 4. Add oat-cream and whisk together. 5. Add the syrup and whisk together. 6. Add sugar and whisk together with the other ingredi-
ents and place the pot on to the plate again 7. Let the ingredients melt together, bring the mixture up to a boil. 8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat if necessary. 9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10. 10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready - or let cook until the liquid reaches 120 C / 248 F. 11. Repeat the test until you get a result you can shape or a consistency you are happy with.
12. When ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down. 13. Once the toffee has hardened and cooled down, cut equally big pieces, dust in powder sugar and wrap them in pieces of baking paper. Store in a cool, dry and dark place.
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