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December 2014



Stollen Bites

Written by , Posted in vegan

Last week, after I published my holiday baking ebook, we went on vacation to Malta. It was an amazing trip and most of all it was warm and sunny. (A blog post about that is coming up later this week, I promise!) I forgot my phone, and that meant although I had access to the internet, I didn’t have access to my email account passwords, etc. When we returned I was completely overwhelemd by all the positive feedback for my ebook. Thank you everyone who downloaded it, left a comment or wrote me an email! I really appreciate all your feedback. You guys are the best! I hope you will enjoy the recipes. When I translated the zine into German yesterday, I realised there were some unclear instructions in two or three of the recipes. I am pretty sure you’ll figure it out anyway, but I uploaded a corrected version, too. Now we are back in Germany and as soon as I saw they grey skies outside, I was back in baking mood!

stollen bites |

In Germany is one of the most traditional baking items during holiday season. It’s a cake made from a very rich yeast dough and it’s stuffed with raisins, succade, and nuts. Usually it is made from one part fat (traditionally butter is used, some recipes also contain lard) and two parts flour and as little liquid as possible. It has a very dense texture but it also keeps for weeks, sometimes even months if stored properly. That’s because of the high fat content and the habit to brush it with tons of butter after baking. I made a whole loaf of stollen last year. (I made it with cranberries and it’s basically the same recipe used for the stollen bites.) But even though it keeps well, we tend to get tired of eating stollen after a couple of days. A whole loaf is great if you have a bigger family to feed! So I came up with single serving mini stollen. They can be eaten fresh and still warm, but if you want to experience the traditional texture, you should wrap them in plastic foil and let them sit for 2-3 days.

Stollen |

My grandmother used to make stollen every year. She used rum to soak the raisins in and lots of succade. I think both flavours are essential to a stollen, that’s how our stollen always tasted. But when I was a kid I also picked out all of the succade pieces before eating my slice of stollen. And I still do that. It is too bitter for me. Since P and F also don’t seem to like it, I tried to preserve the flavour it adds without actually using succade. I used lemon flavoured olive oil and it worked out quite well. If you like succade and have acces to it, you can use regular canola oil instead of the lemon flavoured oil and replace one or two tablespoons of raisins with succade or chopped, candied lemon peel.


Stollen Bites

(yield: 11 bites)
adapted from this recipe

300 g (2 1/2 cups) all-purpose flour
50 g (1/4 cup) sugar
1 1/2 teaspoons instant dry yeast
100 ml (7 tablespoons) lukewarm soy milk
1/4 teaspoon salt
1/8 teaspoon ground vanilla
6 tablespoons canola oil
2 tablespoons lemon scented vegetable oil
50 g (1/2 cup) sliced almonds
100 g (2/3 cup) raisins
60 ml (1/4 cup) white rum
powdered sugar and melted refined coconut oil or margarine

Mix flour, sugar, and yeast in a bowl. Add soy milk, salt, vanilla, oils, and sliced almonds. Knead well. The dough will be form but greasy. Cover and let rest in a warm place for 1 – 1 1/2 hours. The dough won’t rise much.
Combine raisins and rum and let sit while the dough is resting.
Drain the raisins and knead into the dough. Place on a floured working surface.
Roll into a square, about 1 inch thick. I used a rectangular cookie cutter (7 x 4.5 cm or 2.8 x 1.8 inch) to cut the dough into 11 equally sized pieces, but you can use a knife, too. Cut into 10 pieces of the size mentioned before and use the remaining dough to shape into a 11th piece.
Place on a baking sheet lined with parchment paper and cover with a kitchen towel. Let rise for 30 minutes. Meanwhile preheat the oven to 160°C (320°F).
Bake for 20 minutes or until golden brown. Remove from the oven and immediately brush with melted oil or margarine and dust with powdered sugar. Serve once cooled or wrap in plastic and store in a cool place.



December 2014



Zuckerguss Zine – Free Vegan Holiday Baking Ebook

Written by , Posted in vegan


Zuckerguss Zine Free Baking Ebook |Contains 15 Vegan Baking recipes for the Holiday season and Christmas |

For us Christmas season starts two or three days before Christmas. Before that we don’t bother with Christmas at all. We know we’re going to be welcomed in perfectly decorated houses and we just have to fall into line with our families’ schedules. We know what’s going to happen and when. There’s not much to be done for us. Except for baking. My family doesn’t bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also don’t do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. It’s messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends.

I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and it’s sad to hear that someone refuses your cookie just because you didn’t use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they can’t they ask about recipes and baking tips. It’s a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know it’s only a little start but I think it’s great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie.

This year I thought I’d hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. It’s what makes every cookie even sweeter and more beautiful. For me, it’s the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, it’s also a big “Thank you!” for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know it’s probably not necessary if you’re a regular reader of this blog but I’m still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil.

Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please don’t hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what you’ve made!



Zuckerguss Zine Free Baking Ebook |


1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents

2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies

3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen

4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes

5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts

{plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread}

Eat more cake.