Cinnamon – Veggielistic – Eat And Live Better

Apple, Cinnamon & Caramelised Walnut Cake

12. Jun 20172. Jul 2017Leave a comment

I really like to reflect the seasons in what I bake, not only because I am thinking of the food miles but also because it just generally fits the atmosphere. The wind is knocking on your window, leaves have fallen and children are collecting chestnuts and the last warm sunbeams flash through the clouds. Your oven spreads the tempting of apples and cinnamon and you know: It’s autumn.

What better way to feel cozy with your best friend, a delicious piece of apple cake, a hot pot of steaming tea cuddled in blankets sitting outside in the terrace for one last time watching the leaves fall. Sounds good? Then heat the oven, it is time to bake.

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Vegan Viennese Apfelstrudel

20. Apr 201730. Mar 2019Leave a comment

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Although I really bake a lot, for a long time I’ve thought that I’d only manage to make a perfect Apfelstrudel when baking it together with my gran. In my memory, the Viennese recipe of my gran, that we often had for lunch – yeah you heard me right for lunch – was always complex and the dough very delicate.

I’m glad that when studying my Austrian friend Nicola and I gave it another try! The feeling of accomplishment we had, being able to make an Apple Strudel from scratch, helped us a lot through our Master’s degree 😀

I hope that reading this convinces one or the other reader to also give it a try, even though there is nothing wrong with using a short cut – like shop bough filo or puff pastry dough – yeah gran I know you’d disagree but times have changed 🙂

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Braided Nutty Easter Loaf

14. Apr 201730. Mar 2019Leave a comment

The long Easter weekend will start today!!! To celebrate the day, I have prepared a delicious braided loaf. This type of Easter loaf made out of yeast, you’ll find on almost every Easter Brunch kitchen table in Germany. They are typically sliced and then spread with with butter & jam or honey. I decided to fill my braided loaf with pecans, almonds and walnuts as well as cinnamon. In German this is called “Nusszopf”, however I made a very non German maple glaze to pour over it and call it fusion haha.

I am flying to Munich tomorrow to see my family and friends and today was my last day at work before my holiday. It’s been a crazy couple of weeks and I felt I really needed some of this load warm out of the oven right away and yes it did the job it just makes you feel good & gives you protein, fibre and essential fats!

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